xiaoxl/recipe_data huggingface dataset:
Michael's Fabulous Chocolate Mountain Ice Cream Cake


Ingredients:
chocolate ice cream, milk, walnuts

Directions:
* In addition to the ingredients above, you will need 1 12 x 9-inch aluminum lasagna pan and plastic seran wrap.
** Although crushed walnuts, chocolate chunks, and assorted candies are listed as ingredients, this part is up to your discretion and your artistic expertise.
Shape the aluminum lasagna pan into a cone that will fit the amount of ice cream necessary for this mountain cake.  You will probably need to do some cutting and I admit to using duct tape on the outside to seal it.  Be careful you don't cut yourself!
Cover the inside of the pan with plastic seran wrap for easy cake removal.
Spoon about 1/2 of the ice cream into a bowl, using a pastry cutter mash it up with about 2 Tablespoons milk to a thick milkshake-like consistency.  Repeat.  Pour the "batter" into your cone shaped cake pan, lodge safely in freezer.
Mash up the Oreos, and pat onto the open end of your cake (this is the base of the mountain].
Allow for the cake to freeze at least 1 hour, and I wouldn't recommend more than 6-8.
When the cake is ready to be served, whip the cream.
Put the cake on a platter, pour the cream on the "peak."  Sprinkle mountain peak with chocolate chunks and crushed walnuts.
Place gummy candies artistically around mountain- serve!
**Optional: for some extra pizazz, use a warm egg shell half, fill it with about 1 tablespoon of brandy, and place on the peak of the cake.  Light it for a FLAMING mountain ice cream cake.
***I posted this recipe as gluten-free, which is incorrect because of the oreos, and I apologize.  For a gluten free version, you could substitute with crunched up sweetened rice cakes, or you could just leave out that part completely.  Sorry for the inconvenience --  I'm not sure how to change that mistake.
Raw Mushroom Salad With Parmesan


Ingredients:
button mushrooms, fennel bulb, parsley, sea salt, fresh ground black pepper, extra virgin olive oil, parmesan cheese

Directions:
Toss the mushrooms, fennel and parsley with seasonings and then add the oil and lemon juice and massage gently in with your hands.
Serve the salad with parmesan sprinkled on top.
Chris' Black Bean and Rice Burgers


Ingredients:
dark red kidney beans, black beans, eggs, mayonnaise, brown rice

Directions:
Drain most or all of the can liquid from beans in a strainer and add kidney beans and black beans together in a blender. Mash on a high setting, pulsing to keep the mixture moving and circulating toward the blade. Let the bean mixture blend until there are only small amounts of whole or chopped beans in a mostly mashed medium.
Pour bean mixture into a large mixing bowl and beat in 2 large eggs. Add to this any spices, vegetables, or seasonings preferred. Garlic powder, salt, pepper, fresh lime juice, and a generous amount of chili powder are all very recommended. Corn could also be added at this point along with salsa or a similarly diced mixture. Add no more than 1 to 2 cups of salsa to prevent bean mixture from becoming too thin.
Add 3 tablespoons Mayonnaise and beat until fully mixed. Mayonnaise can be omitted as it is only included as extra flavor and fat.
Add in 1 cup of cooked Brown Rice- may use up to 2 cups if desired. Blend completely into bean mixture.
Slowly stir in package of bread crumbs; mixture will visibly thicken into a heavy paste when all bread crumbs are absorbed.
The mixture should be very bulky by this point and easily manipulated and rolled with the hands. If the mixture is too runny, add more bread crumbs. Grab handfuls of the bean mixture and press into patties of a medium thickness.
Servings vary depending on size of burgers- make more or make less- recommended that burgers not be too thick.
Fry bean burgers on a skillet or frying pan until crust browns slightly. Serve on buns and garnish with traditional burger garnishments.
These bean burgers freeze extremely well, store in airtight container. Before cooking frozen burgers defrost in microwave similarly to ground beef.
Orange-Glazed Carrots With Mint


Ingredients:
ginger, garlic, shallot, honey, soy sauce, water, of fresh mint

Directions:
Cut the carrots on the diagonal into 3-inch lengths.
Cut thicker pieces in half lengthwise to make them uniform in size.
Heat the oil in a 9-inch saute pan over moderate heat.
Add the carrots and cook until lightly browned on  all sides, about 3 minutes per side.
Season with salt and pepper.
Add the ginger, garlic, and shallots and cook over medium-low heat, stirring occasionally, until the shallots are softened, 5-7 minutes.
Add the honey, orange juice, soy sauce and water.
Cover with a round of waxed paper that fits snugly on the vegetables.
Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30-40 minutes.
Garnish with the mint.
Mom's Chicken Breasts With Mushroom Soup


Ingredients:
chicken breast halves, half-and-half, milk, garlic powder, pepper

Directions:
Preheat oven to 350°F.
Put chicken breasts in oven-ready pan.   Sprinkle with onion, celery, garlic salts/powder and pepper.
In a medium bowl, combine condensed soup and half and half.
Pour over chicken breasts until well coated.  Sprinkle generously with sliced almonds, then paprika.
Bake for one to one-and-a-half hours (depending on the size of the chicken breasts].
Vegan Arepas Made with Polenta
Category: side-dish
By angloesque

Based on a vegetarian arepa I found in SoCal, this dish combines surprising flavors and textures for an easy meal.

