xiaoxl/recipe_data huggingface dataset:
Graham Cracker Tart Crust


Ingredients:
graham crackers, granulated sugar, unsalted butter

Directions:
Position a rack in the center of the oven and heat the oven to 350°F
Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
In a medium bowl, mix the crumbs and  sugar with a fork until well blended.
Drizzle the melted butter over the crumbs and mix until evenly moistened.
Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and  the crust] and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
Bake the crust until it smells nutty and fragrant, about 10 minutes.
Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
stored at room temperature, wrapped well in plastic.
Quick and Easy Mexican Casserole


Ingredients:
onion, garlic clove, ground beef, diced tomatoes, corn, black beans, kidney beans, sour cream, cheese, black olives, pasta

Directions:
In a large skillet, heat oil, then add chopped onion. Cook just until onion begins to turn translucent, then add minced garlic.
In a large pot, cook pasta in salted, boiling water until just done (about 9 minutes. It will cook a little more in the oven]. This can be going on while you're assembling the ingredients in the skillet.
Returning to the skillet, add beef and taco seasoning. Once the beef is cooked through, then add tomatoes, corn, beans, and sour cream. Stir until well combined. Add shredded cheese. Then add drained, cooked pasta.
Transfer to a lightly greased 9x13 baking dish. If desired, sprinkle more shredded cheese over the top. Bake in a 350 degree oven for about 20-25 minutes, or until bubbly and cheese is golden.
Serve with tortilla chips, sour cream, and salsa, if you like. Enjoy! =].
3-Ingredient Lemon Scones
Category: bread
By purplepiscean

These scones are so quick and simple. They only have three ingredients and produce deliciously light scones. The bubbles in the lemon soda make them rise. There is no need to rub butter as in the traditional scone recipe. Serve hot with whipped cream and berry jam.

Ingredients:
cooking spray
3 cups self-rising flour
1 cup lemon-flavored soda
1 cup heavy cream

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour. Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares. Bake in the preheated oven until golden, 10 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 scones

Calories: 190.1
Fat: 7.7 g
Saturated fat: 4.6 g
Carbohydrates: 26.4 g
Sugars: 2.8 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 27.2 mg
Sodium: 404.4 mg
Cranberry Walnut Chickpea Salad Sandwich


Ingredients:
garbanzo beans, celery, dried cranberries, walnuts, scallion, sea salt, fresh ground pepper, tahini, cider vinegar, water, pure maple syrup, lettuce

Directions:
Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if your a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
Notes:
Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit!
Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
For the dressing,  if using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe with tahini -- it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!
Enjoy!
Apple-Praline Bubble Bread


Ingredients:
butter, margarine, brown sugar, pecans, sugar, ground cinnamon, granny smith apple

Directions:
Heat oven to 375°F Spray with cooking spray or grease with shortening a 12-cup fluted tube cake pan.
In small microwavable bowl, microwave butter on High about 30 seconds or until melted.
Stir in brown sugar.
Spread mixture evenly in pan.
Sprinkle with half of the pecans.
In small bowl, mix sugar and cinnamon;
Roll biscuit quarters in sugar mixture until evenly coated.
Place half of the coated biscuit quarters in pan. Sprinkle remaining pecans and apple on top of biscuit quarters;
Arrange remaining coated biscuit quarters on top.
Bake 35 to 38 minutes or until golden brown. Carefully turn pan upside down onto serving platter. Let stand 1 minute before removing pan. Cool slightly.
To serve, pull apart or slice.
Best Ever Hashbrown Casserole


Ingredients:
hash brown potatoes, onion, cheddar cheese, butter, sour cream

Directions:
"Mix all ingredients together in large mixing bowl. Place in greased 9x13 pan. Bake for 1 hour at 375."
Doug's Crawfish Pie
Category: seafood
By Doug Matthews

Crawfish and puff pastry -- does it get any better than that? Spice it up. Have fun with it.

