xiaoxl/recipe_data huggingface dataset:
Fantastic Old Fashioned Ice Cream Soda


Ingredients:
milk, vanilla ice cream, seltzer water

Directions:
Pour the milk into one tall 16-ounce glass., Stir in syrup., Add in ice cream and enough soda water or selzer to fill almost to top of glass., Top with whipped cream if desired., Serve with a long spoon and a big straw.
Southwest Pizza Bagels


Ingredients:
whole grain bagels, mild green chilies, fat free cream cheese, mild salsa, mozzarella cheese, monterey jack cheese

Directions:
Preheat broiler.
Place bagels, cut side up on a broiler pan covered with foil.
In small bowl, combine chiles and cream cheese; spread over bagels.
In another small bowl, combine pizza sauce and salsa; spoon over bagels.
Top each with shredded cheese.
Broil 2-3 minutes until cheese melts.
Serve immediately.
Garlicky Chicken Ranch Pizza


Ingredients:
warm water, flour, salt, sugar, butter, garlic, mozzarella cheese

Directions:
Crust: Dissolve yeast in warm water., Add flour, oil, salt and sugar., Stir together to form dough., I have used either my dough hook or bread machine for this., Let dough rest 20 minutes., Divide in half and press each into a 12 inch pizza pan., Prick all over with a fork, bake at 425°F for 8 minutes., Remove from oven and brush with melted butter., Spread ranch dressing over butter and sprinkle with garlic, chicken and cheese., I like to add just a little cheddar with the mozzarella., Put back in oven until desired doneness.
Lemony Seafood Risotto With Tarragon


Ingredients:
sea scallops, large shrimp, shallot, garlic cloves, arborio rice, dry white wine, fat-free chicken broth, lemon, zest of, tarragon

Directions:
Spray non-stick cooking spray in a large deep skillet (or dutch oven]. Heat over med-high heat. Saute' the scallops and shrimp, for about 2 minutes. Add the lemon zest and continue cooking until shrimp are pink and almost done. About 2 more minutes.
Remove scallops, shrimp, and zest from skillet, set aside and cover immediately to finish cooking the seafood.
Meanwhile, in the same skillet (do not wash or rinse], cook shallots and garlic until shallots are crisp-tender (adding more oil if necessary]. Reduce heat to medium.
Stir in rice and stir frequently until rice begins to brown. Stir in wine and cook until liquid is absorbed, stirring occasionally.
Pour 1/2 cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15-20 min, adding broth 1/2 cup at a time and stirring occasionally until rice is tender and creamy.
Add the lemon juice and tarragon. Gently stir in the scallops and shrimp. Serve with a garnish of parsley sprigs and lemon slices if desired.
Apple and Mint Jelly


Ingredients:
granny smith apple, water, lemon, mint, chilies, sugar

Directions:
Don't peel or core the apples. Cut into eighths.
Boil them with the water and lemon juice till soft. Strain off the juice. (this took about 20 mins and is included in the prep time].
Add 500grams of sugar for every 600mls liquid. I ended up with 1 litre of liquid so used 840g sugar. It tastes good.
Add the mint, chillis and sugar, stir till the sugar dissolves, boil till jellied. I began testing mine after about 20 mins, but found it took around 45 minutes I tested by dropping a small amount on a plate and popping it in the freezer for a couple of minutes. I cooked until it had a jellied consistency when I ran my finger through it.
Bottle and seal while hot.
Note: The mint can be strained out after about ten minutes cooking, but I rather like left in, as long as it is finely chopped.
Easy Curried Shrimp


Ingredients:
butter, curry, onion, dried ginger, fresh ginger, flour, chicken broth, milk, salt, sugar, lemon juice, shrimp

Directions:
Melt butter with curry, onion, and ginger and cook until onion begins to soften., Add the flour and stir to combine with butter., Add the broth, milk, salt, sugar and lemon and stir to combine with flour., Bring to a simmer and add the shrimp., Simmer until the shrimp is cooked., Serve over rice.
Heart-Healthy Herby Baked Spuds


