xiaoxl/recipe_data huggingface dataset:
The Rosie Show Sticky Buns


Ingredients:
dry active yeast, honey, warm water, egg, salt, flour, butter, butter, butter, brown sugar, light corn syrup, butter, honey, pecans, butter, granulated sugar, cinnamon

Directions:
Dough:
In bowl, dissolve yeast and 1 tsp honey in warm water.
Let stand until foamy, about 10 minutes.
By hand, beat in remaining honey, the egg, salt, 2 cups flour, 1/4 cup butter until smooth, 2 minutes.
Stir in remaining flour until soft dough forms.
Knead on floured surface 2 minutes until smooth.
Form ball.
Butter bowl with 1 tsp butter; put dough in bowl.
Cover with plastic.
Let rise 1 1/2 to 2 hours, until doubled.
Brush 13x9x2-inch baking pan with melted butter.
Topping:
In saucepan, heat sugar, syrup and butter, stirring until smooth.
Remove from heat; add honey & nuts.
Pour in prepared pan to coat the bottom.
Filling:
Punch down dough; on floured surface roll dough to 20x12-inch rectangle.
Brush with butter; sprinkle with sugar mixture.
Roll up from long side.
Cut into 20 (1-inch] slices.
Arrange slices in pan, evenly spaced.
Cover.
Let rise until doubled, about 1 hour.
Preheat oven to 350°F.
Bake 30 minutes, until golden brown.
Cool in pan 1 minute.
Invert platter over pan; turn out buns onto platter.
When lukewarm pull apart into individual buns.
Baked Macaroni and Cheese With Tomatoes


Ingredients:
macaroni, 2% low-fat milk, salt, dry mustard, butter, egg, cheddar cheese, diced tomatoes, fresh tomatoes, panko breadcrumbs

Directions:
Cook the macaroni according to the package directions and drain.
Preheat oven to 350 degrees.
Spray a large (2 quart] casserole with nonstick cooking spray.
In a large microwave-safe bowl, combine the macaroni with the butter, beaten egg, and 1 3/4 cups of cheese.  Stir it thoroughly.
Place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly.  Mix it well.
Add the milk, salt, mustard and tomatoes to the macaroni and toss.
Pour the mixture into the casserole and smooth the top with a spatula.
Sprinkle it with the remaining cheese and bread crumbs and bake it, uncovered, for 40-45 minutes, or until it is set.
(Meanwhile, prepare a salad, if you are serving it.]
Serve it immediately, refrigerate it for up to 24 hours, or freeze it for up to 3 months.
Cheesecake Fruit Dip


Ingredients:
cream cheese, sweetened condensed milk, vanilla extract, pudding mix, milk

Directions:
Cut the room temperature brick of cream cheese into cubes and place into a large mixing bowl.
Using a hand mixer, cream the cream cheese until smooth.
Add the vanilla and condensed milk and mix again until smooth.
Add the box of instant pudding mix (I like white chocolate or vanilla] and slowly add the milk whilst mixing. Continue to mix until smooth. The dip will become thicker as the pudding mix sets.
Keep in the fridge and serve with fruit.
Butterfinger Cookies


Ingredients:
all-purpose flour, baking soda, salt, granulated sugar, salted butter, egg

Directions:
Preheat oven to 375F degrees.
Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.
Bake for 10-12 minutes or until lightly browned. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Bahama Breeze Tostones Con Pollo


Ingredients:
green plantain, butter, boneless skinless chicken breasts, cumin, sweet bell peppers, onion, mushroom, salsa

Directions:
Heat vegetable oil in fryer or deep skillet over medium high heat until sizzling when a SMALL drop of water is added.
Fry frozen tostones in batches of 5 or 6 until crispy and golden. Sprinkle with salt and set aside.
In separate skillet heat butter over medium heat. Add chicken, cumin and taco seasoning, stirring occasionally until nearly cooked through.
Add in bell peppers, onions and mushrooms. Cover and cook until soft.
Stir in cheese until melted.
To serve, top 6-7 tostones with chicken mixture. Top with a few spoonfulls of fresh salsa and sour cream if desired.
Mussel-Man Kebabs / Skewers


