xiaoxl/recipe_data huggingface dataset:
Meatballs Appetizer


Ingredients:
milk, eggs, onion, garlic powder, garlic cloves, red pepper flakes, catsup, white sugar

Directions:
Preheat oven to 350 degrees., Mix together all meatball ingredients and roll into balls., Bake on pan with sides such as cake pan or jelly roll pan for 20 minutes., Meanwhile mix together all sauce ingredients in large pan on top of stove., Simmer 15 minutes., Once meatballs are baked add to sauce and mix well., Simmer 15 minutes., I like to simmer the meatballs and sauce in my crockpot.
Fresh Mushroom and Spinach Salad


Ingredients:
tarragon, wine vinegar, salt, garlic clove, fresh ground pepper, mushrooms, spinach, olive oil

Directions:
Mix vinegar, salt, garlic and pepper., Toss the mushrooms in the mixture and let stand for 15 minutes., Toss the spinach and oil until leaves glisten., Toss the mushroom mixture with spinach., Serve immediately.
Chocolate Candy Cane Pie


Ingredients:
confectioners' sugar, butter, water, chocolate chips, heavy cream, confectioners' sugar, miniature marshmallows, milk, heavy cream

Directions:
Chocolate Crumb Crust: Combine crumbs, cocoa and sugar in a bowl.
Stir in butter.
Press mixture onto bottom and up sides of a 9" pie pan.
Bake at 350 degrees for 8 to 10 min.
Cool.
Chocolate Layer: Bring water to a boil in med mixing bowl.
Remove from heat; immediately add chips, stirring until melted (return to very low heat, stirring constantly, if needed].
Cool to room temperature.
In large mixing bowl (which has been chilled, along with beaters], whip heavy cream with confectioners sugar until stiff; fold into the chocolate mixture.
Spoon into crust; chill.
Peppermint Layer: Break candy canes into chunks; blend until finely crushed (resembles powder].
Combine marshmallows and milk in wok.
Cook, stirring constantly, over low heat until marshmallows are melted.
Cool to slightly warm or glops.
Prepare bowl as before, whip heavy cream until stiff; fold in crushed candy.
Stir gently into marshmallow mixture; chill 10 min.
Spoon onto chocolate layer; chill until set.
Freeze, if desired.
Top with Sweetened whipped cream.
Garnish with Peppermint chips or coarsely crushed candy canes just before serving.
May be served chilled or frozen.
Tuna Lettuce Wraps
Category: salad
By spjeffer

These are a low-calorie, low-carb, but very tasty, light alternative to a tuna wrap sandwich! Try to choose larger leaves of lettuce with no tears or holes; lettuce leaves are replacing the tortilla in a traditional wrap sandwich. Cheese is optional, but even a little adds a lot of flavor.

Ingredients:
1 (6 ounce) can chunk light tuna, drained
2 tablespoons chopped onion
1 tablespoon light mayonnaise
salt and ground black pepper to taste
3 leaves green lettuce, rinsed and patted dry
2 tablespoons finely shredded low-fat Cheddar cheese  (Optional)

Directions:
Combine tuna, mayonnaise, onion, salt, and pepper in a bowl. Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle Cheddar cheese over the tuna. Roll leaves up to create wraps.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 lettuce wraps

Calories: 94.5
Fat: 2.5 g
Saturated fat: 0.6 g
Carbohydrates: 1.4 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 15.8 g
Cholesterol: 19.7 mg
Sodium: 148.1 mg
Sunday Supper BBQ Ribs


Ingredients:
beef ribs, bell peppers, onion, olive oil, rice vinegar, water, ketchup, brown sugar, molasses, paprika, chili powder, oregano, ketchup, mustard powder, honey, ketchup

