xiaoxl/recipe_data huggingface dataset:
Crunchy Chocolate Nests


Ingredients:
"salt"

Directions:
Lightly coat a muffin tin with cooking spray.
In a large microwave-safe bowl, microwave the chocolate chips on high for 30 seconds and stir. Repeat until the chocolate just melts, about 2 minutes total.
Add the Corn Flakes® and nuts and fold gently until evenly coated. Divide the mixture among the muffin tin cups. Use the back of the spoon to push the chocolate mixture into the bottoms and up the sides of the muffin cups.
Refrigerate until set, about 10 minutes. Remove from the muffin tin and put a peep in each nest.
Cinnamon-Raisin Yogurt Biscuits
Category: bread
By grainfreegirl96

This recipe was given to me by a friend and they are amazing! Think half cinnamon roll, half biscuit, and wholly delicious!

Ingredients:
¼ cup white sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup butter
1 (8 ounce) container plain yogurt
½ cup raisins
½ cup confectioners' sugar  (Optional)
1 teaspoon orange juice  (Optional)

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Stir white sugar and cinnamon together in a bowl. Combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the crumbly mixture; add yogurt and raisins to the well. Stir just until dough clings together. Turn dough onto a lightly floured surface and gently knead 8 to 10 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. Arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 biscuits

Calories: 212.7
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 38.2 g
Sugars: 17.1 g
Dietary fiber: 1.1 g
Protein: 4.1 g
Cholesterol: 13.6 mg
Sodium: 237.1 mg
Potato Salad


Ingredients:
potatoes, bacon, egg, mayonnaise, celery, sweet onions, sugar, white wine vinegar, salt, pepper, yellow mustard, mustard seeds, parsley

Directions:
Clean and cut potatoes into bite size pieces.  Put cut pieces into a large pot on the stove.  Add enough water to cover potatoes, bring to a bowl for 2-3 minutes.  Potato pieces should be cooked through. Test with fork to make sure they are cooked to your liking.  Drain off water and put into a large bowl and set in the refrigerator to cool while prepping additional items.
Cook bacon to crispy and set aside to cool  Once cool add to food processor and chop into bacon bit sizes.
Boil eggs to a hard boil status. Peel and cool.  Set aside in fridge to cool.  Eggs should be cut up to small pieces and a few sliced in half for decoration later.
Cut celery and onions into small pieces and set aside.
In a large bowl mix dressing ingredients: Mayo, sweet relish, sugar, white wine vinegar, salt, pepper, mustard, mustard seed and parsley.
Add potatoes, bacon, celery, onions and eggs to dressing bowl and mix.  Place cut eggs on top after mixing.
Cover bowl and refrigerate.  Allow 2-3 hours to cool.
Italian Pasta Salad II
Category: salad
By YORKIDOLL

This is truly a must have pasta salad especially if you are Italian. I can't keep this in the house, it goes as fast as I make it. Enjoy!

Ingredients:
1 (16 ounce) package rigatoni pasta
½ cup extra-virgin olive oil, or as needed
2  red bell peppers, seeded and chopped
1  green bell pepper, seeded and chopped
2 pints cherry tomatoes, halved
3 tablespoons jarred minced garlic
salt and pepper to taste
1 bunch fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon dried oregano, or to taste
1 cup diced Asiago cheese
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 8 servings

Calories: 437.5
Fat: 21.5 g
Saturated fat: 5.8 g
Carbohydrates: 48.3 g
Sugars: 3.5 g
Dietary fiber: 4.1 g
Protein: 14.8 g
Cholesterol: 17.6 mg
Sodium: 272.2 mg
Perfect for Lunch : Vegetable Pulav


Ingredients:
cloves, star anise, cardamom, bay leaves, cinnamon sticks, green chilies, cilantro, fresh ginger, salt, buttermilk, onion, tomatoes, carrots

