xiaoxl/recipe_data huggingface dataset:
Peaches and Cream Cheese Pie


Ingredients:
flour, baking powder, salt, pudding, butter, egg, milk, cream cheese, sugar, sugar, cinnamon

Directions:
Preheat oven to 350.
Grease pie plate.
Combine first 7 ingredients in medium bowl.
Mix with electric mixer on medium speed, 2 minutes.
Pour into prepared pie plate.
Place peaches over batter.
In separate bowl, combine cream cheese, 1/2 cup sugar, and 3 T reserved peach juice.
Mix on medium speed, 2 minutes.
Pour over peaches.
Combine remaining sugar and cinnamon and sprinkle over top of pie.
Bake 30-35 minutes.
Chocolate Cherry Fro-Yo Fingers


Ingredients:
graham crackers, white chocolate chips

Directions:
Spread 1/2 cup frozen yogurt on 1 graham cracker rectangle. Sandwich with another graham cracker. Repeat with the remaining frozen yogurt and graham crackers. Smooth the edges with a butter knife. Freeze on a wax-paper-lined pan until very firm.
With a serrated knife, cut each sandwich along the lines to form 16 finger sandwiches total. Drizzle the melted chocolate chips all over the sandwiches and freeze again to set. Serve immediately or wrap tightly in plastic wrap and freeze for up to 2 weeks.
Prime Rib My Way


Ingredients:
beef broth, water, shallots, dried rosemary, dried thyme, garlic powder, onion powder, ground black pepper, coarse sea salt, olive oil

Directions:
Preheat oven to 400°F  Line a roasting pan with aluminum foil; pour the beef broth and water inches  Place the shallot sections in the pan so that the prime rib will be located over them.  Spray the rack with nonstick spray and place into the pan; be careful not to tear the foil.
Mix together the rosemary, thyme, garlic and onion powders, black pepper and salt.  Brush olive oil over top of the prime rib; spread seasoning rub onto it.
Place the roast onto the center of the rack; make sure it it over the shallots.  Roast the beef for 45 minutes at the 400F temperature; turn the temperature down to 300F and roast to desired doneness.  (125F is rare, 135F is medium-rare, 145F is medium and 155F is well].
Once you have the roast at the desired doneness, pull the entire pan out of the oven and let it all rest for 30 minutes.  This lets the juices from the roast redistribute back throughout itself; then place the roast on a cutting board and cut one inch slices.
Remove the shallots with a slotted spoon; pour all the remaining liquids and solids into a freezer safe plastic bowl; put the bowl into the freezer for 45 minutes; the fat will rise to the surface, solidify and you can just remove it easily with a spoon.  Pour the fat free liquid through a strainer to remove any bits of missed solid fat or herbs.   Chop up the shallots finely and add them to the au jus, or leave in pieces and serve as a side to the beef.
Konbu Dashi
Category: soups-stews-and-chili
By Rachael S.

Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Ingredients:
1 (4 inch) piece dashi kombu (dried kelp)
4 cups water

Directions:
Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 cups

Calories: 0.7
Carbohydrates: 0.1 g
Sodium: 14.5 mg
Passover Fruit Casserole


Ingredients:
prune, raisins, apples, sugar, cinnamon

Directions:
Put apricots, prunes & pineapple in a bowl. Pour boiling water over them to cover. Let stand for at least 1 hour & drain.
Add raisins & sliced apples.
Beat egg whites (adding sugar gradually] to a stiff meringue. Add oil & matza meal. Mix thoroughly, but gently. Fold batter into the fruit.
Transfer to an oiled, glass baking dish (about 12"x15"]. Sprinkle w/cinnamon & bake 45 minutes at 350 F or 160°C.
NOTE: The RZ system apparently doesn't accept matza as a correct spelling & chgs the word to matzo  --  despite my efforts.
Berry Time Shortcake


Ingredients:
all-purpose flour, sugar, butter, milk, eggs, baking powder, salt, vanilla, strawberry

