xiaoxl/recipe_data huggingface dataset:
2 Ingredient Toasted Coconut Macaroon Cookie Creations


Ingredients:
"sweetened condensed milk"

Directions:
Pour around 3/4 of the can of condensed milk into a large bowl.
Preheat the grill or broiler to medium.
Add 100g of the coconut to the bowl and mix well.
You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
Add more coconut or condensed milk accordingly until you achieve the desired consistency.
Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next.  Do not take your eyes off them!
When they are lightly patched with golden brown they are ready.
Nothing beats the taste of freshly toasted coconut. Yum Yum!
Chicken Crunch


Ingredients:
milk, onion, parsley, chicken pieces, herb seasoned stuffing mix, butter

Directions:
Combine 1/3 cup soup, 1/4 cup milk, onion, and parsley; dip chicken pieces in soup mixture, then roll in the crushed stuffing mix.
Place in shallow baking dish and drizzle butter on chicken.
Bake in 400 oven for 1 hour.
Meanwhile, combine remaining soup and milk.  Heat, stirring now and then.
Serve over chicken.
Baked Escargot
Category: appetizers-and-snacks
By Linda klopatek

Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!

Ingredients:
½ cup butter
1 pound helix snails, without shells
4 cloves garlic, minced
1 teaspoon minced fresh parsley, or to taste
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes. Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper. Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 560.5
Fat: 26.7 g
Saturated fat: 16.4 g
Carbohydrates: 19 g
Sugars: 8.9 g
Dietary fiber: 0.1 g
Protein: 58.3 g
Cholesterol: 215.8 mg
Sodium: 770 mg
Indian Fish Stew


Ingredients:
olive oil, cumin seed, onion, garlic cloves, red chilies, bay leaves, ground cumin, ground coriander, chili powder, chopped tomatoes, potatoes, cod fish fillets

Directions:
Heat the oil in a large, deep sided frying pan and fry the cumin seeds for 2 minutes or until they begin to splutter.  Add the onion, pepper, garlic, chillies and bay leaves and stir well.
Fry the vegetables for 5-7 minutes on low heat until the onions are browned.  Add the ground cumin, ground coriander and chili powder and cook for 3-4 minutes.
Stir in the tomatoes, potatoes and fish (or vegetable] stock.  Bring to a boil and simmer for 10 minutes.
Add the fish, cover and simmer for 10 minutes or until the fish is tender.  Serve with chapatis.
My Favorite Grilled Chicken Ever
Category: meat-and-poultry
By stylingmom

Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.

Ingredients:
2 cups white distilled vinegar
2 cups water
2 sticks butter
4 tablespoons Worcestershire sauce
4 tablespoons garlic salt
2 tablespoons ground black pepper
1 tablespoon white sugar
2 teaspoons minced garlic
2 (8 ounce) bone-in chicken breasts
4  chicken leg quarters

Directions:
Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes. Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade. Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 9 hrs 15 mins
Yields: 12 servings

Calories: 318.3
Fat: 24.2 g
Saturated fat: 12.2 g
Carbohydrates: 3.6 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 21.1 g
Cholesterol: 108.5 mg
Sodium: 2040.4 mg
Best Lactose Free Blueberry Muffins
Category: bread
By GINBLAKE

You won't miss the dairy in these tangy blueberry muffins!  They have great flavor and a moist texture that produces muffins that no one will believe came from a dairy-free recipe. Be sure to check the label on your margarine for milk solids. Some margarines will contain some milk product.

Ingredients:
½ cup margarine
1 ¼ cups white sugar
1 teaspoon salt
2  eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 cups fresh blueberries
½ cup soy milk
1 tablespoon vanilla extract
1 tablespoon lime juice
1 tablespoon white sugar for decoration

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray. In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk, vanilla extract, and lime juice. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins. Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 18 muffins

Calories: 174.8
Fat: 5.8 g
Saturated fat: 1.1 g
Carbohydrates: 28.3 g
Sugars: 16.7 g
Dietary fiber: 0.8 g
Protein: 2.5 g
Cholesterol: 20.7 mg
Sodium: 239.3 mg
Zucchini-Carrot-Banana Whole Wheat Bread
Category: bread
By Kriti Puniyani

Toddler-friendly bread - I make it on the weekend and freeze it in slices, so we have an instant snack available through the week.

