xiaoxl/recipe_data huggingface dataset:
Dream Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, flour, salt, dark chocolate

Directions:
Oven: 180 deg C/350 deg F.
Grease baking tins, but bake only one tin at a time, in the centre of the oven.
Before starting, break up the chocolates and chop roughly in a blender. Do the same, separately, with the macadamias.
In an electric mixer, mix the butter, sugars, eggs and vanilla until light and creamy.
Turn speed to low and add flour and salt slowly. Increase mixer speed, and mix well.
Add the chopped chocolates, nuts and desiccated coconut to the mixture, and stir or mix in well -- low speed.
Roll teaspoonsful in balls, and pack on the greased tins.
Bake about 15 - 20 minutes or until edges start browning and cookies are dry on top.
Cool and pack in airtight tins.
Red Quinoa, Almond and Arugula Salad (By Marco Borges)


Ingredients:
olive oil, apple cider vinegar, maple syrup, arugula, quinoa, cantaloupe, pepper

Directions:
Whisk together the dressing ingredients and set aside.
One two serving plates, evenly divide the arugula, topped by the quinoa, then the cantaloupe and nuts, drizzled with dressing and finished off with fresh cracked pepper.
Mocha Icing
Category: desserts
By Carol

This is an old recipe I have for Mocha Icing.  I hope you like it.  The recipe makes enough for one 8 inch layer cake.

Ingredients:
⅓ cup unsweetened cocoa powder
⅓ cup strong, hot, brewed coffee
3 cups confectioners' sugar
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts  (Optional)

Directions:
Combine coffee and cocoa in small bowl of electric mixer.  Beat until blended.  Add sugar, butter or margarine, salt, and vanilla.  Beat until blended.  Scrape bowl, and beat icing until it has a spreading consistency. Frost the cake, and sprinkle with chopped walnuts if desired.

Yields: 2 cups

Calories: 184.4
Fat: 7.1 g
Saturated fat: 3.6 g
Carbohydrates: 31.6 g
Sugars: 29.5 g
Dietary fiber: 1 g
Protein: 0.9 g
Cholesterol: 13.6 mg
Sodium: 61.6 mg
Robin's Salad


Ingredients:
romaine lettuce, swiss cheese, toasted sesame seeds, green onions, red wine vinegar, canola oil, olive oil

Directions:
Layer first 4 ingredients in large salad bowl., Combine dressing ingredients- oils, vinegar and seasoning- mixing well., When ready to serve, pour dressing over salad, and toss.
Popcorn with an Attitude


Ingredients:
ground black pepper, white pepper, cayenne pepper, paprika, salt, butter

Directions:
While the corn is popping, mix the first 5 ingredients.
In a large bowl, drizzle 1/2 of the butter over the freshly popped corn and toss.
Sprinkle with 1/2 of the pepper mix and toss well until evenly coated.
Repeat with the remaining butter and pepper mix (pepper mix can be made ahead].
Cheese and Jalapeno Grits Casserole


Ingredients:
butter, salt, cayenne pepper, garlic cloves, eggs, grits

Directions:
Preheat oven to 350°F.
Butter a casserole dish-8 1/2 x 11 Place the hot grits in a large bowl and stir in the cheese, butter, cayenne, garlic, salt and jalapeno peppers.
Whisk the eggs well and stir into the grit mixture.
Pour into the casserole dish and bake until set and lightly browned, around 45 minutes.
Patricia's Whole Wheat Applesauce Bread


Ingredients:
applesauce, hot water, brown sugar, salt, water, whole wheat flour, all-purpose flour

Directions:
Mix applesauce, hot water, brown sugar, salt and oil in mixer bowl.
Add wheat flour and mix long enough to incorporate ingredients. Let rest for 20 minutes.
Soften yeast in lukewarm water. Add to wheat flour mixture and mix to incorporate.
Add white flour, one cup at a time, mix by hand.
Turn out onto a floured surface and knead for about 10 minutes.
Let dough ball rise in an oiled bowl covered with oiled plastic wrap in a warm place for about two hours.
Punch down dough. Let rest ten minutes.
Shape into 4 loaves (I use a food scale to get them the same size] and put into sprayed/greased loaf pans.
Cover with oiled plastic wrap and let rise in a warm place for about one hour.  Preheat oven to 350.Bake 30-40 minutes. Cover with foil for last ten minutes to prevent over-browning.
Chicken and Pearl Barley Soup


Ingredients:
boneless skinless chicken, pearl barley, chicken broth, leek, carrot, celery rib, garlic clove, flat leaf parsley

Directions:
Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften.
Dice up the chicken and add to the vegetables, fry for another couple of minutes.
Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes.
Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley.
Season to taste and serve.
Double Dipped Apples


