xiaoxl/recipe_data huggingface dataset:
Cream Cheese Fudge Brownie Pie


Ingredients:
cream cheese, sugar, vanilla extract, eggs, water, pecans

Directions:
Preheat oven to 350°.
In medium bowl, combine cheese, sugar, vanilla and 1 egg; beat until smooth and set aside.
Reserve hot fudge packet from brownie mix for topping.
In large bowl, combine brownie mix, oil, 1 tablespoon of water and 2 eggs; beat 50 strokes with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-lined pan.
Spoon and carefully spread the cream cheese mix over brownie layer.
Top with remaining brownie mix; spreading evenly; sprinkle with pecans.
Bake 40-50 minutes or until center is puffed and crust is golden brown.
If needed, cover edge of crust with strips of foil after 15 or 20 minutes of baking (to prevent excessive browning].
Put hot fudge in small microwavable bowl, heat on HIGH 30 seconds.
Stir in remaining water and drizzle fudge over pie; let cool completely.
Slow Cooker Cheesy Broccoli Soup
Category: soups-stews-and-chili
By Tracy V

Yum, broccoli cheese soup and four cheeses, even yummier! You can't go wrong with this comfort food! This is my own creation after hours of experimenting. There are a few steps involved before adding to the slow cooker, but it's well worth it!

Ingredients:
1 medium yellow onion, roughly chopped
2 cloves garlic, roughly chopped
10 tablespoons salted butter, divided
3 cups chicken broth
2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ (16 ounce) bags frozen broccoli florets
19 ounces processed cheese food (such as Velveeta®), cubed
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
2 ounces cream cheese
1 cup milk
1 cup heavy cream

Directions:
Combine onion and garlic in a food processor; pulse until minced. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture and cook until it looks like sauerkraut and is just beginning to brown, 5 to 8 minutes. Meanwhile, combine chicken broth and flavor packets in a bowl. Transfer onion mixture to a 5-quart or larger slow cooker. Add remaining butter to the skillet and heat until melted and bubbling. Stir in flour with a wire whisk; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture and season with salt and pepper. Cook, stirring constantly, until smooth and no lumps remain. Bring to a boil. Add frozen broccoli to the gravy mixture and cook, stirring often, for 10 minutes. Use a large spoon to transfer broccoli to the slow cooker, leaving as much gravy in the skillet as possible. Add processed cheese food, Cheddar, Monterey Jack, and cream cheese to the gravy; stir to combine. Stir in milk and cream. Transfer mixture to the slow cooker and stir until well combined. Cook on Low, stirring once every hour, for 4 hours. Turn slow cooker off and let cool and thicken slightly before serving.

Prep time: 20 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 613
Fat: 50.8 g
Saturated fat: 30.9 g
Carbohydrates: 20.6 g
Sugars: 8.5 g
Dietary fiber: 3.1 g
Protein: 21.7 g
Cholesterol: 156.3 mg
Sodium: 1701.1 mg
Firecracker Salmon


Ingredients:
reduced sodium soy sauce, spring onion, olive oil, garlic clove, ginger, fresh parsley, salmon fillets, broccoli

Directions:
In a small bowl, combine the first eight ingredients. Pour 1/2 the marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat.
Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade.
Lightly coat your grill pan with some oil, you can moisten a paper towel with oil and rub the pan.
When the pan heats up place salmon skin side down, and cook over medium heat for 3-4 minutes.
Turn the salmon and cook further until salmon starts to flake.
Serve with a handful of tender stem broccoli, steamed or boiled for 1 minute and seasoned, and the remaining marinade drizzled over.
Arugula, Crispy Mozzarella Cheese, Tomato Salad


Ingredients:
all-purpose flour, mozzarella cheese, eggs, olive oil, tomatoes, baby arugula, olive oil, Splenda sugar substitute

Directions:
To make the balsamic dressing, place the olive oil, vinegar and sugar in a bowl and stir to combine. Set aside.
Place the flour and breadcrumbs on separate plates. Press the Mozzarella cheese slices into the flour, dip in the egg and press into the breadcrumbs. Heat the oil in a large non-stick frying pan over high heat. Cook the cheese for 1-2 minutes each side or until golden and crispy. Divide the cheese, tomatoes, and arugula between plates and drizzle over the balsamic dressing.
Caramelized Apple Wedges