Directions:
heat oven to 400*F.
in small mixer bowl combine all cake ingredients except strawberries and whipped cream.
beat at medium speed, scraping bowl often until well mixed.
spread into greased and floured 9" square baking pan.
bake for 20 to 25 minutes or until lightly browned.
cool completely.
cut into squares.  if desired, split each square in half horizontally, serve with strawberries and sweetened whipped cream.
Cheese Ball III
Category: appetizers-and-snacks
By Cindy Carnes

This cheese ball is one our family has had and used for 20 years. We love it. It's simple, and most of the ingredients are kept on hand.  Roll it in nuts or parsley, if desired. Serve with an assortment of crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon lemon juice concentrate
1 (8 ounce) package shredded Cheddar cheese
¼ cup chopped onion
½ cup chopped green olives

Directions:
In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 2.5 cups

Calories: 95
Fat: 8.7 g
Saturated fat: 5 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 3.7 g
Cholesterol: 24.3 mg
Sodium: 208.8 mg
Sandies
Category: desserts
By Jaimie

I found this recipe just lying around so I decided to make it. They are so much fun to make! They taste really good too!

Ingredients:
1 cup butter
⅓ cup white sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 cup chopped pecans
3 tablespoons confectioners' sugar

Directions:
In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours. Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets. Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

Prep time: 4 hrs 15 mins
Cook time: 20 mins
Total time: 4 hrs 35 mins
Yields: 2 dozen

Calories: 152.8
Fat: 11 g
Saturated fat: 5.2 g
Carbohydrates: 12.4 g
Sugars: 4 g
Dietary fiber: 0.7 g
Protein: 1.6 g
Cholesterol: 20.3 mg
Sodium: 54.7 mg
Talula's Honey and Roasted Garlic Brie


Ingredients:
garlic cloves, honey, salt, cracked pepper, French baguettes

Directions:
Preheat oven to 350 degrees F.
Place Brie in 6 individual baking dishes. Place 2 garlic halves in each dish around Brie. Pour 3/4 cup honey over each Brie. Season with salt and pepper.
Bake for 15 minutes. Remove from oven.
Quickly heat baguette slices in oven.
Serve Brie hot with crispy baguette slices alongside.
Chesapeake Bay Crab Scampi


Ingredients:
olive oil, butter, garlic, fresh lemon juice, white wine, lump crabmeat, fresh parsley, angel hair pasta

Directions:
Heat oil and butter in large skillet over medium heat.  Add garlic and cook until garlic is lightly golden.
Add red pepper,lemon juice and white wine (or chicken broth].  Bring to a soft boil and simmer for 2-3 minutes.  Gently stir in crabmeat and parsley.  Season with salt and pepper to taste.
Serve over pasta.  Save about 1/2 to 1 cup of pasta water to add to dish if there is not enough liquid to suit you or you could also add additional amount of wine or chicken broth.
Seaside Stuffed Shells Alfredo #Ragu


Ingredients:
jumbo pasta shells, lump crabmeat, egg, bacon, red bell peppers, green onions, chive & onion cream cheese, mozzarella cheese, parmesan cheese, panko breadcrumbs, butter

Directions:
Heat oven to 350 degrees F.  Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom.  Set aside.
In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella,  all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce.  Mix well with hands.
Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell.  Place each in prepared baking dish.
Spoon remaining Alfredo sauce evenly over stuffed shells.
In a small bowl, combine the breadcrumbs, butter and remaining Parmesan.  Mix well.  Sprinkle evenly over stuffed shells.
Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.
Creamy Kosher Parve Potato Soup


