xiaoxl/recipe_data huggingface dataset:
Graham Cracker Christmas Tree Decoration


Ingredients:
"graham crackers"

Directions:
"Take 3 graham cracker sheets (rectangle] and break into squares.  Place one square for your base and top with a squirt of frosting.  Add another square on top.  Repeat 5-6 times for your tree trunk base.  Now squirt an X on the top square layer.  With your remaining graham sheets, first break into squares, then cut on the diagonal to make several triangles.  It is easier to cut with a serrated knife.   Take two triangles and place them on your trunk base in the frosting X.  Repeat with two more triangles.  Use more frosting to line your sides for extra strength (like you would for a gingerbread house].  I used 8 triangles total.  Line each edge with frosting.   Decorate before the frosting sets.  A quick and easy thing for kids to make - and eat!"
Tomato & Basil Turkey Burgers


Ingredients:
ground turkey, egg, rocket, tomatoes, red onion, mayonnaise

Directions:
Combine mince, breadcrumbs, egg and dip together in a mixing bowl, season with salt & pepper.
Shape into 4 large flat patties, cover & chill for 20 minutes.
Heat a barbeque or non-stick frypan over moderate heat, cook for 3-4 mins each side or until tender but still moist.
Stack patties on toasted buns (smeared with mayo if using] with greens, tomato & onion.
Dollop with extra dip & serve.
Houston's Mustard Honey Dressing


Ingredients:
Hellmann's mayonnaise, honey, prepared yellow mustard, onion powder, cider vinegar, cayenne pepper

Directions:
"Beat all together and chill for several hours for the flavor to develope.  If too thick, more oil may be added to thin as desired."
Banana Smoothie ("for Kids")


Ingredients:
banana, milk, vanilla

Directions:
Take out ye olde blender and pour in a cup of milk -- feel free to guestimate., Peel the banana, break it in half, and add it to the blender., Add 1/2 teaspoon vanilla and the ice cubes., Blend for about 20 seconds., Poor into a glass and enjoy.
Back-Uh-The-Can Hawaiian Chicken


Ingredients:
boneless skinless chicken breasts, garlic, carrot, green pepper, pineapple chunks, cornstarch, vinegar, ketchup, chicken broth, brown sugar

Directions:
In a medium bowl in this order, mix together sauce ingredients: cornstarch, vinegar, ketchup, chicken broth, brown sugar, and reserved pineapple juice.  Set aside.
Chop chicken into bite sized pieces, and heat oil in a large skillet over medium high heat.
Add garlic and chicken to hot oil and cook about 5 minutes or until browned.
Add in carrots and cook 2 more minutes.
Pour sauce over chicken and bring to a simmer.
Add in green pepper, pineapple, and return to a simmer and cook for 20 minutes longer, stirring to blend well.
Serve hot over hot fluffy white rice.
Vineterta


Ingredients:
prunes, sugar, cinnamon, vanilla extract, butter, sugar, eggs, flour, salt, baking powder, cardamom, butter

Directions:
First, prepare the prune filling (this can be done way ahead of time]:
Cover 20-24 ounces of pitted prunes with boiling water in a saucepan.
Once the prunes are softened, drain the water and put it aside for later.
Puree prunes in a food processor and put them back into the saucepan.
Add half cup of the reserved prune water to the puree and bring it to a boil over medium heat. Mix in 1 cup sugar and 2 tspn cinnamon.
Boil off excess water until the mixture has the texture of jam (we will be spreading it].  If the mixture is too thick, add in more reserved prune water.
Remove from heat.
Mix in 1 tspn vanilla extract.
Set aside to cool.
Next we do the second major section, preparing the layers:
Mix the following wet ingredients together in a mixer: 1 cup butter, 1.5 cups sugar, 2 eggs, 1 tspn almond extract, 2 tbsp light cream.
Mix dry ingredients in another mixing bowl: 4 cups flour, 1 pinch of salt, 1 tspn baking powder, 1/2 cup ground almonds (optional], 1 tspn cardamom (optional].
Add dry ingredients into the wet ingredients and mix well in the mixer.
Remove the doughy mixture from the mixer and knead it around 10 times on countertop until it binds together.  You will barely need to knead this, as it is not leavened.
Chill dough for 20 minutes in refrigerator.
Spread the dough into six 9" ungreased circular pans with palms until spread evenly across the bottom.  If you don not have 6 pans, you can repeat this process 6 times with 1 pan, it will just take longer (or 3 times with 2 pans, et cetera].
Bake at 350F for 20 minutes.  (Jump ahead and do the icing if you are impatient.].
Pop the layers out of the pans and cool on cooling racks.
When all 6 layers are complete, assemble layers and prune filling by starting with a layer for the bottom.  Spread on 1/5th of your filling onto the base layer, then add another layer cake, add another 1/5th - etc.  repeat until your vineterta is complete.
Prepare your icing by mixing the following with a beater in a mixing bowl: 3 tbsp softened butter, 3/4 cup powdered icing sugar, 2 tspn light cream, 1/4 cup ground almonds (optional], 1/8 tspn almond extract.
Spread the icing on top of the vineterta.
Decorate with icing with the sliced almonds.
Chill everything and let it set.
This torte may be kept in the fridge for extended length of time and is better for having been “aged” in the fridge for at least a couple of weeks to a month.
When serving slice into small rectangular pieces (about 2" by 1", or smaller] and serve cold.
Cornflake Meatloaf


