xiaoxl/recipe_data huggingface dataset:
Grilled Apple and Swiss Cheese Sandwich
Category: main-dish
By Nikkiling

My mother taught me this recipe, and it has become one of my favorite quick meals. I find that Granny Smith apples work best, as well as a crunchy seed bread.

Ingredients:
2 slices whole wheat bread
1 ½ teaspoons olive oil
½  Granny Smith apple - peeled, cored and thinly sliced
⅓ cup shredded Swiss cheese

Directions:
Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 370.5
Fat: 19 g
Saturated fat: 7.8 g
Carbohydrates: 33.9 g
Sugars: 10.7 g
Dietary fiber: 5.2 g
Protein: 17.3 g
Cholesterol: 33.1 mg
Sodium: 338 mg
Joan's Sorrel Soup


Ingredients:
unsalted butter, leeks, garlic cloves, fresh sorrel leaves, potato, Italian parsley, lemon juice, dried tarragon, ground mace, fresh ground black pepper, cayenne pepper

Directions:
In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
Add remaining ingredients and cook for 1 hour at simmer.
Puree mixture with immersion stick and add more stock if too thick.
Serve with rye toast croutons.
Lemon Cake Bites


Ingredients:
all-purpose flour, sugar, baking powder, salt, water, lemon, zest of, sugar, heavy cream, powdered sugar, mint

Directions:
Preheat oven to 350°F  Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
Mix together flour, sugar, baking powder, and salt.
In another bowl, blend egg yolks, oil, water, lemon extract, and zest.  Gradually whisk flour mixture into yolk-oil mixture until smooth.
Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy.  Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out.  Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
Pour batter onto the prepared baking sheet.  Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites], then bake the cake 12-13 minutes, or until just set.  Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds.  (Don't cut rounds too big, or assembled cakes will be floppy when picked up].
Whip cream and lemon curd together for the lemon cream, beating to soft peaks.  Dollop 1 tablespoon cream on each cake round.
Top cakes with berries, dust with powdered sugar, then garnish with mint.  Serve or chill up to 2 hours.
Caramelized Heath Bar Coffee Ice-Cream Cake


Ingredients:
coffee ice cream, graham cracker, butter, Cool Whip

Directions:
For crust, heat butter in pan mix in crushed graham crackers.
Pour mixture in 9" pan and press down firmly.
Slice pound cake into chunks and start the cake with one thin layer of pound cake chunks on top of crust.
For ice cream layer, mix crushed heath bars into ice cream (reserve some for garnish] and then stir in caramel sauce.
Spoon 1/3rd of ice cream mixture on top of pound cake layer.
Repeat layering of ice cream mixture and pound cake until ingredients are gone.
Put pan in freezer for several hours or overnight.
Once frozen, take cake out of pan and frost with a coat of cool whip. Sprinkle the remaining heath bars on top.
Delicious Homemade Iced Coffee
Category: drinks
By Melanie King Ditzel

I based this homemade iced coffee on Starbucks® bottled Frappuccino®. My husband and I love it and our fridge is never without a pitcher of this super easy, frugal alternative to the expensive stuff. Even though winter's coming and we live in Pennsylvania's Lake Erie snowbelt, we drink this year-round as an alternative to soda and other soft drinks. This particular recipe lends itself to endless variations limited only by your imagination!

Ingredients:
4 cups ice cubes, or as needed
8 cups strong freshly brewed coffee
1 cup white sugar, or to taste
4 cups whole milk

Directions:
Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes. Stir before serving. Pour over ice in tall glasses or into recycled serving-size glass bottles or insulated tumblers.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 quarts

Calories: 172.3
Fat: 4 g
Saturated fat: 2.3 g
Carbohydrates: 30.5 g
Sugars: 30.5 g
Protein: 4.2 g
Cholesterol: 12.2 mg
Sodium: 56.8 mg
Special K Bars


Ingredients:
white sugar, white corn syrup, peanut butter

Directions:
Bring sugar and corn syrup to boil over medium heat., Add Peanut Butter and stir until blended., Pour mixture over Special K Cereal in large bowl and mix together., Press into 9 x 13 pan., Melt the Chocolate Chips and Butterscotch Chips together in double boiler., Spread over top of cereal ., Refrigerate until chocolate is hardened.
Texas Sheet Cake I
Category: desserts
By Chantal

This is an easy and very good potluck cake.  Serves several.

