xiaoxl/recipe_data huggingface dataset:
Eggs Benedict for 2


Ingredients:
eggs, cooked ham, English muffin

Directions:
Heat water (1 1/2 to 2 inches] in saucepan or skillet to boiling; reduce heat to simmer.
Break eggs, 1 at a time, into custard cup or saucer; holding cup or saucer close to surface of water, slip egg into water.
Cook until eggs reach desired doneness, 3 to 5 minutes.
While eggs cook, prepare hollandaise sauce as directed on package.
Place slice of ham on each muffin half, then top with an egg and half the hollandaise sauce.
The sauce is also great on asparagus or steamed broccoli, use your imagination.
Cold Cuts Salad


Ingredients:
tomatoes, cucumber, beetroots, ham, roast beef, eggs, avocado, French baguette, smoked salmon, onion, cheddar cheese, mustard powder, malt vinegar

Directions:
Decorate all on serving plates and place on table for everyone to grab what they want and eat.
To make mayonnaise:
Empty milk into a small bowl, add vinegar and mustard powder to taste (it should not taste like condensed milk anymore].
Spiced Almond Milk Eggnog


Ingredients:
eggs, cognac, sherry wine, nutmeg, sugar, water, cinnamon sticks, allspice berry

Directions:
FOR THE SIMPLE SYRUP:
Combine all ingredients in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved completely.  Remove from heat and allow to steep at least 4 hours, up to overnight.  Strain out solids.  Syrup will keep, refrigerated in an airtight container, for 4 weeks.
FOR THE EGGNOG:
In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified.
Stir in cognac, sherry, and nutmeg.  Refrigerate eggnog, stirring occasionally, at least 4 hours and preferably overnight.  If eggnog breaks, re-blend just before serving.
Serve cold in punch cups, garnished with freshly grated nutmeg.
Holiday Gingerbread Biscotti


Ingredients:
sugar, butter, molasses, candied ginger, eggs, flour, baking powder, cinnamon, nutmeg, ground cloves, ground allspice

Directions:
Preheat oven to 350°.
Place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes.  Let cool.
Coarsely chop almonds, set aside for now.
In large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth.
Add eggs, one at a time, beating after each addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds.
Add into the egg mixture; stir to blend.
On 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves.
Space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet.
Bake until browned at edges and springy to the touch, about 25 minutes. Switch positions of pans halfway through baking.
Let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices.
On baking sheets, arrange slices close together with cut side down.
Return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.
Perfect Pumpkin Cheesecake Bars
Category: fruits-and-vegetables
By Kiwi

These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!

Ingredients:
1 ½ cups all-purpose flour
½ cup butter, softened
¼ cup white sugar
8 ounces cream cheese
¼ cup white sugar
1  egg
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
¾ cup white sugar
2  eggs
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Directions:
Preheat oven to 425 degrees F (220 degrees C). Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C). Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth. Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl. Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture. Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 9 hrs 35 mins
Yields: 2 dozen bars

Calories: 170.2
Fat: 9 g
Saturated fat: 5.4 g
Carbohydrates: 19.6 g
Sugars: 12.5 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 47.9 mg
Sodium: 170.4 mg
Praline Pecan Pumpkin Cheesecake


Ingredients:
cream cheese, sugar, brown sugar, eggs, pumpkin, pumpkin pie spice, vanilla, graham cracker crust, pecans, brown sugar, butter, corn syrup

Directions:
For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
Pre-heat over to 400°F
Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.
Asian Meatball Soup


Ingredients:
lean ground beef, fresh ginger, light soy sauce, garlic, fresh broccoli florets, sugar snap peas, scallion

Directions:
Meatballs: Mix ingredients until blended.  Place mixture on wax paper and pat into a 6-inch square;  cut into 36 (1 inch] squares.
Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
Add carrots, cover and cook 4 to 5 minutes until almost tender.
Add meatballs to pot, 1 at a time.  Stir in contents of noodle seasoning packets and the broccoli.  Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender.
Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
Stir in sesame oil and remove from heat.  Garnish bowls with scallions and serve.
Shrimp Noodle Supreme


Ingredients:
cream cheese, medium shrimp, butter, sour cream, half-and-half, mayonnaise, chives, parsley, Dijon mustard, sharp cheddar cheese, tomatoes, parsley sprig, lemon slice, paprika

