xiaoxl/recipe_data huggingface dataset:
Creamy Dill Dressing


Ingredients:
mayonnaise, sour cream, fresh dill, parmesan cheese, fresh lemon juice, onions, garlic, Worcestershire sauce

Directions:
Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
cover and chill 1 hour to blend flavours.
Jesse's Pineapple Chow


Ingredients:
pineapple, garlic cloves, cilantro, lime, juice of, scotch bonnet pepper

Directions:
Peel the pineapple and cut out the eyes. Slice the fruit into rings and then cut each ring into chunks (about 1 1/2 inches wide].
2. Combine the pineapple chunks with the garlic, cilantro, half the lime juice, half the chopped hot pepper, and a liberal sprinkling of salt and black pepper. Stir to mix thoroughly. (A master of road food, Jesse combines everything in a plastic container, snaps on the lid and gives it a really good shaking. No spoon necessary.].
3. Taste and add more lime juice, hot pepper and/or salt to suit your taste. The chow should have a nice balance of hot, sweet, salty and sour, with noticeable punch from the garlic and cilantro. Set aside for 20 minutes or so to allow the flavors to develop fully.
White Chicken Chili Pot Pie


Ingredients:
light olive oil, onion, diced green chilies, ground cumin, salt, red pepper flakes, all-purpose flour, great northern beans, chicken broth, chicken breasts, white lily self-rising flour, monterey jack cheese, milk, egg

Directions:
Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
Add green chilies, cumin, salt, red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes, or until thick and the flour has slightly browned. Add beans and chicken broth.
Bring to a boil. Simmer 10 minutes or until thickened.
Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
Prepare cheese biscuit crust by combining White Lily Self-Rising Flour, cheese, milk and egg. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.
Great Grandma's Peach Cobbler
Category: desserts
By st1100pilot

This was my great grandma's recipe from the 40's and earlier. Its so easy to make. I remember this being my favorite dessert from when I was a child. This is delicious when hot and served with ice cream or I enjoy it cold by itself. Enjoy!

Ingredients:
1 (29 ounce) can sliced peaches in juice, drained, reserving juice
1 cup self-rising flour
1 cup white sugar
1  egg
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange peach slices in a 9-inch round baking dish. Pour about half the reserved peach juice on top; discard remaining juice. Beat egg, flour, and sugar in a bowl until combined; pour over peaches. Drizzle melted butter over flour mixture. Bake in preheated oven until golden brown, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 9-inch cobbler

Calories: 307.4
Fat: 12.3 g
Saturated fat: 7.5 g
Carbohydrates: 48.4 g
Sugars: 35.5 g
Dietary fiber: 1.7 g
Protein: 3.1 g
Cholesterol: 53.8 mg
Sodium: 293 mg
Fresh Peach Cobbler (Paula Deen)


Ingredients:
sugar, water, butter, self rising flour, milk

Directions:
Preheat oven to 350°., Combine peaches, 1 cup of the sugar and water in a saucepan and mix well., Bring to a boil, then reduce heat and simmer for 10 minutes., Remove from the heat., Place butter in a deep baking dish and put in the oven to melt., Mix remaining cup of sugar, flour and milk slowly to prevent clumping., Pour mixture over melted butter., DO NOT STIR!, Spoon fruit over top, gently pouring in syrup., Batter will rise to the top during baking., Bake for 30 to 45 minutes.
Raisin Bran Chocolate Chip Cookies


Ingredients:
brown sugar, canola oil, water, baking soda, ground cinnamon, table salt, all-purpose flour, white whole wheat flour, walnuts

Directions:
Preheat oven to 350°F
Mix sugar, oil, egg whites, water, cinnamon, salt, baking soda in a large bowl. Set aside.
Add cereal and flour.; stir well until blended.
Add chocolate chips and nuts, if using, mix well.
Spray baking sheet with nonstick spray or use parchment paper or  silicon mat.
Drop by small cookie scoop onto baking sheet. 2" apart. Bake for 14 minutes or until lightly browned.  NOTE: if using a different measure, adjust timing accordingly.  I used a small cookie scoop.
Remove from baking sheet and place on wire rack. Cool.
Granola