Ingredients:
mussels, Worcestershire sauce, ham

Directions:
Cook mussels in boiling water until they open, discard any that don't open.
Remove meat from shells and trim beard.
Place mussel meat with a little juice into a small bowl and cover with Worcestershire sauce.
Leave in refrigerator around 30 minutes to marinate, lightly turning occasionally.
Wrap each mussel with a slice of ham (just tear apart with your fingers] and thread onto the skewers.
Place on BBQ plate or grill over low-medium temperature and pour over remaining marinade.
Cook for a few minutes each side until ham is lightly browned.
Chicken and Broccoli Stir-Fry


Ingredients:
chicken broth, cornstarch, dry sherry, soy sauce, boneless skinless chicken breast, gingerroot, garlic cloves, fresh broccoli florets, fresh mushrooms, celery, onion

Directions:
Combine chicken broth, cornstarch, sherry, sesame oil, and soy sauce in a small bowl. Stir and set aside.
Cut chicken into bite-size pieces.
Heat a wok over high heat. Add 1 tablespoon peanut oil and swirl it around until it gets hot. Add the garlic and ginger and stir-fry for about 30 seconds.
Add the chicken; toss and stir until chicken is done. Remove from wok and set aside.
Add a little more oil to wok if needed. Add vegetables to wok; cook on high heat, tossing and stirring, until vegetables are heated through and the broccoli turns bright green.
Stir the chicken broth mixture one more time to distribute the cornstarch evenly. Pour it over the vegetables, stirring until sauce thickens.
Return chicken to wok and toss to coat chicken with sauce. Reduce heat to low. Cover and simmer for 2-3 minutes.
Serve immediately with rice.
Steak Balmoral


Ingredients:
heavy whipping cream, coarse grain mustard, butter

Directions:
Pan fry the steaks and keep them warm.
Add the whisky to the pan and carefully set it alight.
Add the cream, stock and mushrooms and bring to a boil.
Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time.
Easy OREO Truffles
Category: trusted-brands-recipes-and-tips
By Baker's

These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!

Ingredients:
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions:
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Total time: 1 hr 30 mins
Yields: 3 -1/2 dozen
Blueberry Pancake Mix in a Gift Jar


Ingredients:
all-purpose flour, baking powder, salt, granulated sugar, light brown sugar, unsalted butter, unsalted butter, egg, milk

Directions:
Combine flour, baking powder and salt in a medium bowl.
Pour into 1 pint wide mouth jar with tight fitting lid and pack down lightly.  Layer maple sugar and dried blueberries attractively.  Pack down lightly before adding each layer.
Seal jar.
Cover top of jar with fabric.  Attach gift tag/recipe with raffia or ribbon.  Attach large spatula if desired.
Add instructions - melt butter in large heavy bottomed skillet or griddle over medium heat.
Pour into medium bowl leaving thin film of butter on skillet.
Mix beaten egg and milk into butter in bowl; set aside.
Pour Blueberry Pancake into large bowl.
Stir well.
Add liquid mixture and stir to mix (Do not beat].
Pour 1/4 cup portions of batter into skillet.
Cook over medium heat 2-3 minutes on each side or until golden.
Dust with powdered sugar (optional].
Easy Cinnamon Roll Casserole
Category: desserts
By savta

Garnish this cinnamon roll casserole with powdered sugar and serve with additional maple syrup, if desired.

Ingredients:
½ cup butter, melted
2 (12.4 ounce) cans refrigerated cinnamon rolls with icing (such as Pillsbury® Refrigerated Cinnamon Rolls with Icing)
6  eggs
½ cup heavy cream
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 cup chopped pecans
½ cup maple syrup

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch heat-resistant glass container (such as Pyrex®). Cut each cinnamon roll into 8 pieces and spread in the dish. Beat eggs using a whisk in a large bowl. Beat in heavy cream, cinnamon, and vanilla extract until combined. Pour over cinnamon rolls. Sprinkle with pecans and maple syrup. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool 15 minutes. Meanwhile, microwave cinnamon roll icing according to package instructions until soft, about 15 seconds. Pour over cooled casserole.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 9x13-inch casserole

Calories: 329.3
Fat: 20.5 g
Saturated fat: 7.8 g
Carbohydrates: 31.2 g
Sugars: 16.4 g
Dietary fiber: 1.9 g
Protein: 5 g
Cholesterol: 86.8 mg
Sodium: 407.3 mg
Classic Mac and Cheese
Category: main-dish
By T-fal

Nothing is better than homemade classic mac and cheese, the ultimate comfort food!