Ingredients:
ground beef, ground turkey, red onion, eggs, chipotle chiles in adobo, iceberg lettuce, adobo sauce, catsup

Directions:
Pre-heat oven to 350°F.
In a large bowl combine ground beef, turkey, corn flakes, onion, & eggs.
Add peppers, reserving the abobo sauce in the can.
Mix well until ingredients are well incorperated and press into sprayed loaf pan.  You can also shape it into a loaf and place in a shallow baking pan.  Whatever you prefer.
Bake 1 hour.
While it's baking, combine adobo & ketchup.
After 1 hour spread adobo mixture over the top of the meatloaf.  Top with the whole corn flakes.
Bake another 20 minutes.
Remove and set to cool.  Slice and serve hot on an iceberg lettuce bed, or slice up and refrigerate for sandwiches.
Cinnamon Cream Syrup


Ingredients:
light corn syrup, granulated sugar, water, evaporated milk, cinnamon

Directions:
In a medium pan, combine the corn syrup, water, sugar and cinnamon., Bring this mixture to a full boil over medium heat while stirring constantly., Remove from heat and cool for about 5 minutes., Stir in the evaporated milk, and serve warm over pancakes or waffles.
Trees, Seeds, and Beans (Broccoli Slaw)
Category: salad
By Rock_lobster

I came up with this broccoli slaw side dish when I was trying to clear the fridge out prior to leaving for a vacation. Grabbed what I saw, stirred up a bowl, and gave it a cheeky title based on some of the cute terms my daughter uses for food. I used lite mayo and Splenda, and I'm sure it would be great with full-fat mayo and sugar. Saved the other half-can of garbanzos for tossing with a salad. I also used half fresh, half frozen broccoli (as that's what I had on hand), and it was all tasty.

Ingredients:
2 ½ cups broccoli florets, cut into bite-size pieces
4 cups ice water, or as needed
½ (15 ounce) can garbanzo beans, drained and rinsed
¼ cup matchstick-cut carrots
2 tablespoons raisins
2 tablespoons sunflower seeds
⅓ cup mayonnaise
2 tablespoons white sugar
1 tablespoon white vinegar
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
2 tablespoons sunflower seeds, or to taste

Directions:
Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain. Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 289.1
Fat: 19.9 g
Saturated fat: 2.7 g
Carbohydrates: 25.3 g
Sugars: 11.1 g
Dietary fiber: 4.3 g
Protein: 5.6 g
Cholesterol: 7 mg
Sodium: 242.1 mg
Indonesian Green Beans with Ginger & Chili


Ingredients:
green beans, hot chili pepper, fresh ginger, bay leaf, onion, water, fresh bean sprouts, salt

Directions:
"Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles."
Cheesy Scalloped Potatoes


Ingredients:
butter, butter, flour, milk, dry mustard, salt, pepper, potatoes, colby-monterey jack cheese

Directions:
Melt butter. Add flour and stir while cooking over low heat until golden brown.
Add milk. Stir until thickened. If necessary, add more milk.
Add dry mustard, A-1, salt, and pepper. Stir well. Reduce heat to low.
Peel and slice potatoes into thin, even ovals.
Lay into a greased or pammed 10×13 pan. Pour sauce over potatoes.
You may not need it all. Reserve extra for mac-n-cheese tomorrow.
Sprinkle cheddar cheese over top.
Bake at 350 for 35-45 minutes, or until potatoes are tender and everything is melted and delicious.
Tuxedo Chicken


