xiaoxl/recipe_data huggingface dataset:
Whiffletree Chocolate Chip Pie


Ingredients:
vegetable shortening, brown sugar, sugar, vanilla, eggs, all-purpose flour, baking soda, salt, walnuts, vanilla ice cream

Directions:
Preheat oven to 350., Cream shortening, sugars & vanilla in a large bowl using electric mixer., Beat in eggs, 1 at a time., Combine flour, baking soda & salt., Gradually blend into sugar mixture., Stir in chocolate chips & walnuts., Spoon into pie shell, mounding slightly in the center., Bake until top is lightly browned, about 10 minutes., Reduce oven temperature to 250., Cover pie with parchment or foil., Bake until center is set to desired firmness about 1 hour - for a chewy texture., Serve warm or at room temperature with vanilla ice cream.
Turkey-Stuffed Portabella Mushrooms


Ingredients:
portabella mushrooms, olive oil, onion, garlic cloves, paprika, dried tomatoe, parmesan cheese, fresh ground black pepper, salt, gruyere

Directions:
Preheat the grill to 350°F Line two grill-proof pans with aluminum foil.
Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook until it's no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with remaining dried tomatoes. Serve immediately.
Rhubarb Almond Bars
Category: desserts
By Blenkj

A quick and easy bar that I like to use at brunches.

Ingredients:
¾ cup all-purpose flour
⅓ cup cold butter
¼ cup white sugar
1 ¼ cups finely chopped fresh rhubarb
1  egg
¼ cup white sugar
¼ cup almond meal

Directions:
Preheat oven to 350 degrees F (175 degrees C). Process flour, butter, and 1/4 cup sugar together in a food processor until crumbly; press mixture into bottom of 9x9-inch baking pan. Bake in preheated oven until golden brown, about 15 minutes. Stir rhubarb, egg, 1/4 cup sugar, and almond meal together in a bowl until combined; spread mixture over crust. Bake in preheated oven until bubbling, about 30 minutes. Cool to room temperature on a wire rack before cutting into bars.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 bars

Calories: 127.1
Fat: 6.7 g
Saturated fat: 3.5 g
Carbohydrates: 15.4 g
Sugars: 8.6 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 27.2 mg
Sodium: 43 mg
Wood-Fired Oven Pizza Dough


Ingredients:
warm water, dry yeast, salt, honey, unbleached flour, unbleached flour

Directions:
Mix water, yeast, salt and honey together until all are dissolved.
Place into a large mixing bowl.
Add flour.
Mix at moderate speed for 8-10 minutes.
The dough should form ears and the mixing bowl should be essentially dry.
Place dough in a greased bowl, and cover with a moist dishtowel.
Place in a warm area for about an hour, until doubled in size.
Roll out on a floured surface, and divide into 4 or 5 balls.
Place in a proofing tray
If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.
Italian Chicken Panini
Category: main-dish
By Michelle

My mother made up this Italian chicken panini recipe and it is delicious.

Ingredients:
1 tablespoon olive oil, or as needed
2 slices Italian bread
1 tablespoon pesto
2 slices mozzarella cheese
¼ pound sliced cooked chicken breast

Directions:
Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice. Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich. Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 656.3
Fat: 39.3 g
Saturated fat: 12.1 g
Carbohydrates: 22.6 g
Sugars: 1 g
Dietary fiber: 1.5 g
Protein: 51 g
Cholesterol: 126 mg
Sodium: 769.9 mg
Alfajores Argentinean Style
Category: world-cuisine
By Christina-Chrisi Marvasi

This is a traditional cookie that is much loved in most Latin cultures.  Even my mother in law says they're the BEST, and that is saying a lot considering she is from Mendoza, Argentina!

Ingredients:
1 ⅔ cups unbleached all-purpose flour
2 ½ cups cornstarch
½ teaspoon baking soda
2 teaspoons baking powder
1 cup unsalted butter, softened
¾ cup white sugar
3  egg yolks
1 teaspoon vanilla rum
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 teaspoons lemon zest
1 (11.5 ounce) jar dulce de leche
½ cup unsweetened shredded coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour. Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets. Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack. Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 3 dozen cookies

Calories: 156.7
Fat: 6.8 g
Saturated fat: 4.1 g
Carbohydrates: 22.5 g
Sugars: 8.3 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Cholesterol: 31.7 mg
Sodium: 65.1 mg
Chipotle and Buttermilk Fried Chicken Fingers


Ingredients:
chicken tenderloins, buttermilk, self-rising flour, salt, cracked black pepper

Directions:
In a large, heavy pot, heat oil to 350 degrees.
In a shallow dish, whisk together buttermilk and hot sauce.
In a separate shallow dish, combine self-rising flour, chipotle chili powder, salt and pepper. Stir to combine.
Dip chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.
Drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.
Jamaican Style Curry Chicken
Category: meat-and-poultry
By Ed G II

This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.

