xiaoxl/recipe_data huggingface dataset:
Chocolate Almond Brownies With Cherry Flavored Filled DelightFul


Ingredients:
all-purpose flour, baking powder, salt, butter, granulated sugar, eggs, vanilla extract, cream cheese

Directions:
PREHEAT oven to 350° F.  Line 13 x 9-inch baking pan with foil.  Lightly grease.
COMBINE flour, baking powder and salt in small bowl.
MELT butter and semi-sweet morsels in large, microwave-safe bowl on 100% (HIGH] power for 45 seconds.  Microwave at additional 15-second intervals, stirring vigorously after each interval until morsels are melted.  Stir in sugar, eggs and vanilla extract. Gradually stir in flour mixture.  Fold in 1 cup DelightFulls morsels and almonds.  Spread into prepared baking pan.  Sprinkle 1/4 cup DelightFulls morsels over top.
BAKE for 30 minutes or until wooden pick near center comes out slightly sticky.  Cool completely in pan on wire rack.  Lift out by foil edges to cutting board.  Carefully remove foil.  Cut into bars.  Store in airtight  container.
TO SERVE, coarsely chop remaining 1/4 cup DelightFulls Morsels.  Spoon 1 teaspoon of Cream Cheese Topping onto each brownie bar.  Sprinkle with chopped DelightFulls morsels.
FOR CREAM CHEESE TOPPING:
WHISK together 4 ounces room temperature 1/3 less fat cream cheese (Neufchâtel] and 2/3 cup powdered sugar in small bowl until creamy.
Super Quick and Easy Cucumber Sandwich


Ingredients:
cucumber, vegan cream cheese, dill weed, paprika

Directions:
Wash and peel cucumber.  Cut peeled cumber into long segments (~1/4 inch thick].
Spread cream cheese on both pieces of bread (cutting off the crusts is a nice touch and makes the sandwich look more like a tea sandwich].
Sprinkle on the dill weed and paprika (also add salt and pepper to taste].
Place the cucumber slices in one layer covering the bread.
Close the sandwich and cut in half.
Enjoy!
Spaghetti Sauce


Ingredients:
Italian tomatoes, tomato puree, onion, garlic cloves, dried basil, dried oregano, bay leaves, dried red pepper flakes, white wine, red wine, beef bouillon cube, salt

Directions:
Puree whole tomatoes in blender with onion and garlic.
Cook all cans of tomatoes in a large heavy pot, adding all other ingredients, except salt.
Bring to a boil and then lower temperature to simmer for 2 or 3 hours, stirring occasionally.
When it starts to thicken and turn less 'pink', add salt to taste.
For the Vegetarian option omit the beef bouillon.
Stuffed Green Peppers
Category: main-dish
By Ali Milligan

The best stuffed green peppers ever.

Ingredients:
6  green peppers, tops and seeds removed
1 pound ground beef
1 ½ cups cooked rice
⅓ cup chopped celery
1 tablespoon grated onion
1 (15 ounce) can tomato sauce, divided
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain. Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl. Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture. Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers. Bake in preheated oven until heated through, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 stuffed peppers

Calories: 347.9
Fat: 9.8 g
Saturated fat: 3.8 g
Carbohydrates: 46.6 g
Sugars: 5.9 g
Dietary fiber: 3.7 g
Protein: 18 g
Cholesterol: 47.3 mg
Sodium: 809.2 mg
Butterscotch Pound Cake


Ingredients:
instant butterscotch pudding mix, eggs, canola oil, water

Directions:
Place cake mix in a large bowl., Add butterscotch pudding mix., Add 4 eggs, oil and water., Mix with beaters until smooth., Pour into a bundt pan or two loaf pans., Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean.
The Ultimate Creamy Blue Cheese Dressing & Dip


Ingredients:
blue cheese, milk, Hellmann's mayonnaise, pepper

Directions:
Decide how much Caesar dressing you will need.
Add enough blue cheese crumbles to suit your taste. I like LOTS!
If your dressing is too thick, add milk to thin or mayonnaise to stretch the amount of dressing. Mix, check for seasoning & adding more blue cheese or creamy caesar.
Add pepper to taste.
Combine all ingredients, but don't smooth out the chunks of blue cheese. That would be criminal!
Serve and enjoy!
Balsamic-Roasted Vegetables
Category: side-dish
By Cindy Davis

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Ingredients:
cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray. Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil. Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes. Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 312.4
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 59.9 g
Sugars: 5.8 g
Dietary fiber: 11.1 g
Protein: 7.6 g
Cholesterol: 15.3 mg
Sodium: 338.1 mg
Oatmeal Soda Bread
Category: breakfast-and-brunch
By Karin  Christian

This is a very easy recipe that has the added bonus of being lowfat!  It bakes into a round loaf.