Ingredients:
baking potatoes, nonfat plain yogurt, low-fat plain yogurt, fresh herbs, parmesan cheese, skim milk, mozzarella cheese, part-skim mozzarella cheese

Directions:
Preheat oven to 425° F.
Scrub potatoes with a brush; pat dry.
Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency].
Stuff potato mixture into shells.
Sprinkle 1 tablespoon mozzarella on to each potato.
Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.
Chicken Egg Rolls With Sweet and Sour Sauce


Ingredients:
chicken breast, garlic clove, cabbage, carrot, bean sprouts, soy sauce, soy sauce, brown sugar, cornstarch, water, white vinegar

Directions:
Preheat oven to 375 degrees F.
Cook chicken breasts and then cut into small pieces (the smaller the better, think shredded].
Add onion and garlic to pan and mix chicken in on low heat until onions are a bit tender.
In a big bowl, mix cabbage, carrot, sprouts, soy sauce, and chicken mix.
Open pastry dough and roll out to be quite thin.
Cut dough into 4 inch squares.
Place mixture in the middle of each square.
Fold two opposite points over the mixture until almost touching.
Take a side point and fold it over the mixture and two other points.
Roll over until last point can close the egg roll.
Put rolls on a cookie sheet and place in oven until crispy and browned at the ends, around 10-15 minutes.
Sauce:
Combine all in a sauce pan and cook over medium heat until thick and blended. If thicker consistency is desired, add more corn starch. Add red food coloring if wanted.
Chicken With Lime Sauce


Ingredients:
boneless skinless chicken breast halves, salt, fresh ground black pepper, olive oil, chicken broth, brown sugar, lime juice, Dijon mustard, water, cornstarch, butter

Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
Combine water and cornstarch in a small bowl.
Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.
Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
Scalloped Potatoes and Ham


Ingredients:
butter, olive oil, fresh parsley, thyme, salt, pepper, flour, milk, potatoes, ham, onion, gruyere cheese

Directions:
Add sliced potatoes to well salted pot of water.  Once it starts to boil, boil for three minutes. Do not overcook, drain well.
In a skillet on medium heat, combine the olive oil and onions.  Add salt and pepper to taste and cook for 4 - 5 minutes.
Add the parsley, thyme, and ham and cook an additional 3 - 5 minutes then set aside in a bowl.
Wipe skillet out with paper towel and melt the butter over medium heat.
Add the flour and whisk to combine and the flour has turned a slight brown color.
Slowly add the milk and whisk constantly.  Add salt and pepper to taste.
Bring to a boil and then turn heat down to low and whisk for another 2 - 3 minutes.
Add the ham and onion mixture to the skillet.  Add salt and pepper to taste.
Cook an additional 2 minutes.
Butter a 2 quart casserole dish.
Add a spoonful of sauce and spread on the bottom of the casserole dish.
Place a layer of potatoes on top of the sauce.
Continue alternating sauce and potatoes.
Sprinkle the gruyere cheese on top and then cover with foil.
Bake at 400 degrees for 35 - 55 minutes.
Remove foil and bake another 10 minutes to brown the cheese.
Brown Sugar Shortbread Cookies
Category: desserts
By Robin

As these cookies cool, they acquire an appealing crunch.

Ingredients:
1 cup butter, softened
1 ¼ cups packed brown sugar
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Directions:
In large mixer bowl, beat margarine and sugar until creamy.  Add vanilla; then gradually beat in flour, blending thoroughly. Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days. Preheat oven to 300 degrees F (150 degrees C). On lightly floured board, roll out dough to 1/4" thick.  Cut, place on lightly greased sheets.  Bake 35-40 minutes or until firm to the touch (press very lightly to test).  Transfer to racks and let cool.  Store in an airtight container.