Ingredients:
¼ cup vegetable oil
1  onion, chopped
1  tomato, chopped
1  garlic clove, chopped
2 tablespoons Jamaican-style curry powder
2 slices habanero pepper  (Optional)
¼ teaspoon ground thyme
2  skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 cup water
½ teaspoon salt, or to taste

Directions:
Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes. Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 209.7
Fat: 15.4 g
Saturated fat: 2.6 g
Carbohydrates: 6.2 g
Sugars: 2.3 g
Dietary fiber: 2 g
Protein: 12.5 g
Cholesterol: 30.4 mg
Sodium: 322.2 mg
Easy Graham Bars


Ingredients:
fine graham cracker crumbs, evaporated milk, sugar, margarine, vanilla

Directions:
Mix altogether and spoon mixture into a well greased 9 inch square pan.
Bake at 350 degrees for 35 minutes or until cookie pulls away from the side of the pan.    Cool before cutting.
Makes 18 bars that will disappear fast.
Panko Crusted Meatballs Wrapped in Lettuce Cups


Ingredients:
ground beef, hoisin sauce, egg, orange, water chestnuts, panko breadcrumbs, lettuce leaf, hoisin sauce

Directions:
Mix first 7 ingredients together.
Shape into walnut sized balls.
Place into fridge for 1 hour.
Roll in panko crumbs
Heat 3 inches of oil in a wok.
Deep fry balls in batches for 3 or 4 minutes or until cooked through and golden.
Serve in lettuce leaf pieces with a little sauce drizzled over.
Sauce:
Heat orange juice and hoisin sauce in a small saucepan over medium heat. Cook until reduced back to the original consistency of the hoisin sauce. Set aside.
Low - Fat Crispy Cookies


Ingredients:
butter, white sugar, sugar substitute, lemon juice, flour, baking powder, cinnamon, salt, ground nutmeg, walnuts, skim milk

Directions:
Preheat oven to 375°F
In a small bowl combine milk and 1 tsp cinnamon, set aside.
Cream butter with the sugar, the egg whites and the lemon juice until fluffy.
Combine flour, powder, 1 tsp cinnamon, salt and nutmeg.
Add the flour mixture in the creamed mixture, stir in walnuts.
Roll dough onto a floured surface.
Cut with cookie cutter. It's optional. If I'm in a hurry, I just shape a little balls, then I place them onto baking sheets and then flat them with a fork.
Brush with the milk and cinnamon.
Bake about 10 minutes.
Spicy Asian Cucumber Salad


Ingredients:
rice vinegar, sugar, fresh lime juice, fresh ginger, red chili pepper, cucumbers, scallions, fresh basil leaf

Directions:
Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.
Instant Pot® Ground Turkey and Potato Soup
Category: uncategorized
By Rhonda Harp

Ground turkey breast and potato soup in the Instant Pot®.

Ingredients:
2 tablespoons olive oil
1 medium red bell pepper, chopped
¼ medium onion, chopped
1 pound extra-lean ground turkey breast
2 tablespoons garlic, minced
2 tablespoons ground black pepper
1 tablespoon steak seasoning, or to taste
1 tablespoon ground cumin
4 cups chicken broth, or as needed
4 medium russet potatoes, peeled and cut into 1/4-inch slices
½ cup corn
½ cup heavy whipping cream
1 (8 ounce) package slaw mix

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Cook bell pepper and onion in the hot oil until onion is translucent, 5 to 7 minutes. Mix in ground turkey. Add garlic, pepper, steak seasoning, and cumin; cook and stir until turkey has browned evenly and is no longer pink, 14 to 16 minutes. Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes and corn. Add remaining chicken broth until potatoes are just covered. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let sit until slaw is tender, about 5 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 378.5
Fat: 14.4 g
Saturated fat: 5.6 g
Carbohydrates: 38.4 g
Sugars: 3.2 g
Dietary fiber: 4 g
Protein: 24.5 g
Cholesterol: 81 mg
Sodium: 1300.6 mg
Green Chili Frittata


Ingredients:
flour, baking powder, eggs, butter, small curd cottage cheese, monterey jack cheese, diced green chilies, salt

Directions:
"Preheat oven to 350 degrees. butter a 9 by 13-inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Put mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve hot."
Citrus and Smoked Salmon Striped Roast Halibut