Ingredients:
Quaker Oats, wheat germ, sesame seeds, sunflower seeds, honey, canola oil, dried cranberries

Directions:
Mix together first six ingredients.
Heat honey in microwave for 1 minute.  Add honey and canola oil to dry ingredients.  Spread onto cookie sheet.  Bake at 300 degrees for 15 minutes or until golden brown.
Remove from oven and add cranberries and apricots.
Enjoy!
Creamy Lemon Meringue Pie


Ingredients:
eggs, sweetened condensed milk, lemon juice, cream of tartar, sugar

Directions:
Preheat oven to 350°F.
In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
Pour into crust.
In a small bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar until stiff but not dry.
Spread meringue on top of pie sealing carefully to edge of crust.
Bake 15 minutes or until meringue is golden brown.
Cool, chill before serving.
Garlic and Herb Butter


Ingredients:
sweet unsalted butter, garlic cloves, fresh marjoram, fresh thyme, fresh rosemary, fresh basil, fresh sage, fresh ground black pepper

Directions:
Let butter soften to room temperature., Beat in other ingredients., Pack butter into molds or crocks or form balls with a melon baller., Chill for at least 3 hours before serving., Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
Rosemary Roasted Garlic


Ingredients:
garlic heads, rosemary, olive oil, lemon juice

Directions:
Preheat your oven to 200c.
Cut about 1cm from the top of each garlic bulb and discard the tops.
Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
Season with salt and pepper.
Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
Remove the garlic from the oven and stand covered for 10 minutes.
Squeeze the garlic from the cloves and use as desired.
No Egg Chocolate Mug Cake
Category: desserts
By Chantal

This easy chocolate mug cake is made with flaked almonds and no egg. It is ready in a few minutes and perfect if you're dying for something sweet. Serve dusted with confectioners' sugar and topped with ice cream or whipped cream.

Ingredients:
4 tablespoons all-purpose flour
4 tablespoons white sugar
3 tablespoons milk
2 tablespoons unsweetened cocoa powder
½ tablespoon olive oil
1 pinch baking powder
1 tablespoon semisweet chocolate chips
1 tablespoon sliced almonds

Directions:
Combine flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug and mix well. Stir in chocolate chips and almonds. Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 mug cake

Calories: 586.3
Fat: 20.9 g
Saturated fat: 7.7 g
Carbohydrates: 101.1 g
Sugars: 67.9 g
Dietary fiber: 6.7 g
Protein: 9.3 g
Cholesterol: 3.7 mg
Sodium: 130.9 mg
Turkey and Italian Sausage Meatloaf


Ingredients:
ground turkey
mild Italian sausage
Savory Steak Seasoning (for all types of meat]
eggs
rolled oats
onion
garlic

Directions:
With one hand, mix the ground turkey, Italian sausage and steak seasoning together in a bowl.
Add the rest of the ingredients and mix well with your hands.
Smooth mixture out in same bowl and cover with plastic wrap.
Refrigerate for at least one hour.
Preheat oven to 350°F.
Remove meat mixture from the refrigerator.
Put the meat mixture in a baking dish or cake pan.
Shape it so that the meat does not touch the sides of the dish or pan.
This allows room for the meatloaf to expand.
Bake for an hour to an hour and 15 minutes, depending on thickness of the loaf.
Remove from oven and let stand for about 10 minutes to allow meat to"set".
Butter Crunch Cheesecake Bars


Ingredients:
butter, dark brown sugar, sugar, all-purpose flour, walnuts, cream cheese, sugar, vanilla, eggs