Ingredients:
sugar, unsalted butter, Bourbon, vanilla ice cream, walnuts

Directions:
Melt the sugar and butter in a saucepan over medium heat. Add the apple and bourbon. Cook until golden brown, turning once.
Serve the apples on a waffle with vanilla ice cream and walnuts. Drizzle with the extra caramel from the pan.
Pork Chops, Potatoes, and Onion Casserole


Ingredients:
baking potato, onion, bacon grease, salt, pepper

Directions:
Preheat oven to 325.
Heat a skillet with grease, oil, or crisco if using.  Lightly brown the chops.
While the chops are browning, peel and slice the potatoes and put on to boil. Cook about 5 minutes, just so they are not real hard.
Drain potatoes. Pour into greased round casserole dish. Slice onions on top of the potatoes.  You can add a Tbsp or so of water or dot with butter. Add salt and pepper. Top with chops.
Cover and bake at 325 about 30 to 40 minutes.
Sunrabbit's Roasted Asparagus


Ingredients:
asparagus spear, extra virgin olive oil, sea salt, ground black pepper

Directions:
Line a baking sheet with parchment paper and preheat oven to 400 degrees F.
Wash and trim woody ends from asparagus spears.
Place in large plastic bag or bowl; add olive oil and mix thoroughly.
Spread asparagus spears out on parchment-lined baking sheet and sprinkle evenly with salt, pepper, and garlic and herb seasoning.
Bake for about 10 minutes, or until asparagus reaches desired tenderness.  DO NOT OVERCOOK.
Dulce Caramelo Nachos


Ingredients:
sugar, cinnamon, sugar, cinnamon, mangoes

Directions:
To prepare cinnamon cream, beat ingredients in a medium bowl with a mixer until stiff peaks form; transfer to a decorative bowl and refrigerate.
To prepare nachos, cut each tortilla into 6 wedges. Working in batches, fry in hot oil until crisp and lightly browned; remove with a slotted spoon and drain on paper towels. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter.
Heat caramel sauce for 20 to 30 seconds in the microwave until thin enough to pour. Drizzle over tortillas and sprinkle with mangoes. Serve with cinnamon cream.
Garvey's Grill's Garbage Salad


Ingredients:
iceberg lettuce, romaine lettuce, provolone cheese, cheddar cheese, monterey jack cheese, canned artichoke hearts, tomatoes, red onion, red bell pepper, parmesan cheese

Directions:
Place ingredients in large serving bowl or divide between 2 smaller bowls in this order:  iceberg and romaine; Provel, Cheddar and Monterey Jack; artichoke hearts; tomato; onion rings; red bell pepper; and chicken.
Sprinkle with Parmesan.
At the table, add your choice of salad dressing to taste.
NOTE:  This is a 1 1/2 lb giant and is a single serving at Garvey's!  For variation, add your favorite salad ingredients, such as mushrooms, croutons, olives, etc. on top of artichoke hearts.  Definitely a salad to be shared!
Lavender Roasted Beets


Ingredients:
beet, garlic cloves, extra virgin olive oil, fresh lemon juice, Italian parsley, lemon zest

Directions:
Preheat oven to 375º F.
Place the beets and garlic on a large sheet of foil and sprinkle with ¼ cup of the oil and 1 tablespoon of the lavender; toss to combine. Fold up the foil to make a sealed packet. Place on a baking sheet.
Roast for 30 to 45 minutes, or until tender when tested with a sharp knife. Set aside until cool enough to handle. Slip off the skins.
Cut the beets into quarters and place in a large skillet. Peel the garlic and mach. Add the garlic to the beets.
Stir in the lemon juice, the remaining 1 tablespoon oil, and the remaining ½ teaspoon lavender. Season with salt and pepper. Warm through over medium heat.
Sprinkle with the parsley and garnish with the lemon zest.
Serve hot or warm.
KateL's Extreme Pavlova