Ingredients:
lemon, lime, orange, garlic, smoked salmon, unsalted butter, cilantro leaf, maple syrup

Directions:
Preheat oven to 375 deg F.
Using a fine grater, grate the lime, lemon, and 1/2 the orange, being careful not to grate any white rind (it's really bitter].
Heat butter in small skillet over medium heat.
Add citrus peel, garlic, and sweat for 1 minute.
Add maple syrup, cook for another minute.
Add juices of lime& lemon, and allow to cool in refrigerator for 8-10 minutes, or until mixture thickens.
Arrange halibut portions on parchment paper, or on oiled aluminum foil.
Spread citrus mixture over top of each portion, then cover with evenly spaced smoked salmon'stripes'.
Top sparingly with cilantro, cover, and roast in oven for 15-20 minutes, depending on thickness of fish (15 minutes per inch thickness], or until flakes easily with fork.
Note, I like to roast salted& oiled zucchini quarters with the fish (it takes about the same amount of time], and serve with boiled new potatoes& steamed green beans.
Light Strawberry Smoothie


Ingredients:
strawberries, milk, water, Splenda sugar substitute, vanilla extract

Directions:
Place strawberries in blender first, followed by liquid ingredients., Blend on low for 20 seconds., Slowly blend in each ice cube until smooth, and serve immediately.
Turkey Chilli


Ingredients:
onion, bell peppers, chopped tomatoes, kidney beans, garlic cloves, tomato puree, cayenne pepper, cumin powder, dried oregano, sugar, salt, olive oil

Directions:
Mix the dry spices, salt, sugar and cocoa in a little bowl and set to one side.
In a non stick pot, Use the oil to fry the chopped onion until translucent, then add the mincemeat and fry til browned, stir in the spice mix and chopped garlic and cook for 2 to 3 minutes.
Drain the kidney beans and add to the pot, add the bell pepper chunks and chopped tomatoes and bring to the boil. Turn heat right down and simmer for around 20 minutes.
Couscous and Cucumber Salad With Buttermilk- Dill Dressing


Ingredients:
water, couscous, low-fat buttermilk, plain low-fat yogurt, fresh dill, white vinegar, olive oil, salt, black pepper, red bell pepper, green onion, cucumbers

Directions:
In a medium saucepan, bring water to a boil and gradually stir in couscous.
Remove from heat, cover and let stand 5 minutes; fluff with a fork, cool.
Combine buttermilk, and next 6 ingredients in a large bowl; stir well with a whisk.
Add couscous, bell pepper, onions, and cucumbers; toss gently.
Skillet Jambalaya


Ingredients:
extra-large shrimp, andouille sausages, onion, red bell pepper, garlic cloves, tomato paste, low sodium chicken broth, fresh parsley

Directions:
Season shrimp with salt and pepper and set aside.
Heat oil in 12-inch skillet over medium heat until shimmering.  Add andouille, onion, bell pepper, Old Bay, and 1/2 tsp salt and cook until onion is softened, about 5 minutes.  Stir in rice, garlic, and tomato paste and cook until fragrant, about 30 seconds.
Stir in broth and bring to simmer, scraping up browned bits.  Cover and cook over medium-low heat until liquid is absorbed, about 5 minutes.
Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are cooked through, about 5 minutes.  Off heat, let rice sit for 2 minutes.  Stir in parsley, season with salt and pepper to taste, and serve.
Note : If you don't have instant rice on hand or if you would like to use long-grain rice, follow this method :
Substitute 1 1/2 cups long-grain rice for instant rice and increase broth amount to 4 cups.  Extend rice cooking time in step 3 to about 20 minutes, then add shrimp and continue with recipe as directed.
Test Kitchen Tip for Seasoning Shrimp : To save time, we thought we'd skip seasoning our shrimp prior to cooking, but tasters noticed a difference.  For the best-tasting shrimp, season the raw shrimp with salt and pepper and let sit for 10 minutes before cooking.
Sauerkraut Soup II
Category: soups-stews-and-chili
By Terrilyn Singleton

This is a wonderful recipe I learned while in college. Serve with a nice crusty bread.  You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.

