xiaoxl/recipe_data huggingface dataset:
Southern Collard Greens
Category: side-dish
By Tina V. Hare

A must-eat dish on New Year's day.

Ingredients:
1 ½ quarts water
1 ½ pounds ham hocks
4 pounds
, rinsed and trimmed
½ teaspoon crushed red pepper flakes  (Optional)
¼ cup vegetable oil
salt and pepper to taste

Directions:
Place the water and the ham hock in a large pot with a tight-fitting lid.  Bring to a boil.  Lower the heat to very low and simmer covered for 30 minutes. Add the collards and the hot pepper flakes the pot.  Simmer covered for about 2 hours, stirring occasionally. Add the vegetable oil and simmer covered for 30 minutes.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 6 servings

Calories: 470.9
Fat: 34.3 g
Saturated fat: 9.6 g
Carbohydrates: 17.4 g
Sugars: 1.4 g
Dietary fiber: 11 g
Protein: 26.8 g
Cholesterol: 77.1 mg
Sodium: 130.1 mg
Jen's Heavenly Egg Salad
Category: salad
By luckyjen7

The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself

Ingredients:
6  eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard
½  lemon, juiced
¼ cup chopped green onions
salt and pepper to taste

Directions:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Prep time: 5 mins
Cook time: 16 mins
Total time: 21 mins
Yields: 4 servings

Calories: 212.4
Fat: 18.4 g
Saturated fat: 4 g
Carbohydrates: 3.2 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 9.9 g
Cholesterol: 284.2 mg
Sodium: 223 mg
Lazy Chocolate Icebox Pie


Ingredients:
marshmallows, Cool Whip, pecans

Directions:
Melt marshmallows and chocolate bar over low heat or double boiler., Cool partially and fold in Cool Whip., Sprinkle with pecans if desired., Place in baked pie shell., Chill.
Chicken and Sun-Dried Tomato Orzo


Ingredients:
orzo pasta, water, sun-dried tomato, plum tomato, garlic clove, fresh marjoram, red wine vinegar, olive oil, olive oil, chicken breast, salt, fresh ground pepper, frozen artichoke hearts, romano cheese

Directions:
Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
Leftover Steak Green Chili Burros Slow Cooker


Ingredients:
onion, beef broth, cumin, red chili powder, garlic, green chilies, flour, beef broth, flour tortillas, cheese

Directions:
Chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
In a medium sized skillet add 1 T. olive oil and flour, cook over medium meat until it begins to thicken (about 3 min.].
Add meat drippings and remaining beef broth to equal 2/3 cup (you may need to add more if the sauce is too dry.
While cooking the sauce; add in cumin, red chili powder, garlic, green chilis, sea salt and fresh ground black pepper to taste. If the sauce isn't spicy enough for you; add  cayenne  now.
Cook the sauce until it begins to thicken (about 3-4 min.] add in meat; mix to heat though.
Heat tortillas on a griddle till nice and pliable; fill with meat mixture; add a tablespoon full or so of cheese, roll burro style.
Ole!
Cherry Ripple Sour Cream Coffee Cake


Ingredients:
whole wheat flour, oats, brown sugar, pecans, ground cinnamon, canola oil, canola oil, butter, granulated sugar, vanilla extract, egg, all-purpose flour, baking soda, baking powder, salt, nonfat sour cream, fresh cherries

Directions:
To prepare streusel:  Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
Combine whole wheat flour and next 4 ingredients.
Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
Preheat oven to 350°F.
To prepare cake, coat a 9-inch tube pan with cooking spray.
Combine 1/4 cup oil and melted butter in a medium bowl.
Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
Combine all-purpose flour and next 3 ingredients in a large bowl.
Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
Stir in cherries.
Spoon half of batter into prepared pan; sprinkle with half of streusel.
Spoon in remaining batter; top with remaining streusel.
Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
Cool completely in pan.
Easy Sour Cream Banana Bread


Ingredients:
sugar, butter, eggs, sour cream, bananas, all-purpose flour, baking soda, salt, vanilla, walnuts

Directions:
Mix all ingredients together & place in a pan that has been prepared with butter and flour.
Preheat the oven to 350 degrees – bake 30-45 minutes depending on pan used.  Bake until toothpick inserted comes out clean.  Makes 2 small or 1 large loaves.
No alterations required for high altitude except to increase cooking time.
Healthier Simple White Cake
Category: desserts
By MakeItHealthy

This simple, great tasting cake is made healthier with whole wheat pastry flour and less sugar. Kids love making cupcakes with this recipe--and you'll feel better about them eating this healthier version. Tip: Instead of frosting, try dusting with confectioners sugar before serving!

