xiaoxl/recipe_data huggingface dataset:
Date Nut Balls


Ingredients:
egg, margarine, sugar, pitted dates, pecans, vanilla

Directions:
In electric skillet set at 300 degrees (or heavy pan over low heat], cook butter, sugar, dates and egg until gooey and thickened. about 7-10 min.
Add pecans and vanilla.
Then add Rice Krispies.
Mix well.
Cool until slightly warm.
Form into balls & roll in powdered sugar.
Makes 50-60 small balls.
Super Easy Hummus
Category: appetizers-and-snacks
By Chelsey

Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!

Ingredients:
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
2 drops sesame oil, or to taste  (Optional)

Directions:
Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 120.6
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 16.5 g
Sugars: 0.1 g
Dietary fiber: 3.1 g
Protein: 3.6 g
Sodium: 500.7 mg
Parmesan Chicken


Ingredients:
butter, margarine, parmesan cheese, garlic clove, whole chicken

Directions:
Melt butter; set aside.
Combine bread crumbs, cheese, garlic, salt, and pepper.
Dip chicken into butter, then into bread mixture.
Put in 13x9 inch baking pan.
Bake at 350°F for 50 to 55 minutes.
One Pound Pizza Dough Abm (Or 1 1/2 Pounds)


Ingredients:
water, bread flour, salt, active dry yeast, cornmeal

Directions:
Add the first 5 ingredients to bread machine in the order recommended by its manufacturer. Select dough setting.
When cycle is complete, remove dough from machine; if making the 1 1/2 pounder, divide it in half.
TO MAKE A THIN PIZZA:
Grease a 12-inch pan or large baking sheet. Optionally sprinkle with cornmeal.
On a lightly floured surface, roll the dough (for a 1 pounder] or each dough half (for the 1 1/2 pounder] into a 13-inch circle. Transfer to pan or baking sheet. Do not let dough rise.
Bake in a 425°F oven about 12 minutes or till browned.
Top with pizza sauce and toppings of your choice.
Bake 10 to 15 minutes more or till bubbly.
TO MAKE A PAN PIZZA:
Grease a 9x9x2-inch baking pan (or 2 pans if your making both halves of the 1 1/2 pounder]; optionally sprinkle with cornmeal.
Roll out the 1 pound dough or each half of the 1 1/2 pounder to fit the bottom of the pan(s], and to reach halfway up the sides of prepared pan(s].
Cover and let rise in a warm place till nearly double (30 to 45 minutes].
Bake in a 375°F oven for 20 to 25 minutes or till lightly browned.
Top with pizza sauce and toppings of your choice.
Bake 15 to 20 minutes more or till bubbly.
Chipotle Mayonnaise


Ingredients:
mayonnaise, chipotle chiles in adobo, adobo sauce, lime, juice of

Directions:
"Add all ingredients to a food processor and puree. Season with salt and pepper to taste."
Gluten-Free Fried Cheese Curds
Category: appetizers-and-snacks
By tamramontroy

Crispy, crunchy gluten-free goodness! Serve with ranch or marinara for dipping. Yum!

Ingredients:
¼ cup milk, or more as needed
1  egg
2 tablespoons gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon garlic powder
1 cup grapeseed oil
12  white Cheddar cheese curds

Directions:
Whisk milk, egg, flour, baking powder, basil, salt, and garlic powder together in a bowl until batter is the consistency of eggnog. Heat grapeseed oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Coat cheese curds with batter and cook 4 to 5 at a time in the hot oil until golden brown, about 1 minute. Drain on a plate lined with paper towels.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 2 servings

Calories: 253.3
Fat: 20.3 g
Saturated fat: 6.4 g
Carbohydrates: 9.3 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 9.7 g
Cholesterol: 114.3 mg
Sodium: 984.7 mg
Curry


Ingredients:
soy sauce, curry powder, garlic, dried basil, crushed red pepper flakes, dried oregano, ground black pepper, lamb, coconut oil, coconut milk, onion, bell pepper, carrot, green onion, bay leaves

