xiaoxl/recipe_data huggingface dataset:
Oh-My-God the Best Fudgy Brownies on Earth!!!!


Ingredients:
butter, margarine, eggs, vanilla, sugar, flour, chocolate chips

Directions:
Preheat oven to 350°F and spray a 9x9-inch square pan w/cooking spray.
On the stove over medium-low heat, melt chocolate and butter in a medium pot.
Mix in eggs, vanilla and sugar until combined.
Add in flour, mix well.
Pour into prepared baking dish, and sprinkle w/chocolate chips if you want a true chocolate experience.
Bake for 20 minutes or until a toothpick inserted near center comes out clean.
Allow to cool, cut into 16 bars.
ENJOY!
Mexican Rice


Ingredients:
long grain white rice, canola oil, yellow onion, bell pepper, garlic cloves, garlic powder, tomato puree, sea salt, chicken broth

Directions:
Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes.
Add the onion and bell pepper and saute another 5 - 10 minutes.
The important thing is to make sure the rice is toasted to a nice golden brown.
Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off
the garlic as it comes out, with a knife.
Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.
Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes.
Reduce heat to low, cover and simmer for 20 minutes.
When it's done, turn off the heat, remove the lid and stir in the peas.
wait 5 minutes before serving.
Oatmeal Banana Raisin Coconut Cookies
Category: desserts
By MADAMERAMBO

A new twist on an old favorite.  Moist and yummy.

Ingredients:
1 ¼ cups margarine
¾ cup firmly packed brown sugar
½ cup white sugar
1  egg, lightly beaten
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
3 cups rolled oats
2  ripe bananas, sliced
1 ½ cups raisins
1 cup flaked coconut

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 11 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 123.2
Fat: 5.6 g
Saturated fat: 1.3 g
Carbohydrates: 17.5 g
Sugars: 9.4 g
Dietary fiber: 1.1 g
Protein: 1.5 g
Cholesterol: 3.9 mg
Sodium: 113 mg
Deb's Quick & Tasty Goulash OAMC


Ingredients:
small shell pasta, salt, ground beef, onion, garlic cloves, green pepper, whole tomatoes, tomato sauce, oregano, basil, frozen corn, sea salt, ground pepper, sharp cheddar cheese

Directions:
Boil a quart of water with 1 t salt.  Add pasta and boil until tender.  Drain (do not rinse].
While water is warming up for pasta, brown 1 pound of ground beef until 1/2 pink. While beef is browning, cut up peppers, onion and garlic.
Add onions and garlic.  Cook, stirring, for 2 minutes.
Add peppers and cook until beef is browned and peppers are tender.
With your hands, break the can of whole tomatoes into thirds and add to mixture.
Add remaining juice in can along with the tomato sauce, oregano, basil and corn.
Boil for 5 minutes to reduce to a "sloppy joe" consistency.  Add salt and pepper to taste.
Finally throw in the pasta and enjoy ;].
Stuffed Apples


Ingredients:
cornbread stuffing mix, ground sausage, lemon juice, apples, onion, parsley, cider vinegar

Directions:
Prepare stuffing according to package directions (see note in description].
In a skillet cook sausage over medium high heat, stirring until meat is no longer pink (8-10 minutes]. Remove sausage with a slotted spoon from skillet, reserving drippings in skillet. Drain sausage on paper towels and set aside.
In a cup stir together 1/4 cup water and lemon juice. Set aside.
Cut apples in half, cutting through stem and bottom ends, scoop out apple pulp and cores into a bowl, leaving  1/4 inch shell. Rub the lemon juice mixture over cut sides of apple shells. Discard cores and seeds, chop the pulp and set aside.
In the same skillet with the drippings over medium high heat sauté the onion and apple pulp for 5-10 minutes or until liquid evaporates and onion is tender.
In a large bowl combine the stuffing, apple mixture, sausage and parsley. Spoon mixture into apple shells (1/2 cup stuffing mixture per apple shell].
Place apples in a 13 x 9 inch baking pan and pour 1 cup cider vinegar around apples in dish.
Bake at 350°F for 30-40 minutes or until apples are tender.
If desired garnish with parsley.
Ginger and Honey Glazed Carrots