Directions:
Fry all spices in oil(the first five ingredients].
Add fresh ginger and green chilli.
Add Onion: Fry till transucent brown.
Add tomato, fry.
Add carrot and beans, fry.
Add curd. leave for few minutes.
Now the veg mix is ready.
In rice cooker:Put layer of veg mix,.
Then 1 cup rice.
another layer veg mix.
then 1 cup rice.
Add 3-4 cups water.
Add salt and mix.
Put cilantro on top.
Turn on cooker.
Mix inbetween.
Ginger Rice


Ingredients:
unsalted butter, fresh ginger, basmati rice, low sodium chicken broth, salt

Directions:
In a medium saucepan, melt the butter.
Add the ginger, rice, stock and salt and bring to a boil.
Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated.
Fluff the rice and serve.
Favorite Blackened Rub


Ingredients:
black pepper, seasoning salt, cumin, dried mustard, chili powder, oregano, brown sugar, paprika, salt

Directions:
Toss all ingredients in a bowl.  Store left overs in a sealed container or a ziploc sandwich bag.
To use, generously pat the rub on both sides of salmon, chicken, or beef and cook or grill as desired.
Cream of Mushroom Soup


Ingredients:
dried funghi porcini, warm water, butter, yellow onion, nutmeg, button mushroom, marsala, sherry wine, dried sage, paprika, cayenne, low sodium chicken broth, heavy cream

Directions:
Put the dried mushrooms into a bowl or container, pour over, the warm water, cover loosely, and set aside 30 minutes.
Melt the butter with the onions in a soup pot, and season with a large pinch of salt.
Cook at medium or medium--high until lightly softened. Add the mushrooms, stir well, and cook to incorporate. Let simmer, covered lightly, while juices develop. Season with pepper and nutmeg. Season again with salt, if needed.
Remove cover, and cook until onions and mushroom develop a strong, golden color, and some on pot, stirring often, it may take 15 minutes.
Add Marsala and reduce. Add sage, paprika, and cayenne, it can have a lot of cayenne, or just a little.
Strain mushrooms and chop.  Add to the soup. Strain in the mushroom soaking liquid. Reduce fully, stirring a few times, after adding to the soup.
Pour in the chicken broth. Bring to the simmer. Cook, partially covered, for 10-15 minutes, or until the mushrooms are soft, and the mixture is flavorful.
Purée the soup in a food mill, a food proscessor, using an immersion blender, or through the small holes of a meat grinder, the latter of these is my favorite.
Return soup to pot. Add cream, brining just to simmer. Remove from heat, bring completely to room temperature, cover and chill overnight, or for 10 hours.
The next day, retrieve the soup, and remove all the fat. Bring back to the simmer, delicately, before serving, accompany with a garnish.
Vodka Collins
Category: drinks
By Micah Daugherty

Here's a GREAT and refreshing drink for parties!

Ingredients:
1 ½ fluid ounces vodka
3 fluid ounces sweet and sour mix
1 cup carbonated water
1 slice orange, garnish
1  maraschino cherry, garnish
ice

Directions:
In a cocktail shaker filled with ice, combine vodka and sweet and sour. Shake well, then strain into a tall glass full of ice. Fill the glass with carbonated water. Cut orange slice into quarters. On a cocktail sword, spear cherry first, then spear orange slice through the peel. Hang sword from the rim of the glass, so that fruit is in the drink.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 282.9
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 37.6 g
Sugars: 37.3 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 8 mg
Food Colors