Ingredients:
potatoes, leeks, water, olive oil, sea salt, pepper, garlic clove

Directions:
Peel and cube potatoes, and chop leeks and set aside.
Heat olive oil in a large stock pot. Once it begins to heat up, add leeks; Sauté until the leeks soften up – 3-5 minutes.
Add potato, and chicken seasoning/water; Depending on the size of your potatoes, you may need more broth than called for – just make sure that the vegetables are covered by about 3/4-1 inch of broth.
Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered] around 30 minutes, until both the leek and the potatoes are soft and tender.
Add soup to blender [I use my Ninja!] with a ladle, making sure to evenly distribute enough liquid to help blend your vegetables well. The amount of broth you add will determine the thickness of your soup. You may wish to keep some of the vegetables aside if you prefer some chunks in your soup.
Puree soup until smooth, and serve immediately.
OPTIONS: •	Add soy-based imitation bacon bits.  --  Kosher of course! •	Add Kosher cheddar cheese [NO LONGER PARVE]. •	Use chives instead of onion or leeks. •	Leave skin on potatoes but wash thoroughly instead.
Gingersnap Pears


Ingredients:
canned pears, all-purpose flour, walnuts, butter

Directions:
Place pears in a large bowl., Sprinkle with flour and toss lightly to coat., Divide among 8 - 8 OZ custard cups., Combine the gingersnaps, walnuts and butter., Sprinkle over pears., Place custard cups on baking sheet., Bake at 350 degrees for 15-20 minutes or until heated through., Serve with vanilla icecream or plain with a dallop of whip cream on top.
Sooz's Chili (Ground Beef and Beans)


Ingredients:
lean ground beef, cumin, garlic cloves, paprika, oregano, onion powder, chili powder, Worcestershire sauce, black pepper, salt, sugar, tomato sauce, tomato paste, diced tomatoes, chili beans

Directions:
In a Dutch oven or large saucepan brown ground beef. In the last few minutes drain off the excess fat.
Add cumin, garlic, paprika, oregano, onion powder, chili powder, Worcestershire sauce, black pepper, salt, sugar, tomato sauce, tomato paste, and diced tomatoes and mix well.
Bring to a boil.
Reduce heat. Cover and simmer for 1 hour.
Add both cans of beans with their liquid.
Cover and simmer for an additional hour (or more!].
Serve in bowls over crumbled corn bread topped with shredded cheese and onions (for those who like onions].
****Sometimes I just brown the ground beef, add all of the rest of the the ingredients and then dump everything in a crock pot to simmer on low all day.***.
Hot Artichoke Dip


Ingredients:
artichoke hearts, mayonnaise, parmesan cheese, garlic, onion, black pepper

Directions:
Preheat oven to 350., Combine all the ingredients and., spoon into 9" pie plate or similar baking dish., Bake 20 to 25 minutes or til lightly browned., If you want, can sprinkle on top chopped tomato., or chopped green onions., I don't., I serve this with crackers.
Granny's Cornbread Dressing


Ingredients:
butter, celery, onions, eggs, eggs, salt, pepper, poultry seasoning, sage, milk

Directions:
Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
Boil and chop 6 eggs.
Saute chopped onion and chopped celery in butter until clear.
(you can boil and chop the eggs and sauté onion and celery the day before serving].
In extra-large bowl mix everything together (except cornbread & biscuits].
Mix well and stir in crumbled cornbread and biscuits.
Butter 2  9 x 13 roasting pans.  Bake at 375 for 45 minutes to 1 hour.  Serves 30-35.
I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.
Oven Roasted Home Fries


Ingredients:
onion, green pepper, dried rosemary, olive oil

Directions:
Preheat oven to 350°F
On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary and oil; season with salt and pepper.
Toss until coated with oil;bake until tender, about 1 hour. Transfer to a serving dish.
Huer Huero Road Green Chili


Ingredients:
onions, beef, pork, whole green onions, garlic cloves, salt, chili powder

Directions:
In a dutch oven or large pot, layer the onions.  Put the meat over the onions.
De-vein and seed the chilies before dicing.  Add all the rest of the ingredients over the meat except the salt.
Cook on low heat for 1-1/2 hours.  Add salt to taste. Add chili powder and/or sazon goya if you want. Cook on simmer for another 30 minutes.
Serve with shredded cheese on top and warm tortillas.
Spicy Feta Burger Dip