Ingredients:
water, young fresh baby carrots, margarine, butter, honey, fresh ginger, salt

Directions:
Line a baking sheet with paper towels.
In a 12- or 14-inch heavy skillet bring water to boiling, add carrots.
Return to boiling; reduce heat.
Cover and simmer about 10 to 12 minutes or until carrots are just tender and drain.
(I prefer to use my Cuisinart Turbo Convection Steamer ].
Carefully turn out onto prepared baking sheet.
(When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.].
Pat dry with additional paper towels.
To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt.
Stir constantly over medium heat until margarine is melted.
Carefully add carrots.
Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan.
Homemade Chicken Parmigiana
Category: world-cuisine
By Jules203

I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!

Ingredients:
1 tablespoon butter
1 teaspoon minced garlic
⅓ cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
½ teaspoon sugar
¼ cup heavy cream
salt and pepper to taste
⅓ cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
½ teaspoon dried oregano
1  egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
¾ cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese

Directions:
Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 3 servings

Calories: 609.2
Fat: 37.6 g
Saturated fat: 14.6 g
Carbohydrates: 18.6 g
Sugars: 6.6 g
Dietary fiber: 2.1 g
Protein: 46.4 g
Cholesterol: 209.1 mg
Sodium: 690.2 mg
Baked Marrow With Sweetcorn


Ingredients:
butter, ground black pepper, salt

Directions:
Peel the marrow, cut in half and scoop out the seeds.
Cut into 2cm thick slices, then into chunks.
Pile the flesh in the middle of a large square of kitchen foil (or baking paper].
Add the corn.
Dollop the butter on top, then add a generous grind of pepper and some salt.
Pull the sides of the foil up around the veg and seal loosely.
Bake at 220C/400F Gas Mark 6 for 30 minutes.
Thirty Day Friendship Cake
Category: desserts
By Yvonne

This takes 30 days to prepare the fruit for the cake but it's worth it.  It's delicious. If you are lucky a 'friend' will give you 2 cups of starter along with a piece of cake so you won't have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don't have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter.

Ingredients:
2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 ½ cups white sugar
1 (15 ounce) can pineapple chunks with juice
½ cup white sugar
2 (10 ounce) jars maraschino cherries
2 ½ cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 ⅓ cups vegetable oil
8  eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut

Directions:
Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When  not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out. Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred. Day Twenty:  Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color. Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid! Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking pans. It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two. Bake cakes at in the preheated oven for 55 to 65 minutes.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 weeks 5 days
Yields: 2 9x13-inch cakes

Calories: 346.3
Fat: 13.6 g
Saturated fat: 2.7 g
Carbohydrates: 55.5 g
Sugars: 38.7 g
Dietary fiber: 1.3 g
Protein: 3.1 g
Cholesterol: 31.4 mg
Sodium: 220.2 mg
Crunchy Pumpkin Pie Granola
Category: breakfast-and-brunch
By betsygoldstein

This recipe is a nice deviation from traditional recipes because it brings a little extra sweet flavor to your granola, which is perfect to celebrate the fall.

Ingredients:
⅓ cup brown sugar
1 tablespoon pumpkin pie spice
3 ½ cups rolled oats
½ cup sliced almonds
½ cup chopped pecans
⅔ cup applesauce
½ cup honey
1 tablespoon vanilla extract
½ cup raisins
½ cup dried cranberries

Directions:
Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray. Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl.  Mix the applesauce, honey, and vanilla in a separate large bowl.  Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets. Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour. Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 5 cups

Calories: 311.7
Fat: 8.6 g
Saturated fat: 0.9 g
Carbohydrates: 55.9 g
Sugars: 32.3 g
Dietary fiber: 4.8 g
Protein: 5.6 g
Sodium: 6.1 mg
Cauliflower With Mushroom Cheese Sauce