Ingredients:
1 (8 ounce) container tofu, drained
1 (16 ounce) tube prepared polenta
olive oil
2  bananas, sliced lengthwise
1 cup black beans, undrained
2  avocados - peeled, pitted, and sliced
1 large mango - peeled, seeded, and diced
¼ cup diced onion
1  jalapeno pepper, seeded and minced
salt to taste

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet. Slice the tofu and polenta into slabs of equal thickness; brush with olive oil and arrange on a baking sheet. Cook the tofu and polenta under the preheated broiler until the tops are crispy, about 5 minutes. Remove from oven and set aside. Heat the olive oil in a skillet over medium-high heat. Cook the bananas in the oil until crispy on the outside, yet soft on the inside, about 5 minutes. Remove the bananas from the oil and set aside. Pour the entire can of black beans into a blender and blend until a thick sauce forms. Stir the mango, diced onion, jalapeno pepper, and salt together in a small bowl. To build the arepas, place a slice of polenta on each of four plates and top each with first about 1/4 of the bean sauce, then a piece of tofu, a few slices of banana, some avocado, and finishing with about  1/4 of the mango salsa.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 arepas

Calories: 563.1
Fat: 31.5 g
Saturated fat: 4.6 g
Carbohydrates: 64 g
Sugars: 21.1 g
Dietary fiber: 15.3 g
Protein: 13.6 g
Sodium: 591.4 mg
Spicy Italian Peppers in Sauce


Ingredients:
olive oil, cubanelle peppers, red bell peppers, hungarian wax chiles, no-salt-added whole tomatoes, tomato paste, crushed red pepper flakes, onion powder, garlic powder, dried basil, lemon juice

Directions:
Heat olive oil in a large, deep skillet over medium heat.
Add the peppers and saute until they begin to soften and break down, about 10 minutes.
Stir in the tomatoes, tomato paste, pepper flakes, onion and garlic powders and basil.
Cover and cook 10 minutes.
Uncover and break up the tomatoes with a spoon, cook 2-3 minutes more.
Remove from heat and stir in lemon juice. Add seasoning to taste.
Broiled Tilapia Parmesan
Category: seafood
By Phoebe

Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.

Ingredients:
½ cup Parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
⅛ teaspoon onion powder
⅛ teaspoon celery salt
2 pounds tilapia fillets

Directions:
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 224.4
Fat: 12.8 g
Saturated fat: 5.4 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 25.4 g
Cholesterol: 63.3 mg
Sodium: 220.5 mg
Chili Con Pollo


Ingredients:
red kidney beans, chickpeas, chili beans, Mexican-style tomatoes, sour cream, green chili salsa

Directions:
In large saucepan, combine all ingredients except sour cream and salsa., Cook over medium heat about 10 minutes, stirring occasionally, until hot., Ladle chili into individual bowls., Top each serving with sour cream and salsa.
JJ's Yummy Apple Cinnamon Cookies


Ingredients:
brown sugar, white sugar, all-purpose flour, baking powder, cinnamon, butter, milk, egg, vanilla, apples

Directions:
Preheat oven to 375 degrees Fahrenheit.  Mix dry ingredients together in a bowl.  In a separate bowl whisk egg, melted butter, and milk.  Slowly add dry ingredient mixture into bowl with wet ingredients until batter starts looking like dough.  You may need to knead the dough to get the right consistency.  Finally, add diced apples into dough.
Drop small rounds of dough onto greased cookie sheet, and bake.  For chewy moist cookies, bake for 8-10 minutes.  For crispier cookies, flatten before baking and bake for 8 minutes on one side and 4 on the other.
Enjoy!
Orzo With Chick Peas (Rachael Ray)


Ingredients:
salt, orzo pasta, olive oil, zucchini, red onion, garlic cloves, chickpeas, fresh parsley leaves, mint leaf, feta cheese

Directions:
Bring a large pot of salted water to a boil. Add orzo and cook to al dente (per directions on the package].
In the meanwhile, heat extra-virgin olive oil in a skillet; add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender.
Add chick peas and heat through.
Toss with herbs, orzo and 1/4 cup of cheese.
Adjust salt and pepper and serve, sprinkling remaining 1/4 cup of cheese over top of each serving.
Cinnamon Bubble Bread