Ingredients:
confectioners' sugar, icing sugar, vanilla extract, vinegar, cornstarch, cornflour, heavy whipping cream, confectioners' sugar, icing sugar, fresh strawberries, fresh raspberries, kiwi fruit, cherries, hazelnuts, coconut flakes, mint leaf

Directions:
MERINGUE:
Preheat oven to 300F(150C].
Draw a 7-inch circle on waxed paper or baking parchment and place on a baking sheet.  Beat the egg whites in a mixer bowl until soft peaks form.
Add the sugar gradually, beating constantly until very stiff peaks form.
Beat in the vanilla, vinegar and cornstarch.  Spread or pipe mixture inside circle, forming a depression in the center.
Bake at 300F/150C for 1 hour or until firm.  Turn off the oven, leaving the meringue to cool in the oven.
Invert the meringue and remove the waxed paper.  Place right side up on a serving plate.
PREPARE TOPPING JUST BEFORE SERVING:
Whip cream with sugar.  Spoon it into the depression in the meringue and arrange the berries on the top to serve.  Sprinkle nuts and coconut flakes over top, and garnish with mint, if using.
Homemade Vanilla Syrup for Soft Drinks


Ingredients:
vanilla extract, white corn syrup

Directions:
Mix ingredients and store in a container with a tight-fitting lid., Shake before each use., Add to your favorite soft drink to taste.
Easy Vanilla Almond Milk Pudding (Egg-Free!)


Ingredients:
vanilla, cornstarch, salt, sugar

Directions:
In a small saucepan, whisk together cornstarch, sugar, and salt.
Whisk in almond milk until no lumps remain (do NOT add vanilla yet!].
Bring mixture to a boil over medium heat, stirring occasionally.
Whisk the boiling mixture constantly for 2  (count 'em -- 2] minutes.
Remove from heat and whisk in vanilla.
Pour into 4 custard cups and refrigerate until set.
Squaw Honey-Rye Bread


Ingredients:
golden raisin, sugar, water, mineral water, bread flour, whole wheat flour, honey, vital wheat gluten, dark brown sugar, non-fat powdered milk, salt, active dry yeast

Directions:
Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired].
Add the honey, brown sugar, caramel coloring and oil to raisins.
Proof the yeast in 1/4 cup warm (100^ - 110^] water mixed with1 teaspoon of sugar for 10 minutes.
Mix the flours, wheat gluten, dry milk and salt together. Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients. Pour dough into a greased bowl and let rise till doubled.
Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans. Let rise again to double and bake for 30 minutes at 350^ or until lightly browned. Bread will sound hollow when tapped. Remove from pans and cool well before slicing.
Tartar Sauce I
Category: side-dish
By Bob Cody

Simple tartar sauce for deep fried seafood.  It is better if prepared several hours before you will be using it, but it can be used immediately.  Store for up to 3 days in the refrigerator.

Ingredients:
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice  (Optional)
salt and pepper to taste

Directions:
In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice.  Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 cup

Calories: 268.4
Fat: 29.1 g
Saturated fat: 4.4 g
Carbohydrates: 2.6 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 13.9 mg
Sodium: 228.7 mg
Broccoli Chicken Stir-Fry


Ingredients:
boneless skinless chicken breast, canola oil, fresh broccoli florets, sliced water chestnuts, frozen snow peas, onion, garlic cloves, Chinese five spice powder, chicken broth, cornstarch, cold water, cooked rice

Directions:
In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear.
Remove and keep warm.
In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
Return chicken to the pan and sprinkle with Chinese Five spice.
Stir in broth and bring to a boil.
Combine cornstarch and cold water until smooth and gradually stir into skillet.
Cook and stir for 2 minutes or until thickened.
Serve over rice.
Kouing Patatez - Potato Cake (Brittany, France)


Ingredients:
potatoes, butter, all-purpose flour, nutmeg

Directions:
Bring a pot of salted water to a boil, then add the potatoes and cook for 20 minutes. Drain.
Meanwhile, butter a 9x9 casserole dish. Cut the rest of the butter up into cubes.
Run the potatoes through a ricer. Mix with the butter, salt, pepper and nutmeg. Transfer the mixture to the prepared casserole dish and smooth the top. Use a fork to make crosshatches in the top, then brush with the beaten egg yolk.
Bake for 20 minutes, or until golden (if desired, you can put under the broiler for a few minutes to get some darker color].
Apple Cake