Ingredients:
1  very ripe banana
2  eggs, beaten
⅓ cup white sugar
¼ cup honey
¼ cup oil
¼ teaspoon vanilla extract
1 cup whole wheat flour
½ cup all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1  zucchini, grated
1  carrot, grated
¼ cup semisweet chocolate chips  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract. Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened. Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 loaf

Calories: 269.4
Fat: 10.1 g
Saturated fat: 2.5 g
Carbohydrates: 42.9 g
Sugars: 22.7 g
Dietary fiber: 3.5 g
Protein: 5.2 g
Cholesterol: 46.5 mg
Sodium: 376.6 mg
Braised Beef Liver


Ingredients:
beef liver, milk, flour, salt, bacon grease, onion, beef broth, lemon juice, sugar, sour cream

Directions:
Cut liver into 1 in strips., Soak in milk for one hour., Remove from milk and dredge in flour/salt mixture., Saute in hot oil until browned on all sides., Remove and set aside., Brown onions in same pan., Remove onions and set aside on top of liver., Add beef broth, lemon juice and sugar to hot pan and deglaze., Place liver and onion back into pan and cook for 5 minutes., Turn off heat and add sour cream., Serve with parsley whipped potatoes and your favorite green vegetable.
Chocolate Nut Cookies


Ingredients:
Golden Crisco Shortening, demerara sugar, egg, milk, pure vanilla extract, all-purpose flour, salt, baking soda, walnuts

Directions:
PREHEAT oven to 375 degrees F.
CREAM shortening and sugar with electric mixer at medium speed until light.
ADD egg, milk and vanilla, beating until thoroughly blended.
COMBINE flour, salt and soda. Add to creamed mixture gradually, beating just until blended.
STIR in semi-sweet chocolate chips and walnuts with a spoon.
DROP cookie dough by heaping spoonfuls on ungreased baking sheets.
BAKE for 10 minutes on center rack. Cool for 2 minutes, then remove to cooling rack.
Grandma's German Kolaches


Ingredients:
flour, sugar, salt, water, eggs, dried prunes, flour, sugar, butter

Directions:
Mix 2 cups of flour, 1/2 cup of sugar, yeast, and salt.  Add 1.5 cups of hot water (but not boiling].  Beat this and then add eggs, mixing.  Add the other 3 cups of flour.
Knead until smooth and satiny, about 8 to 10 minutes.  Form into a ball.
Lightly grease a large bowl (at least twice as large as your ball of dough].  Put the dough round side down in the greased bowl, then turn over so that the greased side is up.  Cover with a slightly damp towel.  Put in a warm place (or as warm as you have in the winter, but not a lit oven].  Let it rise until doubled, about 75 minutes.  You don't want to leave the dough too long, however.  Dough can actually over-rise.
Punch down the dough.  Reshape into a ball.  Recover bowl. Let rise till double.  It should take less time this time around, but it varies -- maybe 45 - 60 minutes. All of these rises can take longer if your house is cold.
If using a prune filling, simmer them with some water until soft; mash thoroughly.  Let cool.
If desiring an apricot filling but not having access to canned Solo filling, you can make it out of dried apricots.  Snip 3/4 cups of dried apricots into small pieces.  Simmer,covered, with 1-1/2 cups water for 10 minutes.  Simmer uncovered for 10 minutes more.  Stir in 2 tablespoons of sugar. Let cool before using.
Pinch off balls of dough about 1.5 inches  in diameter. Pat out into a circle.  Put a spoonful of filling inside.  Fold over and seal.  Put in pan. Parchment-lined cookie sheets work well.  The recipe doesn't say it, but I'd leave some room between them because they'll grow during the next rise -- yep, let rise again.  This rise should be 45 - 60 minutes.
Make topping:  crumble together 1.25 cups flour, sugar and butter.
Make a groove in the center of each and put on a big pinch of topping.  Bake at 350°F until nicely golden brown, about 15-20 minutes.
NOTE:  This is how my recipe card reads; however, I swear that I remember her making them the following way.  Pinch off the ball of dough.  Make an indentation in it.  Fill with a spoonful of the filling.  Sprinkle topping on it before baking.
Potato and Smoked Cheese Gratin


Ingredients:
potato, milk, butter, parmesan cheese

Directions:
Place sliced potatoes in large pan., Pour over milk and stock., Bring to the boil, reduce heat, simmer 10 minutes., Do not allow to soften., Add butter, grated cheese, salt , pepper and cream., Spoon into 8 cup gratin dish., Sprinkle with parmesan., Bake 180 degrees C for 40 minutes or till potatoes are tender.
Shrimp and Mushroom Angel Hair Pasta
Category: seafood
By Lesly Chan

This dish is highlighted by shrimp and mushrooms sauteed in port wine and a creamy garlic sauce over angel hair pasta. Delicious! Enjoy with your favorite wine, tossed green salad, and garlic bread, if desired.