Ingredients:
1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
2  eggs
½ cup sour cream
1 teaspoon baking soda
½ cup butter
4 tablespoons unsweetened cocoa powder
5 tablespoons milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan. Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda.  Do not beat too long. Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean. To Make Icing:   Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and  5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 15x10 inch jelly roll cake

Calories: 403.5
Fat: 19.8 g
Saturated fat: 10.3 g
Carbohydrates: 55.9 g
Sugars: 44 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 58 mg
Sodium: 231.8 mg
Easy Vanilla-Y Lite Pumpkin Pudding


Ingredients:
vanilla pudding mix, 1% low-fat milk, pumpkin puree, cinnamon, nutmeg

Directions:
In a medium saucepan, mix the pudding mix and milk together first with a wooden spoon or whisk. DON'T TURN THE HEAT ON YET!
Whisk in the egg whites to the mixture, make sure there's no lumps.
Carefully fold in the pumpkin and spices at the same time, making sure there's no lumpiness once again.
Now turn on the heat to medium-high and whisk while it's heating, uncovered.
Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.
When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat the lumps out and disperse the flavor properly.
Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.
Make sure you wrap the entire open area with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :] ].
Let set for at least 2 hours in the fridge prior to eating.
Top with some spiced whipped cream and enjoy!
Southern Scalloped Tomatoes


Ingredients:
tomatoes, butter, onion, sugar, Tabasco sauce, sweet basil, cheddar cheese, bacon

Directions:
Melt butter.
Add bread cubes and brown lightly.
Add more butter if needed and lightly brown onions.
Fry bacon, drain, bacon and crumbled bacon into drippings.
Mix all ingredients and spoon into 2 quart casserole dish.
Cover with crushed crackers. Bake at 350 degrees for 30-45 minutes. Add cheese on top last 15 minutes.
Creamy Chipotle Chicken


Ingredients:
boneless skinless chicken breast halves, butter, garlic cloves, chicken broth, cream cheese, chipotle chiles in adobo, chipotle pepper

Directions:
"Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours."
Golden Soup


Ingredients:
onion, carrot, celery, water, butter beans, white beans, greens, frozen chopped spinach, corn, turmeric, nutritional yeast flakes

Directions:
In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
Add the pureed mixture, the remaining approximately 2 cups stock (or water], Swiss chard (or other greens- I used frozen spinach], corn, and turmeric.
Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
Add the nutritional yeast flakes (and miso if used] during the last two minutes of simmering time.
Taste and season with salt and freshly ground pepper, as needed.
Gourmet Mushroom Risotto
Category: main-dish
By Myleen Sagrado Sjödin

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Ingredients:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2  shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese

Directions:
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet,  and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 430.6
Fat: 16.6 g
Saturated fat: 6.6 g
Carbohydrates: 56.6 g
Sugars: 4.4 g
Dietary fiber: 2.7 g
Protein: 11.3 g
Cholesterol: 29.3 mg
Sodium: 1130.8 mg
Cappuccino  Chocolate Chunk Muffins.


Ingredients:
flour, caster sugar, demerara sugar, baking powder, instant espresso powder, cocoa powder, ground cinnamon, salt, egg, milk, sour cream, butter, vanilla extract, demerara sugar, ground cinnamon

Directions:
Preheat oven to 190C/375F/Gas 5.
In a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (This is to sprinkle over muffin tops prior to baking].
Chop chocolate into small chunks and set aside.
Bring milk, egg and sour cream to room temperature.
Melt butter in a medium sized bowl (I give it a blast in the microwave] and set aside to cool a little.
Into a large mixing bowl sift flour, baking powder, salt, cocoa powder and cinnamon. Whisk together, add sugars and whisk together again. Make a well in the centre and set aside.
In a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. Whisk in egg and finally melted butter.
Pour into flour etc and mix with a gentle hand until batter is lumpy.
Finally fold in chocolate chunks.
Spoon into muffin cups and sprinkle with cinnamon sugar.
Bake for 22 - 25 minutes or until toothpick comes out clean.
Cinnamon-Raisin Oatmeal Scones


