xiaoxl/recipe_data huggingface dataset:
Steel-Cut Oatmeal With a Crispy Maple Crust


Ingredients:
oatmeal, brown sugar, pecans, raspberries

Directions:
Follow the oatmeal box instructions to serve 4.
Cook oatmeal and when finished transfer to 4 oven proof bowls.
Combine the brown sugar and pecans.
Divide the brown sugar mixture among the bowls and sprinkle over the entire surface of oatmeal.
Heat oven broiler to high and set 5-6 inches from heat source.
Place bowls on baking sheet and broil in the oven for 1-3 minutes or until dark brown and bubbly.
Remove and sprinkle with raspberries.
Serve with milk if desired.
Pop-Up Rolls


Ingredients:
all-purpose flour, baking powder, salt, milk, sugar, butter, margarine

Directions:
In a bowl, stir together all ingredients until thoroughly combined., Fill greased muffin cups half full.  Bake at 375* for 18-20 minute or., until lightly browned.  Yield:  9 rolls.
Roxie's Bran Muffins
Category: bread
By Lisa

This recipe was given to me by my midwife after having a baby. Guaranteed to make everything, and I mean everything, better!!!

Ingredients:
½ cup raisins
1  egg
¾ cup milk
1 ½ cups bran cereal (such as Kellogg's All-Bran® Original Cereal)
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons melted butter
1  apple, cored and shredded
1  ripe banana, mashed
½ cup honey

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners. Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to plump. Drain the raisins, and set aside. Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix. Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 172.8
Fat: 3.3 g
Saturated fat: 1.7 g
Carbohydrates: 38.1 g
Sugars: 21.9 g
Dietary fiber: 7 g
Protein: 3.6 g
Cholesterol: 22.1 mg
Sodium: 208.5 mg
Quick Chocolate Cake


Ingredients:
all-purpose flour, brown sugar, baking powder, baking soda, salt, buttermilk, vanilla extract, eggs, boiling water, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Combine dry ingredients in large bowl.
In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
Stir the two mixtures together, then add boiling water.
Beat together until smooth. Pour batter (which will be very,very soupy] into greased 9 x13" baking pan and bake for 25 minutes.
Allow to cool if planning to use icing.
Almost Fat - Free Spaghetti Bolognese


Ingredients:
spaghetti, fettuccine pasta, onion, garlic, tomatoes with juice, tomato paste, celery, carrot, mushrooms, dried oregano, dried basil

Directions:
Spray a large non-stick frypan lightly with cooking oil spray and cook onion and garlic till soft. Add minced beef and cook until browned.
Add can of tomatoes, tomato paste, vegetables and herbs. Season to taste with salt and pepper. Simmer until vegetables are soft - about 15 minutes
Serve over hot pasta and garnish with grated cheese of your choice.
Frozen Bloody Mary


Ingredients:
tomato juice, fresh lemon juice, fresh tomato, Worcestershire sauce, Worcestershire sauce, vodka, salt, fresh ground black pepper

Directions:
Blend all ingredients in a blender until smooth.
If you don't have small ice cubes, place some large cubes in a baggie and crush with a rolling pin or hammer.
The smaller ice cubes do blend better.
Chocolate-Covered Almond Cake


Ingredients:
sugar, eggs, flour, light olive oil, lemon zest, ground cinnamon, dark rum, sugar, heavy cream, bittersweet chocolate

Directions:
Make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground.
Place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute.
Add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes.
Working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk.
Stir in the lemon zest and cinnamon.
Position an oven rack in the center of the oven and preheat the oven to 350°.
Line the bottom of a 9 inch springform pan with a circle of waxed paper.
Generously butter the paper and the sides of the pan.
Scrape the batter into the prepared springform pan and tap it on a counter to level the batter.
Bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes.
Let cake cool on a rack for about 20 minutes.
While the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan.
Add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes.
Run a thin knife around the side of the cake to loosen it, then remove the side of the pan.
Invert the cake onto a plate and remove the bottom of the pan and the waxed paper.
Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more.
Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup.
Make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge.
Place the chocolate in a metal bowl and pour the hot cream over it all at once.
Let the cream stand while the chocolate melts, 2 to 3 minutes.
Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side.
Be careful not to stir too vigorously or you will add too much air to the ganache.
Keep stirring till all the chocolate is melted and completely blended with the cream.
(If by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit].
Let the ganache stand at room temp till thickened but spreadable, about 1 hour.
Place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving.
Southwestern Cheesecake