Ingredients:
eggs, sugar, self-rising flour, cinnamon, baking apples, butter, brown sugar

Directions:
Preheat oven to 350 degrees.
Lightly grease/oil 9 x 13 pan; set aside.
Beat eggs slightly.
Add sugar.
In separate bowl, mix flour and cinnamon then add to egg and sugar mixture.
Add oil
Beat everything together with a mixer---mixture will be very thick!
Add diced apples.
Pour mixture into pan and bake at 350 for 45 - 50 minutes, or until center is firm.
TOPPING/GLAZE.
Approximately 5 - 10 minutes before cake comes out of oven, mix butter, milk, and brown sugar.
Boil for 4 - 5 minutes.
When cake is done, prick surface with a fork and pour mixture over the hot cake.
Fruity Pebbles™ the Drink
Category: drinks
By Molly

My friend, Jane, shared this recipe at our Christmas Bash 2014. It was enjoyed by all. It is very simple to make this recipe as an adult version or a kid-friendly version. Serve over ice. Cheers!

Ingredients:
2 cups orange juice
2 cups frozen strawberry daiquiri mixer
2 cups lemon-lime soda (such as Sprite®)
1 cup vodka

Directions:
Mix orange juice, daiquiri mixer, lemon-lime soda, and vodka together in a pitcher.

Prep time: 10 mins
Total time: 10 mins
Yields: 7 cups

Calories: 278.5
Fat: 0.1 g
Carbohydrates: 53.4 g
Sugars: 43 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Sodium: 9.2 mg
Cinnamon Coffee Cake II
Category: desserts
By Janis Woods

Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4  eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture. Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Yields: 1 - 9x13 inch pan

Calories: 282.3
Fat: 15.7 g
Saturated fat: 2.1 g
Carbohydrates: 34.1 g
Sugars: 24.3 g
Dietary fiber: 0.7 g
Protein: 2.8 g
Cholesterol: 31.4 mg
Sodium: 274.9 mg
Spicy Tomato & Coriander Soup


Ingredients:
tomatoes, bay leaf, shallots, leek, garlic, black pepper, tomato paste, chicken, cornflour

Directions:
In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
Bring to boil and then simmer for 15-20 minutes.
Mix cornflour in a little cold water and set aside.
Remove from heat and blend to your preferred consistency.
Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
Pour into bowls and garnish with swirl of cream.
Best Friend Doggie Biscuits
Category: everyday-cooking
By Allie G.

This is a dog biscuit recipe my Pembroke Corgi loves to eat again and again! For more fun, use cookie cutters with shapes like cats, fire hydrants, shoes, or bones.

Ingredients:
1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
1  egg
3 tablespoons vegetable oil
½ cup chicken broth
2 teaspoons chopped fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet. In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet. Bake in preheated oven for 15 minutes or until firm.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 servings

Calories: 149.2
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 25.1 g
Sugars: 0.3 g
Dietary fiber: 1 g
Protein: 3 g
Cholesterol: 0.3 mg
Sodium: 243.6 mg
Chicken Meatball Pizza


Ingredients:
tomatoes, extra virgin olive oil, garlic powder, dried oregano, salt, black pepper, parmesan cheese, ricotta cheese, fresh chives

Directions:
Mix chicken sausage and breadcrumbs in a large bowl until well combined. Start forming into small meatballs. Set aside.
Preheat oven to 400 degrees. Slice tomatoes into 1/2 inch slices and place on a cooling rack, on top of a baking sheet.  Sprinkle with salt and pepper.  Bake for 20-25 minutes until soft in the center and crisp around the edges.
Stretch pizza dough to fit into a baking sheet, leaving a small crust on each edge. Brush with 1 tablespoon olive oil and sprinkle with seasonings, salt and pepper.  Bake for 7 minutes until lightly brown.
While crust is baking, brown meatballs in a non-stick skillet with 1 tablespoon olive oil.
Top pre-baked crust with meatballs, tomatoes and sprinkle with parmesan cheese. Bake for 5 minutes until meatballs and crust are finished cooking.
Remove crust from oven. Using  a small ice cream scoop, add dollops of ricotta to pizza. Place back in oven and turn off heat. Let sit for 5 minutes in the oven to warm through the ricotta, without cooking it.
Remove from oven, top with chives and serve!
Cherry Almond Rice Pudding