Directions:
Place first 3 ingredients in a bowl that will be big enough to hold all of the meat with some room still at the top.
Place the next 4 ingredients in a mortar and pestle and grind to break down the red pepper flakes and incorporate together, or lightly grind in a spice mill. Add this to the bowl with your first 3 ingredients and mix well.
Add whichever meat you are using to the bowl and mix well to ensure all surfaces of the meat are coated. Cover and refrigerate for 24 hours.
In a large covered fry pan or large dutch oven, melt coconut oil on medium heat until hot. Add meat and any remaining marinade. Brown meat for about 10-15 minutes.
Add coconut milk and once it comes to a boil, cover, reduce heat, and simmer for 2 hours.
After 2 hours, add remaining ingredients, stir, cover, and simmer for 1 hour.
Serve over rice, orzo, potatoes, pasta, whatever you like!
Mexican White Chili With Chicken


Ingredients:
navy beans, onion, fresh garlic, butter, flour, chicken broth, half-and-half cream, Tabasco sauce, chili powder, cumin, green chilies, canned corn niblets, chicken, monterey jack cheese, sour cream, salsa

Directions:
In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes].
To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!].
Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
Remove from heat and stir in the sour cream.
Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.
italian stuffed meatloaf


Ingredients:
pork, beef, eggs, ketchup, parsley, oregano, garlic, ham, provolone cheese, mozzarella cheese, tomato sauce

Directions:
preheat oven to 350., mix meat, eggs, bread crumbs, ketchup, spices., flatten half of meat mixture in pan., top with layer of ham., top ham with provolone., top provolone with salami., top salami with mozzarella., cover with remaining meat mixture and seal edges., top with tomato sauce., bake for 1 1/2 hours.
Chilean Dobladitas
Category: bread
By Barbara P.

This is a great recipe for a Chilean bread. They are so easy, ready in a few minutes, and taste heavenly. They are best when they are warm, right from the oven or toasted the next day, with some butter, jelly, or even some guacamole.

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
½ cup milk
1 cup butter, melted
3 tablespoons butter, melted

Directions:
Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet. Stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. When the dough begins to pull together, turn it out onto a lightly floured surface; knead until smooth and elastic. Roll out the dough to 1/8 inch thickness and cut into 8-inch circles. Brush the circles with the remaining melted butter. Fold each circle in half and then in half again, into triangles; press firmly to seal the layers. Place the rolls on the prepared baking sheet. Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 8 servings

Calories: 477.4
Fat: 28.2 g
Saturated fat: 17.6 g
Carbohydrates: 48.7 g
Sugars: 0.9 g
Dietary fiber: 1.7 g
Protein: 7.2 g
Cholesterol: 73.7 mg
Sodium: 614.2 mg
Mustard Dill Sauce


Ingredients:
Dijon mustard, sugar, white wine vinegar, fresh dill

Directions:
Mix ingredients together., Refrigerate until ready to use.
Chicken Soup Francaise


Ingredients:
olive oil, yellow onion, garlic cloves, red bell pepper, green bell pepper, zucchini, dried marjoram, tomato sauce, Basic Chicken Stock, boneless skinless chicken thighs, salt

Directions:
Heat the oil in a large saucepan over moderate heat for 1 minute.  Add the onion and saute until limp, about 5 minutes.  Add the garlic and saute 1 minute more.
Stir in the red and green peppers.  Cover, and cook over moderately low heat, stirring occasionally for 5 minutes.  Add the zucchini and marjoram, cover, and cook, stirring occasionally, for 7 minutes.
Add the tomato sauce, cover and simmer for 5 minutes.   Then add the stock and bring to a boil over high heat.  Add the noodles, cover, and boil for 5 minutes.  Add the chicken and salt, reduce heat to medium, cover and simmer until the chicken is cooked.  Enjoy!
Strawberry Lemonade Concentrate