Ingredients:
tortilla chips, margarine, cream cheese, eggs, colby-monterey jack cheese, green chilies, sour cream, orange bell peppers, red bell pepper, green onion, black olives, chopped tomato

Directions:
Preheat oven to 325., Stir together chips and margarine and press into a 9-inch springform pan., Bake for 15 minutes., Beatg cream cheese and eggs in large bowl at medium speed until well blended., Stir in the co-jack cheese and the chilis and pour over crust., Bake for 30 minutes., Cool completely., Spread sour cream over cheese cake and sprinkle on toppings., Chill 1-2 hours., Remove from cake pan after chilling., Let sit out to"soften" a little or you'll break your tortilla chips!, before serving., Serve on platter surrounded by tortilla chips and celery sticks.
Spicy Chicken and Black Bean Bake
Category: world-cuisine
By Peculiah

A layered, Mexican-inspired casserole that is easy to throw together and a great way to use up leftovers!

Ingredients:
2 cups shredded cooked chicken
1 large red bell pepper, diced
½  red onion, diced
½ cup sour cream
½ cup jalapeno-flavored cream cheese
1 teaspoon taco seasoning mix
½ teaspoon salt
1 (14 ounce) can black beans, rinsed and drained
¼ cup hot water
1 tablespoon ground cumin
6  flour tortillas
1 (16 ounce) jar salsa, or to taste
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix chicken, red bell pepper, red onion, sour cream, cream cheese,  , and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed. Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese. Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 356.6
Fat: 14.9 g
Saturated fat: 7.2 g
Carbohydrates: 35.8 g
Sugars: 3 g
Dietary fiber: 6.1 g
Protein: 20.3 g
Cholesterol: 53 mg
Sodium: 993.4 mg
Chicken Breasts in Caper Cream Sauce
Category: meat-and-poultry
By MOMMYTO2BOYS

My husband (who is not a cook) developed this recipe when looking through what we had in the fridge.  We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'

Ingredients:
4  boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
½ cup whipping cream
2 tablespoons capers, drained and rinsed

Directions:
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

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

Calories: 313.3
Fat: 21.2 g
Saturated fat: 12.7 g
Carbohydrates: 1.8 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 28.2 g
Cholesterol: 132.1 mg
Sodium: 974.3 mg
Easy Elegant Shrimp Pasta Salad


Ingredients:
rotini pasta, parmesan cheese, green onion, canola oil, red wine vinegar, dill weed, salt, pepper, garlic powder

Directions:
"In large bowl, combine the pasta, shrimp, onions and parmesan cheese.  In a small bowl, combine the rest of ingredients and whisk until blended.  Pour over pasta mix, toss to coat.  Cover and chill for 1 to 2 hours."
Quinoa Veggie Salad with Zesty Vinaigrette
Category: side-dish
By Randy Finger

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad.  I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Ingredients:
4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2  cucumbers, peeled and chopped
1  green bell pepper, chopped
½  red onion, chopped
2  tomatoes, chopped
1 (15 ounce) can black olives, chopped

Directions:
Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour. Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick. Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 12 cups

Calories: 215
Fat: 13 g
Saturated fat: 1.1 g
Carbohydrates: 21.2 g
Sugars: 0.8 g
Dietary fiber: 2.9 g
Protein: 4.4 g
Sodium: 370.9 mg
Citrus Spring Chicken


Ingredients:
dry white wine, fresh lemon juice, lime juice, garlic cloves, garlic, dried rosemary, tarragon, salt, whole chickens

