xiaoxl/recipe_data huggingface dataset:
Soft Oatmeal Cookies
Category: desserts
By BITTERSWEET1

These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats

Directions:
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs
Yields: 2 dozen

Calories: 218
Fat: 8.8 g
Saturated fat: 5.1 g
Carbohydrates: 32.3 g
Sugars: 17.4 g
Dietary fiber: 1.4 g
Protein: 3 g
Cholesterol: 35.8 mg
Sodium: 213.1 mg
Died and Gone to Heaven Chocolate Cake


Ingredients:
all-purpose flour, granulated sugar, baking soda, baking powder, salt, buttermilk, light brown sugar, eggs, canola oil, vanilla, strong black coffee, confectioners' sugar, vanilla, buttermilk, low-fat milk

Directions:
Preheat oven to 350°F.
Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
Dust with flour and shake out excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
Add buttermilk, brown sugar, eggs, oil and vanilla.
Beat on medium speed for 2 minutes.
Whisk in coffee until well blended.
Pour into the prepared pan.
Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
Set the cake on a serving plate and drizzle the icing over the top.
Thanksgiving Cottage Pie #SP5


Ingredients:
turkey breast, turkey, butter

Directions:
Preheat oven to 375 degrees F if cooking turkey.  Oven ready turkey (from freezer to oven] is easiest.  Cook turkey for approximately 2 hours, 15 minutes.
Once turkey is cooked, chop into small pieces and add gravy.
Spray a large casserole dish (13 x 9].  Add turkey mixture.  Spread evenly on bottom.
Using butter, prepare boxed stuffing according to the package directions.  Add this on top of the turkey layer.
Spread the mashed potatoes on top of the stuffing.  Cover with foil.
Cook for 35 minutes, then remove foil and cook another 10 minutes until it starts to brown on top.
Cut into equal servings and enjoy!
Linguine with Clam Sauce
Category: seafood
By Dorothy Rinaldi

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Ingredients:
2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Directions:
Bring a large pot of salted water to boil. Cook pasta according to package directions. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 4 servings

Calories: 878.3
Fat: 42.7 g
Saturated fat: 11.3 g
Carbohydrates: 84.6 g
Dietary fiber: 5 g
Protein: 37.2 g
Cholesterol: 92.3 mg
Sodium: 189.6 mg
Raspberry Swirl Cheesecake


Ingredients:
cream cheese, sugar, vanilla, eggs, graham cracker pie crust

Directions:
Preheat oven to 350°.
Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended.  Add eggs and mix until thoroughly blended.
Pour mixture into the graham cracker pie crust.  Dot the top of the cheesecake with the preserves.  Cut through the batter with a butter knife several times, for a swirl or marble effect.
Bake in oven at 350° for 40 minutes or until center is almost set.  Cool.  Refrigerate for 3 hours or overnight.
Garnish with whipped cream (or Cool Whip] and raspberries (fresh or frozen].
Rainey-Day Chilli


Ingredients:
ground beef, extra virgin olive oil, onion, garlic cloves, bell pepper, pinto beans, kidney beans, navy beans, stewed tomatoes, tomato sauce, thyme, oregano, macaroni noodles

Directions:
Brown beef in a skillet., Saute onions, garlic, peppers and jalapeno in a pot drizzeled with EVOO., Add Pinto, Kidney and Navy beans to the sauted ingredients and stir., Add Tomatoes and Tomato Sauce and stir., Add browned beef., Add McCormick mix and spices and stir., Prepare Macaroni Noodles., Serve Chili over Noodles., I top mine with Cheddar Cheese and Sour Cream., Simmer for about an hour.
Best of Mac and Cheese


Ingredients:
pasta, butter, garlic, flour, milk, cheddar cheese, monterey jack cheese, mozzarella cheese, parmesan cheese, lemon juice, dried chives, parsley, salt, pepper, cayenne pepper