Ingredients:
bow tie pasta, boneless skinless chicken breast halves, butter, onion, sour cream, half-and-half, Dijon mustard, Worcestershire sauce, garlic powder

Directions:
Add bowties to a pot of boiling water and cook until tender - about ten minutes - and drain.
Meanwhile, melt the butter in a large nonstick skillet.
Add the chopped onion and cook till the onion is soft, about 3 minutes.
Slice the chicken into 1/2 inch strips.
Raise the heat to medium high and add chicken to onions,and cook until the chicken is no longer pink, stirring often.
Meanwhile, place the broccoli in a microwave-safe dish and microwave 3 1/2 to 4 1/2 minutes,covered, on high until it is just warm.
Remove the chicken from the skillet with a slotted spoon and set aside.
Reduce the heat to medium-low.
Stir the sour cream and half-and-half into the chicken juices to blend well, then add the mustard, Worcestershire,and garlic powder. Stir well and continue to cook until the sauce is slightly thickened, about 2 minutes. Do not boil.
Return the chicken to the skillet and add the broccoli, then raise the heat to medium-high and bring the sauce almost to a boil.Reduce the heat to low and simmer to blend the flavors, 1 to 2 minutes.Do not boil.
Place a serving of bowties on a plate. Top with the chicken mixture and enjoy.
Sweet and Sour Spareribs


Ingredients:
garlic cloves, onion, brown sugar, tomato paste, light soy sauce, wine vinegar, salt, ground ginger

Directions:
In a mixing bowl, whisk together all ingredients EXCEPT spareribs, until well-mixed and brown sugar is dissolved.
Place spareribs in a glass baking dish and pour sauce mix over top.  Cover and refrigerate for at least 8 hours to allow them to marinate.
Remove from refrigerator and either grill on med-high heat for about 10 minutes or until done OR leave in glass baking pan and bake at 425°F for about 20 minutes or until done.
Indian Potatoes Cooked With Ginger: Labdharay Aloo


Ingredients:
potatoes, fresh ginger, water, tomatoes, whole cumin seed, nigella seeds, fenugreek seeds, ground turmeric, ground cumin, ground coriander, red chili powder, salt, water

Directions:
Boil the potatoes in their skins. Drain them and let them cool. Peel them and cut them into 1-inch dice.
Peel the ginger and chop it coarsely. Place it with 4 Tbs. of water into the container of a food processor or blender. Blend.
Chop the tomatoes into very small pieces. Heat the oil in a large frying pan, sauté pan or wide-based pan over a medium-high flame. When hot, put in the whole cumin seeds, nigella seeds, and fenugreek seeds. Stir once and put in the ginger paste from the food processor or blender as well as the turmeric. Stir for 1 minutes. Add the tomatoes. Continue to stir and cook until the tomatoes have turned paste-like. Add the ground cumin, ground coriander and chilli powder. Stir once or twice. Now put in the potatoes, 1 ¼ cups of water and the salt. Mix well and bring to a boil. Turn heat to low, cover, and simmer gently for 15 minutes. Serves 6.
Madhur Jaffrey.A Taste of India.
Soft Ginger Cookies


Ingredients:
margarine, baking soda, ground cloves, brown sugar, flour, eggs, ground cinnamon, ground ginger, molasses

Directions:
Cream shortening, sugar, eggs, spices, molasses and baking soda well., Add flour., Chill at least one hour., Drop by teaspoons and bake for 8 minutes.
Taste of Summer Caprese Melts


Ingredients:
olive oil, fresh basil leaves, fresh mozzarella cheese, firm ripe tomatoes, kosher salt, fresh ground pepper

Directions:
Brush each side of bread lightly with olive oil.
Layer evenly with basil, tomato slices, mozzarella slices; sprinkle with salt and pepper.
Make into sandwiches and broil or grill until cheese is evenly melted, turning to evenly melt cheese.
Cook about two minutes on each side.
Serve immediately.
Quince Crumble
Category: desserts
By nch

Quince have a wonderful taste and are great in a crumble. You need to precook them, otherwise they won't get soft enough. Serve warm with vanilla ice cream or whipped cream.

