xiaoxl/recipe_data huggingface dataset:
Chocolate Chip-oat-le Cookies
Category: desserts
By crowefoot

Chocolate chip-oatmeal cookies with a spicy kick. Great for chilly days.

Ingredients:
½ cup unsalted butter, softened
½ cup dark brown sugar
¼ cup white sugar
2  eggs
2 tablespoons ground cinnamon
1 tablespoon chili powder
2 teaspoons vanilla extract
½ teaspoon ground cayenne pepper
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
½ teaspoon baking soda
2 cups oats
½ cup chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine butter, brown sugar, and white sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, mixing well after each addition. Mix in cinnamon, chili powder, vanilla extract, and cayenne pepper. Mix together flour, cocoa powder, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture, a little at a time, mixing well after each addition. Gently fold in oats and chocolate chips. Cover batter and refrigerate for at least 30 minutes. Roll dough into 12 golf ball-sized balls and place on a cookie sheet about 2 inches apart. Press down on each cookie to flatten to about 1/2 of its original height. Bake in the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 12 cookies

Calories: 267.2
Fat: 11.9 g
Saturated fat: 7.4 g
Carbohydrates: 38.1 g
Sugars: 17.4 g
Dietary fiber: 4.1 g
Protein: 4.9 g
Cholesterol: 47.5 mg
Sodium: 268.5 mg
Sugar Strawberries


Ingredients:
strawberry, sugar

Directions:
Cut strawberries in half and place in a bowl., Pour the sugar on top of the strawberries., Refrigerate for about one hour or until juicy.
Leftover Chicken Tortilla Soup Casserole


Ingredients:
tortilla chips, salsa, sour cream, black olives, cheddar cheese

Directions:
Preheat oven to 350.
Pour leftover soup into a large casserole pan.
Dump tortilla chips into the soup, mix well.
Add salsa to soup & chips if the soup isn't very soupy; mix well.
Slather sour cream over the top.
Sprinkle on the olives.
Sprinkle the cheese over the olives.
Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
OTHER OPTIONS:   add some chopped green chilis, cumin, red peppers.
NOTE:   My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.
Comfort Creamed Peas


Ingredients:
peas, half-and-half, pepper, Hungarian paprika, flour

Directions:
drain peas-reserve liquid., add liquid and half and half in sauce pan., bring to boil-stirring constantly., add peas., add pepper and paprika., slowly wisk in flour to desired consistency., lower heat to slow simmer-continue stirring frequently to desired temperature.
Helms Bakery Corn Chowder


Ingredients:
bacon, onion, potato, canned tomatoes, salt, sugar, pepper, boiling water, evaporated milk

Directions:
Cut raw bacon into small pieces.  Fry until crisp.  Remove bacon pieces and set aside.  Pour off most of the bacon fat.
Add onion to the pan and cook slowly, without browning, for 5 minutes.
Add corn, potatoes, tomatoes including juice, salt, sugar, pepper and water.
Cook slowly until potatoes are tender.
Heat evaporated milk, just to the simmering point.
Remove soup from the heat, and stir in milk and bacon pieces.  Serve immediately.
Apricot Custards


Ingredients:
eggs, egg substitute, nonfat milk, sugar, Splenda sugar substitute, vanilla, cardamom

Directions:
Slice 2 of the apricot halves for garnish and set aside.
Chop the remaining apricots and drain on paper towels.
Place two 6-oz custard cups in a shallow baking pan and divide the chopped apricots between them.
Combine the egg, milk, sugar, vanilla and almond extract in a small bowl, beat lightly with a wire whisk.
Pour the egg mixture over the fruit, sprinkle with cardamom.
Place the baking pan on oven rack and pour boiling water around the custard cups to a depth of 1 inch.
Bake at 325 degrees for 30 to 35 minutes or until a knife inserted near center comes out clean.
Remove the cups from water, garnish with reserved fruit pieces and serve warm.
Slow Cooker Spicy Chicken in Peanut Sauce


Ingredients:
olive oil, chicken thighs, onion, diced tomatoes with green chilies, crushed tomatoes, honey, ground cumin, ground cinnamon, creamy peanut butter

Directions:
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
2. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
3. Cover and cook on Low heat setting 7 to 8 hours.
4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
5.Sprinkle with chopped roasted peanuts and cilantro if you like.
Roast Beef Slather


Ingredients:
Dijon mustard, garlic cloves, fresh ground pepper, red wine vinegar, olive oil

Directions:
This is enough for about a 3 lb roast and acts quite well as a tenderizer, and leaves a wonderful taste.
Increase ingredients for a larger roast.
Combine all ingredients; whisk together till well blended.
Smother entire roast with mixture, rub well into roast; let stand 15 to 30 minutes.
Sheet Pan Shrimp Fajitas
Category: world-cuisine
By Jen Cooks For Fun

Quick and easy shrimp fajitas in one pan. Serve with tortillas, cilantro, and avocado or any other condiments you like.