Ingredients:
ground beef, scallions, sour cream, feta cheese

Directions:
Combine salsa and beef in heat-safe dish and heat until warm., Stir in jalapeño, scallions, sour cream and feta cheese., Sprinkle with cheese and heat again until warm throughout., Serve with Tostitos® Original Tortilla Chips., This recipe was shared by Tostitos®.
Tzatziki Sauce


Ingredients:
plain yogurt, cucumber, kosher salt, garlic cloves, olive oil, red wine vinegar, mint leaves

Directions:
Place the yogurt in a double layer of cheesecloth or a thin clean towel.
Clip the edges the the rim of a mixing bowl, and allow to drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and pat dry; discarding liquid.
In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
Serve as a sauce for gyros or shawarma.
Store in the refrigerator in an airtight container for up to a week.
Pickled Cauliflower With Red Onion


Ingredients:
cauliflower, red onion, garlic clove, red wine vinegar, distilled white vinegar, water, sugar, kosher salt, lemon zest

Directions:
Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
Pack the cauliflower, onion, and garlic into a quart jar.
To make the brine:  In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
Pour the hot brine over the cauliflower and let cool to room temperature.
Cover and refrigerate overnight or up to 1 week.
Carrot Raisins Bars


Ingredients:
carrot, brown sugar, raisins, baking powder, cinnamon, baking soda, nutmeg, salt, plain yogurt, honey, canola oil, egg

Directions:
Preheat oven to 375°F  Grease or line a 9x13-inch baking dish with parchment paper.
Combine bran, flour, carrots, brown sugar, raisins, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl,.
Whisk yogurt, honey, oil and egg in a separate bowl.  Add these ingredients to flour mixture.  Stir well to combine.  Batter will be thick.
Place batter into prepared pan.  Bake in preheated oven 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cut into 18 bars.
If you are making muffins, bake at 375F, for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Fudgy Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour, salt, pecans

Directions:
In a heavy saucepan, melt butter and chocolate, over low heat, until smooth.
Remove from heat.  Stir in sugar, add eggs, & vanilla.  Mix well.  Stir in flour and salt.  Add pecans.
Spread into 2 greased 8" square baking pans.  Bake @ 350 degrees for 35-40 minutes.
Cool on a wire rack.  Dust with confectioners sugar if desired.  Cut into bars.
Greek Grilled Cheese and Tomato Stacks


Ingredients:
olive oil, of fresh mint, ground cumin, halloumi cheese, tomatoes, sea salt

Directions:
Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend.
Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. DO AHEAD: Can be made 2 days ahead. Cover; chill.
Prepare barbecue (medium-high heat].
Grill pitas until warm and grill marks appear, about 1 minute per side.Transfer to serving plate.
Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
NOTE:  * Halloumi cheese is available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.
Almond Flour Waffles
Category: breakfast-and-brunch
By nmyers11

Quick and easy! And so yummmy! I always put yogurt and fruit on mine!

Ingredients:
1 cup almond flour
1 pinch salt
1 teaspoon baking soda
4  eggs
¼ cup honey
1 teaspoon vanilla extract
cooking spray

Directions:
Preheat waffle iron. Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron with cooking spray. Spoon batter onto hot waffle iron. Cook until golden; serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 213.7
Fat: 13.6 g
Saturated fat: 1.8 g
Carbohydrates: 16.4 g
Sugars: 12.7 g
Dietary fiber: 2.2 g
Protein: 8.6 g
Cholesterol: 124 mg
Sodium: 283.5 mg
Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse


Ingredients:
olive oil, shallot, garlic, fresh thyme leaves, salt, fresh ground black pepper, heavy cream, parmesan cheese, chives

Directions:
In a large pot of boiling salted water, cook the pasta until al dente.
Drain pasta and return to the pot.
Cover to keep warm.
If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
In a large saute pan, heat the oil over medium-high heat.
Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
Add the cream.
Increase the heat to high, and bring to a boil.
Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
Add the Parmesan and adjust the seasoning, to taste.
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
Remove from the heat and divide equaly among serving bowls or plates.
Sprinkle each serving with chives and serve immediately.
Puppy Chow
Category: desserts
By Nicky

This recipe can be served as an appetizer or dessert.

