xiaoxl/recipe_data huggingface dataset:
White Christmas Jewel Fudge


Ingredients:
white chocolate chips, sweetened condensed milk, vanilla extract, salt

Directions:
Over low heat, melt chocolate with Eagle Brand®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8x8 or 9x9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
Variations:.
Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 teaspoon of white vinegar, 1 teaspoon rum flavoring and 3/4 cups raisins. Proceed as above.
Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.
Perfectly Chocolate Chocolate Chip Cookies


Ingredients:
all-purpose flour, cocoa powder, baking soda, salt, butter, margarine, granulated sugar, light brown sugar, vanilla extract, eggs

Directions:
Heat oven to 375°F.
Stir together flour, cocoa, baking soda and salt.
Beat butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs; beat well.
Gradually add flour mixture, beating until well blended.
Stir in chocolate chips and or nuts.
Dropped by rounded teaspoons onto ungreased cookie sheets.
Bake 8 to 10 minutes or until set.
Spanish Paella (with Chicken and Seafood)


Ingredients:
olive oil, chicken breasts, salt, pepper, Spanish onion, green pepper, garlic, paprika, fresh thyme, dried thyme, shrimp, arborio rice, tomatoes, chicken broth, saffron thread, lima beans, parsley, clams in shell, lemon wedge, green onion

Directions:
Heat 3 tbsp oil in large skillet on medium high heat., Add chicken pieces and fry 3 to 4 minutes per side until golden., Remove from skillet and season with salt and pepper., Add onions and peppers to skillet., Sauté 2 minutes., Stir in garlic, paprika and thyme., Sauté 1 minute and add shrimp., Sauté until shrimp turn pink., Add 1 Tbsp oil if needed., Sprinkle rice into pan., Sauté, stirring frequently 2 to 3 minutes or until coated with oil., Stir in tomatoes., Season well., Combine stock and saffron and stir into rice mixture., Bring to boil., Boil for about 2 minutes, reduce heat to medium., Return chicken and push down into rice., Cook uncovered for 15 minutes., Stock should be bubbling., Stir rice around and add shrimp, lima beans, red peppers and clams., Cook for 10 minutes longer., Remove from heat and cover for 10 minutes., To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
Layered Pineapple Pudding


Ingredients:
crushed pineapple, sugar, flour, eggs, 2% low-fat milk, evaporated milk, salt, vanilla extract

Directions:
Preheat oven to 350 degrees.
Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler].
Add 3 eggs yolks and milk to the dry ingredients and combine together.
Stirring constantly (a whisk works wonders], cook uncovered until thickened over medium heat.
Remove from heat.
Stir in vanilla extract.
Spread a small amount of the custard (approximately 2 tablespoons] on the bottom of a 1 1/2 quart casserole.
Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can].
Pour approximately 1/2 of the remaining custard over the pineapple.
Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
Beat egg whites until soft peaks form.
Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
Carefully spoon the egg whites over the entire custard making sure to seal to edges.
Bake 15-20 minutes until egg whites are lightly browned.
Enjoy Warm!
Refrigerate leftovers, unless it's like at my house and there are none!
Easy Red Beans and Rice
Category: main-dish
By Paula

This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes!  I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

Ingredients:
2 cups water
1 cup uncooked rice
1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices
1  onion, chopped
1  green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned kidney beans, drained
1 (16 ounce) can whole peeled tomatoes, chopped
½ teaspoon dried oregano
salt to taste
½ teaspoon pepper

Directions:
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 289.1
Fat: 5.7 g
Saturated fat: 1.6 g
Carbohydrates: 42.4 g
Sugars: 3.7 g
Dietary fiber: 7.8 g
Protein: 16.3 g
Cholesterol: 35 mg
Sodium: 807.8 mg
Fish and Fungi (British Virgin Islands)


Ingredients:
Accent seasoning, water, margarine, onion, tomatoes, vinegar, lemons, lime juice, lime, frozen cut okra, yellow cornmeal, boiling water, butter, salt, pepper

Directions:
To make the fish, put all the ingredients into a large saucepan and bring to a boil. Cover and reduce heat, simmering for 20 to 30 minutes or until the fish flakes with a fork. Garnish with sliced lime.
To make the fungi, bring the water to a boil and add the frozen okra.
In a separate bowl, blend 2 tbsp of the cornmeal with about 6 tbsp water. Pour into the pot with the boiling water and okra and let cook for one minute.
Slowly pour the rest of the cornmeal into the pan, stirring constantly. Add the butter and salt and pepper, continuing to cook for 5 minutes. Serve hot.
Crock Pot Wild Rice Casserole


Ingredients:
margarine, celery, onions, water, process American cheese

Directions:
Combine all ingredients in crock pot; stir throughly.
Cover and cook on low setting for 6 to 8 hours  (on high setting for 2 to 3 1/2 hours].
Spicy Unstuffed Cabbage
Category: main-dish
By Valerie Kasper

This is a huge hit at potluck suppers. You can adjust the spiciness to your own palate. I also think it just gets better the next day!