Directions:
Heat oven to 350 degrees.
CRUST:
In bowl, beat butter with mixer until smooth and creamy, 1 minute Add sugars, beat 3 minute until fluffy.
Beat in flour.
Beat in nuts until just incorporated. Reserve 1 cup mixture.
Press remainder over bottom of ungreased 13x9x2 inch baking pan.
Bake crust 10 minute Let cool.
FILLING:
In bowl, beat together cream cheese and sugar with mixer until smooth.
Add vanilla and eggs, beat for 2 minute.
Fold in candy bars (see into description above].
Spoon over baked crust. Sprinkle reserved crust mixture over top.
Bake for 30 minute until cheesecake layer is set.
Let cool.
Cut into 16 bars.
Serve, or cover and refrigerate.
Drunken Peaches (Canning)


Ingredients:
sugar, water, brandy

Directions:
Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
Process filled jars in a boiling water bath for 25 minutes (sea level]. Let the jars rest for at least a week to develop best flavor.
Orange Vinaigrette Dressing
Category: side-dish
By LaurasFaves

Can be all raw. Great on spinach salad with oranges or other lettuce and fruit salads.

Ingredients:
1 tablespoon chopped fresh parsley
¼ cup freshly squeezed orange juice
1 tablespoon raw honey
¼ cup olive oil
2 tablespoons white wine vinegar
½ teaspoon grated orange peel
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Directions:
Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne  pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: cup

Calories: 95.4
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 4.1 g
Sugars: 3.8 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 98.2 mg
This Chick's Quick Chicken Chili


Ingredients:
chicken breast, onion, olive oil, diced tomatoes, tomatoes and green chilies, garlic, chili powder, cumin, salt, oregano, cinnamon, garbanzo beans, great northern beans, cilantro leaves, sour cream, monterey jack cheese

Directions:
Sautee chicken breast pieces and onion in oil until chicken is no longer pink. Add undrained tomatoes and spices, then bring to a boil, reduce heat, cover and simmer for 10 minutes to blend flavors.
Stir in peanut butter until evenly melted then stir in beans and bring back to simmer for 5 minutes to heat through. Stir in cilantro and serve topped with sour cream and shredded cheese.
Oven Poached Red Snapper With Vegetables


Ingredients:
red snapper, zucchini, mint, dry white wine, butter, olive oil, lemon juice, of fresh mint

Directions:
Fillet the red snappers and set aside, or buy snapper fillets (easier].  Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting.  Roll leaves lengthwise and slice into thing strips; set aside.  Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce.  Or use store bought fish sauce (easier].
Preheat oven to 400°F  Arrange fillets in a baking dish and season with salt and pepper.  Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil.  Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky].  Remove fillets and vegetables to serving dish, discarding mint sprigs.
Pour cooking liquid into a saucepan and reduce until it thickens slightly.  Remove from heat and add lemon juice and mint strips (chiffonade].  Pour over fillets and serve.  Garnish with additional fresh mint.
Italian Pita Crisps


Ingredients:
parmesan cheese, paprika, salt, margarine

Directions:
Preheat oven to 350°F.
Split the pitas and open completely (you will have 4 sections].
Combine first 4 ingredients; stir well.
Brush margarine evenly over each pita half; sprinkle evenly with cheese mixture.
Cut each pita half into 8 wedges, and place on a baking sheet.
Bake for 8 minutes or until crisp; let cool.
Store in an airtight container.
Mustard Greens Pesto


Ingredients:
garlic cloves, walnuts, garlic powder, kosher salt, extra virgin olive oil

Directions:
Place garlic in food processor and mince. Add walnuts and process until finely ground.
Add mustard greens, garlic powder, and salt. Process until a thick paste forms.
Drizzle in olive oil while processing until smooth.
Artichoke Spinach Hummus


Ingredients:
garbanzo beans, tahini, extra virgin olive oil, lemon juice, water, garlic clove, salt, frozen spinach, vinegar