Directions:
Cook pasta in boiling water for no more than 6 minutes; drain and set aside.
Start the topping by melting 4 tbsp of butter in a large sauce pan over medium heat.
Add the dried bread cubes and toss to coat; cook for approximately 5 minutes, allowing bread to absorb butter; stir frequently to avoid burning.
Add ¼ tsp salt, a pinch of freshly ground pepper, chives and parsley; stir and cook another 2 minutes, then remove from heat and set aside.
Pre-heat oven to 375.
In a large sauce pan, melt remaining 4 tbsp of butter over medium heat; cook chopped garlic 1-2 minutes, until softened and fragrant, be careful to not overcook.
Add flour, whisking well; cook for several minutes until mixture just starts to darken slightly.
Add milk slowly, still whisking; continue to cook until until mixture thickens.
Add ¼ tsp of salt, additional pepper and cayenne powder to thickened milk; stir well.
Add all shredded cheese and stir until melted; remove from heat.
Taste cheese sauce for seasoning, add additional salt and/or pepper if needed.
Add lemon juice to cheese sauce and mix well (this helps keep the cheese sauce from being stringy - does not effect the flavor!].
Add pasta to cheese sauce and combine gently.
Transfer to lightly greased 8x8 casserole dish, or you can cook in sauce pan if oven proof (to save dishes!].
Sprinkle bread cube topping over the top of the pasta.
Bake at 375 for 20-25 minutes, until topping is browned and cheese is bubbling.
Manchego Biscuits


Ingredients:
unsalted butter, all-purpose flour, salt, cayenne, manchego cheese

Directions:
Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.] Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
Preheat oven to 400°F.
Roll out dough into a roughly 14-inch round (about 1/8 inch thick] on a floured surface with a floured rolling pin.
Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
Reroll scraps (but only once; chill first if soft] and cut out more rounds, arranging them on same baking sheet.
Prick each round 2 or 3 times with a fork.
Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
Delicious Marinated Onion Rings for Salad!


Ingredients:
onions, water, water, cider vinegar, prepared mustard, Worcestershire sauce, salt, olive oil

Directions:
Separate the onion rings, and drop them into a large pot of cold water.
Bring to the boil, and then simmer the rings until they are limp -- about 7 - 10 minutes. This will depend on how you think you prefer them. They are best when fully cooked.
Drain the rings well in a colander or sieve.
For the dressing, whisk everything well, until dissolved, except the olive oil.
Then whisk in olive oil.
Put onion rings either in a glass bowl, or in a clean glass canning jar.
Cover with vinaigrette dressing, cover the bowl or put lid on the bottle, and marinate the onion rings for 24 - 48 hours. (Make vinaigrette with balsamic vinegar if you'd like brownish onion rings].
To use, lift out as much as you want, and let the marinade drain off.
Serve on top of a mixed salad, or as suggested in intro.
A La Rousse Salad (Romanian)


Ingredients:
potatoes, carrots, peas, dill pickles, red bell peppers, mayonnaise, vegan mayonnaise, pickle juice, mustard, salt

Directions:
Wash the potatoes and the carrots well, then boil them unpealed until a fork can easily go in and out.
Dice the potatoes, carrots, pickles, pickled bell peppers, and sausages.
Mix with the rest of the ingredients (peas, dill pickle juice, mayonnaise, mustard, salt, pepper].
New York Cheesecake III
Category: desserts
By Sandy

A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.

Ingredients:
1 ½ cups all-purpose flour
⅓ cup white sugar
1  egg, beaten
½ cup butter, softened
2 ½ pounds cream cheese, softened
1 ¾ cups white sugar
3 tablespoons all-purpose flour
5  eggs
2  egg yolks
¼ cup heavy whipping cream

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend. Pour filling over crust  and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature  to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Yields: 1 - 10 inch springform pan

Calories: 493.4
Fat: 34.4 g
Saturated fat: 20.9 g
Carbohydrates: 38.3 g
Sugars: 26.4 g
Dietary fiber: 0.4 g
Protein: 9.5 g
Cholesterol: 193.7 mg
Sodium: 279.8 mg
Baked Greek Vegan Chicken-Free Strip Salad