Ingredients:
1 pound spicy bulk pork sausage
1 pound lean ground beef
1 (28 ounce) can diced tomatoes
1  onion, chopped
1 (6 ounce) can tomato paste
2 tablespoons distilled white vinegar
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
10 cups shredded cabbage

Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into the sausage mixture; add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 314
Fat: 17.3 g
Saturated fat: 6.4 g
Carbohydrates: 17.4 g
Sugars: 9.8 g
Dietary fiber: 5.2 g
Protein: 22.2 g
Cholesterol: 67.7 mg
Sodium: 889.7 mg
Ham Steaks with Whiskey Sauce


Ingredients:
ham steaks, butter, onions, brown sugar, flour, broth

Directions:
Brush the steaks with melted butter and grill or broil 7-8 minutes per side., Fry the onion in remaining butter., Remove onion from heat and stir in flour., Add the broth and return to the heat., When boiling, add sugar and simmer 2 minutes to cook the flour., Remove from the heat and add whiskey., Season to taste with salt and pepper and serve over ham.
Savory Chicken Vegetable Pizza


Ingredients:
olive oil, parmesan cheese, broccoli florets, olive oil, garlic cloves, ricotta cheese, sun-dried tomatoes packed in oil, mozzarella cheese, fresh basil

Directions:
Spray counter lightly with non-stick cooking spray.
Combine rolls into a ball and roll into a 13-inch circle.
Cover with plastic wrap and let rest 15 minutes.
Remove wrap and place on sprayed 12-inch pizza pan.
Brush dough with 2 teaspoons olive oil and sprinkle with Parmesan cheese.
Place broccoli in a microwave safe bowl.
Add 1/4 cup water and microwave for 1 minute.
Drain well and add salt and pepper to taste.
Heat a small non-stick skillet to medium high.
Add 1 tablespoon olive oil, garlic and chicken and cook until chicken is lightly browned.
Place spoonfuls of ricotta cheese on crust and spread with the back of a spoon.
Top with chicken mixture and broccoli.
Top with mozzarella cheese and sun dried tomatoes.
Bake at 450°F 10-12 minutes.
Remove from oven and top with fresh basil.
Moroccan Fried Eggplant


Ingredients:
eggplants, eggs, cumin, salt, pepper

Directions:
Wash the eggplants and cut off the ends.
Pare the skin off of the eggplants in strips to leave a striped effect.
Cut each eggplant into 1/4" slices and set aside.
In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
In a large frying pan, pour enough oil to coat the bottom.
Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
Transfer to a plate lined with paper towels to drain.
Serve warm or at room temperature.
Banana Split Bon Bons


Ingredients:
banana, chocolate

Directions:
Cut the banana crosswise into 12 (1/2-inch-thick] rounds. Use a mini ice cream scoop the same diameter as the banana slices or a tablespoon to press a scoop of ice cream on top of each slice.
Squirt the chocolate shell topping over each ice cream scoop, then immediately top with the sprinkles. Spear each bon bon with a toothpick and serve immediately.
Oatmeal Cookies - Lactose Free Dairy Free Gluten Free


Ingredients:
margarine, granulated sugar, light brown sugar, eggs, vanilla, baking soda, cinnamon, salt, quick oats

Directions:
Preheat oven to 375 F (190C].
Add  4 level cups of Quick Oats to your blender/food processor and blend them about 2 minutes or until they are finely ground and a flour-like consistency. Set aside.
In large bowl, cream together margarine, white sugar and brown sugar until smooth.
Beat in the eggs and vanilla until fluffy.
Stir together baking soda, cinnamon and salt.
Beat into creamed mixture.
Gradually stir in finely ground quick oats and mix well.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake 8 – 10 minutes in the preheated oven, or until golden brown.
Cool slightly; remove from cookie sheet to wire rack or plate.
Cool completely. (Optional].
Full of Flavor Chicken and Rice Casserole