Ingredients:
tart apples, chocolate, chocolate chips

Directions:
Wrap each apple in two sheets of caramel. (I find these in the produce section of my grocery store.].
Place a candy stick into each apple.
Set apples aside on waxed paper sheet from the caramel kit.
Melt chocolate according to directions.
Dip apples into the melted chocolate coating completely.
Let excess chocolate drip off.
Dip apple into topping of your choice.
Let cool on the paper sheets from caramel wraps.
Honey Mustard Grilled Salmon or Tuna Steaks


Ingredients:
soy sauce, white vinegar, olive oil, salmon, tuna steaks

Directions:
Combine the honey mustard, soy sauce, vinegar and oil in a large ziplock plastic bag.
Add the salmon and seal the bag, turning to make sure pieces are coated on all sides.
Refrigerate 1-2 hours, turning occasionally.
Grill over hot coals 5-7 min.
Loga's Microwave Chicken
Category: meat-and-poultry
By Renee Halfon

Microwave adapted version of recipe given to me by old friend from Ceylon. Can be baked in oven too.

Ingredients:
1 cup ketchup
5 tablespoons curry powder
1 teaspoon cayenne pepper
8  chicken legs

Directions:
In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

Yields: 4 to 6 servings

Calories: 567.8
Fat: 33.5 g
Saturated fat: 9.3 g
Carbohydrates: 15.9 g
Sugars: 11.1 g
Dietary fiber: 2.3 g
Protein: 50.2 g
Cholesterol: 221.8 mg
Sodium: 749.2 mg
Basil Simple Syrup
Category: side-dish
By foodelicious

Fresh basil leaves are steeped in sugar and water to create a sweet herbal syrup to flavor summer's most refreshing cocktails, mocktails, lemonades, and frozen treats. Store in the refrigerator for up to 1 month.

Ingredients:
1 cup water
1 cup white sugar
1 cup fresh basil leaves

Directions:
Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.

Prep time: 5 mins
Cook time: 6 mins
Total time: 41 mins
Yields: 1 cup

Calories: 98
Carbohydrates: 25.1 g
Sugars: 25 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 1.1 mg
Lentil Stew With Sausage


Ingredients:
olive oil, onions, garlic cloves, carrots, lentils, chicken broth, dried sage, dried thyme, ground black pepper, salt, fresh kale

Directions:
In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
Saute onions, garlic and carrots until soft, about 10 minutes.
Add sausage, lentils, broth, sage, thyme, pepper and salt.
Bring to a boil.
Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
Stir in kale or spinach.
Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
Ladle soup into soup bowls.
Doggy Yam Bites


Ingredients:
wheat flour, baking soda, salt, egg, flax seed, sweet potato

Directions:
slice sweet potato lengthwise.  brush with oil & bake at 400 for 40 minutes.
while the potatoes are baking, combine rice & wheat flours, baking soda & salt.
whisk egg in separate bowl.
when the potato is soft, let cool a bit & scrape out the flesh.   add to egg & mix will.
combine wet & dry ingredients together.  mix in flax seeds/meal.
dust a board with a little wheat flour.  roll dough to 1/4 inch for crispy treats & 1/2 inch a soft treat.  cut into any shape.  a medium cookie cutter will make about 2 dozen & very small cutters will make twice as many.
bake at 350 for 20 minutes.
Thai Chicken Wings With Peanut Dipping Sauce


Ingredients:
chicken wings, garlic cloves, salt, pepper, pomegranate juice, red pepper flakes, allspice, red pepper flakes, creamy peanut butter, light corn syrup

Directions:
Combine minced garlic cloves, salt, pepper, rice wine vinegar, pomegranate juice, allspice, and red pepper flakes in a medium bowl, whisk to combine.
Place the chicken wings in a shallow bowl, or a resealable bag.
Pour the marinade over the wings, cover, or seal and chill for 8 hours or overnight.
After marinating time is over, drain the wings, and lightly pat dry.
Arrange wings skin side up on a greased broiler pan.
Sprinkle wings with salt, and pepper.
Broil wings 4 inches from main heat for 8-10 minutes, or until the wings are golden brown.
While the wings are broiling, combine the dipping sauce ingredients in a medium saucepan. Bring to a boil, and transfer the dipping sauce to a bowl.
Serve wings with dipping sauce.
Greek Stuffed Chicken Breasts
Category: world-cuisine
By Bibi

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

Ingredients:
1  lemon
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
⅓ cup chopped cooked spinach
⅓ cup crumbled feta cheese
3 tablespoons finely chopped Kalamata olives
salt and ground black pepper to taste
2  boneless, skinless chicken breasts
2 teaspoons all-purpose flour, or as needed
toothpicks
2 tablespoons extra-virgin olive oil

Directions:
Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices. Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute. Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper. Preheat the oven to 350 degrees F (175 degrees C). Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper. Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper. Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top. Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 2 chicken breasts