Ingredients:
1 cup butter
½ cup flour
1  sweet onion (such as Vidalia®), chopped
1  green bell pepper, chopped
celery, chopped
4  green onions, chopped
½ cup vegetable broth
3 tablespoons tomato paste
2 pounds cooked and peeled whole crawfish tails
3 cloves garlic, chopped
¼ cup fresh parsley, chopped
salt and ground black pepper to taste
cayenne pepper to taste
hot sauce to taste
12  puff pastry shells

Directions:
Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and  green onions. Cover and simmer on low heat for about one hour, stirring occasionally. Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce. Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C). Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet. Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 410.5
Fat: 29.3 g
Saturated fat: 13.4 g
Carbohydrates: 23.2 g
Sugars: 3.5 g
Dietary fiber: 1.7 g
Protein: 15.7 g
Cholesterol: 121.6 mg
Sodium: 460.4 mg
Cream of Chicken and Potato Soup
Category: soups-stews-and-chili
By SHANCOCK

A wonderfully rich and flavorful soup that combines the richness of cream with chicken meat, potatoes, onions, chives and spices.

Ingredients:
½ cup butter
½ cup all-purpose flour
1  onion, chopped
1 bunch chopped fresh chives
2 quarts heavy cream
2 cups water
1 quart milk
3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons dried thyme
4  potatoes, peeled and cubed
1 pound skinless, boneless chicken breast halves - cut into cubes
3 tablespoons chopped fresh parsley

Directions:
Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 939.6
Fat: 82.6 g
Saturated fat: 51.1 g
Carbohydrates: 32.3 g
Sugars: 6.3 g
Dietary fiber: 2.9 g
Protein: 20.9 g
Cholesterol: 319.4 mg
Sodium: 680.6 mg
Authentic and Easy Shrimp Curry
Category: world-cuisine
By Anonymous

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Ingredients:
¼ cup vegetable oil
1 large onion, chopped
10  fresh curry leaves  (Optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1  tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Directions:
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute. Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Yields: 5 servings

Calories: 267.7
Fat: 12.7 g
Saturated fat: 2.2 g
Carbohydrates: 4.9 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 30.6 g
Cholesterol: 276.6 mg
Sodium: 734 mg
Pirate Punch


Ingredients:
triple sec, white rum, Amaretto

Directions:
Put ice in glass and add alcohols and grenadine., Add orange and pineapple juices & stir., Put a straw in your glass. Enjoy!, Note - adjust the amount of orange juice and pineapple juice as needed.
Vicki's Angel Cookies


Ingredients:
butter, brown sugar, sugar, eggs, vanilla, flour, baking soda, cream of tartar, salt, chocolate chips, coconut

Directions:
Cream the butter, vegetable oil and sugars together., Add eggs and vanilla., Sift the dry ingredients together., Add to the creamed ingredients., Fold in the chocolate chips., Make into small balls and roll into sugar., Bake at 350° for 10 to 15 minutes on ungreased baking sheet.
Broccoli Casserole


Ingredients:
broccoli, onion, margarine, flour, vegetable broth, cheddar cheese, eggs, margarine

Directions:
Preheat oven to 325.
Melt 4 T. margarine in a skillet over medium heat; stir in onion and broccoli; saute covered, until broccoli is barely tender.
Stir flour into the onion-broccoli mixture and let cook a minute or so.
Add broth; stir until thickened.
Lower heat and quickly stir in cheese until well blended.
Remove from heat and gradually stir in eggs.
Pour into a well greased 1 1/2 to 2 quart casserole.
Pour crumbs over and dot with butter.
Bake for 30 minutes or until done.
Hoisin Baked Chicken


Ingredients:
chicken legs, hoisin sauce, ketchup, garlic cloves, rice vinegar, soy sauce, Chinese five spice powder

Directions:
Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken.
Bake in 400°F (200°C] oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.
Terri's Sloppy Joes
Category: main-dish
By Terri Clark

This is an excellent version of sloppy joes. We used to fix this at the concessions at the ballpark, and it was the first to go every time. Everyone always asks for the recipe. Serve on hamburger buns or sandwich rolls.