Ingredients:
beet, water, vinegar

Directions:
Cover fresh beets with water and boil in an enamel or glass pan until barely done. Remove the beets and peel, slice, and chop them, reserving the juice. Return beets to the juice and soak them for 4 hours. Strain liquid and measure out 3/4 cup. Add the vinegar to the liquid. If using canned beets, strain out 3/4 cup of the liquid and add 2 teaspoons of vinegar.
Red:.1 cup cranberries.Water to cover.Cover cranberries with water and boil for 2 hours, mashing the cranberries as they soften. Strain liquid.
Yellow:.Outer skins of 5 yellow onions.1 cup water.Boil the dark, dry outer skins of yellow onions in a covered glass or enamel pan for 10 minutes, or until the liquid is dark yellow. Strain the juice.
Yellow:1 cup daffodil, acacia, or crocus blossoms.Water to cover.Cover blossoms with water in an enamel or glass pan, bring to a boil, and simmer, covered, for 2 hours. Strain liquid.
Blue:.1/2 head red cabbage, chopped.1 cup water.Simmer the cabbage and water in a covered enamel or glass pan until the cabbage turns dark green and is just tender. Strain the juice, which will be blue.
Blue:1/2 cup blueberries, fresh or canned.Water to cover.For a darker shade of blue, cover the fresh blueberries with water and simmer for 30 minutes. Mash the berries and strain the juice. If using canned blueberries, strain the juice.
Purple:.1/2 cup fresh-frozen blackberries.Allow the frozen blackberries to soften at room temperature for 30 minutes, then blend for 30 seconds.
Green:.Outer skins of 5 red onions.1 cup water.Boil the outer skins of the onions in the water in a covered enamel or glass pan for 10 minutes. Strain the juice.
Green:1 cup clean grass clippings, spinach, or moss.Water to cover.Cover the grass, spinach, or moss with water and boil in an enamel or glass pan for 1 minutes, and then simmer, covered, for 10 minutes. Strain the liquid.
Brown:.1 cup coffee grounds or 10 tea bags.1 cup water.Cover coffee grounds with water or add tea bags to water. Simmer, uncovered, in an enamel or a glass pan for 30 minutes. Strain the liquid.
The Secret to Making Super Quick, Asian-Style Noodle Soups is To


Ingredients:
low sodium chicken broth, garlic cloves, fresh ginger, star anise, fish sauce, soy sauce, granulated sugar, boneless skinless chicken thighs, table salt, napa cabbage, scallions, fresh mint leaves, fresh cilantro leaves, roasted unsalted peanuts, lime wedge

Directions:
Noodles:
Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls.
Broth:
Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat.
Assembling the Soup:
Divide the noodles and cabbage among the bowls.
Add the chicken, then ladle in the broth.
Sprinkle on all other ingredients and serve immediately, passing lime wedges separately.
STEP BY STEP: Bruising the aromatics.
Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor.
STEP BY STEP: Assembling the Soup.
Divide the noodles and sprouts or cabbage among the bowls.
Add the meat, seafood, or chicken, then ladle in the broth.
Sprinkle on the herbs and other flavorings of choice.
Spooky Halloween Boo  Pudding Cups


Ingredients:
milk, chocolate flavor instant pudding and pie filling mix

Directions:
POUR milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minute or until well blended.
Gently stir in half each of the whipped topping and cookie crumbs.
SPOON 1 tablespoons of the remaining cookie crumbs into each of 15 (6-oz.] paper or plastic cups (clear is better so you can see the layers]. Cover evenly with layers of the pudding mixture and remaining cookie crumbs.
DROP remaining whipped topping by spoonfuls onto desserts to resemble ghosts.
Add chocolate chips for the eyes.
Serve immediately. Or, refrigerate until ready to serve.
Cover and store leftover desserts in refrigerator.
Raspberry Tapioca Salad


Ingredients:
water, sugar, pearl tapioca, raspberry Jell-O gelatin, Cool Whip, frozen raspberries

Directions:
Bring water, sugar, and tapioca to a boil, stirring often until the tapioca is clear.
Remove from heat and add the package of jello.
Cool to set until consistency is like jelly.
Add cool whip and frozen raspberries.
Stir well and refrigerate.
Potatoes Baked in Cream