Ingredients:
rolled oats, quick oats, milk, heavy cream, egg, all-purpose flour, ground cinnamon, granulated sugar, baking powder, table salt, unsalted butter, raisins, sugar

Directions:
Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
Sausage Balls
Category: breakfast-and-brunch
By Stephanie

These are so yummy! My family makes every Christmas morning. Enjoy!

Ingredients:
1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese, shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets. Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 30 sausage balls

Calories: 264.3
Fat: 19 g
Saturated fat: 9.3 g
Carbohydrates: 10.5 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 12.8 g
Cholesterol: 49.1 mg
Sodium: 659.5 mg
S'mores Sandwich Cookies


Ingredients:
cream cheese, icing sugar, butter, vanilla, flour, baking soda, marshmallow creme

Directions:
Preheat oven to 350°F.
Breat cream cheese, icing sugar, butter, vanilla until blended.
Add Flour, baking soda, mix well.
Cover, refrigerate dough for 1 hour.
Roll dough to 1/8" thickness on lightly floured surface.
Cut into approx 66 cookies with shaped cookie cutter (original recipe is made with star shape].
Sprinkle half of the cookies with colored sugar.
Place on ungreased cookie sheet.
Bake 12 min, until lightly browned.
Cool on pan 1 min, then cool on rack completely.
Spread bottom side of plain cookies with 1 tsp marshmallow creme.
Cover with remaining cookies to form sandwiches.
Drizzle with melted chocolate.
Easy Arroz con Gandules
Category: side-dish
By Valerie Serao

Latin rice and pigeon pea main dish can be made with other peas or beans.

Ingredients:
2  green bell peppers, diced
1  onion, chopped
6 cloves garlic, minced
1 bunch cilantro, finely chopped
3 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (.25 ounce) package Spanish seasoning
3 cups uncooked brown rice
2 (15 ounce) cans pigeon peas, drained
6 cups boiling water

Directions:
Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

Yields: 12 servings

Calories: 237.3
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 42 g
Sugars: 2.3 g
Dietary fiber: 5.6 g
Protein: 7.1 g
Sodium: 400.3 mg
Tempura Beet Rollatini With Balsamic Gastrique


Ingredients:
red beet
firm tofu
nutritional yeast flakes
lemon
Cashew Cream(Regular and Thick]
white miso
sea salt
fresh ground black pepper
fresh chives
sugar

Directions:
Place the beet in a pan and cover with water. Add vinegar, and bring to a boil. Cook until tender when pierced with a fork, about 40 minutes. Place the tofu, nutritional yeast, onion, lemon juice, cashew cream, miso paste, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a food processor and blend until the mix has the texture of ricotta cheese.
In a small bowl, prepare the tempura batter according to the package directions, then fold in chives, 1 teaspoons salt, and 1/4 teaspoon pepper.
Hold the cooked beet under cold running water until it's cool. Peel the skin. Slice the beet paper thin on a mandoline(a cheese slicer may work too]. Dry the slices with paper towels and season on both sides with salt and pepper. Spread a small mounded strip of the tofu ricotta mixture on one end of each beet slice and roll up, using a dab of the ricotta mixture to hold the roll closed if needed.
Pour 2 inches of the oil into a large, heavy pot and heat to 375*F. Holding a roll together, dip in the tempura batter, coating completely, and carefully lower into the oil. Fry the rolls, a few at a time to avoid crowding the pot, until well browned and crisp, about 2 minutes.
Remove to a pan or plate lined with paper towels and set aside in a warm oven until all the rolls are fried.
Serve hot, drizzled with the Balsamic Gastrique.
To make the gastrique, in a small sauccepan over medium high heat, stir together the vinegar and sugar. Cook until syrupy and reduced by two thirds, about 15 minutes.
Vanilla Almond Butter