Directions:
Combine noodles and cream cheese in medium bowl. Spread noodle mixture in bottom of greased 13x9" glass casserole.
Cook shrimp in butter in large skillet over medium-high heat until pink and tender, about 5 minutes. Season to taste with salt and pepper. Spread shrimp over noodles.
Combine soup, sour cream, half-and-half, mayo, chives, chopped parsley and mustard in another medium bowl. Spread over shrimp. Sprinkle Cheddar cheese over top.
Bake in preheated 325 degree oven 25 minutes or until hot and cheese melts. Garnish with tomato, parsley sprigs, lemon slices and paprika, if desired.
Zuppa Di Pesce Castagna


Ingredients:
leeks, fennel bulb, olive oil, arbol chile, tomato paste, arborio rice, salt, Pernod, lemon, shallot, olive oil, olive oil, mussels, clams, dry white wine, salt, pepper, scallops, chives, cod, flour

Directions:
Soup base:
In a large, heavy-bottom pot over medium-high heat, sauté the leeks and fennel in the olive oil until translucent. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly, about 5 minutes, stirring constantly.
Stir in the Arborio rice, then the fish stock, scraping any flavoring from the bottom of the pan. Bring to a simmer over high heat, then reduce the heat to maintain a simmer and continue cooking until the rice is tender, about 15 minutes.
Puree the soup base in a blender until smooth, then pass through a fine sieve, discarding any solids. Adjust the seasonings with salt, Pernod and lemon juice to taste. If the base is too thick, add additional fish stock to thin.
Soup and assembly:
In a large frying pan or skillet, sauté the shallots in 2 tablespoons olive oil until translucent. Stir in the mussels and clams, then stir in the white wine.
Cover the pan and simmer until the clams and mussels open (discard any that will not open]. Stir in the soup base, and season to taste with salt and pepper. Stir in the prawns and scallops, then bring to a gentle simmer and poach the fish until done (the fish should be just firm and opaque]. Stir in the chopped chives.
Meanwhile, season each piece of cod with a light pinch each of salt and pepper. Lightly dredge the fish in flour. Heat a large skillet over medium high heat, and add the remaining olive oil. When the oil is hot, add the fish pieces a few at a time and sauté until lightly golden on both sides and the fish is firm and opaque, 2 to 4 minutes on each side.
Divide the soup between 8 warm bowls and top with the sautéed cod. Serve immediately.
Cheesy Chili Hash Brown Bake


Ingredients:
lean ground beef, ground turkey, hash browns

Directions:
Preheat oven to 425°.
Brown ground beef in a large skillet over med-high heat, stirring often, 7-10 minutes or until meat crumbles and is no longer pink.
Stir in sloppy joe sauce and chili.
Spoon chili mixture into 8 lightly greased 10-oz. ramekins.
Top with frozen hash browns.
Bake, covered, for 30 minutes; uncover and bake 10 more minutes or until browned and crisp.
Sprinkle with cheese, and bake 5 more minutes or until cheese is melted.
*Chili mixture can be baked in a 13 x 9 inch baking dish, if desired.
Scalloped Chicken and Spaghetti


Ingredients:
butter, onion, garlic clove, mushroom, flour, stewed tomatoes, cheddar cheese, spaghetti, paprika

Directions:
Heat butter and add onions, garlic and mushrooms - cook about 10 minutes or until soft and lightly browned.
Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste.
Add chicken, tomatoes & cheese.  Arrange chicken mixture and cooked spaghetti noodles in layers in a greased casserole.  Top with buttered crumbs and a dash of paprika.
Bake in a moderate oven (375 degrees F] about 25 minutes or until browned.
Greens, Apple and Walnut Salad


Ingredients:
apple, dried cranberries, walnuts, parmesan cheese, walnut oil, Dijon mustard

Directions:
Mix greens, apple, cranberries, and walnuts in large bowl.
Mix dressing ingredients in small bowl, pour over salad.  Toss.  Sprinkle parmesan on top.
Can substitute bleu cheese crumbles for the parmesan, if desired.  Can also add a bit of red onion, if you like (I don't].
Coconut Flour Chocolate Chip Cookies