Ingredients:
1 (16 ounce) package elbow macaroni
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
8 ounces shredded Cheddar cheese
4 ounces shredded Swiss cheese
4 ounces Velveeta® processed cheese
½ cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Melt the butter in the bottom of an oven-proof fry pan. Add the flour and stir over heat until just beginning to brown - don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate. Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix. Cover the top of the mac and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 537.7
Fat: 25.3 g
Saturated fat: 15.5 g
Carbohydrates: 54.8 g
Sugars: 5.7 g
Dietary fiber: 1.9 g
Protein: 23.6 g
Cholesterol: 75.5 mg
Sodium: 517.5 mg
Wonton Soup


Ingredients:
wonton wrappers, ground pork, soy sauce, crushed red pepper flakes, garlic, ginger, seasoned rice vinegar, green onions, white pepper, ginger, garlic, white button mushrooms

Directions:
In a large bowl, combine the pork, soy sauce, sesame oil, red pepper flakes, crushed garlic, ginger, egg yolk, rice vinegar, 1 of the sliced green onions and white pepper in a bowl. Mix well.
Place a few wonton wrappers in front of you, as well as a small bowl of water. Moisten all of the edges with water and place a heaping teaspoonful of the pork mixture in the center.
Fold the won ton in half lengthwise (like a triangle] and seal all of the edges. Use your thumbs to push down on the edges of the filling to center it. Fold over the won ton wrapper one more time. Push the corners up and hold in place with your fingers. Wet the corners with your fingers and bring the two ends together, pressing to seal. Repeat with remaining won tons.
In a large stockpot, heat the vegetable oil, minced garlic and minced ginger over high heat. Saute until fragrant (about 30 seconds], and add the chicken stock, mushrooms and remaining 3 onions. Reduce to a simmer.
Meanwhile, bring a large pot of water to a boil. Add the won tons and boil for 5-8 minutes. When the won tons are done boiling, remove them with a slotted spoon and add to the broth. Serve hot.
Easy "no Peek" Prime Rib


Ingredients:
seasoning salt, garlic powder

Directions:
Preheat oven to 500º.
Mix seasonings together and pat all over the roast.
It probably won't stick very well to the fat side but that's ok.
Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
Bone side up (fat side down].
Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly].
Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
****The 2 hours starts as soon as the roast is put in the oven****.
After two hours, take it out and check the temperature.
If it's 140º, it's perfect!
If it's cooler, put back in oven at 375º until it reaches 140º.
This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.
Homemade Vanilla Pudding


Ingredients:
eggs, milk, sugar, vanilla, butter, margarine, cornstarch

Directions:
Mix all of the following ingredients together in a 2-quart microwave safe bowl:milk, eggs, cornstarchand sugar.
Mix until smooth, then heat in the microwave, uncovered, on high for 45 seconds.
Set the bowl on a hot pad, stir.
Repeat steps 3 and 4 eight times{ mark each time you do this so you don't loose count}.
Then stir in vanilla and butter.
Let cool for 2 hours{ eating the pudding before it is fully cooked may upset your stomach}.
Pearly Scotch Broth


Ingredients:
shoulder lamb chops, pearl barley, carrot, leeks, celery rib, water, salt, pepper, parsley

Directions:
In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
Ladle into serving dishes and garnish with parsley.
Enjoy!
Beef Medallions with Cognac Sauce


Ingredients:
unsalted butter, shallot, brown sugar, reduced-sodium chicken broth, beef broth, cognac, brandy, beef tenderloin steaks, fresh chives

