xiaoxl/recipe_data huggingface dataset:
Spicy Orange Hummus


Ingredients:
chickpeas, garlic cloves, soy sauce, Dijon mustard, curry powder, orange zest, salt, white pepper

Directions:
process chick peas, garlic, orange juice, soy sauce, mustard, curry powder, and ginger in food processor until smooth.
Stir in orange zest.
Season to taste with salt and white pepper.
Refrigerate 1 to 2 hours for flavors to blend.
Grilled Salmon With Chive and Dill Sauce and Cucumbers


Ingredients:
mayonnaise, sour cream, fresh chives, fresh dill, salt, white pepper, salmon fillets, olive oil, lemon-pepper seasoning, lemon, English cucumber

Directions:
Preheat grill to 400°F.
Coat a fish basket with non-stick spray.
Sauce: Place ingredients in a bowl and stir to combine.
Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
Squeeze a bit of lemon juice on each fillet.
Garnish: Thin slice cucumber.
To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.
Reese's Peanut Butter Cookie Cups


Ingredients:
character(0]

Directions:
The first thing you need to decide is whether you will be using full size or mini Reese's cups.  If you choose the full size, you will need a regular size muffin tin, but if you choose the minis you will need a mini muffin tin.  I think the full size makes a better cookie.
Preheat oven according to the cookie dough instructions, usually about 350°fF.
Spray the muffin tins with butter spray.
Ball up the cookie dough as though you are making cookies.
Press enough dough into each tin to fill about half way.
Bake according to cookie dough instructions.
The cookies will puff up and fill the muffin tin.
As soon as the cookies are done, take the tin out of the oven and press an unwrapped Reese's Cup into the center of each tin.  This will create a peanut butter cookie crust around the cup.
Let them set for a couple of minutes, while the chocolate and peanut butter melt.
Get a nice tall glass of milk and enjoy this delicious treat!
Red Bean Stew With Pasta (Pasta Fagioli)


Ingredients:
olive oil, fresh mushrooms, carrot, water, black pepper, kidney beans, diced tomatoes, beef broth, penne pasta, pesto sauce, fresh parmesan cheese

Directions:
Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
Stir in water and the next 4 ingredients (through broth]. Cover, bring to a boil.
Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
Stir in pesto; sprinkle each serving with cheese.
Tuna Chilli Risotto (Low Fat)


Ingredients:
arborio rice, canned tuna, onion, lemon juice, lemon, zest of, parmesan cheese

Directions:
Sauté onion or leek in pan with the extra stock (or olive oil] add chilli and rice and cook 1-2 minutes.
Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
Add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
Serve parmesan on the side.
Zach's "get Yoked" Meatloaf


Ingredients:
lean ground turkey, lean ground beef, onion, egg, salsa

Directions:
Preheat oven to 400 degrees F.
Mix all ingredients together in a large bowl.
Place in a loaf pan (sprayed with nonstick spray.
Bake for 45-60 minutes, or until no longer pink in the center.
Real Italian Hoagie


Ingredients:
red wine vinegar, dried oregano, olive oil, prosciutto di Parma, provolone cheese, tomatoes, onion, lettuce

Directions:
Slice the rolls, but not all the way through.
Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
Remove some of the bread from the center of each half of roll.(if desired]
Drizzle a little of the olive oil mixture on the bread.
Place first the meats, then the cheese in layers.
Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.
Heath® Bar Cookies
Category: desserts
By pchanner

Super-delicious cookies with little chunks of Heath Bar®. Can't eat just one.

Ingredients:
½ cup butter
¾ cup brown sugar
1  egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped chocolate-covered toffee candy bars (such as Heath®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture. Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets. Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 36 cookies

Calories: 77.7
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 9.5 g
Sugars: 5.5 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 14.2 mg
Sodium: 84.1 mg
Chicken Fried Steak


Ingredients:
bottom round steaks, kosher salt, fresh ground black pepper, all-purpose flour, eggs, chicken broth, fresh thyme leave

Directions:
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Flax Eggs


Ingredients:
flax seed, water

Directions:
In a blender or food processor, blend the seeds until they have an even consistency.
Slowly start adding the water while blending.
Continue blending until the mixture becomes thick.
Transfer to an air-tight container. It will keep refiegerated for 3-6 days. Makes 6 "eggs".
Note: Note:
For one "egg", use 1 tbls. flax seed to 3 tbls. water. :].
Balsamic-Glazed Salmon Fillets


Ingredients:
salmon fillets, garlic cloves, white wine, honey, Dijon mustard, salt, ground black pepper, fresh oregano

Directions:
Preheat oven to 400°F Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Mom's Killer Tater Tot® Quiche
Category: breakfast-and-brunch
By Extropian

This quiche is absolutely delicious and addictive. The crispy, buttery Tater Tot® potato crust is incredible. I have to tell myself I'm only going to make it on weekends!