Yields: 3 dozen

Calories: 212.4
Fat: 10.4 g
Saturated fat: 6.5 g
Carbohydrates: 28.3 g
Sugars: 14.9 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 27.1 mg
Sodium: 77.3 mg
Mushroom Quesadilla


Ingredients:
mushrooms, garlic, tortillas, sun-dried tomatoes, cheddar cheese

Directions:
Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
Season with salt & pepper.
Divide the mushrooms & cheese between the four tortillas, fold in half.
Serve with salsa, quacamole & sour cream (Optional].
Salsa Chicken


Ingredients:
boneless skinless chicken breast halves, salsa, sour cream

Directions:
Preheat oven to 375F.
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides and pour salsa over all.
Bake at 375F for 25-35 min, or until chicken is tender.
Sprinkle chicken with cheese and continue to back an additional 3-5 min, or until cheese is melted.
Top with sour cream and serve!
Beef Goulash


Ingredients:
yellow onion, beef stew meat, paprika, marjoram, salt, pepper, garlic clove, flour, water

Directions:
In a large stock pot with lid fry onion in lard until golden brown.
Add meat and paprika and cook until meat is browned.
Add paprika, marjoram, salt, pepper and garlic and pour 1/2 cup water and cover. Simmer until the meat is tender (about 1 hour].
As water evaporates add more water to pot.
When meat is done uncover and let all the water evaporate, then sprinkle the flour and stir until the flour browns. Add 1 cup of water and let simmer another 10-15 minutes longer.
Microwave Apple Crisp
Category: desserts
By Joy

I don't usually like 'baking' with the microwave, but this recipe works great. The topping comes out crispy on top, moist inside, and delicious all around. It's a wonderful dessert that's quick and easy to make. Best served warm with vanilla ice cream or whipped topping.

Ingredients:
4 large Granny Smith apples - peeled, cored and sliced
½ cup butter, melted
¾ cup packed brown sugar
¾ cup quick cooking oats
½ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon allspice

Directions:
Spread the apples evenly in an 8 inch square glass baking dish. A deep dish glass pie plate will also work. In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice. Sprinkle this topping evenly over the apples. Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife. Enjoy!

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 6 servings

Calories: 381.7
Fat: 16.1 g
Saturated fat: 9.8 g
Carbohydrates: 60.1 g
Sugars: 41.4 g
Dietary fiber: 4.5 g
Protein: 3.1 g
Cholesterol: 40.7 mg
Sodium: 119.2 mg
Yorkshire Pudding


Ingredients:
all-purpose flour, milk, water, eggs, white pepper, salt

Directions:
Preheat oven to 500f.
Put a little of the oil in each of the muffin pan cups, preheat in the oven.
Mix milk and water together.
Put all the dry ingredients into a large mixing bowl, and combine.
Add the whole eggs and egg white and whisk together and slowly add milk and water mixture. The batter should be a little looser than a milk shake. You may not need all the liquid, depending on your flour and the atmosphere of your kitchen.
When the muffin pans are very hot add the batter, filling each cup 2/3 of the way.
Bake for about 25-30 minutes. They should be light and golden brown on top.
Flaky Pineapple Bars


Ingredients:
flour, butter, margarine, sour cream, vanilla, crushed pineapple, sugar, cornstarch, confectioners' sugar

Directions:
Cut butter or margarine into flour with pastry blender or two knives.
Add sour cream and vanilla.
Mix well and refrigerate 2 hours.
Meanwhile, cook pineapple, sugar, and cornstarch over medium heat stirring constantly until thick and clear.
Preheat oven to 325 degrees.
Roll out half of the dough and place in the bottom of a jellyroll pan.
Add cooled filling and spread over dough.
Cover with remaining rolled out dough.
Bake at 325 degrees for 55 minutes or until golden brown.
Sprinkle with confectioners sugar.
Cut in 70 squares.
Refrigerate if not used within a short period of time.
Grandma's Apple Muffins


Ingredients:
flour, sugar, baking powder, cinnamon, baking soda, clove, apple, walnuts, eggs, buttermilk, butter, flour, brown sugar, cinnamon, butter