Directions:
Preheat oven to 475F
In a 9x13-inch  baking dish or roasting pan (should hold 2 flattened chicken halves snughly], stir wine with lemon and lime juices, garlic, rosemary and salt.
If chicken hasn't been split, use kitchen scissors or shears to cut backbone out of chicken and discard.
Cut off and discard any excess fat or skin.
Slice chicken in half between breasts.
Place, skin-side up, on a flat surface.
Flatten the chicken as much as you can by pressing down on the breast bone with both hands or smash it with a heavy frying pan.
Rinse with cold water, pat dry with paper towels and place chicken, skin-side down, in dish and spoon some of wine mixture overtop.
Lay a large piece of foil over dish, then place soething heavy such as a cast iron ovenproof pan,  cast-iron frying pan or a foil-wrapped brick on top of chicken to help keep it flat.
Roast in centre of 475F  oven 30 minutes.
Remove heavy pan or brick and foil.
Remove chicken from oven, turn chicken over and spoon pan juices overtop.
Return to oven and roast, uncovered and basting occasionally with pan juices, until chicken is firm when pressed and temperature of the thickest part of meat reaches 170F (15 to 20 more minutes.
Remove chicken to a cutting board, slice into serving-size portions and place on dinner plates.
Spoon pan juices overtop.
Ice Cream in a Bag


Ingredients:
heavy cream, sugar, vanilla, salt

Directions:
First put the heavy cream/ whipping cream, sugar, and vanilla in the small Ziploc bag and mix. Then place the ice and salt in the larger Ziploc bag (rock salt works best].
Place the small Ziploc bag inside the large bag.
Then you knead and shake the bag for approximately 10 minutes or until ice cream inside is thickened.  (It may need a little bit more time].
Last remove the smaller bag from larger bag and ENJOY!
Blueberry Streusel Muffins


Ingredients:
all-purpose flour, brown sugar, baking powder, buttermilk, unsalted butter, eggs, vanilla extract, fresh blueberries, blueberries, flour, pecans, brown sugar, all-purpose flour, quick oats, butter

Directions:
Preheat oven to 375°F., Toss rinsed blueberries in 2 tablespoons flour until they are coated., Gently mix all ingredients for muffins., Separately, mix streusel ingredients until crumbly., Grease a 12 cup muffin tin and fill with muffins batter., Top muffin batter with streusel., Bake for 25-30 minutes., Cool 10 minutes before removing from pan.
Wholemeal Sugarfree Ricotta Blueberry Pancakes


Ingredients:
low-fat ricotta cheese, low-fat milk, wheat flour, eggs, vanilla essence, salt, stevia, blueberries, baking powder

Directions:
Place all dry ingredients in a mixing bowl and make a well in the center.
Mix in eggs, vanilla and cheese. Then add the milk bit by bit until all mixed together.
Add the blueberries to the batter.
Heat a frying pan and lightly oil with olive oil spray.
Add 3 tablespoons of batter to the center of the pan off the heat and cook for a minute or until done then flip the pancake and cook for a min or so.
Respray pan and remember to add the batter off the heat and repeat until all cooked.
Crock Pot Chuck Roast


Ingredients:
"water"

Directions:
Put all ingredients into crockpot., Cook on low for 8 hours.
Pineapple Coconut Chess Pie


Ingredients:
sugar, cornmeal, all-purpose flour, salt, eggs, vanilla extract, butter, margarine, coconut, crushed pineapple

Directions:
Combine first 4 ingredients in a large bowl.  Add eggs and vanilla, stirring until blended.
Stir in butter, coconut, and pineapple.  Pour into unbaked pastry shell.
Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes.
Cool on a wire rack.
Asparagus With Nutmeg Butter


Ingredients:
asparagus spears, butter, lemon, nutmeg

Directions:
In a skillet, bring enough water to cover asparagus to a boil over medium high heat.  Add salt to taste and asparagus and cook 2 to 4 minutes, depending on the size of the asparagus.  Be careful not to overcook and bear in mind that they will continue to cook even after they are drained.
Meanwhile, heat butter in a small saucepan to melt.  Add lemon juice, salt and pepper to taste, and nutmeg.  Swirl to blend; pour over asparagus and serve.
Basic Tart Crust - Tortenboden


Ingredients:
eggs, sugar, milk, lemon, butter, flour, salt, baking powder

Directions:
Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
Sift together the flour, salt, and baking powder.
Combine all mixtures.
Beat the egg whites until fluffy, then fold them into the mixture.
Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
Finnish Summer Soup
Category: soups-stews-and-chili
By Maryanne

This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas.

Ingredients:
2 cups water
5 small potatoes, peeled and halved
1 teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons butter
6 cups green onions, cut into 3 inch lengths
12  baby carrots
1 ½ pounds fresh green beans, cut into 1-inch lengths
2 cups fresh shelled green peas
2 cups half-and-half
3 tablespoons all-purpose flour

Directions:
Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.