Calories: 594.8
Fat: 46.5 g
Saturated fat: 9.7 g
Carbohydrates: 17.2 g
Sugars: 2.4 g
Dietary fiber: 4.3 g
Protein: 30.1 g
Cholesterol: 86.8 mg
Sodium: 1129.9 mg
Creamed Eggs over Buttermilk Biscuits


Ingredients:
jumbo eggs, fine sea salt, cider vinegar, unsalted butter, heavy cream, fresh nutmeg, white pepper

Directions:
Place eggs in a medium saucepan, cover with cold water, add vinegar, 1-teaspoon fine sea salt and bring water to a full boil. Cook for 6 minutes.
In a small saucepan melt butter and stir in pastry flour. Cook for 2-3 minutes stir the flour to prevent from burning.
Slowly stir in heavy cream, fresh grated nutmeg, white pepper and cook until sauce has thickened.
Cut biscuits in half and place on warm plates. Slice hard-boiled eggs and layer over biscuits. Season sauce with salt and white pepper to taste.
Pour cream sauce over eggs and serve. Garnish plates with sliced Heirloom Tomatoes.
The Worst English Muffin Pizza - "the Saddest Pizza for One


Ingredients:
English muffin, ketchup, processed cheese food

Directions:
"Preheat your toaster oven to 350 degrees (or your Easy Bake Oven to full light-bulb strength].  Take an english muffin half and slather with ketchup.  Top with a square processed cheese slice (plastic wrap removed].  Bake for a few minutes --  keep an eye on it - it burns easily!  Nothing uglier than a black bubbly pizza!  Enjoy!"
Super Healthy Scratch Multigrain Waffles


Ingredients:
whole wheat pastry flour, oats, flax seed, baking powder, salt, milk, eggs, margarine, canola oil, vanilla

Directions:
In a blender, grind up flax (if you have whole seeds] and grains to a flour-like texture. If using flax seed meal, add it to the next step.
Combine all dry ingredients in a large bowl. Mix well.
In separate bowl, combine wet ingredients.
Add wet to dry and mix until moist.
Cook in preheated waffle iron.
Enjoy!
Cranberry Red Onion Chutney


Ingredients:
cranberry sauce, red onion, butter

Directions:
Lightly sautee chopped red onion in butter. Let cool.
Mix cooled red onion with cranberry sauce.  Best when made ahead for the flavors to meld and blend.
Enjoy with your turkey dinner or in your favorite turkey sandwich.  Can be used in turkey sandwich see recipe #261937.  Substitute chutney for cranberry sauce and red onion in this recipe.
Pork Chop or Chicken 'n' Potato Bake


Ingredients:
chicken, milk, sour cream, hash browns, cheddar cheese

Directions:
Brown meat and set aside., Combine: soup, milk and sour cream., Stir in potatos, half of cheese and half of french fried onions., Spoon mixture into a 9x13 pan., Arrange meat over mixture., Bake covered at 350° for 75 minutes., Then top with remaining cheese and onion, Bake UNCOVERED an additional 5-7 minutes.
Grilled Steak Sandwich With Poblano Cranberry Chutney


Ingredients:
red onion, olive oil, cranberries, water, orange, brown sugar, crystallized ginger, ground cinnamon, golden raisins, pistachios, chili powder, kosher salt, cumin, havarti cheese, butter

Directions:
Cut the poblano pepper in half, remove the seeds and place under broiler until charred.  Put the pepper in a bowl, cover and allow to stand while preparing the remaining ingredients.
In a medium size saucepan lightly saute the red onion in a small amount of olive oil.  Stir in the cranberries, water, orange juice,  orange zest, brown sugar, ginger and cinnamon.  Bring to a boil and cook until cranberries pop and juice thickens.  Remove from heat.  When the poblano is cool enough to handle, remove the charred skin, finely dice and add to the cooked cranberries along with the raisins and pistachios.  Cover and refrigerate.  The finished chutney should be thick about the consistency of jam.
Mix together the chili powder, salt and cumin.  Rub into the steaks and allow to rest at room temperature for 30 to 45 minutes or can be prepared several hours ahead and refrigerated.  Prior to cooking the meat, remove from refrigerate and allow to come to room temperature.  The chutney should be removed from the refrigerate and allow to come to room temperature.
Grill meat on indoor grill until medium.  Weather permitting the meat can be cooked on an outdoor grill.  Tent with foil and allow meat to rest for 10 minutes then thinly slice.
To assemble the sandwiches, lightly butter 1 side of each slice of bread as for grilled cheese sandwiches.  Turn the plain sides up, top each with a thin slice of cheese, spread each bread slice with cranberry chutney.  On 4 of the bread slices, layer the sliced steak and then top with second bread-cheese slice.
Place bread buttered side down on heated grill or heavy skillet.  Grill until golden, flip and cook the other side.  Serve and enjoy.
Please note:  Canned poblanos may be used.  There may be extra chutney that is delicious served alongside the sandwich.
Orange/ Coconut Chicken