Ingredients:
onion, idaho potatoes, butter, heavy cream, nutmeg

Directions:
Peel onion as thinly as possible.
Peel the potatoes and slice as evenly as possible, about 1/8" thick.
In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
Add the onion slices.
Stir with a wooden spoon and cook until the onions are wilted and translucent.
Add the cream and bring to a boil.
Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
Add nutmeg and season with salt and pepper.
Simmer until the cream begins to thicken and the potatoes are almost tender.
They should still have some resistance to the bite.
**(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator].
Preheat the oven to 375 degrees F.
In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
(It is not necessary to grease the dishes first].
**The casseroles can be assembled to this point well in advance of baking.
The potatoes will not discolor since they are already partially cooked.
Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
Serves 6-8.
Cream Puff Dessert


Ingredients:
butter, flour, water, eggs, instant vanilla pudding, Cool Whip

Directions:
Bring butter and water to a boil., Add flour and mix until it forms a ball., Cool to room temperature., Add eggs one at a time, mixing after each., Spread in an ungreased 11x15 pan., Bake at 400 degrees for 30 minutes., Cool., Mix puddding according to directions on package., Pour over the base., Top with cool whip., Drizzle with chocolate syrup., Refrigerate.
Mayan Couscous
Category: side-dish
By YucatanToday

Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as kibis offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. Here's a Yucatecan version of couscous salad.

Ingredients:
1 cup couscous
½ teaspoon ground cumin
1 teaspoon salt, or to taste
1 ¼ cups boiling water
1 clove unpeeled garlic
1 (15 ounce) can black beans, rinsed and drained
1 cup canned whole kernel corn, drained
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
1  jalapeno pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste

Directions:
Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes. While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.

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

Calories: 300.4
Fat: 10.9 g
Saturated fat: 1.5 g
Carbohydrates: 44.8 g
Sugars: 2.5 g
Dietary fiber: 3.6 g
Protein: 7.1 g
Sodium: 713.3 mg
Dill Chicken With Cream Sauce


Ingredients:
butter, salt, dill weed, pepper, garlic, boneless skinless chicken breasts, sour cream, cream cheese, dill weed, salt, lemon juice

Directions:
Melt butter in 10 inch skillet until sizzling.
Halve and pound thin the chicken breasts.
Add the salt, dill, pepper and garlic to skillet with butter.
Add chicken and cook medium heat turning occasionally until chicken browned and fork tender, approximately 10- 15 minutes.
Mix sour cream, cream cheese, 1/4 tsp dill, 1/8 teaspoons salt, and lemon juice in small bowl to make sauce.
Serve on top of chicken.
Can also be served on rolls with lettuce and tomato.
Curried Shrimp in Peanut Sauce


Ingredients:
fettuccine, creamy peanut butter, salt, black pepper, fresh ginger, olive oil, green onions, curry powder, garlic, large shrimp, fresh cilantro

Directions:
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, place broth and next 5 ingredients (broth through ginger] in a blender or food processor and process until smooth.
Heat oil in a large nonstick skillet over medium heat.  Add onions, curry, and garlic; saute 3 minutes.  Add shrimp; cook 6 minutes or until shrimp are done.  Stir in peanut sauce; cook for 1 minute or until thoroughly heated.  Serve over pasta and sprinkle with cilantro.
Pauper's Sauce


Ingredients:
bacon, minced garlic cloves, tomato paste, water, black pepper, cayenne pepper, basil, sugar, black olives, salt

Directions:
In a heavy-bottomed saucepan, fry bacon until slightly crisp, and pour off all fat, save 2 tablespoons
Add garlic, stir to cook until fragrant.
Add water to deglaze (scraping off the browned bits at the bottom of the pan], then stir in tomato paste until smooth.
Add all remaining ingredients, except black olives, and simmer over low heat, stirring frequently, about 10 minutes.
Then, stir in olives, cook another 3-5 minutes, and serve.
Parker House Rolls (Bread Machine Version)