Ingredients:
1 pound angel hair pasta
¼ cup butter, divided
1 pound large shrimp, peeled and deveined and butterflied
1 ½ cups sliced fresh mushrooms
4 tablespoons chopped shallots
½ cup port wine
1 cup dry white wine
1 pint heavy cream
4 cloves garlic, crushed
salt to taste
2 teaspoons white sugar  (Optional)
1 teaspoon ground white pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside. In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside. In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes.  Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens. Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 703.8
Fat: 40.4 g
Saturated fat: 23.4 g
Carbohydrates: 49.9 g
Sugars: 3.9 g
Dietary fiber: 3 g
Protein: 26 g
Cholesterol: 244 mg
Sodium: 355.2 mg
Spaghetti With Bacon and Eggs


Ingredients:
spaghetti, bacon, eggs, parmesan cheese

Directions:
Cook pasta according to the package directions.  Reserve 1/2 cup of the cooking water.  Drain the pasta and return to pot.
Meanwhile, cook the bacon in skillet over medium high heat until crisp, 6 to 8 minutes.  Let cool and break into pieces.
Wipe out skillet and return it to medium heat.  Crack the eggs into the skillet; cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
Toss the pasta with the bacon, 1/2 cup of the Parmesan cheese, salt and pepper and reserved pasta water.
Divide pasta among bowls and top with the eggs.  Sprinkle with remaining Parmesan.
Chorizo Potato Quesadillas


Ingredients:
onion, chorizo sausage, salsa, corn kernel, fresh coriander, salt, monterey jack cheese, flour tortillas

Directions:
Cook onions& sausage in oil, in a skillet on medium-high heat for 5-7 mins, stirring occasionally.
Add diced potatoes, cook for 5 mins or until golden, increase time by 7-10 mins if required.
Stir in salsa, corn, chopped coriander& salt.
Spoon 1 cup onto half of each tortilla, sprinkle with cheese, fold uncovered half over filling half.
Bake in oven at 350 until cheese melted or in skillet for a few mins on each side (i use oven].
Firehouse Meatloaf


Ingredients:
egg, garlic clove, dried rosemary, Italian sausage, ground beef, provolone cheese, mozzarella cheese, provolone cheese, mozzarella cheese

Directions:
Preheat oven to 350F degrees.
In a large bowl, combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic and rosemary.
Remove casing from sausage.
Add ground beef and sausage, mix well.
Press 2/3 of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.
Add cheese cubes.
Add the 1/3 mix left.
Mix the remaining ingredients and spread on top.
Bake 55 minutes.
Garlic Scalloped Potatoes


Ingredients:
baking potatoes, onion, fresh garlic cloves, butter, cheese

Directions:
Preheat oven to 450 degrees.
clean, peel and slice potatoes.
layer in a glass casserole dish.
chop garlic and onions and add on top.
add butter on tablespoons all over (dont melt oven will do that for you].
cover with foil
bake 30-45 minutes at 400 degrees or until reaches desired tenderness when poked with fork.
after the potatoes are done to the desired tenderness uncover and add cheese  ( less or more that I do].
bake at 350 degrees until cheese is lightly browned.
ENJOY !
Swenson's Pan Fried Fillets


Ingredients:
sole fillets, egg, mayonnaise, flour, garlic powder, salt, pepper, butter, onion, parmesan cheese

Directions:
Wash and dry fillets.
Mix together egg, mayonnaise, and cream.
Dip fillets in this mixture, and then coat them with a mixture of flour, bread crumbs, garlic powder, salt and pepper.
Heat frying pan over medium heat.  Add butter and melt. Saute onion and juice for a minute.  Add fillets and cook until lightly brown, 2-3 minutes a side.
Sprinkle w/ grated parmesan cheese.
You may want to adjust salt, pepper, and parmesan cheese to your taste.
Air Fryer Pumpkin Spice Donut Holes
Category: bread
By Yoly

These pumpkin donut holes remind me of mini muffins. I rolled them in a mixture of pumpkin spice, cinnamon, and sugar, but feel free to glaze them with a simple milk and confectioners' sugar mix.