Ingredients:
3  lemons, divided
3 pounds ripe quinces
½  cinnamon stick
½ cup white sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled and cubed
¾ cup all-purpose flour
½ cup brown sugar
⅔ cup rolled oats
1 pinch salt
2 pinches ground nutmeg

Directions:
Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel. Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and remove and discard lemon peel and cinnamon stick. Preheat the oven to 375 degrees F (190 degrees C). Zest and juice remaining lemon. Mix cooked quinces, lemon juice, lemon zest, white sugar, and ground cinnamon in a bowl. Pour into a baking dish and level out. Combine butter, flour, brown sugar, oats, and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit. Bake in the preheated oven until crumble is lightly browned, about 1 hour.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 470.8
Fat: 12.8 g
Saturated fat: 7.6 g
Carbohydrates: 94 g
Sugars: 34.7 g
Dietary fiber: 8.6 g
Protein: 4.6 g
Cholesterol: 30.5 mg
Sodium: 44.3 mg
Saffron Chicken - Low Carb


Ingredients:
chicken piece, olive oil, butter, mushroom, yellow onion, garlic cloves, fresh tomatoes, chicken broth, dry sherry, dried parsley, lemon pepper, saffron thread, salt

Directions:
Slice the mushrooms and the onions and the garlic.
Chop the tomatoes into eighths - you want chunks of tomato you can actually taste!
In a saute pan, melt the oil and butter and brown the chicken on all sides.
Add the mushrooms, onion and garlic and stir until onions are wilted.
Add the tomatoes, broth, sherry and when liquid is heated through, add the saffron and other seasonings.
Cover the pan, reduce heat and simmer until chicken is cooked through.
Serve in bowls with broth over the meat and vegetables.
My Kinda Zuppa Toscana


Ingredients:
hot Italian sausage, crushed red pepper flakes, bacon bits, garlic cloves, water, chicken bouillon powder, heavy cream, potatoes, kale, fresh Italian parsley, chives, extra virgin olive oil

Directions:
Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil.  (I use 8 quart stock pot.]  Drain fat and move mixture into bowl, set aside.
In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
Add water and chicken boullion powder and stir thoroughly.  Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
Turn off heat, immediately add kale, sausage and heavy cream.  Stir together.
Garnish with chopped italian parsley or chives, serve hot with slices of bread.
Mom's Mashed Potato Salad
Category: salad
By MICKE

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Ingredients:
6  Yukon Gold potatoes
1 small sweet onion, diced
3  hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 308.5
Fat: 24 g
Saturated fat: 3.9 g
Carbohydrates: 19.7 g
Sugars: 1.9 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Cholesterol: 89.9 mg
Sodium: 222.2 mg
Honey Walnut Cream Cheese
Category: appetizers-and-snacks
By Cute Brunettes

We came up with this recipe after trying Trader Joe's® honey walnut cream cheese; this was much better since we used the orange blossom honey my mom buys from local farmers' market. She suggest toasting the walnuts. To make a sweeter version, add a tablespoon of granulated sugar while pulsing in the processor. Spread a layer on a slice of your favorite bread and enjoy! Yum!

Ingredients:
10  walnut halves
1 (8 ounce) package cream cheese (such as Philadelphia®), softened
¼ cup orange blossom honey

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake until toasted and fragrant, about 10 minutes. Transfer walnuts to a plate to cool. When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin. Combine cream cheese, honey, and walnuts in a food processor and pulse until creamy.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 195
Fat: 15.2 g
Saturated fat: 8.4 g
Carbohydrates: 13.1 g
Sugars: 11.8 g
Dietary fiber: 0.3 g
Protein: 3.4 g
Cholesterol: 41.1 mg
Sodium: 111.1 mg
Chocolate Filled Walnut-Oatmeal Bars


Ingredients:
butter, margarine, light brown sugar, eggs, vanilla extract, powdered instant coffee, all-purpose flour, baking soda, salt, walnuts, butter, margarine, cocoa powder, sugar, sweetened condensed milk, vanilla extract