Ingredients:
1 ½ pounds ground beef
1 small onion, chopped
¾ cup ketchup
¼ cup barbeque sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
1 tablespoon white sugar

Directions:
Cook and stir the ground beef and onion in a large skillet over medium heat until the beef is completely browned and the onion softens, about 10 minutes. Stir the ketchup, barbeque sauce, vinegar, mustard, and white sugar through the ground beef mixture; simmer 15 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 260.4
Fat: 13.5 g
Saturated fat: 5.2 g
Carbohydrates: 14.6 g
Sugars: 12.1 g
Dietary fiber: 0.4 g
Protein: 19.8 g
Cholesterol: 68.9 mg
Sodium: 545.8 mg
Easy Rice Pudding


Ingredients:
cooked white rice, milk, butter, sugar, vanilla extract, nutmeg, cinnamon

Directions:
mix all of the above in a heavy bottom sauce pan.
bring to a gentle boil over medium low heat. stir often to make sure it doesn't burn.
cook for 15-20 min., or until thickened.
let cool for 10 minute.
searve hot or cold, and enjoy!
And Cornmeal Crostatas


Ingredients:
all-purpose flour, cornmeal, sugar, sugar, baking powder, kosher salt, unsalted butter, berries, milk

Directions:
Whirl 2 1/4 cups flour, cornmeal and 5 tablespoons of sugar, the baking powder, and salt in a food processor to blend.
Add cubed butter to bowl and pulse until butter is a little smaller than pea size.
Add 1/4 cup ice water and pulse until evenly distributed (about 10 times] mixture will look dry.
Pour ingredients onto a work surface, press and squeeze with hands until dough holds together.
Flatten into a 6" disk, wrap in plaxtic, chill in refrigerator 1 hours.
Set out twelve 4" molds or tart pans, preferably nonstick (butter and flour pans if the aren't nonstick].
Preheat oven to 375.
On lightly floured work surface, roll dough a bit bigger than a 12 x 16" rectangle, lifting it and reflouring surface as needed to prefevent sticking.
Cut 12 even 4" squares.
Gently set each square into the mold or pans.  Set pans on a rimmed baking sheet.  If needed, chill until dough is cool but still flexable, 5 minutes.
In medium bowl, gently combine berries and 1/2 cup sugar.  Let stand until sugar looks wet but before syrup starts to pool, stirring occasionally, about 5 minutes.
Scoop 1/3 cup berries onto each dough square.  Fold dough corners over berries by 1/2 to 1".  Brush corners with milk and sprinkle lightly with sugar.
Bake until pastry is deep golden brown and crisp, about 35 minutes, switching pans halfway throught.
Set baking sheets on a rack and let stand until just cool enough to touch, 10 minutes.  Loosen crusts from pans with a knife and remove from pan and place on plate.  Serve warm or cool topped with whipped cream.
The Best Butterfinger Cake


Ingredients:
eggs, water, Cool Whip, sweetened condensed milk

Directions:
Preheat oven to temperature specified on the cake mix box.
Prepare the German Chocolate Cake mix as directed on the box.
Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
When cake is done allow to cool until it is just barely warm.
When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake.  Put as many holes as you want.
Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes.  Use the whole can.
When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
Crush all the butterfingers and sprinkle over the top of the cake.  Then put the cake in the refrigerator until ready to server.  The cake needs to be refrigerated at least 30 minutes to allow it to set up.
Chicken & Pasta


Ingredients:
chicken breasts, corn, peas, cheese, Philadelphia Cream Cheese, cheese, 2% low-fat milk, margarine

Directions:
Cook chicken breasts in a pot, boiling each piece. Salt and pepper or otherwise season as you please.
While Chicken is cooking, start on the sauce. Start with the packet of cheese sauce powder from the mac-n-cheese with the milk and margarine.
Add the cream cheese to the mix, allowing that and the margarine to soften and melt at the same time.
While the cream cheese is melting, and blending, take the chicken from the pot and add the pasta. If vegetables are frozen, add them as well.
Once chicken has cooled, cut it into one inch cubed pieces. Then re-add the chicken to the pasta and vegetables.
Then go back to the sauce. Add the shredded cheese to the sauce, keep a good watch on it, so it doesn't scorch to the bottom of the pan.
Once everything is all cooked up, pour both the chicken and pasta mixture into a 9" X 13" casserole pan and the cheese sauce. Using a rubber spatula or wooden spoon to mix the ingredients together.
Then added the 1/4 cup of cheese and breadcrumbs or crackers to the top and bake in the oven for fifteen minutes, or till cheese is melted.
Mile-High Lemon Meringue Pie