Directions:
Mix all ingredients except for spinach in food processor or blender until smooth.
Stir finely chopped spinach into mixture.
This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!].
I serve with reduced-fat Triscuits for a high fiber lunch.
Mango Mocktail


Ingredients:
lime wedge, sugar, mango puree

Directions:
Moisten the rim of a champagne glass with the wedge of lime. Dip the rim into granulated sugar. Add mango puree and grape juice.
Decorate glass with lime wedge. Enjoy!
American Kitchen Classic Vietnamese Bun (Cool Noodle Salad)


Ingredients:
lettuce, fresh bean sprouts, cucumbers, mint leaf, basil leaves, roasted peanuts, fresh cilantro, pork, shrimp, Vietnamese Lemongrass Shrimp

Directions:
Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate.
Set peanuts aside. Make 1 recipe nuoc cham and refrigerate.
Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
Follow the directions for one of the recipes (Vietnamese Lemongrass Shrimp, Vietnamese Grilled Pork, or Vietnamese Stir-Fried Vegetables]. These toppings can be served hot or slightly cooled.
Remove the salad bowls from the refrigerator 20 to 30 minutes before serving. The greens and bowl should be cool, not cold. Fluff the noodles with your fingers and divide them among the prepared salad bowls.
Put the cooked topping on the noodles and garnish each bowl with the peanuts and cilantro.
Pass the nuoc cham at the table. Each diner should drizzle about 3 tbsp over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
Lemonade Pie


Ingredients:
cream cheese, sweetened condensed milk, lemons, graham cracker crust

Directions:
In a large mixing bowl, beat the cream cheese until smooth., Gradually beat in milk until blended., Beat in lemonade concentrate., Fold in whipped topping and food coloring if desired., Pour into crust. Cover and refrigerate until set for 2-3 hours.
Texas Coleslaw
Category: salad
By Denyse

One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.

Ingredients:
1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2  green onions, sliced
2  radishes, sliced

Directions:
In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper.  Add the cabbage, carrot, green onions and radishes and stir until well-combined.  Chill at least an hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 235.6
Fat: 22.2 g
Saturated fat: 3.3 g
Carbohydrates: 9.4 g
Sugars: 4.5 g
Dietary fiber: 3.4 g
Protein: 2.1 g
Cholesterol: 10.4 mg
Sodium: 476 mg
Easy Italian Chicken Marinade


Ingredients:
olive oil, vinegar, boneless skinless chicken breasts

Directions:
Whisk all ingredients together in a small bowl until combined.
Completely cover each chicken breast with marinade. Store in gallon-size ziplock baggies, Tupperware containers, or other sealable, air-tight container. Marinate chicken for at least 4 hours or overnight.
Fresh Broccoli Salad
Category: salad
By Nora

This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats.  Before you decide you won't like it, try it.  You'll be pleasantly surprised.  You can add an extra head of broccoli, if you like.

Ingredients:
2 heads fresh broccoli
1  red onion
½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Directions:
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins,  your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 to 10 servings

Calories: 373.8
Fat: 27.2 g
Saturated fat: 4.4 g
Carbohydrates: 28.5 g
Sugars: 20.3 g
Dietary fiber: 3.2 g
Protein: 7.3 g
Cholesterol: 18.3 mg
Sodium: 352.9 mg
Strawberry Jam (Using No-Name Pectin)


Ingredients:
strawberries, lemon juice, margarine, sugar

Directions:
Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water]
Crush berries, one layer at a time. I did this in a 2 c measure using a potato masher and add it to a 4 c measure a bit at a time.
Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace. Put into canner, bring to boil and process 5 minutes.
Notes: The pectin didn't have anything about processing but I do it now because one year I lost most of my cherry jam because the seals broke.
The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
The recipe says it makes 7 cups but I usually do up one extra jar just in case. But this time it only made 6 and a little.
If you don't want to process I see no reason why you can't just put in jars or containers and freeze.
Chicken and Tomato Sauce Robusto