Ingredients:
strawberries, lemon juice, sugar, water

Directions:
Prepare water bath canner.
Sterilize jars & lids for 7 pint jars.
Hull & slice strawberries, about 3 lbs.
Place lemon juice & sugar into large pot.
Add strawberries to pot, stir to combine.
Turn heat to medium high, continue stirring occasionally.
Let juice/sugar/strawberry combination come to 190 degrees (do not let boil].
Add mixture to jars by ladling strawberries into each jar & then adding liquid to within 1/4" of jar top.
Wipe jar tops with damp cloth to ensure there are no drips to prevent a good seal.
Add jar lids & rings.
Process for 15 minutes in boiling water.
Remove from canning pot & let cool, untouched, overnight.
To serve mix 1 pint concentrate with 2 quarts water, lemon-lime soda, ginger-ale, or soda water.
To store, remove rings & place in a cool, dry, dark (like a pantry] location.
Spiced Sweet Potatoes in Peaches


Ingredients:
sweet potatoes, lemon juice, brown sugar, ground cloves

Directions:
Preheat oven to 400 degrees., Combine potatoes, lemon juice, brown sugar and cloves., Drain peach halves and arrange in baking dish., Fill centers with sweet potatoes., Bake for 20 minutes.
Spaghetti Tacos
Category: world-cuisine
By Kitty Johnson

My kids wanted these after seeing them on one of their favorite TV shows. Very quick and easy.

Ingredients:
1 (16 ounce) package angel hair pasta
1 (28 ounce) jar spaghetti sauce
1 (5.8 ounce) package crisp taco shells
¼ cup grated Parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. Place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. Cook on High until warmed and crisp, 30 to 45 seconds. Fill the warm taco shells with the pasta mixture. Sprinkle pasta filling of each shell with about 1 teaspoon of Parmesan cheese to serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 12 tacos

Calories: 236.3
Fat: 6.2 g
Saturated fat: 1.4 g
Carbohydrates: 38.5 g
Sugars: 6.6 g
Dietary fiber: 3.7 g
Protein: 6.8 g
Cholesterol: 2.8 mg
Sodium: 424.6 mg
Raspberry Vinaigrette


Ingredients:
raspberry vinegar, white sugar, Dijon mustard, oregano, black pepper

Directions:
Place in a jar with a lid and shake till sugar has dissolved., Store in the fridge.
Cran Apple Chicken


Ingredients:
boneless skinless chicken breast halves, cranberries, green apple, brown sugar, cider

Directions:
Place chicken in slow cooker, and sprinkle with cranberries and apples., Mix brown sugar and apple juice, and pour over chicken and fruit., Cover and cook on loe for 6-8 hours.
Meatloaf. My Neighbour's Recipe


Ingredients:
sausage meat, ground beef, onion, curry powder, fresh parsley, egg, milk, lemon juice, water, tomato ketchup, Worcestershire sauce, vinegar, brown sugar, instant coffee powder, lemon juice

Directions:
Meat loaf: Combine all ingredients, place in a loaf tin and bake in a 200c oven for about 45 minutes, or until cooked through.
Remove from the oven, allow to stand about 15 minutes before serving.
*Ilike to pour off any fat that accumulates around the loaf about 1/2 way through cooking.
Sauce: Combine all ingredients in a saucepan and bring to the boil.
Simmer about 5 minutes, then serve*My neighbour recommends doubling the sauce quantitiy.
Cider-Glazed Sweet Potatoes With Cranberries


Ingredients:
sweet potatoes, apple cider, light brown sugar, butter, cinnamon, nutmeg, ground allspice, dried cranberries

Directions:
Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will face some snap], about 5 minutes. Drain and cool. (You can do this a day in advance and store the cubes in the icebox  in a covered container.].
Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering.
Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider or a water].
When potatoes are tender, add salt and pepper to taste.
Nutritional Information (per serving]: 190 Cal; 4 g Total Fat (2 g Sat Fat]; 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber.
Peanut Butter Devil Cookies