Ingredients:
3 ½ cups all-purpose flour
½ cup quick cooking oats
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) container low-fat sour cream
¾ cup skim milk
2 tablespoons honey
1 tablespoon white sugar
¼ cup butter, melted
2 tablespoons butter, melted

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda. In another bowl, mix together sour cream, milk, honey, and sugar.  Add to the flour mixture, and mix just until well blended.  Stir in melted butter or margarine. Turn dough onto a lightly sprayed baking sheet.  Shape into a round, lightly mounded circle, about 8 inches diameter.  Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats.  With a knife, score the top of the loaf into quarters. Bake for about 40 minutes, or until browned.  Cool completely before slicing.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 loaf

Calories: 241.7
Fat: 8.6 g
Saturated fat: 5.1 g
Carbohydrates: 35.7 g
Sugars: 4.8 g
Dietary fiber: 1.3 g
Protein: 5.3 g
Cholesterol: 22.8 mg
Sodium: 395.3 mg
La Soupe Tricolore!


Ingredients:
pumpkin, sugar, salt, cinnamon, frozen spinach, sour cream, nutmeg, salt, artichoke hearts, salt

Directions:
Make sure the cooked carrots, pumpkin, defrosted (cooked] spinach and artichoke hearts have been drained well.
Put the carrots and pumpkin in a blender or processor, and add the sugar, salt, cinnamon and 1/2 cup sour cream. If     you can find thick crème fraiche, it's better. If the colour is a bit pale, cheat and add a drop of yellow food coloring!     Scrape out into a bowl and keep covered.
Rinse your blender or processor bowl, then add the drained spinach, another 1/2 cup sour cream, the nutmeg and         salt. Whizz, and scrape into a bowl & keep. (Again, you could add a drop of green food colouring].
Process the artichoke hearts with the Laughing Cow cheese and a good pinch of salt.
Heat the three ingredients in a warming oven (about 100 deg F, 80 deg C] until warm to hot, and also heat 4 small,         shallow soup plates or other suitable containers.
Use a double fold of foil, about the width of a school ruler, and put in the centre of a soup plate.
Carefully (if you use both hands it works well!] pour in small amounts of the yellow soup mixture and the green             spinach mixture, to just cover the bottom of the soup bowl. Remove the foil. You should have two colours of soup.
Drizzle the artichoke mixture (or drop in small dots with a spoon] down that centre line.
Complete your 4 plates, and serve each with a crescent roll if you like.
GREEN BEANS With CHILI-ORANGE OIL


Ingredients:
extra virgin olive oil, orange zest, red pepper flakes, black pepper, green beans

Directions:
In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, add red pepper flakes. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
In a skillet over medium heat, heat ½ tablespoons chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Stir in basil, season with pepper, drizzle remaining oil and mix well; pour orange juice.
Brazilian Black Bean Stew


Ingredients:
black beans, carrot, tomatoes, onion, garlic cloves, chorizo sausage, smoked bacon, lamb chops, bay leaves, allspice berries, dried oregano, ancho chili, parsley

Directions:
Soak the beans in your finest water for 8 hours or overnight, then rinse and put to the boil in fresh water.
skim of foam once it rises.
meanwhile cut your meat and vegatables.
fry the bacon until it renders its fat and crisps.
add to the beans.
then fry the chorizo and add to the stew.
in the same fat still fry the lamb and pork and add to the stew.
quickly fry the onion and garlic and add to the stew as you go.
then add the carrot, tomato and spices.
simmer the stew quietly for 1 and 1/2 hours.
then serve sprinking parsley on top, yummy!
Maltese Style Macaroni


Ingredients:
penne pasta, onions, tomato paste, carrot, curry, eggs, cheese, olive oil

Directions:
Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit.
Boil water for pasta in a large pot (don't start cooking sauce until water is almost boiling].
Chop onions finely. In a medium pot, over medium heat, add olive oil, onions and minced meat.
Cover and stir occasionally.
Add pasta to water and boil until soft.
While pasta is cooking, finely grate carrots and add to the sauce; add tomato paste to the sauce and stir.
Add salt, pepper, and curry (more than a teaspoon may be used if desired]; stir.
Cook sauce until it starts to stick too much to the bottom of the pot; remove from heat and cover (never add water].
Drain pasta and rinse well.
Add eggs and cheese to pasta and stir.
Add sauce to pasta and stir well.
Put ingredients into a 2 litre baking dish and put in oven.
Bake for 20 to 25 minutes.
Scampi Fra Diavolo