Directions:
Brown ribs in olive oil and vinegar.  Remove and set aside.
Saute onions and bell peppers in remaining juices.
Return ribs to dutch oven, add water to cover 2/3rds the ribs, add 2 cups ketchup, brown sugar and molasses.  Bring to a slow boil. Reduce heat to a "9 bubble simmer".
Simmer for 30 to 45 minutes and then add paprika, chili powder, oregano, onion salt, garlic salt, 2 cups ketchup, and mustard.
Simmer another 15 minutes add optional honey or ketchup to your desired taste.
Sugar-Coated Pecans


Ingredients:
pecan halves, sugar, cinnamon

Directions:
In a bowl, beat egg white until foamy.
Add pecans and toss until well coated.
Combine sugar and cinnamon; sprinkle over pecans and toss to coat.  Spread in a single layer on an ungreased baking sheet. Bake at 300'F for 30 minutes or until browned.
Cool on waxed paper.
Halloween Black Bat Wings
Category: appetizers-and-snacks
By gopintos

Perfect for a Halloween party, these spooky little morsels will have everyone talking, doing double takes, and taking doubles! Looks can be deceiving as they taste absolutely delicious and disappear quickly!

Ingredients:
2 cups dark brown sugar
1 cup dark soy sauce
1 cup teriyaki sauce
1 cup honey hickory barbeque sauce  (Optional)
1 drop black food coloring, or as needed
4 pounds chicken wings

Directions:
Whisk brown sugar, soy sauce, teriyaki sauce, and barbeque sauce together in a large glass bowl until sugar is dissolved. Stir black food coloring in small amounts into the mixture until you get the desired dark color. Liberally pierce the wings with a fork; add to the sauce. Cover the bowl with plastic wrap and marinate in the refrigerator at least 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken and sauce into a large baking dish. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 429.2
Fat: 9.6 g
Saturated fat: 2.7 g
Carbohydrates: 70.9 g
Sugars: 66.6 g
Dietary fiber: 0.2 g
Protein: 15.1 g
Cholesterol: 39.7 mg
Sodium: 3584.9 mg
Publix Chunky Chicken Salad


Ingredients:
salt, dried basil, dried dill, lemon juice, white pepper, minced garlic clove, dried parsley, mayonnaise, celery, carrot, onion, boneless skinless chicken breasts

Directions:
Cook chicken however desired (I often poach in my steamer or bake]. Cool and cut into large (about 1"] cubes. Set aside.
In a large bowl, combine salt, basil, dill, lemon juice, white pepper, garlic and parsley with mayonnaise.  Mix throughly.
Stir celery, carrots, onion and chicken into mayonnaise mixture.  Mix well.
Cover and chill overnight or at least several hours before serving.
Grape-Nut Pudding


Ingredients:
sugar, eggs, milk, vanilla extract, salt, ground nutmeg

Directions:
Preheat oven to 350 degrees.
In a large bowl, pour scalded milk over the grape-nuts and let sit 5 minutes.
In a medium bowl, beat eggs, sugar, salt and vanilla. Add to the milk and grape-nuts, and stir a couple of times.
Pour into a greased 2-quart casserole dish. Sprinkle generously with ground nutmeg. Set the casserole dish in a larger pan and pour very hot water until halfway up the sides of the casserole dish. Bake for about 1 hour, or until a knife inserted 1 inch in the center comes out clean.
Serve warm or cold in individual dessert bowls with whipped cream.
Chili Bacon Nachos for Two


Ingredients:
corn tortillas, canola oil, avocado, red onions, salsa, lime, bacon, cheddar cheese, whole tomato, sour cream

Directions:
Preheat the oven to 350 degrees.
For The Chips:  Cut each tortilla into quarters.  Heat the oil in a skillet on medium heat. The oil should be about 1/2 inch deep in the skillet.  Place about 8 to 10 of the tortilla quarters in the hot oil at a time.  Turn the tortilla chips as they cook so each side is golden brown.
When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas; set aside.
For The Bacon Guacamole:  In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos], 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos], 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos] and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish].
Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks (rather than smashing up the avocado with a fork]. Then salt and pepper to taste and top with additional crumbled bacon.
For The Nachos:  Add the chips to an oven-proof plate or skillet.  Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions and the remaining crumbled bacon.
Bake in a preheated oven until the cheese is melted, about 6 - 8 minutes.
Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa and the bacon guacamole.
Garnish with the remaining lime wedges.
Lori's Savory Sweet Potatoes