Ingredients:
ground cinnamon, sugar, powdered sugar, margarine, vanilla, milk

Directions:
Spray 9 x 5 x 3 inch loaf pan with non-stick cooking spray.
Punch down bread dough after it has thawed and doubled in size.
With a sharp knife, cut dough into 32 equal pieces.
In a small bowl, combine ground cinnamon and sugar - Mix well.
Roll each piece of dough in sugar mixture until evenly coated.
Place sugared pieces in loaf pan and cover with plastic wrap or towel until it has raised to top of pan.
Bake at 350 for 25-30 minutes.
Remove from pan and cool on cooling rack.
In small bowl, combine powdered sugar, margarine, vanilla and enough milk to make desired consistency of glaze.
Stir until smoothand drizzle over bubble bread.
Slice and serve warm.
Bacon-Wrapped Figs Stuffed With Blue Cheese


Ingredients:
bacon, dried figs, blue cheese

Directions:
Preheat oven to 400°; line a baking sheet with foil.
Lay bacon on the baking sheet and bake for 5-7  minutes, until the bacon has rendered some fat but is still pliable; drain on paper towels.
Cut each strip of bacon in half and lay it on a cutting board.
Slit the figs lengthwise, making a small pocket.
Push about 1 teaspoon of the crumbled cheese into the pocket and close the slit.
Place the fig on the bacon and roll the bacon around the fig, securing with a toothpick.
Repeat with the remaining bacon, figs, and cheese.
Transfer figs to a 9 x 13 inch baking dish, placing them about ½ inch apart.
Bake in 400° oven for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
**Make Ahead or OAMC: after step 8, Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Defrost the figs in the refrigerator overnight, if necessary.
Preheat oven to 400°; let figs come to room temperature for about 20 minutes.
Bake for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
Air Fryer Roasted Almonds
Category: appetizers-and-snacks
By Paul Tannos

Roasted and salted almonds in the air fryer. Store in an airtight container to preserve freshness.

Ingredients:
¾ tablespoon very hot water
¾ teaspoon Himalayan pink salt, or to taste
2 cups raw almonds
1 tablespoon olive oil
salt to taste

Directions:
Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions. Line a baking sheet with aluminum foil. Combine water and 3/4 teaspoon pink salt in a small shot glass; stir until salt is mostly dissolved. Place almonds in a medium ceramic or stainless mixing bowl and pour salt water over top; stir until coated. Spread almonds evenly on the prepared baking sheet. Bake in the preheated air fryer for 6 to 7 minutes. Remove baking sheet, stir almonds, and return to the air fryer; bake until almonds turn brown inside, 5 to 6 minutes more. Transfer almonds back to the mixing bowl, add olive oil and salt, and stir until completely coated. Allow to cool before serving, either in the bowl or spread out on the counter.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 cups

Calories: 220.1
Fat: 19.7 g
Saturated fat: 1.6 g
Carbohydrates: 7 g
Sugars: 1.7 g
Dietary fiber: 4.2 g
Protein: 7.5 g
Sodium: 218.4 mg
Betsy's Asparagus & Mushroom Saute


Ingredients:
olive oil, butter, asparagus, red onions, mushrooms, salt, pepper

Directions:
Cut 1 to 1/1-2 inches off the bottom of the asparagus spears, discard those pieces. Then cut the spears into 1 inch pieces with a diagonal cut.
Heat olive oil in medium sized pan, over medium high heat.
Toss asparagus and onion into the olive oil in the pan and stir to coat well.
Use salt and pepper to your liking.
Continue stirring, and when the asparagus and onion mixture sizzles, drop in the butter and stir it around so it melts, blends in and coats the aspargus mixture.
Now turn the heat down to medium or medium low (depending on your stove], cover the pan and let it simmer for a few minutes. Stir it a couple times and only cook until the asparagus turns a light green and softens a bit.
Now stir in the mushrooms, raise the heat back to medium high and cook (stirring] just until the mushrooms begin to shrink and soften.
TIME TO EAT!
Kumquat Mojito


Ingredients:
kumquats, sugar, mint leaves, lime, juice of, light rum

Directions:
Reserve 4 kumquat slices for garnish.
Place remaining fruit slices in a large cocktail shaker.
Add the sugar, 4 of the mint leaves and lime juice.
Crush the kumquats and mint into the sugar with a bar mallet or large spoon until sugar dissolves.
Pour in the rum; shake well. Fill two tall glasses with crushed ice; strain mojito over ice.
Fill the glasses with club soda; stir lightly.
Garnish with remaining mint leaves, kumquat slices and sugar cane.
Apricot-Mustard Chicken Breasts (Ww-Friendly)


Ingredients:
boneless skinless chicken breast, Dijon mustard, soy sauce, scallion, water