Directions:
Heat oven to 350°F Beat butter and brown sugar in large bowl until well blended.
Add eggs, vanilla and instant coffee and beat until fluffy.
Stir together oats, flour, baking soda, salt and 1 cup walnuts; gradually stir into butter mixture with spoon (Dough will be thick].
Set aside 2 cups dough.
Press remaining dough evenly onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan.
Prepare CHOCOLATE FILLING; spread evenly over dough.
Crumble reserved dough evenly over filling. Sprinkle with remaining 1/2 cup walnuts. Bake 25 minutes or until top is golden brown (chocolate will be soft].
Cool completely in pan on wire rack; cut into bars.
About 4 dozen bars.
CHOCOLATE FILLING: Melt butter in medium saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.
Cinnamon Roll Cookies


Ingredients:
sugar, butter, egg, vanilla extract, all-purpose flour, baking soda, salt, sugar, pecans, ground cinnamon

Directions:
Beat together sugar and butter until creamy.
Add egg and vanilla.
In a separate bowl, combine flour, baking soda, and salt. Gradually add to sugar/butter mixture.
Cover and refrigerate for one hour.
On a lightly floured surface, roll dough into a rectangle, 18″ x 10″.
Combine all filling ingredients in a small bowl. Sprinkle over cookie dough and press down gently.
Beginning with the long side, roll up dough jelly-roll fashion. Place seam side down and cover with heavy-duty plastic wrap and/or parchment paper.
Refrigerate 2 hours or overnight.
Preheat oven to 350 degrees.
Cut dough into 1/2-inch slices. On a sprayed/greased/lined baking sheet, place dough slices about 3 to 4 inches apart.
Bake for 9 to 11 minutes or until lightly browned.
Cool slightly on baking sheets, then place on wire racks to cool completely.
Popeye's Savory Spinach Salad


Ingredients:
spinach, hard-boiled egg, red onion, blue cheese, avocado, olive oil, garlic, Dijon mustard

Directions:
Q.
Dressing: combine dressing ingredients and whisk until blended; refigerate minimum 1hour.   Salad: Combine spinach, egg, red onion , blue cheese, fresh fruit, avocado and dressing in a bowl and toss.
Pineapple Coconut Cream Pie in Coconut Cookie Crust


Ingredients:
coconut, butter, banana, milk, instant vanilla pudding, crushed pineapple, Cool Whip

Directions:
Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
Press mixture evenly onto bottom and up sides of 9-inch pie plate.
Bake at 325 degrees for 10 minutes or until golden.
Cool and arrange banana slices on bottom of crust.
Pour cold milk into large bowl and add pudding mix.
Beat with wire whisk for 1 minute.
Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
Gently stir pineapple into whipped topping.
Spread over pudding mixture.
Refrigerate 4 hours or until set.
Butternut Squash and Duxelles Casserole


Ingredients:
mushrooms, shallots, butter, fresh parsley, pepper, milk, flour, garlic clove, gruyere cheese, nutmeg

Directions:
Pulse mushrooms in food processor until finely chopped. Transfer to bowl.
Plus shallots in food processor until finely chopped. Add to bowl with the mushrooms.
Melt butter in skillet and cook mushroom mixture about 10 minutes -- until mushrooms have released their liquid and most has evaporated and the shallots are starting to brown. Season with salt and pepper.
Preheat oven to 350 degrees.
Grease 9" deep-dish pie pan or gratin dish.
Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly.
Whisk in 1/2 c cheese and nutmeg. Season with salt and pepper.
Spread 1/3 of squash slices on bottom of pan. Top with 1/3 cheese mixture and 1/2 of mushroom mixture.
Repeat layers, ending with cheese sauce.
Sprinkle with remaining cheese.
Bake 45 minutes or until squash is tender and top is browned.
Let stand 10 minutes before serving.
Taiwanese Spaghetti


Ingredients:
olive oil, minced garlic cloves, green onions, rice wine, soy sauce, five-spice powder, ground turkey, pork, sugar, soft tofu, cilantro, cucumber

Directions:
Soak the dried shiitake mushroom until soft and cut into bits.
Add olive oil to skillet over medium heat and sautee the garlic
Once garlic is slightly browned, add the mushroom and chopped shallots Add the small dried shrimp (you can purchase at any Asian market].
After browning all the ingredients, add the ground turkey.
Add soy sauce, sugar, cooking wine, and 5 spice powder.
Cover and cook until sauce thickens, allowing it to boil first then on low heat.
NOTE: Not covering the meat will cause for your "sauce" to evaporate.
Garnish with cilantro and serve with sliced cucumber on the side.