Ingredients:
sweet potatoes, parsley, tarragon, rosemary, ground cumin, lemon juice, olive oil

Directions:
Heat oven 350., Toss all together to coat., Place on a sprayed baking sheet., Bake 20-25 minutes or until golden and crispy.
Curry Cauliflower Bake


Ingredients:
head cauliflower, half-and-half cream, milk, butter, mayonnaise, cheddar cheese, curry powder, butter

Directions:
Set oven to 350 degrees.
Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish].
Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower].
Place the cauliflower in a prepared baking dish.
In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using] and pepper; mix to combine.
Pour the soup mixture over the cauliflower in the dish (do not mix].
In a small bowl, combine the cracker crumbs with melted butter.
Sprinkle over the soup mixture in the baking dish.
Bake for about 30 minutes.
Squash Dip
Category: appetizers-and-snacks
By favabeens

This is a creamy butternut squash dip made with goat cheese and roasted garlic then topped with a sprinkling of walnuts. A beautifully colored dip for Fall entertaining. Serve with chips or slices of French bread.

Ingredients:
1 medium butternut squash, halved and seeded
3 tablespoons olive oil
1 whole head garlic
1 (11 ounce) log goat cheese
1  lemon, juiced
¼ cup finely chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash. Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 12 servings

Calories: 195.2
Fat: 12.8 g
Saturated fat: 5.9 g
Carbohydrates: 15.7 g
Sugars: 3.1 g
Dietary fiber: 2.8 g
Protein: 7.4 g
Cholesterol: 20.3 mg
Sodium: 137.5 mg
Chiles Rellenos With Roasted Red Pepper Sauce


Ingredients:
red bell peppers, poblano chiles, green chilies, salt, monterey jack cheese, eggs, all-purpose flour, yellow cornmeal, frozen corn kernels, canned black beans

Directions:
Heat broiler.
Arrange bell peppers and fresh chiles on broiler pan.  Broil 4 inches from heat, turning with tongs, until skins are blistered, about 20 minutes.  Let steam in separate covered bowls 10 minutes.  Remove charred skin from peppers and chiles.  Set chiles aside.
Prepare sauce:  Cut bell peppers in half; remove stems and seeds.  Place peppers, orange juice and 1/4 t. salt in food processor or blender and process just until smooth.  Transfer to top of double boiler and set aside.
Prepare chiles:  using small knife, make lengthwise slit in each chile, leaving stem intact, and remove seeds.  (Canned chiles will be stuffed from top where stem used to be.  Do not slit but blot dry with paper towels.].
Using fork, mix cheeses in small bowl and stuff into chiles.
Lightly beat egg yolks in mixing bowl.  Add flour and 1 t. salt and beat until blended.
Whisk egg whites in second bowl until stiff peaks form.  Using rubber spatula, gradually fold egg yolk mixture into egg whites, then fold in cornmeal.
Heat 2 T. oil in large heavy skillet over medium-high heat.  Dip 4 chiles one at a time into batter and spoon batter over top to coat all sides.  Place chiles in skillet and fry until crisp on one side, about 3 minutes.  Using fork and spatula, turn chiles over and fry second side until crisp and golden, 2-3 minutes longer.  Remove and drain on paper towels.  Keep warm in oven.  Repeat with remaining 2 T. oil, chiles, and batter.
Meanwhile, gently warm sauce over simmering water.
Spoon sauce into wide shallow serving dish and arrange chiles on top.  Sprinkle sauce and chiles with corn and beans.  Serve at once.
Pesto Rice


Ingredients:
wild rice, water, fresh basil, pine nuts, garlic cloves, olive oil, parmesan cheese, salt, pepper, fresh tomatoes