Ingredients:
unsalted butter, applesauce, vanilla extract, light coconut milk, stevia, baking soda, xanthan gum, salt

Directions:
1.	Preheat the oven to 375°F.
2.	Line two cookie sheets with parchment paper and set aside.
3.	In a small bowl, stir the coconut flour, baking soda, xanthan gum, and salt together.
4.	 In a large bowl, beat together the butter, vanilla extract, egg whites, applesauce, & coconut milk. This mixture will seem way too watery at first but don't worry, coconut flour sucks up moisture and needs this much liquid.
5.	Pour the dry ingredients into the wet and stir until well combined.
6.	Stir in the chocolate chips.
7.	Scoop by the tablespoon onto the cookie sheet, then flatten out the balls with your fingertips. These cookies won't spread while baking so flatten them to the size you want the final product to be.
8.	Bake for 15-20 minutes until lightly brown. Makes 30 cookies.
Cardinale Cocktail


Ingredients:
"dry vermouth"

Directions:
Pour ingredients over ice in an old-fashioned glass and stir., Salut!
Greeny's Comfort Crock Pot Mushroom Chicken


Ingredients:
dried parsley flakes, boneless skinless chicken breasts, water, dried thyme, garlic powder, black pepper

Directions:
Scatter the dried onion flakes and the parsley flakes in the bottom of a 4 quart crock pot.
Place frozen chicken breasts on top of dried onion flakes and parsley flakes.
In a bowl, stir together the soup, water, thyme, garlic powder, pepper, and mushrooms.
Pour this mixture over the chicken in the crock pot, making sure all the chicken is covered.
Cover and cook on low for 8-9 hours or high for 4 - 4 1/2 hours.
Sometime in the last hour, remove the chicken breasts from the crock pot, and cool slightly.
While the chicken is cooling, cook the egg noodles according to the package directions.
Stir the peas into the mixture in the slow cooker, cut the chicken breasts into bite-size pieces, and stir the chicken back into the mixture in the slow cooker as well.
Serve chicken mixture over egg noodles. Season with salt and pepper, if desired.
Mango Curry Dip


Ingredients:
cream cheese, green onions, curry powder, mango chutney

Directions:
Put the softened cream cheese in a wide bowl and add the green onions and curry powder.  Mix well.  Add more curry if you like, to suit your taste.  Form the cheese mixture into a ball and wrap in plastic wrap.  Place in refrigerator for at least two hours or over-night.
When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter.  Push down on the ball lightly to flatten the bottom and have it adhere to the plate.  Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
Arrange the water crackers around the cheese ball.  Let set at room temperature for at least one hour before serving.
Italian Sausage Soup with Cannellini Beans
Category: uncategorized
By Danielle

This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.

Ingredients:
1 tablespoon olive oil
2 pounds mild Italian sausage links, casings removed
1 small onion, chopped
2 tablespoons garlic, minced
1 (32 ounce) carton beef stock
2 cups water
4 cubes beef bouillon
1 (16 ounce) can tomato sauce
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (14.5 ounce) can sliced carrots, drained
½ (6 ounce) can tomato paste
1 (1.25 ounce) package beefy onion soup mix
1 ½ cups shredded cabbage
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon ground black pepper, or to taste
1 teaspoon salt, or to taste
1 cup shell pasta
¼ cup shredded Parmesan cheese, or to taste

Directions:
Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes. Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes. Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes. Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 483.3
Fat: 21.1 g
Saturated fat: 6.9 g
Carbohydrates: 48.6 g
Sugars: 8.2 g
Dietary fiber: 10.5 g
Protein: 25 g
Cholesterol: 37.2 mg
Sodium: 2477.4 mg
Copycat Panera® Broccoli Cheddar Soup
Category: soups-stews-and-chili
By gildawen

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Ingredients:
1 tablespoon butter
½  onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Directions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 304.4
Fat: 23 g
Saturated fat: 14.4 g
Carbohydrates: 10.7 g
Sugars: 5 g
Dietary fiber: 1.3 g
Protein: 14.3 g
Cholesterol: 70.5 mg
Sodium: 624 mg
Best Steak


Ingredients:
soy sauce, lemon juice, extra virgin olive oil, Worcestershire sauce, garlic, pepper, salt, red pepper flakes, beef tenderloin steaks