Ingredients:
butter, panko breadcrumbs, fresh Italian parsley, large shrimp, extra virgin olive oil, red onions, garlic cloves, dry crushed red pepper, dry white wine, lemon wedge

Directions:
Melt 1 tablespoon butter in a large non stick skillet over medium high heat.  Add panko and stir until golden and crisp, about 2 minutes.  Transfer to a bowl and mix in 2 tablespoons of the parsley.  Wipe out skillet.
Sprinkle shrimp with salt and pepper.  Melt remaining 2 tablespoons butter with olive oil in the same skillet over high heat.  Add red onion and saute until beginning to soften, about 3 minutes.  Stir in garlic and crushed red pepper, and saute 1 minute.  Add shrimp and saute until barely opaque in center, about 1 minute per side.  Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes.  Season to taste with salt and pepper.  Stir in remaining parsley.
Transfer to a shallow bowl.  Sprinkle sauteed panko over the top and serve with lemon wedges.
Rick's Pork Chops in Gravy


Ingredients:
water, onion, salt, ground black pepper, all-purpose flour

Directions:
Season pork chops with salt and black pepper., Brown pork chops in olive oil., Add onion and cook until translucent., Add soup, gravy, and water., Simmer for 1 hour., Add flour and water mixture. Heat until thickened., Serve with Potatoes or rice.
Fried Rice


Ingredients:
long-grain rice, eggs, ginger, red chilies, green onions, small shrimp, soy sauce

Directions:
Cook the rice via absorption method and allow to cool slightly and separate grains with a fork (the rice could be made in advance or the day before].
Heat peanut oil in a wok or deep frying pan over high heat and add the beaten eggs and swirl around wok until cooked, breaking the egg up as you go.
Add the rice, ginger, chillies, green onions, garlic chives and prawns and cook for 5 minutes or so.
Sprinkle with soy sauce.
Garlic Chicken wings in Coke


Ingredients:
chicken wings, olive oil, soy sauce, brown sugar, garlic powder

Directions:
Fry wings in the oil in a skillet until browned., Mix remaining ingredients and pour over wings in pan., Cover pan and cook slowly for 45 minutes., Remove cover for the last 15 minutes to thicken sauce., Watch carefully, turning often.
Roasted Green Beans With Garlic and Pine Nuts


Ingredients:
olive oil, fresh green beans, onion, garlic, seasoning salt, pine nuts, red wine vinegar

Directions:
Preheat oven to 400 degrees., Line baking sheet with foil., Place the beans, onions and garlic onto the sheet., Drizzle with the olive oil and toss together with your hands to coat evenly., Season GENEROUSLY with salt and pepper., I like to use some kosher salt, as well as a few shakes of seasoned salt too., Bake in oven for 25 minutes., Give the beans a quick toss halfway through cook time., At the end of 25 minutes, tsate a bean to see if it's tender to your liking., If not, put sheet back in for another 5-10 minutes., Remove from oven and place in serving bowl., Drizzle with vinegar, if using, and check seasonings., Top beans with the pine nuts, and serve.
Asparagus and Mushroom Quiche
Category: breakfast-and-brunch
By WendytheQ

This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.

Ingredients:
5 slices bacon
2 tablespoons olive oil
1 small onion, cut into 1/2-inch pieces
1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
1 cup chopped fresh asparagus
1 (8 inch) unbaked pie shell
1  egg white, lightly beaten  (Optional)
1 cup shredded sharp Cheddar cheese
¼ cup crumbled feta cheese
2  eggs
¾ cup half-and-half cream
½ teaspoon salt
Fresh ground pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cook bacon in a large skillet over medium heat until evenly brown and crisp.  Drain on paper towels, crumble and set aside. Heat oil in a large skillet over medium-high heat.  Add onions; cook and stir until translucent.  Reduce the heat to medium and add the portobello mushrooms.  Continue cooking until the mushrooms are tender.  Set aside. Bring a saucepan of salted water to a boil over high heat.  Cook asparagus in boiling water until just tender, 1 to 2 minutes.  Immediately drain and run under cold water to cool. Brush the pie shell with the beaten egg white, if using.  Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell.   Sprinkle the Cheddar and feta cheeses over the vegetables.  In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth.  Pour this mixture over the vegetable and cheese filling. Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top.  Let cool to room temperature before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 367.9
Fat: 28.3 g
Saturated fat: 11.6 g
Carbohydrates: 13.5 g
Sugars: 2 g
Dietary fiber: 1.1 g
Protein: 15.4 g
Cholesterol: 115.1 mg
Sodium: 787.7 mg
Marinated Broiled (or Grilled) Pork Chops


Ingredients:
dark soy sauce, light soy sauce, rice wine, hoisin sauce

Directions:
Preheat broiler (or prepare outdoor grill].
Mix together all ingredients except pork chops; pour over the pork chops, making sure they're all well coated; let sit for 15 minutes or refrigerate for longer marinating.
Broil, or grill, for at least 3 1/2 minutes on each side, or until cooked through.
Serve at once.
Delicious Shrimp Creole
Category: soups-stews-and-chili
By Ron Lloyd

We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.

Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
6 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers
1 (6.5 ounce) can tomato sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
2  bay leaves
½ cup all-purpose flour
1 pinch salt and ground black pepper to taste
1 pound peeled and deveined medium shrimp
½ cup tomato juice

Directions:
Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes. Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour. Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 243.2
Fat: 4.8 g
Saturated fat: 0.9 g
Carbohydrates: 28.1 g
Sugars: 8.5 g
Dietary fiber: 3.3 g
Protein: 22.5 g
Cholesterol: 172.6 mg
Sodium: 1399.2 mg
Amish Macaroni Salad
Category: salad
By CONNIE0751

A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had.  I always get many requests for recipe. Enjoy!

Ingredients:
2 cups uncooked elbow macaroni
3  large eggs hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
¾ cup white sugar
2 ¼ teaspoons white vinegar
¼ teaspoon salt
¾ teaspoon celery seed

Directions:
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 532.3
Fat: 25.3 g
Saturated fat: 3.7 g
Carbohydrates: 66 g
Sugars: 37.9 g
Dietary fiber: 2.6 g
Protein: 9 g
Cholesterol: 132.7 mg
Sodium: 944.1 mg
Ham and Noodle Casserole
Category: main-dish
By Kelli F

This is one of my favorite ways to use leftover ham.

Ingredients:
6 cups water
4 cups uncooked egg noodles
1  onion, chopped
½ cup sour cream
1 (10.75 ounce) can  condensed cream of chicken soup
2 cups diced cooked ham
2 cups shredded Swiss cheese
salt and pepper to taste
¼ cup dry bread crumbs

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole. Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain. Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs. Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 464.5
Fat: 26.7 g
Saturated fat: 13.1 g
Carbohydrates: 31.2 g
Sugars: 3.1 g
Dietary fiber: 1.7 g
Protein: 24.4 g
Cholesterol: 92.1 mg
Sodium: 1036.9 mg
Puff Pastry Cheese Sticks


Ingredients:
parmesan cheese, dried oregano, thyme, fresh ground black pepper, sesame seeds, eggs, puff pastry

Directions:
Combine first 5 ingredients in a bowl.
Beat eggs and put in pie plate or baking dish.
Dip both sides of defrosted dough in beaten eggs and dredge lightly in herb-cheese mix.
Place seasoned sheets of dough on waxed paper and using a pastry wheel, cut into 6" X 1" strips.
Twist dough strips into spiral shape and place about 1" apart on foil-lined baking sheet.
Bake cheese sticks in preheated 400 degree oven for 15 minutes.
Smoked Paprika & Ancho Peruvian Rotisserie Chicken


Ingredients:
whole chickens, extra virgin olive oil, lime juice, garlic cloves, kosher salt, sugar

Directions:
Combine the lime juice, olive oil, salt, garlic cloves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender or mini food processer.  Blend until smooth.
Remove giblets from inside of chicken and pat outside dry with paper towels.
Place in a bowl breast side up with legs facing toward you.  Loosen skin from the flesh and spoon 2/3 of the marinade under the skin.  Rub the rest over the top. 4. Place chicken in a bowl and refrigerate at least 6 hours.
Adjust oven to lower-middle position, preheat to 425°F  Line roasting pan with aluminum foil.  Tie chicken legs together with kitchen string.
Roast chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375°F  Roast for about an hour, or until the deepest part of the breast is 140°F.
Tent chicken with foil and let rest for about 20 minutes. Transfer to a cutting board and carve chicken. Serve with RawSpiceBar's aji amarillo potatoes.
Pita Scoops


Ingredients:
olive oil, parmesan cheese, chili powder, seasoning salt, onion powder, garlic powder, cayenne

Directions:
Place pita wedges into a large bowl and drizzle with oil and toss until coated.
Combine remaining ingredients  in a small bowl and pour half of mixture over pita wedges. Toss and then top with the remaining mixture and toss again.
Arrange in a single layer on a greased baking sheet and bake at 350 degrees for 10 - 15 degrees until golden. Cool completely and package in air tight containers.