Ingredients:
1 (1 ounce) package fajita seasoning
1 tablespoon olive oil
1 ½ pounds raw shrimp, peeled and deveined
1  red bell pepper, sliced into strips
1  yellow bell pepper, sliced into strips
1  red onion, sliced into strips
1  jalapeno pepper, sliced into rings

Directions:
Preheat oven to 450 degrees F (230 degrees C). Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat. Lay out seasoned shrimp in a single layer on a baking sheet. Add red bell pepper, yellow bell pepper, red onion, and jalapeno pepper; mix with shrimp and spread out evenly. Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate. Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 100.1
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 4.9 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 14.2 g
Cholesterol: 129.4 mg
Sodium: 397.9 mg
Gooseberry Jam


Ingredients:
gooseberries, water, sugar

Directions:
Remove and discard all the stems.
Place the gooseberries in a jam pan or wide sauce pan.  Add the water; cook over medium heat until gooseberries are just tender, about 10 minutes.
Add sugar and lemon juice and keep stirring until the sugar dissolves.
Turn up the heat; bring mixture to a boil.
Continue to cook rapidly until setting point  is reached, about 45 minutes.
Ladle into warm sterilized jars and seal.
Great Steak Seasoning
Category: everyday-cooking
By Anonymous

Economical to make and it's great on steaks, fish, and chicken, too!

Ingredients:
2 tablespoons coarse-ground black pepper
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon granulated garlic
1 tablespoon dill seed
1 tablespoon ground coriander
1 tablespoon red pepper flakes

Directions:
Grind black pepper, paprika, kosher salt, granulated garlic, dill seed, coriander seed, and red pepper flakes together with a mortar and pestle or in a spice grinder. Store in a sealed glass container.

Prep time: 10 mins
Total time: 10 mins
Yields: 20 servings

Calories: 8
Fat: 0.3 g
Carbohydrates: 1.7 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 0.4 g
Sodium: 288.9 mg
Jalapeno Cheddar Burgers


Ingredients:
mild cheddar cheese, red onion, season salt, pepper

Directions:
"Finely chop the red onions and jalapenos. Add all of the ingredients to a bowl and mix well. Form hamburger patties and grill like normal."
Mom's Banana Bread


Ingredients:
sugar, margarine, eggs, bananas, water, flour, baking soda, salt, baking powder

Directions:
Preheat oven to 350.
Mix sugar, margarine and eggs until blended.
Add water and bananas.  Beat 30 seconds.
Stir in the rest of the ingredients until just moistened.
Pour into greased 9 inch loaf pan.
Bake for 55-60 minutes or until a toothpick comes out clean.
Remove from oven and let stand for 5 minutes.
Use a knife to loosen the loaf from the pan and remove loaf.  Finish cooling on a cooling rack.
Smoky Potato Gratin (For BBQ)


Ingredients:
kosher salt, yukon gold potatoes, garlic cloves, unsalted butter, fresh flat-leaf parsley, fresh thyme, pepper

Directions:
Bring a large pot of water to a boil over high heat.  Salt the water.  Add the potato slices and cook until they are slightly softened but not completely tender, about 8 minutes.  Drain the potatoes well and let cool.
Prepare a charcoal or gas grill for indirect grilling over medium-high heat.
Using the side of a chef's knife, smash the garlic cloves and sprinkle with a generous pinch of salt.  Continue smashing and scraping the garlic into a paste.
In a small saucepan over medium heat, melt the butter.  Stir in the garlic paste, parsley and thyme, and season with salt and pepper.
Spray a mesh grill pan with nonstick cooking spray.  Place 2 potato slices in the center of the grill pan, then create 2 separate rings of potato slices: Starting with the inner ring, arrange the slices, slightly overlapping the center slices as well as the previous slice, to create a fanned effect.  Then form an outer ring of potato slices, slightly overlapping the inner ring.
Brush the first layer of potatoes with some of the garlic-herb butter and season with salt and pepper.  Repeat to create a second layer on top of the first one.  Brush the top layer with garlic-herb butter and season with salt and pepper.
Transfer the grill pan to the center of the grill and cover the grill.  Cook, basting the potatoes with garlic-herb butter every 10 minutes, until they are tender and browned on top, 35 to 45 minutes.
Butternut Pumpkin, Rosemary and Ginger Soup


Ingredients:
gingerroot, fresh rosemary, white wine, extra virgin olive oil, butter, flaked sea salt, black pepper

Directions:
Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length].
In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
Pour in the stock, the rosemary (tying the excess string to the handle of the pot] bring to the boil and reduce to simmer, for approx 1/2 - 3/4hr.
Add the cream and simmer a further 15 minutes.
Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through].
* Return the soup to a low heat and season to taste.
* Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.
A Berry Nice Smoothie