Directions:
Bring the rice to a boil.  Reduce heat and simmer, covered, for 45 minutes.
Blend the other ingredients in a food processor to make a pesto sauce.
Add to the rice.
Serve with lots of fresh tomatoes to make up for the "death by cheese and olive oil" sensation.  If it needs made up for, that is.  I kind of like it.
Roasted Butternut, Apple & Pecan Salad


Ingredients:
granny smith apples, canola oil, pumpkin pie spice, red wine vinegar, pure maple syrup, pecans

Directions:
Preheat oven to 400°F.
Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
Chicken Cream Soup


Ingredients:
butter, flour, chicken breast, salt, ground black pepper, mushroom, carrot

Directions:
Pour a few drops of Oil.
Melt the butter and gradually stir in with the flour (Roux].
Cook slowly; avoid browning it much.
Add stock slowly, and keep whisking the mixture.
Simmer, not boil, and keep whisking until flour flavor is gone.
Warm soup and add Monter au Beurre or ‘cold’ butter and cream.
Season with salt and pepper.
Garnish with pan-fried chicken breast, mushroom.
My Halwa Shebakia -- Special Ramadan Sesame Cookies


Ingredients:
flour, butter, sesame seeds, dry yeast, water, turmeric, ground cinnamon, honey

Directions:
In a food processor process all the ingredients, except the honey, into a paste.
Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, a small shaped cookie cutter, pie crust/ravioli wheel or knife and cut out cookies and let them rise for 15 minutes. If not using a cookie cutter which I don't, simply cut strips and twist them into a spiral or figure 8. I do the figure 8 making sure it is secure by slightly pinching in 2-3 places.
Deep-fry the cookies in a skillet or fryer in the remaining oil in batches over low heat just to brown.
3-Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Let sit until the honey sets a bit.
Store in a plastic bag or container.
One person emailed me when this was posted on my website stating that her cookies fell apart in frying. This should not happen though if it does, 5g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.
Chocolate Orgasm


Ingredients:
Absolut mandarin vodka, white Creme de Cacao, Kahlua, cherry vodka, chocolate milk

Directions:
Mix and stir., Serve.
Croque Monsieur Benedict


Ingredients:
margarine, all-purpose flour, plain soymilk, kosher salt, fresh ground black pepper, nutmeg, lemon juice, Dijon mustard, cheese, eggs, kosher salt, fresh ground black pepper, baguette, prosciutto, fresh basil leaves

Directions:
Sauce: Melt 2-3 tablespoons of margarine over medium heat.
Add flour & cook for 1 minute while constantly stirring with a whisk (or chopsticks:].
Remove from heat.
Add soy milk & whisk until smooth.
Beat in egg yolk & return to heat to cook for another minute.
Stir in cheese, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg and 1/2 tablespoon Dijon until cheese melts.
Set heat to the lowest setting & cover while you do the next steps.
Eggs: Melt a knob of margarine in a medium non-stick skillet over medium to medium-low heat.
When the margarine's foam begins to subside, add the eggs (do not whisk]
Let eggs set a little, then *fold* (do not stir]the eggs.
season with salt & pepper to taste.
fold eggs again one or two more times, and when they look *almost* done for you, remove from heat & cover while you prepare the next step (they will continue cooking in the hot pan & be just right by the time you are ready to use them]
Sandwich: Split open each bread piece
Toast the bread on a grill pan until golden or broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since it can easily burn
lightly brush desired amounts of margarine & mustard on the cut sides of the toasted bread
Arrange a slice of prosciutto (and extra cheese if you like] with some scrambled egg on each piece of toasted bread
Cover with sauce.
Serve hot garnished with chopped basil.
Basil Butter Garlic Bread


Ingredients:
butter, olive oil, basil leaves, parsley, garlic cloves, whole green onion, salt, pepper, parmesan cheese