Ingredients:
vanilla extract, sugar, vanilla bean

Directions:
In a food processor combine almonds, almond oil, vanilla extract, and sugar.
Blend until smooth.
Remove vanilla paste from inside bean and add paste to mixture.
Blend to combine.
For best flavor, chill for 24 hours prior to serving.
Serve with vanilla or cinnamon graham crackers, apples or other fruit, on toast, muffins, or put in smoothies! Enjoy!
Worcestershire Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, garlic clove, Worcestershire sauce, low sodium chicken broth, dried oregano, fresh lemon juice

Directions:
Pat chicken dry and place between 2 sheets of plastic wrap.
With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
Transfer chicken with tongs to a platter.
Simmer sauce until reduced to about 1/4 cup.
Add lemon juice and salt and pepper to taste.
Pour sauce over chicken.
Dj's Coffee Braid


Ingredients:
active dry yeast, warm water, unsalted butter, sugar, eggs, salt, white flour, gluten, unsweetened applesauce, olive oil, sugar, raisins, crunchy peanut butter, cinnamon

Directions:
Filling.
In bowl, mix applesauce, olive oil, sugar, raisins, peanut butter and cinnamon.
Cover, and set in refrigerator for one hour.
Dough.
Dissolve yeast in warm water.
Add butter, sugar, eggs, and salt. Beat well.
Stir in flour and knead well. Then let rise until double.
After initial rise, punch down and roll out dough. Roll to 10" wide and about 18" long. Try to keep in a rectangle.
Then cut into equal width strips, as long as your dough. ( I use a pizza cutter].
Spoon a narrow strip of the filling right down the middle of each strip.
Fold dough over and join the edges. Try to get a good seal.
Lay all 3 strips on a greased baking sheet.
Form into a braid. Paint top of braid with olive oil.
Bake at 375deg. for 30 minutes.
Banana Na Binja (Aruba)


Ingredients:
plantains, butter, dark brown sugar, water, port wine, cinnamon

Directions:
Peel the plantains and slice them in two lengthwise.
Mix the sugar, water, port and cinnamon together and set aside.
Melt the butter over medium heat and saute the plantains until they turn a golden color. Flip them over.
Pour the port mixture over the plantains and bring to a boil, then cook until the liquid reduces down to a syrup. Serve hot.
Good Guacamole for Two


Ingredients:
avocados, onion, onion, tomatoes, garlic powder, sea salt

Directions:
Remove meat from avocados and place in glass mixing bowl.
Add all other ingredients and mix leaving about 1/2 of the avocado in good size chunks.
Press down in same glass bowl to remove all air pockets and place plastic wrap directly on mixture it's self, leaving NO AIR SPACE between mixture and top of glass bowl.
Put in refrigerator for one hour and serve.
Aarsi’s Ultimate Mattar Mushroom Curry


Ingredients:
mushrooms, green peas, garam masala, red onion, diced tomatoes, green chilies, coriander powder, tomato ketchup, asafoetida powder, bay leaves, red chili powder, water, salt

Directions:
1] Heat oil in pressure cooker.
2] Add green chilies, bay leaves and asafetida to this.
3] Add onions along with 1 Tsp of salt to the above.
4] Stir all the above ingredients together, and let them cook until the onions turn translucent and oil starts separating from them.
5] Now add the diced tomatoes along with garam masala powder, coriander powder and red chili powder. Mix all the ingredients together and let them cook on medium low heat until the mixture starts to separate from oil.
6] Add green peas and mushroom to this mixture and sauté for couple of minutes.
7] Add water and place pressure cook lid and cook on medium heat until one whistle goes off.
8] Switch off the heat and set aside the pressure cooker to cool.
9] Once the pressure cooker is cool, open the lid and add tomato ketchup to the curry and cook for couple of minutes on medium heat.
10] Mattar Mushroom curry is ready to be served. Garnish with fresh cilantro leaves and enjoy with your loved ones!