Ingredients:
9 cups crispy rice cereal squares
½ cup peanut butter
1 cup semi-sweet chocolate chips
1 ½ cups confectioners' sugar

Directions:
In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth. Remove from heat, add cereal and stir until coated. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 to 3 dozen

Calories: 89.6
Fat: 3.2 g
Saturated fat: 1.2 g
Carbohydrates: 14.7 g
Sugars: 8.5 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Sodium: 69.9 mg
Elegant Brunch Chicken Salad
Category: salad
By Kristin Kahl

I made this for a baby shower and was bombarded with requests for the recipe!  It is delicious on its own, or with small bread slices or crackers.  Don't skimp by not using the homemade mayonnaise, it really adds a special flavor!  Makes a 2-quart serving dish full, so if there will be other foods, this will serve at least six, maybe even up to ten!

Ingredients:
1 pound skinless, boneless chicken breast halves
1  egg
¼ teaspoon dry mustard
½ teaspoon salt
2 teaspoons hot water
1 tablespoon white wine vinegar
1 cup olive oil
2 cups halved seedless red grapes
1 cup coarsely chopped pecans
1 cup coarsely crumbled blue cheese

Directions:
Bring a large pot of water to a boil.  Add the chicken and simmer until cooked through, approximately 10 minutes.  Drain, cool and cut into cubes. While boiling chicken, make the mayonnaise:  Using a blender or hand-held electric mixer, beat the egg, mustard, salt, water and vinegar until light and frothy.  Add the oil a tablespoon at a time, beating thoroughly after each addition.  Once mixture begins to thicken, you can add oil more quickly.  Continue until mixture reaches the consistency of creamy mayonnaise.    NOTE: The more oil you add, the thicker it gets; you may not need the full cup of oil. In a large bowl, toss together the chicken, grapes, pecans, blue cheese and 1 cup of the mayonnaise.  Stir until evenly coated, adding more mayonnaise if necessary.  Refrigerate until serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 to 8 servings

Calories: 657
Fat: 57.7 g
Saturated fat: 10.9 g
Carbohydrates: 12.6 g
Sugars: 9.8 g
Dietary fiber: 2.3 g
Protein: 25.4 g
Cholesterol: 91.8 mg
Sodium: 570.6 mg
Slow-Cooked Sausage Spanish Rice


Ingredients:
kielbasa, diced tomatoes, water, converted rice, salsa, onion, green bell pepper, red bell pepper, green chilies

Directions:
Add all ingredients to a slow cooker; stir to mix.
Cover and cook on LOW for 5-6 hours or until rice is tender.
Rhubarb Sorbet


Ingredients:
rhubarb, water, granulated sugar, brown sugar, fresh lemon juice

Directions:
boil water and rhubarb in a large saucepan for 10 minutes., strain into a bowl in a sieve, pressing down on solids, discard solids., add sugars to liquid, stirring to dissolve, add lemon juice., cool mixture in refrigerator., add to container of an ice cream maker according to manufacturer's directions., transfer to a freezer safe container, freeze for 1 hour.
Scallop Bisque


Ingredients:
scallops, onion, butter, flour, milk, salt, pepper, garlic, bay leaf

Directions:
In med saucepan, sauté onion in melted butter until softened., Blend flour into butter mixture and gradually add milk, stirring constantly., Continue cooking and stirring until thickened., Add salt, pepper, garlic, bay leaf and scallops., Cook over low heat 15 minutes., Remove bay leaf and serve.
Garlic Hummus
Category: uncategorized
By melissa west

Homemade garlic hummus.

Ingredients:
1 (15 ounce) can garbanzo beans, drained
4 cloves garlic, sliced
1 large lemon, juiced
1 tablespoon tahini
1 tablespoon water
1 tablespoon olive oil
½ teaspoon sea salt

Directions:
Combine garbanzo beans, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 97
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 13.7 g
Dietary fiber: 3.2 g
Protein: 3.1 g
Sodium: 290.1 mg