Ingredients:
butter, boneless skinless chicken breast, onion, green bell pepper, white rice, water, salt, chili powder, pepper, paprika

Directions:
In a large skillet heat butter.
Add chicken, onion, and green pepper; cook and stir until the chicken is cooked through.
In a 1-1/2 qt baking dish mix mushroom soup, water, and spices.
Add rice and chicken veggie mixture and stir.
Cover and bake at 375 F for 55 minutes.  Stir well before serving.
Easy Rib Eye Roast
Category: main-dish
By Kendall Christine Hanson

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Ingredients:
1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Directions:
Preheat an oven to 500 degrees F (260 degrees C). Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan. Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 471.5
Fat: 39.7 g
Saturated fat: 21 g
Carbohydrates: 1.3 g
Dietary fiber: 0.3 g
Protein: 26.8 g
Cholesterol: 185.9 mg
Sodium: 256.7 mg
Wine and Black Olive Pate


Ingredients:
olive oil, onion, garlic cloves, chopped tomatoes, cumin seed, clear honey, red wine

Directions:
Heat the oil in a medium sized saucepan, add the cumin seeds and allow them to sizzle for a few seconds; add the onions and garlic and saute gently for 3-5 minutes, or until soft.
Add the tomatoes, olives, honey, a pinch of celery salt and honey; mix together and cook gently for 10 minutes.
Pour in the red wine, bring to the boil and simmer for another 20 minutes, uncovered.
Turn up the heat and stir vigorously until the mixture has reduced to the consistency of a soft pate (or a very thick salsa]; this final stage will take about 5 minutes, but cooking time will depend on the thickness of the juice the chopped tomatoes are packed in (and how much it evaporates during the simmering stage].
Turn into a serving dish and allow to cool; the flavours will intensify, the longer you leave the pate before eating.
Maple Pear Oatmeal Muffins


Ingredients:
all-purpose flour, whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt, pecans, oats, bosc pears, Anjou pear, fat-free buttermilk, brown sugar, maple syrup, canola oil, egg

Directions:
Preheat oven to 400 degrees.  Prepare muffin cups with a light coating of cooking spray.
Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon] together in a bowl.
Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl.  Let sit for 5 minutes.
Combine the pecans and reserved oatmeal together to use as a topping for the muffins.  Set aside.
Combine the wet and dry ingredients together until just mixed.  Spoon batter into muffin cups, filling 2/3s full.  Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean.  Cool 5 minutes and remove from pan.
Serve warm or let the muffins finish cooling on a rack.
Rhubarb Blueberry Sour Cream Coffee Cake


Ingredients:
brown sugar, butter, egg, flour, baking soda, salt, sour cream, rhubarb, blueberries, walnuts, sugar, cinnamon, butter

Directions:
Cream butter and brown sugar; mix in egg.
Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
Fold in rhubarb and berries.
Mix nuts, sugar, cinnamon and butter, and spread over top.
Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
Oatmeal Raisin Cookies Made With Splenda  Sugar Blend for Baking


Ingredients:
flour, baking soda, ground cinnamon, butter, Splenda granular, molasses, eggs, vanilla extract, old fashioned oats, craisins, chocolate chips

Directions:
Preheat oven to 350°F; lightly grease cookie sheets.
Stir together flour, soda, and cinnamon; set aside.
Beat butter and Splenda-Blend-sugar at medium speed with an electric mixer until fluffy; add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended; Stir in oats and raisins.
Drop by rounded tablespoons onto prepared cookie sheets; bake 10 to 12 minutes or until lightly browned.  Cool slightly on cookie sheets, remove to wire racks to cool completely--enjoy.
Couscous Salad with Kale, Tomatoes, Cranberries, and Feta
Category: salad
By sissyneck

This kale salad with cranberries is called "circus salad" in our house because it is so colorful and fun! This is a super wholesome salad with all-natural ingredients and no added oils or sugar. Try using quinoa instead of couscous, add warm asparagus on top, or stir in roasted, diced sweet potatoes and onions for even more color and nutrients. This keeps well for days - I usually make a big batch and have it for lunch through the week.