Ingredients:
½ cup butter
¾ cup white sugar
2  eggs
2 teaspoons vanilla extract
1 ½ cups whole wheat pastry flour
1 ¾ teaspoons baking powder
¾ cup low-fat (1%) milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Combine flour and baking powder, and add to butter mixture, mixing well.  Stir in milk until batter is smooth.  Pour or spoon batter into prepared pan. Bake in preheated oven until cake springs back to the touch, 30 to 40.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9x9-inch pan

Calories: 178.6
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 22.3 g
Sugars: 13.4 g
Dietary fiber: 1.1 g
Protein: 3.2 g
Cholesterol: 52.1 mg
Sodium: 144 mg
Chicken Sekuwa (Classic Nepali Chicken Skewers)


Ingredients:
boneless chicken breasts, chicken thighs, butter, curry powder, red chilies, fresh cilantro, lemongrass, lime zest, turmeric, nutmeg, szechwan pepper, yogurt, garlic paste, ginger paste

Directions:
In a blender, process all marinating ingredients into a smooth paste.
Marinate chicken cubes in marinade for overnight in the refrigerator.
Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
Grill to the desired doneness, frequently turning and basting with the melted butter.
Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.
Yeasted Waffles


Ingredients:
skim milk, butter, unbleached all-purpose flour, sugar, salt, instant yeast, eggs, vanilla extract

Directions:
Heat milk and butter in small saucepan over med-low heat until butter is melted, 3-5 minutes.  Cool until warm to touch.
Meanwhile, whisk flour, sugar, salt, and yeast in a large bowl to combine.  Gradually whisk warm milk/butter mixture into flour; continue to whisk until batter is smooth.
In small bowl, whisk eggs and vanilla until combined then add egg mixture to batter and whisk until incorporated.  Scrape down sizes of bowl with rubber spatula, cover with plastic wrap and refrigerate at least 12 and up to 24 hours.
Heat waffle iron. When iron is hot, remove batter from fridge and whisk to recombine (batter will deflate].  Bake waffles according to manufacturer's instructions.
Serve immediately or place waffles ona wire rack set on a baking sheet, cover with a clean kitchen towel, and place in a 200 degree oven.  When final waffle is in the iron, remove the towel to crisp the waffles for a few minutes.
Note: The batter must be made 12-24 hours in advance.  The author prefers texture of waffles made in classic iron, but a Belgian maker will work; though, it will make fewer waffles.
Bacon, Cheddar & Grilled Tomato Panini


Ingredients:
roma tomatoes, olive oil, coarse sea salt, fresh ground black pepper, basil leaves, unsalted butter, bacon, sharp cheddar cheese

Directions:
Preheat the panini grill to high heat.  Ensure the grill is on a slight tilt (not completely flat] and be sure to attach your drip tray.
Brush the cut side of the tomatoes with olive oil.  Season with salt and pepper.  Place the tomatoes, cut side down, onto the panini grill.  Lower the top grate to just above the tomatoes without touching them.  Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft.  Check the tomatoes often, as some may cook faster than others.  Remove the tomatoes from the grill and sprinkle with basil.
Brush melted butter onto the outer sides of each slice of bread.  For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out].  Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted.  Serve immediately and enjoy!
Walnut Pie Pockets


Ingredients:
sugar, light corn syrup, butter, egg, walnuts, vanilla, salt

Directions:
Preheat oven to 425*., In medium saucepan, melt butter over low heat., Mix in eggs, vanilla, sugar and corn syrup., Add in salt and walnuts., Bring to boil, careful not to cook the eggs., Simmer for 5 minutes until thickened., On lightly floured surface, roll out pie crust., Cut out 3-inch circles with circle cutter., Fill each circle with approximately 1 teaspoons of filling., Fold the crust over and crimp edges with a fork., Arrange on cookie sheet and bake for 10-12 minutes until golden brown., Cool on wire rack.
Chocolate Peppermint Crinkle Cookies


Ingredients:
sugar, eggs, salt, vanilla, flour, cocoa powder, baking powder, chocolate chips, powdered sugar