Directions:
Combine all the ingredients except the bread and cheese in a food processor, and process until smooth. Season with salt and pepper.
Cut open the loaf of bread and spread both halves with the basil butter. Put the halves together and wrap in aluminum foil.
Bake for in a 400ºF oven for 10 minutes.
Remove the bread, separate the halves and load them up with Parmesan cheese. Return them to the oven and either crank up the heat to 500ºF or put them under the broiler.
Cook until the cheese is melted, bubbly, and starting to get brown. Serve!
Fresh Balsamic Asparagus Salad


Ingredients:
baby asparagus, fresh lemon juice, Dijon mustard, garlic, extra virgin olive oil, fresh ground black pepper, basil, parmesan cheese, salt

Directions:
Trim the asparagus (keeping the darker green and less fibrous parts] and cut into 1-inch pieces.
Thinly slice the mushrooms.
Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes].
While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
Gradually add the olive oil and then the black pepper.
Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.
Kashmiri Onion Chutney (Gand Chetin)


Ingredients:
shallots, green chili, green coriander, dried mint, kashmiri chili powder, vinegar, salt

Directions:
Mix 1tbsp salt with the shallots and keep aside for a few minutes; Then wash and drain the water completely.
Mix all the ingredients in a bowl and cool in the refrigerator.
This is best if made at least an hour before eating to allow the flavours to mingle.
Italian Zucchini Skillet


Ingredients:
zucchini, onion, garlic clove, diced tomatoes, fresh tomatoes, dried oregano, sugar, fresh basil, fresh parmesan cheese

Directions:
Cut sausage into 1 inch pieces and brown in large skillet about 10 minutes.
Remove to paper towel lined plate and set aside.
Remove most of fat from skillet and saute zucchini, onion and garlic about 8 minute to soften.
Add tomato and seasonings, simmer covered about 10-15 minutes, stirring occasionally.
Stir sausage back in and heat through.
Serve over hot cooked spaghetti and top with grated fresh Parmesan cheese.
Cherry Squares


Ingredients:
butter, sugar, eggs, flour, vanilla, baking powder, salt, cherry pie filling, powdered sugar, butter, vanilla, milk

Directions:
Mix together all ingredients except the pie filling.
Reserve 1 1/2 cups batter.
Spread the rest of the batter in a jelly roll pan.
Spread 1 can of cherry pie filling over batter.
Spoon the reserved batter on top.
Bake 35 minutes at 350 degrees Fahrenheit.
Stir together the glaze ingredients.  Drizzle over top of cherry squares while still warm.
Chocolate-Cherry-Coconut Macaroons


Ingredients:
maraschino cherry, eggs, salt, granulated sugar, vanilla extract, all-purpose flour, flaked coconut

Directions:
Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste]. Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Mom's Chicken Kemiri


Ingredients:
chicken, water, coconut milk, lemon juice, onion, beef bouillon powder, lemongrass, butter, turmeric, garlic clove

Directions:
Cut the chicken in small pieces or use wings and legs.
Cut the union and garlic fine.
Put one table spoon of butter in a wok or frying pan with the union and garlic, smoother it.
Rub the chicken with the bouillon powder and put this plus the rest of the butter and oil in the pan.  I use a combination of oil and butter because it gives a better result in flavor and keeping the chicken moist. Keep the chicken on the stove on a low temperature.
Put the CANDLENUTS NOT MACADAMIA NUTS * (YOU CAN FIND THIS IN AN ASIAN STORE food.com didnt recognize the ingredient but it exists]  in a kitchen machine; make sure it's not cut as fine as powder but also ensure the pieces are not too big.
Slice the lemon grass and when you've done all that put the rest of the ingredients in the pot and let it smoother until the chicken is done.
Add more water if necessary all depending on your preference of sauce - think or thin. Serve it with pandan rice, slices of cucumber and tomatoes and a bit of fresh coriander.  Enjoy this this dish.
Mango Pineapple Cobbler


Ingredients:
flour, sugar, baking powder, salt, butter, milk, egg, mangoes, cornstarch, sugar, vanilla

Directions:
Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken,  stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla.
Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs.
In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten.
Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts.
Bake at 400 for 20-25 minutes.
Serve with vanilla ice cream.