Directions:
In a medium saucepan, melt 1 tablespoon butter over medium heat.
Add shallots and saute about 4 minutes, until tender.
Add brown sugar and cook, stirring, 1 minute more.
Add the chicken and beef broth and the Cognac.
Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
Add cream.
The sauce can be made well in advance, covered and refrigerated or even frozen.
If frozen, thaw before proceeding.
Season steaks.
Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
Add the steaks to the skillet and cook to desired doneness.
For medium rare, cook about 4 minutes per side.
Remove steaks from skillet and place on a plate, keep warm.
Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
Season.
Slice the steaks and fan the slices on plates.
Top with sauce and chives.
Summer Colorful Sesame Salad


Ingredients:
watermelon radish, sugar snap pea, yellow zucchini, fresh dill, salmon, salt

Directions:
Sauteed the salmon with a pinch of salt.
Sauteed sliced yellow zucchini and snap peas (optional, can eat it raw] with a pinch of salt until desired.
Slice the watermelon radish.
In a mixing bowl, toss the yellow zucchini, snap peas and watermelon radish with sesame vinaigrette and dill.
Add cooked salmon on top and sprinkle some sesame.
Winter Ratatouille (With Option to Make Into a Great Appetizer!)


Ingredients:
olive oil, red onion, yellow bell pepper, orange bell pepper, zucchini, eggplant, garlic cloves, tomatoes, coarse salt, fresh ground black pepper, miniature phyllo cups

Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion, cook for 2 minutes. Add yellow and orange bell peppers and cook for another 2 minutes. Add zucchini, yellow squash and eggplant and cook for 2 more minutes. Add garlic, tomato, salt and pepper and cook for about 1 minute.
Note: I like to continue cooking all the veggies for several more minutes. It's a personal thing, I like my ratatoullie veggies really soft and like letting the flavors meld together.
Note: You may need to add some additional olive oil as you add more veggies. This depends on the size of your veggies and your personal preference. I usually do add a tablespoon or two more as I cook out the veggies.
To make into an appetizer:
Spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.
Note: you could also choose to fist put in a bit of boursin cheese into the phyllo tart first, then add the ratatouille on top and bake as directed.
Cabbage Stuffed With Two Meats


Ingredients:
onions, carrot, garlic, white wine, tomato sauce, dried thyme, green cabbage, lean ground beef, rice

Directions:
Combine half the onion and garlic, all of the carrot and 1 cup of stock in a large saucepan.
Bring to a boil.
Reduce heat and simmer, uncovered, until the vegetables are very soft.
Add remaining stock, the wine, tomato sauce, 1 teaspoon thyme and 1/2 teaspoon salt.
Simmer over very low heat.
Meanwhile, prepare the cabbage rolls.
Put the whole head of cabbage in a large pot of boiling water.
Boil for about 5 minutes until leaves are loosened.
Remove cabbage and carefully peel off 12 leaves.
Return these to the boiling water and cook until soft, about 5 more minutes.
Remove from pot and drain carefully so they remain whole.
Chop enough of the remaining cabbage to make 1 cup.
Heat oil in a frying pan over medium heat.
Add remaining onion and cook until soft, about 5 minutes.
Add remaining garlic and cook 1 minute.
Add 1/2 teaspoon thyme and the marjoram and stir briefly.
Combine this mixture with the ground meats, rice, and chopped cabbage.
To this add 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
Form meat mixture into 12 ovals.
Cut large rib from each of the 12 cabbage leaves.
Put 1 meat oval on each leaf and roll up half way.
Fold 2 ends in and finish rolling Place in large casserole dish.
Cover with tomato sauce mixture and cover with foil.
Bake in 350 degree oven for about an hour.
Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC


Ingredients:
sugar, salt, cinnamon, water, canola oil, honey, eggs, sugar, canola oil, honey, honey, flour, ground cinnamon, baking powder, baking soda, salt, ground cloves, ground ginger, zucchini, unsalted butter, confectioners' sugar, cocoa powder, salt, heavy cream