Ingredients:
3 cups frozen bite-size potato nuggets (such as Ore-Ida® Crispy Crowns®)
3 tablespoons butter, melted
½ teaspoon salt
1 cup shredded Cheddar cheese
¾ cup diced ham
½ cup grated Parmesan cheese
3 tablespoons all-purpose flour
4  eggs
1 ¼ cups milk
⅓ cup diced onion
⅓ cup diced green bell pepper
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place potato nuggets in a large microwave-safe bowl. Heat in the microwave until thawed, 1 to 2 minutes. Add butter and salt; mash together until potato nuggets are crumbled. Press evenly into a glass pie dish to make crust. Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Combine Cheddar cheese, ham, Parmesan cheese, and flour in a bowl. Beat 4 eggs in a bowl until smooth. Add milk, onion, green bell pepper, salt, onion powder, and garlic powder. Stir into Cheddar cheese mixture until combined. Pour over crust. Bake in the preheated oven until set and golden, about 45 minutes. Let cool before slicing, 10 to 15 minutes.

Prep time: 25 mins
Cook time: 1 hr 6 mins
Total time: 1 hr 41 mins
Yields: 1 9-inch quiche

Calories: 354.7
Fat: 25.4 g
Saturated fat: 12.9 g
Carbohydrates: 16.2 g
Sugars: 2.9 g
Dietary fiber: 1.3 g
Protein: 17.7 g
Cholesterol: 151 mg
Sodium: 1113.3 mg
Aeggkage--Egg Cake (Danish Baked Omelet)


Ingredients:
bacon, eggs, flour, chives, salt, pepper, milk, tomatoes

Directions:
Preheat oven to 375°F., Cut 4 slices of bacon in half., Cut remaining bacon into 2" pieces., Place all bacon in a 10" oven-proof skillet and cook until crisp., Drain on paper towels, shaping the 8 large pieces into curls., Tilt frying pan to coat with fat., Drain excess fat., Line pan with small pieces of bacon., Beat eggs with flour, 3 teaspoons chives, salt and pepper., Beat in milk., Pour over bacon in pan., Place in oven and bake 35-40 minutes, or until golden and set., Top with bacon curls and remaining chives., Serve in wedges, garnished with tomato wedges.
Kid-Friendly Chicken Tortilla Soup (For the Slow Cooker, or Not)


Ingredients:
onion, chicken broth, diced fire-roasted tomatoes, diced green chilies, black beans, frozen sweet corn, garlic cloves, chili powder, Chili Powder, salt, ground pepper, chicken breasts, sour cream, avocado, tortilla chips

Directions:
In a large soup pot, heat the oil.
Add onions and saute until translucent.
Add remaining ingredients EXCEPT chicken and bring to boil.
Add chicken breasts and reduce heat to simmer.
Cook 20-25 minutes or until chicken is cooked through.
Remove chicken and shred; return shredded chicken to pot.
Top with shredded cheese, sour cream, avocado, and crushed tortilla chips, if desired.
Sandies


Ingredients:
butter, margarine, granulated sugar, water, vanilla, all-purpose flour, pecans

Directions:
Cream butter and sugar, add water and vanilla, mix well.
Blend in flour and nuts, chill 4 hours.
Preheat oven to 325 degrees F.  Shape dough into balls or fingers on ungreased cookie sheet.  Bake at 325 for about 20 minutes.
Remove from pan, cool slightly, roll in confectioners' sugar.
Chicken and Artichoke Casserole


Ingredients:
artichoke hearts, chicken breasts, mushroom, butter, flour, salt, pepper, cayenne pepper, half-and-half cream, Worcestershire sauce, dry sherry, parmesan cheese

Directions:
Preheat the oven to 350°F.
Lightly grease a shallow baking dish.
Place artichokes in the dish; top with the cooked chicken.
In a skillet, melt 2 Tablespoons of the butter and saute the mushrooms until they've released their juices; pour over chicken/artichokes.
Melt remaining butter in a saucepan.
Stir in flour, salt, pepper and cayenne to form a smooth paste.
Whisk in the half-n-half; cook over low heat, stirring frequently, until thickened.
Stir in Worcestershire Sauce and Sherry.
Pour over casserole and sprinkle with Parmesan.  Bake uncovered for 30 minutes or until heated through and bubbling.
Nice with brown or white rice and a green salad.
Balsamic Chicken With Thyme