Ingredients:
head cauliflower, fresh mushrooms, butter, margarine, flour, salt, white pepper, evaporated milk, cheese, prepared mustard, parsley

Directions:
Rinse and remove leaves from cauliflower. Place whole head in a small amount of boiling salted water. Cover and cook for 20 minutes or until just tender. Drain thoroughly. Keep warm.
Meanwhile, cook fresh mushrooms in butter until tender. Blend in flower, salt and pepper. Add evaporated milk all at once. Cook, stirring constantly until thickened and bubble. Stir in cheese and mustard. Heat until cheese melts. Place warm cauliflower on platter. Spoon some of sauce over it. Sprinkle with parsley. Pass remaining sauce.
Easy Mahi Mahi Fish Tacos
Category: world-cuisine
By jacquixox

These fish tacos are delicious and light. Best of both worlds! This is a great dish when you're on the go, as it's quick and easy. Enjoy. Add habanero hot sauce and low-fat sour cream to your preference.

Ingredients:
1 teaspoon adobo seasoning
4 (3 ounce) fillets mahi mahi
1 dash lime juice
1 medium tomato, diced
½  red onion, chopped
1 cup chopped fresh cilantro
2  scallions, thinly sliced
2 tablespoons lime juice
cooking spray
8 (6 inch) corn tortillas
1  avocado, sliced

Directions:
Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice. Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo. Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes. Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute. Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 tacos

Calories: 143.1
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 16 g
Sugars: 1.3 g
Dietary fiber: 4 g
Protein: 10.3 g
Cholesterol: 31.1 mg
Sodium: 55.4 mg
Creamy Celery Soup With Blue Cheese


Ingredients:
olive oil, onion, potatoes, celery, caraway seed, 1% low-fat milk, blue cheese, fresh chives

Directions:
Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
Fry gently for approximately 5 minutes until the onion is softened but not browned.
Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
Gently reheat the soup, then stir in the cream. Do not allow to boil.
Crumble the blue cheese into individual soup bowls and pour over the soup.
Sprinkle with chives and serve immediately.
Daphne's Veggie Chili


Ingredients:
canola oil, yellow onion, garlic cloves, zucchini, corn, tomato paste, tomatoes, salt, pepper, bay leaves, oregano, chili powder, cumin, chipotle chile in adobo, kidney beans, black beans, beer, cheddar cheese, avocado, sour cream

Directions:
In a large heavy pot, heat the oil over medium high heat.
Add the onion and garlic, and saute until translucent.
Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
Add 1-2 chopped chipotle peppers and the beans.Stir well.
Add the beer(or broth] and the vegetable stock until liquid covers all ingredients in the pot.
Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
Serve with shredded cheese, chopped avoacado, fresh lime juice and  sour cream.
Enjoy!
Baby Spinach & Pine Nut Salad with Creamy Bacon Dressing


Ingredients:
bacon, mayonnaise, water, eggs, pine nuts

Directions:
FOR THE DRESSING.
Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
FOR THE SALAD.
Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
Rinse the eggs under cold water, peel and cut into wedges.
In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
TO SERVE.
Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
Drizzle with the dressing.
Pumpkin Pie Snickerdoodle Cookies


Ingredients:
butter, pumpkin puree, sugar, eggs, flour, cream of tartar, baking soda, salt, pumpkin pie spice, sugar, cinnamon, pumpkin pie spice

Directions:
Mix butter, pumpkin puree, egg, and sugar until well blended.
mix flour, cream of tartar, baking soda, salt and 1 tablespoon pumpkin pie spice in separate bowl until evenly blended.
Add flour mixture to wet ingredients a little at a time, stirring between each addition, until well blended.
chill dough and ungreased cookie sheet for 15 minutes.
while dough is chilling, mix 3 tablespoons sugar, 3 tablespoons cinnamon, and 1 tablespoon pumpkin pie spice in small bowl.
After 15 minutes of chilling, roll dough into 1 inch balls and coat with cinnamon sugar/pumpkin pie spice mixture by by gently rolling in the mixture.
place rolled balls of dough on ungreased cookie sheet and bake for 10 minutes.
remove from pan immediately.
CHEATS DOUGHNUTS