Ingredients:
boneless chicken breast, green onion, garlic cloves, fresh cilantro leaves, whole tomatoes, red pepper flakes, green pepper, rigatoni pasta

Directions:
In large skillet, over medium-high heat, heat salad oil.  Add
chicken; cook with 1/2 cup green onion 5 minutes, or until chicken is lightly
browned.
Meanwhile, in food processor, puree red peppers, garlic, and cilantro.
Add puree, tomatoes and pepper flakes to chicken.
Bring to boiling; simmer, uncovered, 5 minutes or until thickened.
Add green pepper; simmer 3 minutes, or until tender-crisp.
Toss chicken mixture with rigatoni; sprinkle with remaining chopped green onions.
Cucumber-Mustard Salad


Ingredients:
white wine vinegar, Dijon mustard, salt, sugar, olive oil, seedless cucumber, dill

Directions:
Whisk the vinegar, mustard, sugar and salt in a bowl.  Add oil slowly while whisking.
Halve the cucumber and seed it by running a small spoon down the center.  Cut into 1/8 to 1/4 inch slices.
Toss the cucumber and dill with the dressing to coat.
Dijon Parsley Potatoes


Ingredients:
baking potatoes, Dijon mustard, green onions, parsley, black pepper

Directions:
Clean the potatoes and cut into ¼ inch cubes.
Preheat the grill and spray with cooking spray.
Place the potatoes in the grill and lightly coat with the Dijon mustard.
Sprinkle with the green onions, parsley and pepper. Grill for 7-9 minutes or until tender.
Toasted Gingerbread With Grilled Pears and Caramel


Ingredients:
of fresh mint, butter, sugar, egg, molasses, all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, hot water, sugar, water, butter, heavy cream

Directions:
*Bread and caramel sauce should be prepared ahead.
Preheat a grill to medium heat. (If caramel sauce has cooled completely, return to heat and warm while preparing the pears].
Cut pears in half lengthwise; Use a melon baller, remove the seeds and core.
Brush the pears with orange juice and place on the grill cut side down.
Let the pears cook until they are lightly caramelized, about 5 minutes.
As the pears are cooking, place the gingerbread on the grill and lightly toast on each side.
Remove the pears and the gingerbread from the grill.
To assemble, place the toasted gingerbread on a plate.
Slice the pears and arrange them on top of the gingerbread.
Drizzle with caramel sauce and garnish with a sprig of fresh mint.
TO MAKE GINGERBREAD:
Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
Cream butter and sugar together in a large bowl. Beat in egg and molasses. In a separate bowl, combine dry ingredients and whisk until mixed. Add 1/3 of the dry ingredients to the creamed mixture and mix. Add 1/3 of the hot water and mix. Continue alternating dry ingredients and water in thirds until all is incorporated.
Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
TO MAKE CARAMEL SAUCE:
Combine sugar and water in a saucepan over medium heat. Cook until the sugar is melted and takes on a dark golden color. Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Let cool about 30 minutes, until thickened.
Spaghetti With Eggplant


Ingredients:
olive oil, onion, garlic clove, diced tomatoes, salt, pepper, spaghetti, eggplants, olive oil, basil, feta cheese

Directions:
Saute onion in the 4 teaspoons olive oil.
Add garlic and saute.
Add diced tomatoes.
Simmer 20 minutes.
Cook spaghetti; drain.
Fry egg plant in another frying pan in tablespoon oil. Fry 5 minutes.
Add egg plant to sauce.
Pour pasta in a bowl.
Add sauce on top.
Break up basil.
Top with feta cheese.
Egyptian Milk Pudding (Mihallabiya)


Ingredients:
rice, milk, sugar, rose water

Directions:
Add ground rice to 1 cup of milk.
Dissolve sugar in the remaining milk and bring to a boil.
Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.