Ingredients:
rice, salt, brown sugar, orange zest, milk, vanilla extract, dried cherries

Directions:
Cook the rice until tender.
Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
Stir in the milk, vanilla and almond extracts and remove from heat.
Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.
Thai Sun Dried Crispy Beef


Ingredients:
lemongrass, chili peppers, garlic, shallot, fresh ginger, fish sauce, sugar, kaffir lime leaves, sriracha sauce

Directions:
Cut steak lengthwise, with grain, in strips 1-2 inches wide and 4-5 inches long.
Combine lemongrass, chili peppers, garlic, parsley roots, shallots and ginger into a mortar or food processor and grind together, until well mixed.
Add mixture from last step to a gallon sized zip top freezer bag and add fish sauce, sugar and kaffir lime leaves --  stir to mix in new ingredients.
Add beef strips and mix well to coat (don't be afraid to get your hands dirty, reach into that bag, it'll be worth it].
Refrigerate bagged beef mixture overnight.
Lay beef strips out on a large cookie sheet and heat in the oven on the lowest setting for 5-7 hours, until dried (historically in Thailand, this step was the sun-drying step].
The dried beef can either be deep fried immediately for a couple minutes to give it a crispy outside (careful not to crowd the oil], or you could refrigerate a portion for frying later that week.
Serve hot with Sriracha sauce and sticky rice, or steamed jasmine rice.
Strawberry Soda Whizz


Ingredients:
ginger ale, soda water, frozen strawberries, lemon juice

Directions:
"Combine all ingredients in a large jug."
Orange-Ginger Shrimp Skewers


Ingredients:
green onions, fresh ginger, fresh cilantro, rice vinegar, low sodium soy sauce, red chili pepper, large shrimp, oranges

Directions:
Combine first 9 ingredients in a bowl.  Add shrimp; toss to coat.  Cover and marinate in refrigerator for 15 minutes.
Remove shrimp from dish, reserving marinade.  Thread shrimp and orange quarters alternately onto each of 8 skewers (8 inches in length].
Heat large grill pan, coated with cooking spray, over medium-high heat.  Cook skewers 4 minutes on each side or until done, basting with reserved marinade.
Tunisian Potato & Olive Salad


Ingredients:
baby potatoes, salt, sugar, paprika, cumin, cayenne pepper, garlic cloves, oil-cured black olives, extra virgin olive oil

Directions:
Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar.
Bring to a boil over high heat then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.
Cut the potatoes into thick slices, several per potato, or into quarters.
Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives.
Dress with the olive oil, lemon juice and salt; refrigerate until ready to serve, or serve at room temperature.
Lemon Garlic Chicken With Rice


Ingredients:
chicken breasts, reduced-calorie margarine, garlic, lemon juice, white wine, parsley, brown rice

Directions:
Melt the butter in a skillet and saute the garlic in it.
Add the chicken and all the other ingredients (except the rice,] cover and cook until done, about 5-10 minutes.
Serve on a 1/2 cup of cooked brown rice.
Bev's Own Tomato Sauce


Ingredients:
garlic cloves, red onion, carrot, extra virgin olive oil, crushed tomatoes, tomato paste, bay leaves, oregano, basil, salt, black pepper, sun-dried tomato, marsala wine, water

Directions:
In a heavy sauce pan heat olive oil, over medium high heat.
Add onion and cook until soft.
Add garlic and carrot and continue cooking until garlic just begins to turn color.
Add crushed tomato and tomato paste, bring to a boil.
Add bay leaves, basil, oregano, salt and pepper (to taste].
Add Marsala wine and water, return to boil.
Stir in sun-dried tomato.
After returing to a boil, turn down heat to simmer.
Allow to simmer while stirring every now and then for about 30 minutes or until thickened.
Adjust spices to suit your taste.
Serves 4-6.