Ingredients:
eggs, water, sugar, ground cinnamon, bananas, canola oil

Directions:
in a wide bowl, whisk the eggs with the water until well combined. put aside.
in a wide bowl, mix the sugar and cinnamon together. put aside.
using a sharp knife, push the knife through the middle of each roll, lengthwise, from end to end but not quite all the way through. you are just making a pocket in the roll.
FOR THE BANANA "DOUGHNUTS":
cut the bananas in half lengthwise, then in half again so that a piece fits in each roll.
fill a frypan with about an inch of oil and heat on medium high heat.
when hot, dip 3 - 4  rolls (or how ever many you can fit in the pan] in the egg, coating them all over then place them in the hot oil.
fry, turning, to evenly brown each side.  remove from pan, shake off excess oil then roll in the cinnamon sugar.
serve hot as they are,  or as a dessert with custard or ice cream.
TO MAKE THE JAM OR NUTELLA "DOUGHNUTS":
split the rolls as above and fill with a couple of heaped teaspoons of jam or nutella.
cook as above.
NOTE: the amount of bananas you use just depends on how many you wish to make. they are optional. just make the jam and nutella if desired.
My Favourite Sponge Topping for Fruit.


Ingredients:
butter, sugar, eggs, flour, baking powder, milk

Directions:
Cream butter and sugar until light and fluffy.
Add eggs and then flour and baking powder which have been sifted together.
Lastly mix in the milk to get a spreadable batter.
Spread over hot fruit in an oven proof dish.
Bake at 400'F/200'C for 30 minutes approximately or until risen and golden brown.
Serve warm.
Betty Salad


Ingredients:
hard-boiled eggs, fresh bean sprouts, bacon, sugar, salt, catsup, vinegar, Worcestershire sauce, onion

Directions:
Layer all salad ingredients in the order posted., Mix dressing ingredients - chill for approx 1 hour to blend., Serve and enjoy!
Lemon and Butter Herb Salmon


Ingredients:
salmon fillet, unsalted butter, fresh tarragon sprigs, lemon slices, lemon juice

Directions:
Pre-heat the oven to 375°F.
Take the non stick cooking spray and spray the bottom of your pan.
Generously salt and pepper the salmon fillet including the skin, take the terragon springs and place them on the salmon. pour the lemon juice on top of the salmon and finally place the butter on top of the salmon.
Bake for about 25-30 minutes depending on your oven.
Serve with Jasmine rice.
Zuppa di Orzo e Fagioli (Bean and Barley Soup)
Category: soups-stews-and-chili
By Erinn

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.

Ingredients:
½ pound pearl barley
2 tablespoons extra-virgin olive oil
2 ounces pancetta bacon, diced
¾  onion, chopped
1  carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed, divided
water to cover
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil, or as desired

Directions:
Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain. Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes. Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick. Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Prep time: 10 mins
Cook time: 50 mins
Total time: 2 hrs 5 mins
Yields: 4 servings

Calories: 535.9
Fat: 17.6 g
Saturated fat: 2.8 g
Carbohydrates: 77.2 g
Sugars: 3.3 g
Dietary fiber: 19.4 g
Protein: 17.6 g
Cholesterol: 5 mg
Sodium: 1739.1 mg
Arnaki Kleftiko (Bandit's Lamb)


Ingredients:
leg of lamb, garlic cloves, cheese, olive oil, baking potatoes, carrots, sea salt, fresh ground black pepper, water

Directions:
Preheat the oven to 480°F
Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste.
With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening. Do this until the cloves are all inserted into the lamb.
Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.
On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes and carrots. If there is any remaining cheese, add as well.
Close the parchment paper and secure well, tucking the sides underneath to make a packet.
Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
When done, lift the entire packet onto a serving platter, and cut open at the table to serve.
Alternate preparation: Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes and carrots, individually. Set side by side in roasting pan to cook, and serve one packet to each plate.