Ingredients:
sugar, lemon juice, water, cornstarch, table salt, lemon zest, unsalted butter, water, sugar, salt, cream of tartar, vanilla extract

Directions:
If using a hand-held mixer, you will need a very deep bowl, and should move the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the egg whites.  This pie is best on the day it's made.
FOR THE FILLING:  Whisk sugar, lemon juice, water, cornstarch, and salt together in a large nonreactive saucepan until cornstarch is dissolved.  Bring to simmer over medium heat.  Whisk in yolks until comined.  Stir in zest and butter.  Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes.  Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer.  Place  wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
FOR THE MERINGUE:  Adjust oven rack to middle position and heat oven to 400°F  Combine water and sugar in small saucepan.  Bring to vigorous boil over medium-high heat.  Once syrup comes to rolling boil,  cook 4 minutes (mixture will become slightly thickened and syrupy].  Remove from heat and set aside while beating whites.
With electric mixer, beat in large bowl, at medium-low speed until frothy, about 1 minutes.  Add salt and cream of tartar, and beat , gradually increasing sped to medium-high, until whites hold soft peaks, about 2 minutes.  With mixer runnin, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash].  Add vanilla and beat until meringue has cooled and becomes very thick.
Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust.  Use spatula to create peaks all over meringue.  Bake until peaks turn golden brown, about 6 minutes.  Transfer to wire rack, and cool to room temerature.
Sweet Bread Bread Pudding


Ingredients:
raisins, butter, milk, sugar, eggs, cinnamon, vanilla

Directions:
Grease a 9x12 pan.
Scald milk.  Add sugar and butter.  Mix until butter is melted.  Cool.
Break sweet bread into pieces (not too small]. Spread apple pie filling on top of the sweet bread. Sprinkle raisins over the filling.
Combine cooled milk mixture with beaten eggs. Pour liquid over the bread. Sprinkle with cinnamon.
Bake at 350 degrees for 25 to 30 minutes.
French Onion Soup - Alton Brown


Ingredients:
sweet onions, red onions, butter, salt, white wine, chicken broth, apple cider, bouquet garni, kosher salt, ground black pepper, cognac, fontina, gruyere cheese

Directions:
Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Irish Brown Scones


Ingredients:
whole wheat flour, all-purpose flour, baking soda, salt, butter, brown sugar, buttermilk

Directions:
Preheat oven to 400°F Lightly dust a baking sheet with some flour.
Put the whole wheat flour and wheat germ into a large mixing bowl. Sift the all-purpose flour, salt and baking soda into the bowl. Mix the ingredients well together with fingers.
Next, rub in the butter to pea-sized pieces; then mix in the sugar.
At this stage, put the lightly dusted tin into the oven to preheat.
Stir in enough buttermilk to make a soft dough. Turn onto a lightly floured surface and gently knead for a few seconds. Cut out scones with a round cookie cutter.
Put the scones on the preheated baking sheet and bake for about 15 minutes or until risen and a golden brown.
Cool on a wire tray.
Village Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, margarine, white sugar, brown sugar, sugar, egg, chocolate chips

Directions:
Preheat oven at 350 degrees.
In bowl cream together sugar, brown sugar and margarine.
add egg and vanilla sugar and mix well.
In seperate bowl combine flour, baking soda and salt.
Add gradually to wet mixture.
Once fully incorporated add chocolate chips. Place on baking sheet tsp size balls.
Bake for 8 minutes.
Savoury Lunch Dish


Ingredients:
bacon, onions, diced tomatoes, kernel corn, cheddar cheese

Directions:
Break cheese into small pieces., Fry bacon with onions, add tomatoes and corn., When boiling, add cheese and cook only until cheese has melted., Serve Hot.
Simple Cheese Sauce -- No Lumps


Ingredients:
milk, flour, extra-sharp cheddar cheese, garlic powder

Directions:
Heat milk over medium heat to a gentle simmer.
Toss flour with cheese. Add to simmering milk by handfuls, stirring in each handful and letting it melt before adding the next.
After all cheese has been added bring the sauce to a gentle simmer for one minute.
Remove from heat and let sit 3-5 minutes before using on any food that tastes good under cheese sauce.