Ingredients:
eggs, butter, milk

Directions:
Preheat oven to 350.
In a large bowl, combine 6 ounces of the peanut butter chips, cake mix, oil, and eggs; mix well.
Drop dough by well-rounded teaspoonful 2 inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes Cool 2 minutes, then remove to rack. Cool completely.
In a small saucepan over low heat, melt glaze ingredients, stirring constantly.
Drizzle over cookies. Let stand until set.
Ham, Asparagus and Cheese Strata


Ingredients:
asparagus, smoked ham, fresh chives, fresh rosemary, cheddar cheese, parmesan cheese, eggs, milk, Dijon mustard, black pepper

Directions:
Cook asparagus in a small amount of boiling salted water until tender crisp, about 2 to 3 minutes; drain and set aside.
Place 6 slices of bread on the bottom of a greased 9x13–inch (3.5 L] baking dish, cutting the bread if necessary to fit the dish.
Sprinkle half of ham, asparagus, chives, rosemary and cheeses over bread. Repeat with second layer ending with cheese.
Beat eggs, milk, mustard and pepper in a large bowl. Pour egg mixture evenly over the bread. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 350ËšF (180ËšC].
Bake uncovered in preheated oven for approximately 60 minutes or until egg mixture is set in centre. Let stand for 5 minutes before serving.
Lailani's "Pressure Cooker"  Stuffed Pepper Casserole


Ingredients:
lean ground beef, onion, garlic cloves, green peppers, diced tomatoes in tomato puree, tomato sauce, Worcestershire sauce, salt, pepper, mozzarella cheese

Directions:
Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
Stir in green peppers, spinach, tomatoes, tomato sauce, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.
Absolutely Perfect Pumpkin Pie!


Ingredients:
pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground cloves, ground ginger, ground nutmeg, salt

Directions:
Preheat oven to 425 degrees Fahrenheit.
Beat eggs in large bowl.
Stir in cinnamon, cloves, ginger, nutmeg, and salt.
Add pumpkin puree and mix until smooth.
Gradually stir in condensed milk. Mix until smooth.
Pour mixture into pie shell.
Bake at 425°F for 15 minutes.
Reduce temperature to 350°F and bake for an additional 40-50 minutes, until a knife inserted in the center comes out clean.
Cool on wire rack.
Serve or cover and refrigerate.
Pear Maple and Pecans Loaf


Ingredients:
flour, baking powder, ground cardamom, ground nutmeg, ground cloves, salt, unsalted butter, brown sugar, maple syrup, eggs, pears, pecans, pecans, icing sugar, maple syrup, water

Directions:
Preparation of the loaf : In a bowl, mix flour, baking powder, cardamom, nutmeg, clove and salt.  Set aside.
In a large bowl, with an electric mixer, beat butter until creamy.  Add brown sugar and maple syrup and beat for 2 minutes or until the mixture has rised.  Add eggs, one at a time, beating well after each addition.  Incorporate dry ingredients to the mixture of butter and mix until the mixture is homogeneous.  Incorporate pears and ½ cup of pecans by folding delicately.  Pour the dough in a loaf pan with parchment paper or (butter it and add flour].  Sprinkle with the remaining pecans.
Cook in a preheated oven of 350 F for about 1 hour or until the top of the loaf is golden and a toothpick inserted in the center comes out clean.  (If pecans tend to grill too fast, cover the top of the loaf with aluminium paper without stretching.]  Put the loaf pan on a rack and let cool 15 minutes.  Remove the loaf from the pan and put it on the rack and let cool completely.  Put a waxed paper under the rack.
Preparation of the glaze : In a small bowl, mix icing sugar, maple syrup and water (if needed, add a little bit more water for the glaze to be a little more runny]  Put the glaze in an hermetic sealable bag and cut a corner.  Garnish the loaf with the glaze.  (you can prepare the loaf in advance and put it in an hermetic container.  It will be good up to 1 week at room temperature].
Hoisin Pork