Ingredients:
flour, salt, pepper, boneless skinless chicken breasts, olive oil, red onion, chicken broth, thyme

Directions:
Mix flour and 1/2 tsp each salt and pepper on a plate.
Add chicken; turn to coat.
Shake off excess.
In a large heavy skillet, heat oil over medium heat.
Add chicken and cook, turning once, 15 minutes or until browned and cooked through.
Remove to a plate; cover to keep warm.
Add onion to skillet and saute 1 to 2 minutes until lightly browned.
Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper.
Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy.
If the onion isn't soft after cooking 7 minutes, add a little more broth and continue cooking until it is.
To serve: Place chicken on serving plates and spoon on onions and sauce.
Potato Leek Soup #SP5


Ingredients:
celery, leeks, butter, garlic clove, chicken broth

Directions:
Chop onion and celery stalk and set aside.
Cut leek length wise and then slice into ¼ inch pieces and clean in water to eliminate sand particles. Remove leeks from water.
Heat medium sauce pan and add butter until melted.
Place onion, leeks, and celery in pot and sweat for 3 minutes.
Add the two packages of Simply Potatoes and garlic to pot and cook until tender.
Add broth and simmer 2 minutes. Ladle into blender or food processer half the mixture and blend to smooth consistency. You can place all the soup in the blender or leave some out so you have little bits of onion, leek, and potato for chunky nibbles when eating.
Pour blended mixture back into pot and heat to desired temperature. Salt and pepper to taste.
Serve in bowl and add whatever topping you desire, such as, bacon, sour cream, croutons, or any topping that would go well with a baked potato.
Fried Tomatoes


Ingredients:
tomatoes, all-purpose flour, salt, sugar, pepper, evaporated milk

Directions:
Wash tomatoes, but do not peel., Cut into 3/4-inch slices., Place on paper towels  to drain., Combine flour, salt, sugar and pepper., Dust tomatoes in flour mixture  on both sides., Add evaporated milk to rmaining flour mixture to make a thick  batter., Dip floured tomatoes in batter., Fry in hot oil 1/2-inch deep until  golden brown on both sides.
Really Healthy Really Good Sweet Potato Muffins


Ingredients:
sweet potato, unsalted butter, dark brown sugar, sugar, flour, whole wheat flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, buttermilk, plain yogurt, egg, vanilla, dates

Directions:
Heat the oven to 400 degrees.
Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet.
Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing.
Remove from the oven and allow to cool, then peel and lightly mash with a fork. Set aside.
Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
Cream the butter and sugars until light and fluffy, about 3 minutes.
In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
Using an ice cream scoop (about one-half cup capacity], scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin.
Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.
Tuna Steaks with Garlic-Herb Cream Sauce
Category: seafood
By thedailygourmet

Tuna steaks are dressed up with a dreamy garlic-herb cream sauce. I served mine on top of wilted spinach.

Ingredients:
1 tablespoon butter
2 (5 ounce) tuna steaks
salt and ground black pepper to taste
⅓ cup fat-free half-and-half
¼ cup garlic-and-herb spreadable cheese (such as Alouette®)
1 teaspoon lemon juice
2 cups fresh spinach

Directions:
Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm. Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes. Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 303.8
Fat: 13.4 g
Saturated fat: 4.3 g
Carbohydrates: 7.3 g
Sugars: 2.2 g
Dietary fiber: 0.7 g
Protein: 38.5 g
Cholesterol: 98.3 mg
Sodium: 399.3 mg
Asa Ransom House Brownie Mania


Ingredients:
butter, sugar, eggs, flour, baking powder, vanilla, pecans, white chocolate chips

Directions:
Preheat oven to 350F and butter a 9 x 13" pan.
Combine butter, sugar and eggs; beat well.
Add cocoa, flour, baking powder and vanilla; mix well.
Stir in pecans and chips.
Spread batter in prepared pan and bake for 40 minutes or until center is set.
Cool completely and cut into squares for serving.
Baked Oatmeal


Ingredients:
quick-cooking oats, brown sugar, frozen blueberries, sunflower seeds, wheat germ, ground flax seeds, baking powder, nonfat milk, plain soymilk, unsweetened applesauce, butter, egg