Ingredients:
2 leaves kale
1 teaspoon olive oil, or as needed
½ pint cherry tomatoes, diced
kosher salt to taste
⅛ pound crumbled feta cheese
⅓ cup dried cranberries
½ cup cooked couscous
¼ cup roasted pumpkin seeds
¼ cup sunflower seeds
½  lemon, juiced

Directions:
Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds. Squeeze lemon juice over ingredients and toss until blended.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 185.6
Fat: 9.9 g
Saturated fat: 2.9 g
Carbohydrates: 21.6 g
Sugars: 7.3 g
Dietary fiber: 3 g
Protein: 6.2 g
Cholesterol: 12.5 mg
Sodium: 267.5 mg
Lentil Hummus Balls


Ingredients:
cumin, oregano, salt

Directions:
"Cook the lentils with a tsp of salt. Drain and let cool. Mash the hummus into the lentils - leaving some whole and mashing some to a puree. Add breadcrumbs and cumin and form into dough. If the dough is too dry add a little water if its a bit loose add some more breadcrumbs. Roll into balls and arrange on a lightly greased baking sheet(i would suggest flattening the balls for crunchier crusts]. Bake at 200c for up to 20 minutes or until golden-brown. Enjoy :-]."
Brussels Sprouts in Vinaigrette


Ingredients:
Brussels sprout, Dijon mustard, dried herbs, wine vinegar, sugar, olive oil, salt, pepper

Directions:
In steamer over pot of boiling water, steam sprouts until just tender, about 10 minutes.
In large bowl, whisk mustard, herbs, vinegar and sugar.
Continue to whisk, slowly adding 6 tablespoons of olive oil.
Add salt and pepper; taste and adjust seasonings.
If dressing is too vinegary, add oil as desired.
Add steamed sprouts and toss with dressing.
Allow flavors to meld at least 15 minutes.
Serve warm or at room temperature.
Chicken and Sausage Casserole (With Grapes)


Ingredients:
butter, celery heart, onion, pork sausage, chicken breasts, tarragon, grapes, dry white wine, flour, olive oil

Directions:
Pour the can of white wine and chicken stock (good slosh] into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists] then as many grapes as you want. Usually the more you have, the better.
Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so]. Drain them using a metal spoon with holes before placing them into a large casserole pot.
Next, put the flour in a glass dish and add the sausages and chicken.
Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked.
Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot.
Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile!
Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :].
Bubble-Up Taco Bake


Ingredients:
ground beef, onion, water, salsa, black beans, garlic powder, dried basil leaves, onion powder

Directions:
In a medium skillet, brown hamburger and chopped onion.
While the meat is cooking, combine 2 T of the taco seasoning, onion powder, garlic powder and basil in a 1 quart plastic storage bag.
Shake to mix well.
Cut the biscuits into quarters.
Drop the biscuit quarters, a handful at a time, into the bag and shake to coat evenly.
As the biscuit quarters are coated, layer them in the bottom of a greased 2 qt baking dish, and set aside.
Drain grease from meat mixture, then return to skillet and add 2 T of the taco seasoning, any leftover seasoning mixture from coating the biscuits, and the water; cook for 3 minutes.
Stir in salsa and black beans.
Carefully spread the mixture over the biscuit pieces in the casserole dish. Bake 20 minutes; remove from oven and cover with the shredded cheese.
Return to oven and bake an additional 5-10 minutes, until cheese is melted and bubbly.
Mohawk Indian Corn Soup
Category: soups-stews-and-chili
By Mohawk

On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available.

Ingredients:
1 tablespoon olive oil, or as needed
1 ¾ pounds pork loin fillet, cut into 1-inch cubes
6 cups water
3 cubes beef bouillon
3 cubes  chicken bouillon
3 cups cubed rutabaga
2 cups chopped carrots
2 cups chopped celery
2 (15.5 ounce) cans canned hominy, drained
1 (15 ounce) can kidney beans, rinsed and drained
salt and ground black pepper to taste

Directions:
Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes. Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 401.5
Fat: 11.4 g
Saturated fat: 3.3 g
Carbohydrates: 43.5 g
Sugars: 9.5 g
Dietary fiber: 11.5 g
Protein: 30.5 g
Cholesterol: 62.3 mg
Sodium: 1588.7 mg
Yungueno (Bolivian Cocktail)


Ingredients:
brandy, sugar, cold water

Directions:
Place all ingredients in a shaker., Mix very well., Chill.  This should be served very cold.
Cookie Dough (From Greek Yogurt)


Ingredients:
"vanilla extract"

Directions:
"Open container of yogurt and mix in all ingredients. ENJOY! It is that easy. :]."