Directions:
Prepare Streusel Topping by mix topping ingredients in small bowl until crumbly.
Set aside.
In large bowl, mix flour, sugar, baking powder, cinnamon, soda and cloves.
Add apple and walnuts; toss to coat.
In small bowl, beat eggs with fork; beat in buttermilk and butter.
Add to flour mixture; stir just until blended.
Fill greased pans 2/3 full.
Sprinkle with Streusel Topping.
Bake in preheated 400 degrees oven until pick inserted in center comes out clean, 15 to 25 minutes for muffins, 30 to 35 minutes for 9-inch square coffee cake.
Herbed Spaghetti With Butter


Ingredients:
butter, lemon zest, fresh lemon juice, fresh herb

Directions:
In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
Drain, reserving 1/2 cup pasta water.
Return pasta to pot.
Stir in butter, lemon zest, juice, and herbs
season with salt and pepper.
Add some of the reserved pasta water to adjust consistency, if needed.
Serve.
Peach Pie Refrigerated


Ingredients:
instant vanilla pudding, milk, cream cheese, vanilla extract, cinnamon

Directions:
Mix together instant vanilla pudding and 1 Cup of Milk.
Spread pudding mixture evenly on bottom of pre made shortbread pie crust.
Drain peaches and reserve peach juice.
Spread peaches over pudding mixture.
Mix together peach juice, cream cheese and vanilla extract.
Spread the cream cheese mixture on top of peaches.
Turn broiler on and cook pie until light brown spots appear on the top layer of the pie.
Remove pie and dust with cinnamon.
Refrigerate pie for at least 1 hour or until pie is cold.
Slice and serve.
Deviled Fried Chicken


Ingredients:
buttermilk, Dijon mustard, onion powder with green onion and parsley, salt, dry mustard, cayenne pepper, ground black pepper, fryer chickens, all-purpose flour, baking powder, garlic powder

Directions:
In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
Add chicken pieces.
Seal bag, eliminating air.
Turn bag to coat chicken evenly.
Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.
With marinade still clinging to chicken pieces (do not shake off excess], add chicken to flour mixture; turn to coat thickly.
Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
Attach deep-fry thermometer.
Heat oil over medium-high heat to 350°F.
Add 4 pieces of chicken, skinned side down, to oil.
Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken].
Using wooden spoons, turn chicken over.
Fry 7 minutes.
Turn chicken over again.
Fry until deep golden brown and cooked through, about 3 minutes longer.
Using same spoons, transfer chicken to large rack set on baking sheet.
Reheat oil to 350°F.
Repeat frying with remaining 4 pieces of chicken.
Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
Serves 4.
Awesome Meatloaf


Ingredients:
ground beef, eggs, milk, water, onion, garlic powder, black pepper, salt

Directions:
Mix all ingredients together accept the cream of mushroom soup.
Grease a meatloaf pan or casserole dish and spread the meatloaf mixture into the pan.
Spread the undiluted cream of mushroom soup over the meatloaf mixture.
Bake uncovered in a 350 degree oven for 1 1/2 hours.
Super Easy Rum Cake


Ingredients:
eggs, rum, water, water, rum, butter, sugar

Directions:
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
Mexican Scrambled Eggs


Ingredients:
corn tortillas, eggs, canola oil

Directions:
Heat oil in medium skillet.
Cut tortillas into thin strips. Add to oil and saute' til crispy.
While those are cooking break all eggs into bowl and whisk.
Add scrambled eggs to crispy tortilla strips and cook until desired done-ness. I like mine a little soft, but hubby likes em cooked til dry, must be why he needs the ketchup ;].
Dry Rub for Salmon


Ingredients:
sugar, chili powder, pepper, cumin, paprika, salt, dry mustard, cinnamon, salmon fillets

Directions:
Combine the the first 8 ingredients.
Coat both sides of salmon with the rub.
Heat a small amount of oil in saute pan over med high heat and cook salmon on one side for 2 minutes. Lower heat and turn salmon. Cook for an additional 6-8 minutes till salmon is done.
ITALIAN BOLOGNa DONUT (Ciambella Bolognese)