Directions:
Start to marinade the steaks at least 2.5 hours before you want to grill.
Mix all of the marinade ingredients together in a small bowl.
Place steaks in a large ziplock bag, pour marinade over the steaks and let sit in the fridge for at least 2 hours.
Take the steaks out and set on the counter for 30 minutes to bring the meat back to room temperature.
Pre-heat your grill on medium-high heat 10 minutes before putting the steaks on.  Put steaks on the grill and close the cover, cook for 3 minutes and then give steaks one quarter turn to give criss cross grill marks.  Cook for an additional 3 minutes (6 total per side] before flipping steak over.  Repeat the process until you have cooked both sides of the steaks for 6 minutes each.  Take off of the grill and let sit for 5 minutes before serving.  Enjoy!
(Adjust cook times depending on how you like your steak done.  Current cook times will result in a Medium steak, however, you should always use a meat thermometer to check internal temperatures.].
Butterscotch Bars


Ingredients:
margarine, brown sugar, miniature marshmallows

Directions:
Melt margarine in a large saucepan over medium heat.
Add sugar; stir well.
Add marshmallows; cook until marshmallows melt, stirring constantly.
Remove from heat; stir in cereals.
Press mixture into bottom of 13x9 baking pan coated with cooking spray.
Let cool at least 1 hour.
Cranberried Steak Sauce ( Paula Deen )


Ingredients:
jellied cranberry sauce, brown sugar, prepared mustard

Directions:
"Combine all the ingredients together and whisk or beat with an electic mixer until smooth."
Crispy Glazed Corn Cereal Snack Mix


Ingredients:
brown sugar, butter, light corn syrup, salt, baking soda

Directions:
Heat oven to 250 degrees.
Spray a roasting pan with non-stick cooking spray.
Place the cereal into the pan.
In a 3-quart saucepan combine brown sugar, butter and light corn syrup; cook over medium heat until the mixture comes to a boil (about 8-10 minutes] continue cooking stirring constantly for 1 minute; remove from heat, then add in baking soda and mix well.
Pour the syrup mixture over the cereal in the pan; toss gently until well coated.
Bake at 250 degrees for 40-50 minutes stirring every 15 minutes or until the coating is set.
Spread the mixture onto waxed paper; cool for 10 minutes then break apart.
Store in an airtight container.
Joni's Leftover Turkey Salad
Category: salad
By joni

Add a slice of cheese and lettuce and enjoy this turkey salad on moist egg bread or croissants!

Ingredients:
2 cups cooked turkey meat, chopped
½ cup mayonnaise, or to taste
1 teaspoon sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon white sugar
¼ cup slivered almonds
¼ cup dried cranberries
salt and ground black pepper to taste
1 pinch celery salt, or more to taste

Directions:
Mix turkey, mayonnaise, sweet relish, Dijon mustard, and sugar together in a bowl. Fold in almonds and cranberries. Season with salt, pepper, and celery salt. Chill for at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 387.1
Fat: 28.8 g
Saturated fat: 4.7 g
Carbohydrates: 10.1 g
Sugars: 6.9 g
Dietary fiber: 1 g
Protein: 22.2 g
Cholesterol: 63.7 mg
Sodium: 368.8 mg
Hot Mexican Spinach Dip
Category: appetizers-and-snacks
By Linda

Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.

Ingredients:
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 7 cups

Calories: 40
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 1.4 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 1.9 g
Cholesterol: 9.3 mg
Sodium: 99.8 mg
#1 Pea Salad Most Requested!
Category: salad
By Janie Hubshman-Edinger

This is the pea salad everyone begs for at any event or anytime we make it. Easy and so addictive. Most folks are sure there is bacon in the recipe, but there is none needed for the fabulous flavor.

Ingredients:
2 (16 ounce) packages frozen petite peas
6 ounces smoke-flavored almonds, finely chopped
1  onion, finely chopped
1 cup mayonnaise, or more to taste
ground black pepper to taste

Directions:
Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl. Add almonds and onions; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 333.2
Fat: 26.8 g
Saturated fat: 3.4 g
Carbohydrates: 17.4 g
Sugars: 6.4 g
Dietary fiber: 6 g
Protein: 8.8 g
Cholesterol: 8.4 mg
Sodium: 283.5 mg