Ingredients:
frozen blueberries, frozen sliced strawberries, honey, vanilla yogurt, 2% low-fat milk, strawberry, blueberries

Directions:
Combine all ingredients in blender, except garnish and whipped topping., Blend until smooth., Pour into glasses and add topping and berries for garnish.
Healthy Mashed Potatoes


Ingredients:
water, kosher salt, fat free cream cheese, low-fat milk, egg, fresh ground pepper, low-fat cheddar cheese

Directions:
Wash potatoes and cut off any eyes.  Do not peel them.  Cut them in quarters and place in good sized pot.  Fill with enough water to cover potatoes and add salt.
Bring to a boil, then simmer for 20 - 25 minutes or until tender.
Drain water and smash the potatoes in the pot with a potato masher.
Add cream cheese and half the milk and continue to smash with masher.   Add egg too if desired (it adds to both the fluffy texture and a nice color].
Add remaining milk as needed and most of the cheddar cheese.  (You might need more milk, depending on your potatoes].
Add pepper to taste and garnish with remaining cheddar cheese.
Portuguese Potato and Garlic Soup (Sopa De Alho Com Batatas)


Ingredients:
butter, garlic cloves, chicken bouillon cubes, boiling water, nonfat milk, potatoes, salt

Directions:
In a saucepan, heat butter and saute garlic until soft, not browned.
In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
Remove from heat and add the cream, stirring gently. Add salt if necessary.
Bacon Potato Bundles


Ingredients:
baking potatoes, onions, green peppers, bacon

Directions:
Place the potatoes on four pieces of greased heavy duty aluminum foil.
Place onion and green pepper between potatoes to quarters; top with bacon.
Sprinkle with salt and pepper.
Wrap in foil.
Grill, covered. over med-high heat for 40-50 minutes or until potatoes are tender, turning once.
Scrambled Egg Casserole


Ingredients:
butter, flour, milk, Velveeta cheese, cooked ham, green onions, eggs, mushroom stems and pieces, green onion

Directions:
In a med saucepan melt 2 tablespoons of butter.
Add flour, salt and pepper; cook and stir until mixture begins to bubble.
Gradually stir in milk; cook until thickened and bubbly; stirring constantly.
Remove from heat then mix in the Velveeta cheese until melted; set aside.
In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes].
Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
Add the mushrooms and cheese sauce; mix well.
Pour into greased 11x7 baking dish.
Melt remaining butter; toss with bread crumbs.
Sprinkle over top of casserole.
Cover and refrigerate 2-3 hours or overnight.
Remove from the refrigerator 30 minutes before baking.
Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.
Pear Sorbet


Ingredients:
sugar, pears, lemon, juice and zest of, candied ginger, fresh basil

Directions:
Combine the pear juice, sugar, pears and lemon zest and juice in a large saucepan. Cook over medium-high heat until the pears are fork-tender, about 15 minutes.
Using a slotted spoon, remove the pears from the liquid and set aside.
Continue cooking the liquid until syrupy and reduced by half, about 15 minutes more. Let cool slightly.
Puree the pears and the pear syrup in a blender until smooth. Pass through a fine sieve into a bowl. Chill in the freezer until partially frozen, about 1 hour.
Beat the pear mixture with a whisk until creamy. Return the bowl to the freezer and repeat the whisking process every hour until the sorbet has a smooth, luscious texture (about 4 hours total].
To serve, scoop the sorbet into bowls and garnish with candied ginger and basil.
Cook's Note:
You can use an ice cream maker if you have one; follow the manufacturer's instructions.
The Best Lemon Bars
Category: desserts
By Patty Schenck

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe.  Hint: No Substitutions!

Ingredients:
1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4  eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2  lemons, juiced

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar.  Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 - 9x13 inch pan

Calories: 125.8
Fat: 5.8 g
Saturated fat: 3.4 g
Carbohydrates: 17.8 g
Sugars: 11.2 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 34.2 mg
Sodium: 44.4 mg
Pavlovas With Lemon Curd and Tropical Fruit


Ingredients:
caster sugar, vanilla essence, lemon rind, lemon juice, caster sugar, eggs, butter, bananas, mango, passion fruit

Directions:
Preheat the oven to 150°C (300°F/Gas 2].  Beat the egg whites in a clean dry bowl until soft peaks form.  Add the sugar gradually, beating well after each addition, until thick and glossy with stiff peaks.  stir in the vanilla.
Line a tray with baking paper and spoon the mixture into six small nests on the tray.  Bake for 20 minutes, then reduce the oven to 120oc (250oF/Gas 1/2] and bake for 10 minutes  Turn off the oven and leave the pavlovas to cool in the oven with the door ajar.
To make the lemon curd, put the lemon rind, lemon juice, sugar, eggs and butter in a heatproof bowl and whisk together.
Place the bowl over a pan of barely simmering water, making sure the base of the bowl is not sitting in the water.  Stir for about 15 minutes, or until the curd is thick - do not allow it to boil.  Lat plastic wrap on the surface and leave to cool.  Fold on the whipped cream all through the curd.  Spoon into the pavlovas and top with banana, mango and passionfruit.
Burnt Almonds in the Microwave