Ingredients:
hoisin sauce, soy sauce, garlic

Directions:
Combine marinade ingredients in small bowl.
Place tenderloin in shallow bowl, pour in the marinade.
Refrigerate 4 hrs (or overnite].
Preheat oven to 425.
Roast 15 minutes per side.
Summer Chickpea Salad
Category: salad
By Giardino

Delicious and inexpensive, this is a breeze to whip up. You will love this sunny salad packed with seasonal tomatoes, basil, and garlic. An awesome take-along salad for work with some whole-grain pita wedges or a whole-grain bun, or a nice side for grilled chicken, pork, or fish! I heat the salad dressing (before adding the chopped garlic) in the microwave 30 seconds to ensure the honey incorporates.

Ingredients:
2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
1 pint small cherry tomatoes, halved
3 tablespoons finely shredded basil leaves
½ cup crumbled goat-milk feta cheese
2 tablespoons honey
3 large cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons cider vinegar
3 tablespoons olive oil
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon salt

Directions:
Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl. Put honey in a small glass bowl; heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat. Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.

Prep time: 15 mins
Cook time: 1 min
Total time: 1 hr 16 mins
Yields: 6 servings

Calories: 346.8
Fat: 11.7 g
Saturated fat: 3 g
Carbohydrates: 50.9 g
Sugars: 6.3 g
Dietary fiber: 8.6 g
Protein: 11.4 g
Cholesterol: 11.1 mg
Sodium: 780 mg
Tomato Salad - Very Quick, VERY Easy. I'm a kid, and I can do it.


Ingredients:
tomatoes, vinegar, olive oil, salt, pepper, chives

Directions:
Cut tomatoes into slices about 1/2 cm thick.
Spread slices out in a neat circle around the edge of a bowl, with a few in the middle. You can make up your own design, whatever you like.
Sprinkle some olive oil onto the tomatoes; making sure that it covers all of them.
Sprinkle with some balsamic vinegar.
Next, season with salt and pepper to taste.
Slice up some chives into small pieces, and shake them over the top.
Add them to taste, though if you have enjoy pepper, then plenty will not ruin it.
Slice up some chives into small pieces, and shake them over the top.
You can serve it strait away, but you can also refrigerate it.  It is nice if served slightly chilled.
The Very Best Butternut Squash Soup!!!!! Everrr!!!!


Ingredients:
canola oil, onion, garlic cloves, cumin seed, mustard seeds, squash, whole kernel corn

Directions:
Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!].
Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec], then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle].
Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!
Sandwich Rolls (Abm)


Ingredients:
water, sugar, salt, bread flour, powdered milk, dry buttermilk

Directions:
Place all ingredients in order suggested by your bread machine manufacturer., Use dough cycle., When dough is finished, remove from machine., Form into 10- 12 balls., Shape into rolls., Let rise for 40- 50 minutes on a lightly greased baking sheet., Bake in a preheated oven 375* for 20 minute or until golden brown.
Chewy Oatmeal Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, baking powder, salt, cinnamon, butter, white sugar, brown sugar, eggs, vanilla, butterscotch pudding mix, oats

Directions:
Set oven to 350 degrees F.
Generously grease a cookie/baking sheet.
In a large bowl, using an electric mixer, beat butter and both sugars for 2 minutes.
Beat in eggs and vanilla until light and creamy them beat in pudding mix until combined.
In another bowl combine the flour, baking soda, baking powder, salt and cinnamon.
Add the flour mixture to the creamed mixture and mix until combined.
Mix in the oats until combined, then mix in the chocolate chips.
Drop by heaping teaspoonfuls on to prepared cookie sheet leaving 2-inches apart.
Bake for 8-10 minutes, or until golden around the edges.
Let baking sheets cool between baking cookies.