Ingredients:
vegan chicken, Greek Seasoning Mix, lemon, olive oil, lettuce, tomatoes, cucumber, onion, extra firm tofu, black olives, lemon, olive oil

Directions:
Place Chicken-Free Strips in a baking dish.
Sprinkle with spice mixture, Recipe #425441.
Mix together lemon juice and melted butter; pour over chicken.
Bake as directed on the Chicken-Free Strips package, basting occasionally, until done.
Toss lettuce, tomato, cucumber, onion, firm tofu, black olives, and fresh spinach.  Cover with the cooked Chicken-Free Strips.
Mix lemon juice and oil and pour over salad.
Red Beans and Rice


Ingredients:
kidney beans, onion, bay leaves, salt, pepper, long-grain white rice, Tabasco sauce

Directions:
Cover the beans with a few inches of water and soak overnight. Alternately, you can bring them to a boil for one minute, then turn off the heat and let them sit for an hour.
Rinse the soaking liquid off. You don't have to, but I read it reduces gas, and who am I to take chances?.
Saute the sausage and onion over medium-low heat until the onion is translucent. Maybe 5 minutes. If you have extra grease, drain it off. You might not. Actually, just leave the grease inches A little pork fat never killed anyone.
Add sausage & onion to the pot, and add water to cover the beans.
Add bay leaves.
Bring to a boil and then turn the heat to low, so they are just simmering.
Cook until the beans are soft. Could be an hour and a half, could be 3 hours. I've never been able to adequately predict this. More cooking never hurts, though. Stir every now and then to make sure they are not sticking to the bottom (if they are, turn the heat down!] and add water if needed. If you use a crockpot, it takes about 8 hours or so.
Salt to taste. A good teaspoon or so, I think. But be careful --  you can always add more salt, but it's hard to take it away.
Cook the rice according to package instructions.
If you want the beans thicker you can either: a] take a cup or so out, mash 'em up good, stir back inches Or b] stir a tablespoon of cornstarch into a quarter cup of cool water to dissolve it, and then stir this into the beans, and cook another 5 minutes or so.
Serve over the rice, and pass the pepper sauce around.
Slow Cooker Pot Roast


Ingredients:
beef roast, olive oil, onions, water, fresh rosemary, fresh thyme, baby red potatoes

Directions:
Pour oil into slow cooker.
Place roast into center of slow cooker.
Surround the roast with the potatoes, carrots, onions, rosemary, and thyme.
Mix 1 cup of water with one package of au jus mix and pour over roast and vegetables.
Cover and cook on low for 8-10 hours.
1 hour before finished cooking, open up lid and pour one more cup of water and au jus mix over roast and vegetables.
Cover and finish cooking for the remaining hour.
Homemade Pound Cake
Category: desserts
By Must Love Home

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Ingredients:
3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®). Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds. Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk. Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 55 mins
Yields: 1 Bundt(R) cake

Calories: 579.5
Fat: 26.4 g
Saturated fat: 15.7 g
Carbohydrates: 79.4 g
Sugars: 54.6 g
Dietary fiber: 0.9 g
Protein: 7.8 g
Cholesterol: 169.7 mg
Sodium: 172.3 mg
Sancocho Quiteno - Ecuadorian Beef and Vegetable Soup


Ingredients:
water, beef chuck, garlic cloves, pepper, ground cumin, rice, peas, plantain, carrots, yucca root, salt, cilantro, parsley, cilantro

Directions:
Place 2 qts water in large soup pot, with beef, onion, garlic pepper and cumin. Bring to a boil and then reduce heat to med-low. It needs to simmer for at least one hour for meat to get tender.
Cut the corn into 2" rounds. Set aside.
Peel the yucca and remove the fibrous string in the center. Cube & set aside.
When the meat is tender, add rice, peas, peeled plantain in one piece, carrots and the yucca.
When the yucca is soft, after about 20-30 minutes, add salt to taste, the last 1/2 quart water and a whole stem of cilantro and a whole stem of parsley. Cook for 5 minutes.
Remove the parsley and cilantro stems and discard.
Remove the meat, cut up into bite-size pieces and return to the soup.
Remove the plantain, cut up into bite-size pieces and return to the soup.
Mix the finely chopped onion and cilantro for garnish and sprinkle on top of the soup when served.
April's Spicy Chickpea Soup with Kale
Category: soups-stews-and-chili
By Linda