Directions:
Preheat oven to 350 degrees F (176 C].
Fit a cookie sheet with parchment paper.
Crush the candy canes or peppermint candies in a ziplock bag with a rolling pin or the back of a knife, set aside.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium for 2 minutes, then add eggs one at a time.
Next, add the vanilla, then add the flour mixture. Scrape down sides.
Add chocolate chips, then crushed candy canes.
Take a spoon and scoop 1 Tablespoon size pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled.
Bake for 10 minutes, cool, and enjoy!
Chocolate Layer Cake


Ingredients:
flour, sugar, cocoa powder, baking soda, baking powder, salt, eggs, milk, vanilla, boiling water

Directions:
Preheat oven to 350 degrees F. Grease and dust with cocoa two 9" layer cake pans. Set aside.
In large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until blended.
Add eggs, milk, oil and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter. Pour the thin batter into the two prepared cake pans.
Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pans and cool completely on wire racks. Fill and frost.
Roasted Garlic Brussels Sprouts


Ingredients:
Brussels sprout, olive oil, garlic cloves, coarse salt

Directions:
"Toss the brussels sprouts with the olive oil and roast in a 400 degree oven for 10 minutes. Remove from oven and add garlic and salt. Roast for another five minutes."
Spinach and Banana Power Smoothie
Category: drinks
By Erin Elisabeth

A quick, easy and surprisingly delicious vegan pick-me-up that makes the most of raw superfoods and protein-rich soy. I make one of these healthy treats for myself every morning for breakfast, and it powers me all the way until lunch. I love the mild sweetness of the banana, but if you want it sweeter you could add sugar. I've also added different things like fresh ginger, cinnamon, apple, or any number of other things. Raw vegans can substitute raw almond milk for the soy. Feel free to experiment with different flavors, and enjoy the pure energy that comes from eating delicious and good-for-you food!

Ingredients:
1 cup plain soy milk
¾ cup packed fresh spinach leaves
1 large banana, sliced

Directions:
Blend soy milk and spinach leaves together in a blender until smooth. Add banana and pulse until thoroughly blended.

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

Calories: 257.4
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 47.1 g
Sugars: 26.4 g
Dietary fiber: 5.5 g
Protein: 10.1 g
Sodium: 143.1 mg
Sausage-Filled Stars
Category: appetizers-and-snacks
By tracy1878

This is a fabulous appetizer; it does take a little time to prepare, but the taste is well worth it. If you want to freeze them for later use, they turn out just as good; just pop them in the freezer after filling the cups and then bake a bit longer then in the original recipe.

Ingredients:
1 (16 ounce) package square wonton wrappers
1 pound sage-flavored bulk sausage
2 cups shredded Colby cheese
1 bunch green onions, chopped fine
½  red bell pepper, chopped fine
½  green bell pepper, chopped fine
½ cup ranch salad dressing

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line each cup a mini-muffin pan with a wonton wrapper, carefully pressing each into the shape of a cup. Take care to not tear the wrapper as they will tear easily. Bake in preheated oven until golden brown, 8 to 10 minutes. Transfer 'cups' to a baking sheet; repeat until remaining wontons are all baked. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Set sausage aside to cool. Stir cooled sausage, Colby cheese, green onions, red bell pepper, green bell pepper, and ranch salad dressing together in a bowl; spoon into the wonton cups. Bake in oven until cheese has melted and is beginning to bubble, 15 to 20 minutes.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 336.9
Fat: 20 g
Saturated fat: 7.5 g
Carbohydrates: 24.7 g
Sugars: 1.2 g
Dietary fiber: 1.4 g
Protein: 13.8 g
Cholesterol: 45.6 mg
Sodium: 763.9 mg
Asian Garlic Butter Noodles


Ingredients:
scallion, garlic cloves, brown sugar, oyster sauce, butter

Directions:
Bring a large pot of  water to a boil and cook the noodles according to the package instructions. Drain noodles and wipe the pot clean. Return the pot to medium-high heat and add the butter. When the butter is sizzling and bubbling a bit, add the green onion and the garlic. Fry for 1 minute or until very fragrant; be careful not to let the garlic burn.
Add the brown sugar, Maggi Seasoning and oyster sauce and stir well to mix everything evenly. Add the noodles and toss vigorously to get the good stuff evenly distributed throughout the noodles.
Roasted Onions on a Bed of Herbs


Ingredients:
butter, olive oil, yellow onions, sage sprigs, fresh thyme sprigs, dry white wine, water