Ingredients:
avocado oil cooking spray
1 ¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon pumpkin spice
⅛ teaspoon baking soda
⅛ teaspoon salt
¼ cup brown sugar
2 tablespoons unsalted butter, softened
½ cup pumpkin puree
1 large egg, at room temperature
2 tablespoons pumpkin syrup (such as Torani®)
1 teaspoon vanilla extract
1 tablespoon white sugar
1 teaspoon pumpkin spice
1 teaspoon ground cinnamon

Directions:
Preheat the air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper and spray with nonstick cooking spray. Sift flour, baking powder, pumpkin spice, baking soda, and salt into a bowl and set aside. Beat brown sugar and butter in a second bowl with an electric mixer until fluffy. Beat in pumpkin, egg, pumpkin syrup, and vanilla extract. Add flour mixture and beat until batter is just combined. Drop batter unto the prepared parchment paper using a medium-sized cookie scoop sprayed with nonstick cooking spray, making sure donut holes are not touching. Air fry until donut holes are cooked, 5 to 9 minutes. Air fry in batches if necessary. Cool for about 15 minutes. Combine sugar, pumpkin spice, and cinnamon in a small bowl. Spritz cooled donut holes with avocado oil and roll in sugar mixture.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 24 donut holes

Calories: 58.3
Fat: 1.3 g
Saturated fat: 0.7 g
Carbohydrates: 10.4 g
Sugars: 3 g
Dietary fiber: 0.5 g
Protein: 1.3 g
Cholesterol: 10.3 mg
Sodium: 50.4 mg
Chef Boyardee® Italian Ravioli Skillet


Ingredients:
zucchini, garlic powder

Directions:
Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally.
Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts.
Cook's Tips: Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider.
Low Fat Beef and Sour Cream Enchilada Casserole


Ingredients:
lean ground beef, onion, green bell pepper, garlic cloves, whole kernel corn, Rotel Tomatoes, corn tortillas, fat free sour cream, fresh cilantro

Directions:
Brown the beef with onions, peppers, and garlic, stirring to break up the beef.
Cook until no longer pink. Drain the meat mixture well. I like to press the mix with paper towels to remove as much excess fat as possible.
Return the beef to the skillet.
Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix to the beef and simmer on low for 5 minutes.
Spray a 13x9 pan with cooking spray.
Layer 8 halves of tortillas on the bottom of pan and top with 1/2 of the beef mixture.  Repeat layer with remaining tortillas and beef.
Bake at 350°F for about 30 minutes.
Remove from oven and top with grated cheese.
Let set 5-10 minutes, then top with fresh chopped cilantro and serve.
Barbecue Burgers Mix


Ingredients:
onion, green pepper, celery, hamburger, tomato sauce, catsup, vinegar, sugar, Worcestershire sauce, salt, Tabasco sauce

Directions:
Brown chopped vegetables in skillet., Add hamburger., When hamburger is browned add rest of ingredients., Simmer 30 minutes., Serve on hamburger buns.
Indonesian Chicken in Coconut Gravy (Opor Ayam)


Ingredients:
chicken breasts, lime, coconut milk, eggs, firm tofu, shallots, garlic, turmeric powder, coriander powder, salt, white pepper, lemongrass, fresh lime leaves, gingerroot, galangal

Directions:
Cut chicken into smaller pieces.  If using boneless, skinless chicken breast then cut into bite size pieces.  Squeeze the juice of one lime over chicken and let sit for about 15-20 minutes.
Boil the eggs and peel, set aside.
Sauté the tofu in oil until lightly brown.
Blend the shallots, garlic, candlenuts, turmeric powder, coriander powder, salt and pepper in a food processor or blender until it forms a smooth paste.
Sauté the paste in oil (about 1-2 Tbsp.] for a few minutes.
Once bumbu is sautéed, add 1500 ml water and chicken.
Stir occasionally until it comes to a boil.
Add 2 pieces of lemon grass that have been bruised, 5-7 pieces of lime leaves, galangal (about the size of thumb, bruised] & 3 bay leaves.
Bring to a boil… add tofu and eggs.
For extra flavor you can sauté sliced shallots to sprinkle in once cooked.
Beef Cubes in Mushroom Sauce


Ingredients:
onion, garlic, small mushroom, basil, seasoned flour

Directions:
Dredge meat in seasoned flour., Brown in oil- 6 minutes., Add onions, garlic, and mushrooms., Cook for 4 minutes., Add gravy., Add basil., Cook over low heat for 50 minutes., Add claret., Serve over hot rice.
Creamless Butternut Squash Soup


Ingredients:
unsalted butter, onion, nutmeg, black pepper

Directions:
Cut squash into 1-inch chunks (I cut out this step by getting  a bag precut squash].
In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Grandpa's Popcorn Balls
Category: desserts
By 3KIDS5

Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn.  He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!

Ingredients:
2 cups white sugar
1 cup light corn syrup
½ cup butter
¼ cup water
salt to taste
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar  (Optional)
5 quarts popped popcorn

Directions:
In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well. Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 10 - 3 inch round balls

Calories: 457.7
Fat: 18.7 g
Saturated fat: 7.3 g
Carbohydrates: 75.1 g
Sugars: 48.9 g
Dietary fiber: 1.8 g
Protein: 1.7 g
Cholesterol: 24.4 mg
Sodium: 317 mg