Directions:
In a large no-stick skillet, combine the water, mustard, preserves, soy sauce, and scallions.  Mix thoroughly.
Add chicken.  Bring to a simmer over medium-high heat, then reduce heat to medium or medium-low.  Gently simmer for 15-18 minutes, or until chicken is cooked through.
If the sauce becomes too thick while cooking, just add a few more tablespoons of water.
Pickled Jalapeno Peppers


Ingredients:
olive oil, fresh jalapeno chilies, onion, carrots, garlic cloves, kosher salt, bay leaf, black peppercorns, dried Mexican oregano, clove, white vinegar

Directions:
Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.
Cranberry Pear Salad
Category: salad
By ChrissyCoole

This delicious salad works well as a side or on its own. Especially good in fall and winter months when fresh summer salad fare is harder to come by.

Ingredients:
¾ cup olive oil
¼ cup balsamic vinegar
1 tablespoon dark brown sugar
2 ½ teaspoons minced garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 cups mixed baby greens
3  pears, thinly sliced
1 cup dried cranberries
1 cup toasted pecans
¾ cup cubed Havarti cheese
½ cup toasted sliced almonds

Directions:
Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 604.2
Fat: 49.8 g
Saturated fat: 8.7 g
Carbohydrates: 39.2 g
Sugars: 26.3 g
Dietary fiber: 7 g
Protein: 7.6 g
Cholesterol: 17.7 mg
Sodium: 335.2 mg
Fluffy Strawberry Meringue Pie


Ingredients:
cream of tartar, sugar, pecans, vanilla extract, fresh strawberries, miniature marshmallows

Directions:
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved.  Fold in the crackers, pecans and vanilla.
Spread onto the bottom and up the sides of a greased 10-inch deep dish pie plate.  Bake at 350 degrees for 25 - 30 minutes or until meringue is lightly browned.  cool on wire rack.
Set aside one strawberry for garnish.  Slice half of the strawberries; set aside.  In a bowl, mash the remaining strawberries; drain juice reserving 1/2 cup.  In a saucepan, combine marshmallows and reserved juice.  Cook and stir over low heat until marshmallows are melted.  Refrigerate until partially set.
Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture.  Add food coloring if desired.  Spoon into meringue shell.  Garnish with the reserved strawberry.  Refrigerate for 3 hours or until set.  Refrigerate leftovers.
Rye Pizza Dough
Category: bread
By Doug

This is a tasty change up from the predictable fast-ball delivery pizza.

Ingredients:
2 ½ cups unbleached all-purpose flour
1 cup rye flour
1 teaspoon salt
1 ½ cups water, divided
1 teaspoon brown sugar
1 (.25 ounce) package active dry yeast
2 tablespoons extra-virgin olive oil
½ cup all-purpose flour for kneading dough, or as needed

Directions:
Mix 2 1/2 cups all-purpose flour, rye flour, and salt together in a bowl. Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes. Pour yeast mixture into flour mixture. Pour remaining 1 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together. Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour. Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.

Prep time: 20 mins
Total time: 1 hr 30 mins
Yields: 1 24-inch pizza

Calories: 252.6
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 46.9 g
Sugars: 0.8 g
Dietary fiber: 3.3 g
Protein: 6.2 g
Sodium: 293.8 mg
Cheater's Bean Soup


Ingredients:
olive oil, ground cumin, ground pepper, oregano, black beans, tomato juice, sugar, fresh cilantro, lime wedge

Directions:
Drain and rinse the beans, but keep the liquid in which the beans were packed.
Puree the beans thoroughly in a food processor.
Saute the seasonings in the oil in a large soup pot.
Add the beans, the vegetable cocktail and the sugar.
Stir well.
Bring to a simmer.
Taste the soup, and thin it with water or the bean liquid, according to whether you think the soup needs more salt or not.
(The bean packing liquid is very salty.] Serve with chopped coriander and lime wedges.
Blueberry Lemon Muffins  (With Yellow Squash)


Ingredients:
brown sugar, lemon low fat yogurt, blueberries, egg, lemon zest, flour, flax seed meal, baking powder, baking soda, salt

Directions:
Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
In a large bowl, beat the sugar and the margarine with a wooden spoon.  Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
Add the flour, flaxseed meal, baking powder, baking soda, and salt.  Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temperature for up to 2 days.  Or wrap individually and freeze for up to 1 month.
Brown Chicken Stock
Category: soups-stews-and-chili
By KATHYTAP11

A stock so rich and savory, your soups and gravies will be amazing!  It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens.

Ingredients:
2 ½ pounds chicken bones
¼ cup olive oil
2  red onions, sliced
1 stalk celery
2  carrots, diced
8 cups water, or as needed
1 head garlic, halved
½ teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon dried basil
4 teaspoons kosher salt
1 tablespoon cracked black peppercorns

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned. Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits. Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed. Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 48.7
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 2 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 648.6 mg