Directions:
HONEY ROASTED ALMONDS:
Preheat oven to 350 degrees F. Cover baking sheet w aluminum foil (dull side up].
Roast almonds for 10mins (or until browned].
While almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
Allow almonds to cool completely.
Once cooled, use a food processor to chop the nuts relatively small.
Next, heat a saucepan on medium - medium/low heat. Add the water, canola oil, & honey, whisking constantly until it comes to a boil.
Once boiling, add almonds & stir constantly until liquid has been completely absorbed into them. (Approx 5mins].
Add dry mixture & stir until sugar as caramelized (approx 1.5mins].
Spread finished almonds onto aluminum foil & allow to cool.
HONEY ZUCCHINI ALMOND CUPCAKES:
Preheat Oven to 350 degrees F. Line muffin tin with liners.
In a large bowl, beat the eggs, sugar, and canola oil.
Add orange juice, honey, and almond extract & continue beating.
In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger. Mix them together real well!
Gradually add dry ingredients to wet ingredients. Mix well.
Add shredded zucchini. Stir until fully incorporated.
Add honey roasted almonds. Stir until fully incorporated.
Fill liners 2/3 - 3/4 full.
Bake 18-22mins (once a toothpick comes out clean, you're good to go!].
Allow to cool in pan for 10mins, then move cupcakes to cooling rack.
DARK CHOCOLATE BUTTERCREAM FROSTING:
Cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
In a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
Sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
Add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
Control yourself to putting the frosting on the cooled cupcakes rather than eating all of the frosting right out of the bowl, like you're tempted to do :].
Optional: Take the leftover honey roasted almonds & garnish the frosted cupcakes.
Spinach Artichoke and Mushroom Alfredo Pizza


Ingredients:
alfredo sauce, spinach, parmesan cheese, artichoke, mozzarella cheese, fresh oregano

Directions:
Spread alfredo sauce all over the pizza crust evenly to your liking.
Run a bunch of spinach through a food processor to get a nice chopped consistency, about 2-3 cups worth, until you have enough to layer all the spinach over the alfredo sauce completely covering the pizza.
Sprinkle a small amount of fresh parmesan cheese over the spinach layer.
Top with artichokes and mushrooms all over.
Sprinkle mozzarella cheese all over the mushrooms and artichokes.
Top with fresh or dried oregano all over the entire pizza.
Bake at 375F for 10-15 minutes or until the cheese has lightly browned.
Boudin Grilled Cheese Sandwich


Ingredients:
sausage, margarine, American cheese

Directions:
Take one link of boudin sausage and peel the skin off. Cut it into about 1 inch pieces and put in bowl or other vessel.
Microwave for about 1 1/2 minute.
Heat skillet on low medium, I use non stick skillet.
Butter one side of piece of bread lay in heated skillet buttered side down, top it with boudin link you heated in microwave.Take the inch pieces one at a time and place on the piece of bread in skillet ,press Boudin around with a fork until it fits on the piece of bread. Be careful to keep the boudin in the center working outwards not falling off the edge.
Top boudin with a slice of kraft cheese.If you really like it cheesy use 2 but one is just right for me.
Then add the other piece of bread that you have buttered, put the buttered side top up, just like making a grilled cheese sandwich.
Keep flipping with spatula until desired brown color is reached. I smash it down a little with patula each time I flip.
Cut in half and serve.
Strawberry Hill Tartelettes
Category: desserts
By frenchchick123

Easy, quick mini fruit tarts for any occasion. Something I came up with what I had on hand. The dessert shells can be found in the fruit aisle at a supermarket.

Ingredients:
7  strawberries, hulled and quartered
1 teaspoon white sugar
½ (8 ounce) package mascarpone cheese
½ cup confectioners' sugar, divided
⅓ cup ricotta cheese
1 dash vanilla extract
2 cups heavy cream
6  prepared tart shells

Directions:
Combine strawberries and sugar in a bowl. Set aside for topping. Mix mascarpone cheese, 1/4 cup confectioners' sugar, ricotta cheese, and vanilla extract in another bowl. Set aside for filling. Whip remaining confectioners' sugar and heavy cream together in a bowl using an electric mixer until soft peaks form. Place whipped cream in a pastry bag and refrigerate. Line up tart shells and fill each one with ricotta cheese mixture. Top each with strawberry mixture and swirl chilled whipped cream on top.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 tartelettes

Calories: 808.8
Fat: 57.9 g
Saturated fat: 27.4 g
Carbohydrates: 67.1 g
Sugars: 33.2 g
Dietary fiber: 2.8 g
Protein: 8.5 g
Cholesterol: 137 mg
Sodium: 540 mg