Yields: 4 servings

Calories: 563.3
Fat: 20.7 g
Saturated fat: 12.5 g
Carbohydrates: 82.9 g
Sugars: 9.2 g
Dietary fiber: 19.1 g
Protein: 18.5 g
Cholesterol: 60 mg
Sodium: 749.6 mg
Pork Schnitzel With Creamed Leeks


Ingredients:
leek, parsley, sage, oregano, plain flour, eggs, milk, sage leaves

Directions:
Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened.  Stir through mustard and season with salt and pepper.
Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate.  Whisk eggs and milk together in a shallow bowl.
Dip pork into flour shake off excess.  Then dip pork into the egg and then coat with the breadcrumb mixture.
Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through.  Remove from pan and rest for 5 minutes.
Wipe the pan clean.  Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.
Roasted Chicken With Lemon, Garlic and Thyme


Ingredients:
roasting chickens, butter, lemon, garlic cloves, fresh thyme, fresh thyme, onions

Directions:
Let the butter and chicken stand at room temperature for 3o minutes or so.
Preheat oven to 425 degrees.
Remove and discard any giblets, excess fat, and plastic pop-up timer, if there is one.
To prevent burning, tuck the chicken's wing tips under the body.
Season the cavity of the chicken, liberally, with salt and pepper.
Roll the lemon back and forth on the counter to get the juices going. Pierce the entire surface of the lemon with the fork.
Smash up the garlic cloves- the side of a knife does this well.
Insert lemon, garlic and thyme into the cavity of the bird.
Arrange the onion slices in the center of a heavy-duty roasting pan. (Arranging the onions in overlapping rows works great] Place the chicken on top with the breast side up. Tie the chicken legs together with kitchen twine.
Spread the softened butter over the entire surface of the chicken. Season generously with salt and pepper.
Roast the chicken until skin is crisp and the skin is a nice golden brown. The juices should run clear when the chicken is pierced with a fork- about 1 1/2 hours. The chicken will be cooked perfectly when an instant-read thermometer (inserted into the breast- then thigh] will read 165 degrees.
Garnish with sprigs of thyme.
Johnny Jalapeno's Mexican Bacon and Cheese Hors D'oeuvres


Ingredients:
reduced-fat cream cheese, blue cheese, green onions, black pepper, garlic powder, flour tortillas, lean bacon

Directions:
Mix all filling ingredients well. Spread filling over each tortilla, spreading to the edges. Tightly roll up tortillas to form a log. Wrap each tortilla securely with plastic wrap and chill for 30 minutes to set.
Preheat oven to 400°F Place a sheet of parchment paper onto a baking sheet and set aside. Unwrap the rolls from the plastic wrap and trim off ends and discard (or eat]. Slice the rolls into 8 slices.
Cut bacon slices in half and wrap around each appetizer overlapping just a bit. Secure the bacon to the wraps with toothpicks going thru just to the other side (this also serves as holders to pick up the appetizers later]. If the bacon slice does not go all the way around the roll, place the loose ends facing down onto the parchment paper.
Bake for 30 minutes, until the bacon is crisp. Remove from the oven and arrange on a serving platter.
Gingerbread Muffins
Category: bread
By Melissa Kosswig

An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!

Ingredients:
½ cup white sugar
¼ cup applesauce
¼ cup molasses
3 tablespoons vegetable oil
1  egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup boiling water
1 teaspoon white sugar, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined. Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 149.2
Fat: 4 g
Saturated fat: 0.7 g
Carbohydrates: 26.6 g
Sugars: 13.1 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 13.6 mg
Sodium: 210.4 mg
Italian Zucchini


Ingredients:
extra virgin olive oil, onion, garlic clove, zucchini, green pepper, whole tomatoes, parsley, parmesan cheese

Directions:
In large saute pan, saute onion and garlic in olive oil for one minute over medium heat.
Add zucchini, green pepper, tomatoes, salt, and pepper.
Cover and cook until tender (15-20 minutes].
Transfer to serving bowls and sprinkle with fresh parsely and parmesan cheese.
Serve immediately.
South of the Border Hash Brown Bake


Ingredients:
milk, black beans, red bell pepper, fresh cilantro

Directions:
Heat oven to 350°F Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites® and milk; mix well. Add hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.
Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.