Directions:
Preheat oven to 375 degrees.
Combine the first 6 ingredients in a medium bowl.
Combine the milk, applesauce, butter, and egg.
Add milk mixture to oat mixture; stir well.
Pour oat mixture into an 8-inch square baking dish, or 9-inch pie plate, coated with cooking spray.
Bake at 375 for 20 minutes.
Martha Stewart's Marble Cake With White Chocolate Glaze


Ingredients:
unsalted butter, cake flour, baking powder, salt, sugar, eggs, pure vanilla extract, buttermilk, confectioners' sugar, milk, white chocolate

Directions:
Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
Spoon batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer] through the batters in a swirling motion.
Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
To make glaze: In a small bowl, whisk together sugar and milk. Whisk in chocolate. Pour over cake, allowing to drip down sides. Serve immediately.
Super Spicy Boiled Peanuts


Ingredients:
raw peanuts, water, cayenne pepper, crushed red pepper flakes, whole black peppercorns, garlic cloves, salt

Directions:
Add all ingredients to a large pot, stir well., set on high heat to boil., once boiling reduce heat to a low simmer, simmer until soft usually about 3 hours stir occasionally.
Curried Garbanzo Beans (Chickpeas)


Ingredients:
olive oil, mustard seeds, crushed red pepper flakes, shallot, garbanzo beans, turmeric, ground cumin, ground ginger, salt, fresh cilantro

Directions:
Heat oil in a large saucepan over medium-high heat.
Fry mustard seeds in oil until they begin to pop.  Add red pepper flakes and shallot and saute until shallot is soft.
Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking.  Simmer for 15 minutes.
Sprinkle with cilantro and serve.
Prawn and Bacon Fried Rice


Ingredients:
eggs, lean bacon, green onions, garlic clove, snow peas, cooked basmati rice, soy sauce

Directions:
Spray a hot non-stick wok with oil spray. Pour in eggs. Swirl to cover the base of the wok and cook until set. Remove from the wok. Roll up and slice. Set aside.
Spray the wok again and add bacon, stir-frying for 4 to 5 minutes until golden. Add the green onions, garlic and snow peas and stir-fry a further 2 to 3 minutes.
Add the prawns to the wok along with the rice, egg, and soy sauce. Stir-fry for 2-3 minutes or until hot.
Serve immediately.
Dee's Lemon Berry Pancakes


Ingredients:
flour, baking powder, applesauce, yogurt, poppy seed, vanilla, sugar, milk, lemon juice, blueberries

Directions:
Mix all ingredients together.
Cook; spread out a little batter is thick.
Pumpkin Quiche


Ingredients:
butter, spring onions, nutmeg, pepper, ground ginger, eggs, milk, pumpkin

Directions:
Preheat oven to 190DegC (375degF].
Sprinkle cheese over pastry base.
Melt butter in a pan and lightly fry spring onions for 2 minutes.
Add spices, egg yolks, cream or milk and pumpkin.
Whisk egg whites until stiff, fold into mixture, then pour filling mix into case slowly.
Bake in oven for 10 minutes, then lower heat 180degC (350degF] and bake a further 30 minutes.
Canning Hot Banana Peppers


Ingredients:
canning salt, white vinegar, water

Directions:
Use gloves when handling hot peppers.
Sterilize four quart jars, lids and rings in boiling water.
Taking one jar at a time, place as many peppers as you can into the jar.
Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers.
Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out.
Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight.
Place in boiling water bath five minutes (no more or they will be  soggy].
After 5 minutes  take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound].
The  ones that do not  snap after the jars are cooled,  store in fridge as  you  cannot put in  water  bather  the  second time.
Tuxedo Soup


Ingredients:
dry northern white beans, black beans, green pepper, red onion, sugar, salt, garlic, butter

Directions:
Add white beans and drained black beans into a large soup pot and turn heat to medium-high.
Add canned drained chicken breast and flake in pot. Can substitute leftover chicken or cook fresh.
Dice your onion and green pepper and add to pot.
Add all remaining ingredients excluding butter.
Stir well and bring mixture to a boil. Let boil for 15 minutes and then cover and let simmer for 30 minutes. Remove from heat and add 3 tablespoons butter and cream into soup while stirring. Serve.
Angel Food Delight


Ingredients:
powdered sugar, cream cheese

Directions:
Blend powdered sugar and cream cheese until smooth and creamy., Cut Angel Food cake into 1 inch cubes., Fold whipping cream and cake cubes into the cream cheese mixture., Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours., Cut into portions and spoon pie filling on top of each portion., Serve.