Ingredients:
bread flour, white sugar, salt, active dry yeast, butter, egg, water, water

Directions:
Directions Add water, 1/4 cup butter, egg, salt, bread flour, sugar and yeast to bread machine pan in the order suggested by manufacturer.
Select dough/manual cycle.
Meanwhile, put 1/4 cup butter in baking pan.
Melt butter over low heat.
Tilt pan to grease bottom.
When cycle is complete, remove dough from machine to lightly floured surface.
Roll out dough 1/2-inch thick.
With floured 2 3/4-inch round cutter, cut dough into circles.
Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half.
Arrange folded dough in rows in pan, each nearly touching the other.
Knead trimmings together; re-roll and cut more rolls.
Cover and let rise in warm, draft-free place about 45 minutes, or until doubled.
Bake in a preheated 400-degree oven 15 to 18 minutes, or until done.
Remove from pan and let cool on wire rack.
Brush With additional butter if desired.
Makes approximately.
12-18 rolls. At 4 rolls each calories = 154.
I've made the mistake of using margarine in this recipe and ended up with flat rolls even after a good raise due to the water content in some margarines. Best Wishes and Enjoy! The original recipe is more than 30 years old.
Snickerdoodle Cookies


Ingredients:
butter, sugar, egg, vanilla, flour, baking soda, salt, milk, cinnamon, nutmeg, clove, sugar, cinnamon

Directions:
Preheat oven to 375 degrees.
Beat the butter and sugar until fluffy.
Add the egg, vanilla, salt, soda, and milk. Continue beating.
Add 1 teaspoons each cinnamon and nutmeg and 1/4 teaspoons cloves. Continue beating. Add nuts, if using.
Mix in flour one cup at a time until smooth with a wooden spoon.
Refrigerate dough for 15-20 minutes and or overnight for easier handling.
While the dough is being refrigerated, combine remaining cinnamon and sugar in a cereal bowl.
Once the dough is chilled, roll into 1 inch balls and flatten between your palms.
Dip into the cinnamon-sugar and place on a greased cookie sheet.
Bake for 8-12 minutes. (Usually about 10.].
Grasshopper Pie - Nigella Lawson


Ingredients:
dark chocolate, unsalted butter, mini marshmallows, milk, creme de menthe, white Creme de Cacao

Directions:
Take out and set aside 1 biscuit.
Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together.
Press into a loose-based, high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.
Melt the marshmallows in a saucepan with the milk over a gentle heat, once the milk starts to foam (not boil] take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Pour the mixture out of the saucepan into a heatproof bowl, and then whisk in the crème de menthe and crème de cacao. Leave to cool.
Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust. (NOTE - over whisking at this point can result in a 'separation' type effect and the mixture won't be so smooth - so if in doubt don't whisk too much.]
Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to] and gently mix inches (remember earlier warning re over whisking!].
Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing.
The pie can be made 1–2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks] and store in fridge. Decorate just before serving. The pie will keep 3–4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin] in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks], then defrost overnight in fridge. Decorate before serving.
Mixed Grain Mushroom Casserole


Ingredients:
wild rice, pearl barley, brown rice, onion, garlic cloves, butter, mushroom, broth, dried thyme, dried oregano

Directions:
Combine grains in a mixing bowl and set aside.
Pour the oil into a 2 to 3 quart casserole which is safe for both stovetop and oven cooking, and place on medium heat.
When hot, saute onion and garlic until tender and translucent, about 5 to 6 minutes.
Add the mixed grains and saute for 1 minute, stirring constantly.
Meanwhile melt butter or margarine (if using] in a separate pan on medium high heat.
When hot, add mushrooms and saute quickly, stirring frequently, until the mushrooms are hot and have just absorbed the"butter" (about 1 minute].
Immediately remove from heat.
Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil.
Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal], and bake at 350 degrees for 1 hour.