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

Directions:
preheat oven to 180 Celsius line a small pizza tray with baking paper.
in a large bowl, place the flour, sugar, salt, baking powder and rind.
rub in the butter.
mix the egg with the milk then stir into the flour mix. this should make a soft but firm dough.
tip onto a floured board, knead lightly then roll into a sausage, incorporating more flour as needed.
place the sausage around the edge of the pizza tray joining the ends together.
sprinkle heavily with the coloured sprinkles, patting them in lightly.
cook for 25 - 30 minutes, should be lightly browned on top.
remove from oven and immediately dust heavily with icing sugar.  cool completely.
can be served with jam or nutella as well as it is.
Sandy's Summer Sausage
Category: main-dish
By SANDY WITEK

This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper.  It's great for snacks with chunks of cheese on the side.

Ingredients:
2 pounds ground beef
2 tablespoons mustard seed
1 tablespoon garlic powder
2 tablespoons liquid smoke flavoring
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 teaspoon coarse ground black pepper

Directions:
In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours. Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water. Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 1 day
Yields: 16 servings

Calories: 135.9
Fat: 10.3 g
Saturated fat: 3.5 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 9.5 g
Cholesterol: 34 mg
Sodium: 895.8 mg
Hamburger Stroganoff


Ingredients:
onion, butter, margarine, ground beef, flour, salt, pepper, sour cream, milk

Directions:
Brown beef and drain, set aside., Saute onion in butter on low heat until golden brown., Stir in beef, flour, salt and pepper., Saute' 5 minutes and add undiluted soup, sour cream and milk., Simmer for 10 minutes or until heated., Serve over cooked wide noodles.
Stuffed Mushrooms Parmesan (fungi Alla Parmigana)


Ingredients:
mushroom, olive oil, onion, garlic, parmesan cheese, fresh parsley, salt, oregano

Directions:
Grease a shallow baking pan, large enough to hold the mushrooms in a single layer.
Clean mushrooms.
Cut off stems and save.
Place mushrooms in prepared pan, cut side up.
Finely chop mushroom steams.
Heat oil in skillet and saute steams, onion and garlic.
Cook slowly until onions and garlic have slightly browned.
Add the bread crumbs, Parmesan, parsley, salt and oregano; Mix well.
Scoop spoonfuls of mixture onto each mushroom.
Sprinkle a little olive oil on top of mushrooms.
Bake at 400°F for 15-20 minutes or until mushrooms are tender and tops are slightly brown.
Detox Vegetable Drink


Ingredients:
carrot, cucumber, tomatoes, water, salt, chili powder

Directions:
blend., strain if desired, but then fiber content is dramatically reduced.
Bree's Chicken Salad
Category: salad
By Bree

Family favorite. Quick and easy and quite refreshing treat on outdoor retreats. Recipes ending result depends on quality of grapes. For added flavor you can add more grapes, or Monterey Jack cheese or Italian blend.

Ingredients:
2 (12 ounce) cans chicken breast chunks, drained
4 stalks celery, chopped
½  onion, chopped
1 ½ cups red seedless grapes, halved
2 tablespoons chopped fresh dill
salt and pepper to taste
¾ cup mayonnaise
¼ cup white sugar
2 tablespoons distilled white vinegar
8  croissants, split

Directions:
Break the chicken breast chunks into small pieces in a large bowl. Mix in the celery, onion, and grapes. Season with dill and salt and pepper. Whisk together the mayonnaise, sugar, and vinegar in a small bowl until the sugar dissolves. Pour the dressing over the chicken mixture, and mix until combined. Cover and refrigerate for 30 minutes before spreading the salad onto the croissants to make sandwiches.

Prep time: 25 mins
Total time: 55 mins
Yields: 8 sandwiches

Calories: 571.7
Fat: 35.3 g
Saturated fat: 11 g
Carbohydrates: 39.6 g
Sugars: 18.5 g
Dietary fiber: 2.2 g
Protein: 23.8 g
Cholesterol: 98.8 mg
Sodium: 986.5 mg