Directions:
Preheat the oven to 375°F.
Heat the butter and oil in a wide skillet, then add the onions, cut sides down.  Cook over medium-high heat until well browned, about 15 minutes.  Check their progress occasionally.  Those on the outside of the pan usually take longer to cook, so partway through switch them with those in the middle.  When browned, turn onions over and cook on the curved side for a few minutes.  Season well with salt and pepper.
Line the bottom of a 10-inch ceramic dish such as a round Spanish casserole with the herbs.  Place the onions, browned side up, atop the herbs and pour in the wine or water.  Cover with foil and bake until tender when pierced with a kinfe, 1 hour or slightly longer.
Serve warm.
Coconut Pudding Triangles (Haupia)


Ingredients:
sweetened flaked coconut, coconut milk, cornstarch, sugar, vanilla, salt

Directions:
Preheat oven to 325°F Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes.
Oil an 8-in square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth.
In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water] and sugar. Stir over medium heat until sugar has dissolved.Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil], until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour.
Cut haupia into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.
Celery  Soup With Stilton (Delia Smith)


Ingredients:
celery, butter, potatoes, onion, Stilton cheese, olive oil

Directions:
seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around  to coat with butter put on lid turn heat low and sweat for 10 minutes.
uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
whilst this is going on prepare croutons heat olive oil in large frying pan and  add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
remove saucepan from heat stir in cream then liquidise soup with  crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
taste and season serve with croutons and celery leaves.
Jam Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, plain low-fat yogurt, egg, vanilla extract, confectioners' sugar

Directions:
Heat the oven to 400. Grease the bottoms only of 12 standard muffin cups. Whisk the jam in a small bowl until smooth and set it aside.
In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, oil, egg, and vanilla extract until well blended. Stir the yogurt mixture into the dry ingredients just until the batter is blended.
Fill the cups halfway with batter and use a spoon to make a shallow well in the center of each. Fill each well with a rounded teaspoon of jam and then cover the jam with more batter.
Bake the muffins for 12 minutes or until a toothpick inserted into the center of one come out clean (there may be jam on it]. Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. Dust the tops with confectioners' sugar.
Sesame Cookies
Category: desserts
By krissykaka

This cookie recipe is adapted from my go-to peanut butter cookie recipe. I think I like it better sesame style with tahini!

Ingredients:
½ cup unsalted butter
½ cup tahini
½ cup brown sugar
½ cup white sugar
1 large egg
1 teaspoon almond extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup sesame seeds, or as needed
2 tablespoons honey, or as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine. Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined. Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey. Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 34 small cookies

Calories: 97.5
Fat: 5.3 g
Saturated fat: 2.1 g
Carbohydrates: 11.7 g
Sugars: 7.1 g
Dietary fiber: 0.6 g
Protein: 1.5 g
Cholesterol: 12.6 mg
Sodium: 50.4 mg
Ice Cream Cookies


Ingredients:
margarine, confectioners' sugar, vanilla, flour

Directions:
Preheat oven to 350 degrees.
Cream the butter and sugar.
Beat the egg yolk. Add the egg and vanilla to the butter/sugar mixture; beat well. Add the flour.
Drop cookies onto an ungreased cookie sheet and bake for 15 to 20 minutes.
Creamy Brussels Sprouts and Cheese Soup


Ingredients:
butter, onion, garlic cloves, vegetable broth, chicken broth, frozen Brussels sprouts, milk, half-and-half, salt, pepper, paprika, parsley, sharp cheddar cheese

Directions:
In a large pot, melt butter; sautee onions and garlic in butter until onions are translucent -- about 5 minutes.  Add broth and sprouts; cover and simmer for about 15 minutes or until sprouts are very tender.
Add milk, half and half, salt, pepper, paprika, parsley, and cheese.  Stir until heated through and cheese is melted.
Puree in blender/food processor (in batches, if necessary] and serve.
Carol's Wisconsin Beer Cheese Soup


Ingredients:
onion, carrot, garlic clove, Worcestershire sauce, beer, chicken broth, butter, half-and-half cream, cheddar cheese, flour, cornstarch, water

Directions:
Melt the butter in a large soup pot. Add carrot, onion, garlic and saute.
untill tender.
Add beer, chicken broth and worcestershire sauce, bring to a boil and cook.
for a couple of minutes.
Lower the heat and simmer for 10 minutes.
Add the half and half and the cheese to the soup, simmer uncovered until the cheese melts.
Mix the flour (or cornstarch] and water together, add to the soup stirring constantly until the soup is thickened (a few minutes].
Sounds a bit strange, but this is great topped with popped popcorn.
Broccoli may be substituted for the carrot.