Ingredients:
sugar, water, cinnamon

Directions:
In a glass or ceramic microwaveable dish mix all ingredients stirring to make sure everything is mix well.  Do Not use a plastic dish for this because it gets hot and melts.
Microwave for 4 minutes at 600 watts.
Take out and stir.
Put back in the microwave for another 2 minutes.
Take out and spread an a sheet of foil to cool off.
Plum Sorbet


Ingredients:
plums in heavy syrup, plums, marsala, sugar, sugar

Directions:
Drain plums but reserve syrup.
Remove stones from plums.
Blend or process plums and syrup until smooth.
Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
Pour into a suitable container (I use a 20cm round cake tin], cover tightly with foil (or similar] and place in the freezer.
Leave for several hours until mixture is slushy and partially set.
Beat egg whites until soft peaks form.
Add sugar gradually, beating between each addition.
Gently fold beaten egg whites through partially frozen plum mixture.
Return to freezer, stirring occasionally (once or twice should do], until the mixture sets.
Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!].
Chocolate Raspberry Cake


Ingredients:
eggs, sugar, fresh raspberries, dark chocolate, butter, sugar, powdered sugar

Directions:
For the chocolate cake batter:
Preheat the oven at 350 degrees F. Butter 2 (9-inch round by 2-inch deep cake pans], and line the bottom with a round of parchment paper.
Beat the 12 egg yolks with the sugar until thick and pale, about 3 minutes using a hand or stand mixer. Sift and fold in the cocoa using a spatula.
Beat the egg whites until firm peaks form. Slowly add the egg whites to the chocolate mixture in 3 increments.
Divide the batter evenly between the pans lined with parchment paper and bake in the middle of the oven for 20 minutes, or until it springs back with the touch of your fingers. Let cool slightly and unmold. Cool completely.
For the raspberry filling:
In a small saucepan, melt the raspberry jam, transfer to a bowl and add the fresh raspberries. Stir delicately to coat the raspberries with the jam. Keep aside.
For the chocolate mousse:
In a saucepan, bring the cream to a boil and remove from heat. Pour the hot cream on the chopped chocolate and let stand for 2 minutes. Whisk the ganache until smooth. Add the butter and let cool at room temperature for about 30 minutes.
Beat the 5 egg whites to soft peaks. Add the sugar and continue beating until firm peaks form. Slowly add the meringue in 3 increments to the chocolate ganache. Keep the mixture in the refrigerator for 1 hour.
To assemble the cake:
Remove the parchment paper from the cake and invert one layer onto a plate. Spread half of the chocolate mousse and garnish with the reserved raspberry mixture. Place the second cake layer on top. Spread the remaining mousse and garnish with fresh raspberries. Top with chocolate shavings and sprinkle with powdered sugar.
Pennsylvania Dutch Corn Pie
Category: side-dish
By IMLIZARD

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make.  Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

Ingredients:
1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3  hard-cooked eggs, chopped
salt and pepper to taste
½ cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

Directions:
Preheat the oven to 425 degrees F (220 degrees C). In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes. Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up. Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 417.1
Fat: 20.7 g
Saturated fat: 5.9 g
Carbohydrates: 52 g
Sugars: 4.9 g
Dietary fiber: 4.5 g
Protein: 9.2 g
Cholesterol: 84.5 mg
Sodium: 623.7 mg
Pasta, Cheese and Trees


Ingredients:
broccoli floret, pasta, extra virgin olive oil, butter, garlic cloves, ricotta cheese, parmigiano-reggiano cheese, romano cheese

Directions:
Put a big pot of water on to boil for the pasta.
Separate the broccoli into small trees by pulling them apart. Trim off the woody stems of your trees so you can break them up.
Put the broccoli florets (trees] into a pot and add water enough to just cover the tops.
The broccoli should cook about 5 minutes once the water comes to a boil. Drain.
When the pasta water boils, put 4 pinches of salt into the pot and add pasta. Cook to al dente (that's Italian for "done but still with a bite to it"], according to package directions.
Pour oil and butter into a deep frying pan and heat it up over low heat. When the butter melts, add the garlic and cook it 5 minutes.
Add the broccoli to the garlic.
Drain the pasta and add to broccoli. Add the ricotta and grated cheese, and have the GH stir it all up in the big frying pan.
Add a little salt and pepper and taste the pasta and trees to see how the seasoning is.