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Ingredients:
1 tablespoon olive oil
2 teaspoons cumin seeds
½ teaspoon red pepper flakes  (Optional)
1 medium onion, minced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
1 small bunch kale, chopped
salt and ground black pepper to taste
½ cup finely chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese, or to taste  (Optional)

Directions:
Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale. Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 216.3
Fat: 6.3 g
Saturated fat: 0.9 g
Carbohydrates: 33.3 g
Sugars: 3.7 g
Dietary fiber: 6.7 g
Protein: 9.5 g
Cholesterol: 7.2 mg
Sodium: 1507.2 mg
Baked Black Tip Shark Steaks


Ingredients:
idaho potato, lime, sweet onion, stewed tomatoes, unsalted butter, peppercorn

Directions:
Preheat oven to 375°.
In large glass, rectangular, baking dish,  place 6 pats of butter  in two lines of three pats each, across the pan.
Wash, and slice the potato into 1/2 inch slices.
Lay the potatoes in a single layer between the butter, or on top.
Sprinkle 1/3 of the ground peppercorns.
Slice the onion into 1/2 inch rings, and push rings loose and lay on top of potatoes.
Season lightly with Weber's seasoning.
Place shark steaks in the center of the baking dish, on top of the potatoes and onions.
Season lightly with peppercorns, and seasoning mix.
Squeeze the juice of 1/2 lime, over everything in the dish.
Add Shiraz wine.
Place, uncovered, into the preheated oven, and set a timer for 40 minutes.
Five to 10 minutes prior to the fish timer ending, steam, or microwave, the Edamame, then sprinkle the pods lightly with sea salt, and keep them warm.
Plate and serve immediately.
Serve with Shiraz, or Chardonnay and a Baguette and butter.
House Fried Rice
Category: main-dish
By LMFB64

Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This 'House' Fried Rice is delicious and an excellent use of leftovers! Feel free to substitute ingredients, depending on what you have on hand.

Ingredients:
1 ½ cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
½ cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2  carrots - peeled and diced
1  green bell pepper, chopped
½ cup green peas
1  egg, beaten
¼ cup soy sauce

Directions:
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

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

Calories: 236.2
Fat: 8.4 g
Saturated fat: 1.7 g
Carbohydrates: 26.4 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 13 g
Cholesterol: 58.9 mg
Sodium: 602.6 mg
Tomato-Pattypan Squash Salad


Ingredients:
tomatoes, fresh basil, fresh tarragon, fresh chives, extra virgin olive oil, lemon juice, salt, black pepper, lettuce

Directions:
Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!
Thai Beef Salad


Ingredients:
fresh lime juice, fresh cilantro, brown sugar, Thai fish sauce, garlic cloves, red onions, plum tomatoes, romaine lettuce, English cucumbers, of fresh mint

Directions:
Heat grill or broiler.
Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
RESERVE half of this mixture for use later.
Combine other half of lime mixture and steak in a large zip-loc bag.
Seal and marinate in refrigerator for about 10 minutes, turning once.
Remove steak from bag; DISCARD MARINADE.
Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
Let stand 5 minutes.
Cut steak diagonally across the grain into thin slices.
Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
Divide salad evenly among 6 plates.
Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.
Root Beer Bundt Cake


Ingredients:
unsalted butter, granulated sugar, dark brown sugar, all-purpose flour, baking soda, salt, eggs, dark chocolate, unsalted butter, salt, confectioners' sugar

Directions:
Preheat the oven to 375 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.
In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
In a large bowl, whisk the flour, baking soda, and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy -- do not overbeat, as it could cause the cake to be tough.
Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
To make the frosting, pulse all ingredients in a food precessor until smooth and shiny. I don't have a food processor, so I just made it like regular frosting. I cut the butter into the dry ingredients and then stirred in the root beer. Use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set.