Ingredients:
boneless skinless chicken breasts, salt, coconut milk, soy sauce

Directions:
Lightly salt chicken and then refrigerate for 30 minutes.
Drain chicken of any juices that gathered, and combine with other ingredients in  slow cooker.
Cover and cook on low for 6 hours.
Serve with white rice.
Tomato, Bacon and Onion Fettuccine


Ingredients:
fettuccine, bacon, onion, tomatoes, dried basil, fresh basil

Directions:
Cook pasta to desired doneness. Drain and cover to keep warm.
In medium skillet, cook bacon until crisp. Remove and set on paper towels to drain.  Reserve 1 tbsp drippings in the skillet. Add onion and cook until crisp-tender.
Crumble bacon, add bacon, tomato and basil to the onions. Cook until just heated.
Add to cooked pasta and toss well.  Add salt and pepper if you want.
Date Balls


Ingredients:
butter, sugar, vanilla extract, dates, pecans, vanilla

Directions:
Melt butter and sugar in a saucepan over low heat.
Add dates and cook 3 minutes and remove from heat.
Stir in cereal, vanilla, and pecans.
When cool enough to handle, shape into small balls about 1" in diameter.
Roll into confectioners' sugar (or flaked coconut -- see notes in recipe description].
Place cookies on cookie sheet lined with waxed paper until set.
Store in airtight container.
Yukon Gold Cinnamon Rolls


Ingredients:
yukon gold potato, kosher salt, unsalted butter, eggs, unbleached all-purpose flour, warm water, active dry yeast, sugar, golden brown sugar, ground cinnamon, unbleached all-purpose flour, unsalted butter, powdered sugar, unsalted butter, vanilla extract, kosher salt

Directions:
For dough:.
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water]. Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:.
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy].
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze:.
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.
Just-Like-Starbucks Doubleshot - Copycat


Ingredients:
half-and-half, low-fat milk, sugar

Directions:
Add sugar to hot espresso., Pour all ingredients over ice.
Perfect Pineapple Strawberry Smoothie (Healthy Too!)


Ingredients:
frozen strawberries, fresh pineapple, milk

Directions:
Place all ingredients in blender., Blend until smooth and lump free., Pour into glass and enjoy!
Premeir Lentil Soup


Ingredients:
lentils, water, onion, celery, carrot, garlic cloves, bay leaf, dried thyme, fresh thyme, lemon

Directions:
Place rinsed lentils in a Dutch oven.
Add all ingredients, except lemon.
Bring to a boil, turn down to a simmer, cover and cook for about 1 hour or until vegetables are tender.
Remove bay leaf, ladle into bowls and serve garnished with lemon slices.
Pina Colada Smoothie


Ingredients:
pineapple chunks, mangoes, coconut milk, honey, banana

Directions:
Add all the ingredients to a blender and blend until thick, creamy and delicious.
Enjoy!
Neiman Marcus Cake


Ingredients:
eggs, butter, margarine, icing sugar, cream cheese

Directions:
Set oven to 350 degrees.
Grease a 13 x 9" baking pan.
In a large bowl, combine the cake mix with 1 egg, butter Or margarine; mix until smooth.
Pat the mixture into prepared baking pan.
Sprinkle with the chocolate chips and the chopped nuts evenly over the cake-crust in the pan.
in a bowl, mix together the icing sugar, cream cheese and the remaining 2 eggs until well blended; pour over the semi-sweet chocolate chips and the nuts.
Bake for about 40 minutes.
Let cake cool a little before cutting.
Serve warm or cooled-- DELICIOUS!
Pineapple and Bacon


Ingredients:
pineapple chunks, bacon

Directions:
Fry bacon until clear and still soft.  Do not cook completely or it won't roll when cool.
Depending on the length of bacon slices, cut crosswise into 2 or 3 pieces.
Wrap bacon around pineapple, securing with a toothpick.
Place in a shallow baking pan.
Bake in 350°F (180°C] oven for about 15 minutes or until bacon is cooked.
May also be broiled.
Variation: Use dates instead of pineapple.
Blueberry, Banana, and Peanut Butter Smoothie
Category: drinks
By salmy

This is the perfect smoothie to get your day moving, to give you a boost, or to serve as a kid-friendly snack!

Ingredients:
1 tablespoon flax seed meal or wheat germ
1  banana
½ cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
½ cup plain yogurt
1 cup milk

Directions:
Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed. Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 250.6
Fat: 9.2 g
Saturated fat: 3.2 g
Carbohydrates: 34.4 g
Sugars: 24.7 g
Dietary fiber: 3.9 g
Protein: 10.8 g
Cholesterol: 13.4 mg
Sodium: 132.4 mg