Ingredients:
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
2 ½ cups water
4 cups chicken broth
½ pound sauerkraut
1  onion, finely diced
1 (15 ounce) can carrots, drained
1 (15 ounce) can sliced potatoes, drained
1 pound smoked sausage of your choice, sliced
1 teaspoon dried dill weed
1 teaspoon minced garlic  (Optional)
salt and pepper to taste

Directions:
In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic. Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 386.8
Fat: 23.4 g
Saturated fat: 7.8 g
Carbohydrates: 26.4 g
Sugars: 6.3 g
Dietary fiber: 3.7 g
Protein: 17.7 g
Cholesterol: 53.3 mg
Sodium: 2556.5 mg
Strawberry Peach Smoothie from Yoplait®
Category: trusted-brands-recipes-and-tips
By Yoplait

A creamy, peach and orange smoothie is layered on top of a strawberry smoothie--pretty as a picture and oh so delicious.

Ingredients:
1 cup frozen strawberries
1 large banana, peeled and halved
1 (5.3 ounce) container Yoplait® Greek 100 Vanilla Yogurt, divided
¼ cup milk
1 tablespoon honey  (Optional)
1 cup sliced frozen peaches
¼ cup orange juice

Directions:
Combine the strawberries, half the banana, 1/2 container of yogurt, milk and honey (if using) in a blender and blend until smooth. Pour into 2 glasses and rinse out the blender. Combine the remaining half the banana, remaining yogurt, peaches and orange juice in the blender and blend until smooth. Pour over the strawberry smoothie layer and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 235.3
Fat: 1 g
Saturated fat: 0.5 g
Carbohydrates: 45.9 g
Sugars: 32 g
Dietary fiber: 5.2 g
Protein: 9.5 g
Cholesterol: 2.5 mg
Sodium: 43.6 mg
Spinach Pasta Salad


Ingredients:
penne pasta, olive oil, garlic cloves, basil, salt, black pepper, fresh spinach, parmesan cheese, mayonnaise

Directions:
Blend olive oil, garlic, basil, salt, and black pepper in a food processor until combined very well.
Add basil mixture to pasta and refrigerate for 4 hours.
Mix Parmesan and mayonnaise with pasta and toss in spinach.
Add salt and pepper to taste.
Brian's Scrambled Tofu


Ingredients:
extra firm tofu, green pepper, onion, carrots, seasoning salt, cayenne pepper, dried basil

Directions:
heat oil in a medium skillet over medium-low heat.
Add tofu, sprinkle generously with seasoned salt and fry until browned, approximately 5 <U+0096> 7 minutes.
Add vegetables to skillet and continue cooking over medium flame, until hot.
Garnish with dried basil, hot sauce or cayenne, and add salt and pepper to taste.
Beef and Beer Chili


Ingredients:
red onions, red bell pepper, garlic cloves, chili powder, ground cumin, sugar, salt, dried oregano, red kidney beans, no-salt-added diced tomatoes, low sodium beef broth, beer, yellow cornmeal, fresh lime juice

Directions:
Combine first 4 ingredients in a large Dutch oven over medium-high heat.
Cook 5 minutes or until beef is browned, stirring to crumble.
Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
Add oregano and next 4 ingredients (through beer] to pan; bring to a boil.
Reduce heat, and simmer 15 minutes.
Stir in cornmeal; cook 5 minutes.
Stir in juice.
Glazed Rutabagas


Ingredients:
unsalted butter, dark brown sugar, cider vinegar, salt

Directions:
Put rutabaga in a large skillet and add enough d]salted water to cover.  Bring to a simmer and cook for 10 minutes, or until slightly tender.
Drain off water and add the brown sugar, vinegar, and salt.  Bring to a boil, reduce heat to low, and simmer for 12 minutes, or until the rutabaga is very tender and the butter starts to brown.  Serve warm.
Low Carb Summer Squash Casserole


Ingredients:
bell peppers, onion, canola oil, artificial sweetener, cornmeal

Directions:
1. Preheat the oven to 350 degrees F. Steam the fresh squash until very tender on top of the stove for aobut 10 minutes in 1/4 cup of water, or in the microwave, and drain.
2. Mash or puree the squash in a food processor, and in a large skillet saute the bell pepper and onion in the oil until tender. Mix the pureed squash, onion mixture, corn, sweetener and cornmeal, and add the salt and pepper (if desired].
3. Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve.
Zesty Baked Pork Chops


Ingredients:
water, vinegar, Worcestershire sauce, brown sugar

Directions:
Arrange pork chops in a single layer in a 3 quart oblong baking dish.
Bake at 400 degrees Fahrenheit for 20 minutes or until chops begin to brown.
Spoon off excess fat.
Meanwhile, in a small bowl combine soup, water, vinegar, Worcestershire Sauce, brown sugar, and hot pepper sauce.
Spoon soup mixture over chops.
Bake 15 minutes or until done and no pink remains.
Stir sauce before serving.