xiaoxl/recipe_data huggingface dataset:
Whole-Wheat Angel Hair Pasta With Chicken & Capers


Ingredients:
olive oil, boneless chicken breast, chopped tomato, minced garlic cloves, thyme, white wine, capers, parmesan cheese

Directions:
Prepare pasta according to package directions. Heat olive oil in a nonstick pan. Add chicken and saute for 4-5 minutes. Add tomatoes, garlic and thyme; saute for 5 minutes, stirring occasionally. add white wine and capers; cook, stirring frequently, 3 minutes more.
Toss chicken mixture with pasta. Top with grated Parmesan cheese.
Cauliflower Dish (Side Dish)


Ingredients:
cashews, butter, curry powder, cumin, garam masala, turmeric, mayonnaise, cauliflower

Directions:
Fry cashews in melted butter with curry, cumin, marsala and turmeric--watching cashews very carefully frying until golden brown (they burn easily].
Wash cauliflower and break into individual florets.
When cashews are cooked, mix with mayonnaise and pour over cauliflower; refrigerate (must be eaten same day].
Easy Corn Chowder


Ingredients:
potatoes, celery, onion, corn kernels, evaporated milk, cayenne pepper, salt

Directions:
Cover potatoes, celery and onion with water and bring to a boil.
Simmer for 20 minutes or until tender.
Without draining any water, add all remaining ingredients and simmer for another 20 minutes.
Dentist Office Brownies


Ingredients:
eggs, water, powdered sugar, butter, peanut butter, marshmallow cream, vanilla, milk

Directions:
1. Prepare brownies as usual and cool.
2. In large bowl:   Mix all the ingredients together.
3. Frost brownies after they are cooled.
4. Add stripes of Chocolate Syrup.
5. Run a knife through the stripes in opposite direction.
6. Cut and serve.
7. * This is the exact recipe but I have changed it up for my personal preference:
8. I don't use the full bag of powder sugar.  About 3/4 of the bag and I added extra peanutbutter.  I love peanutbutter!  Probably about 3 tblsp. of peanutbutter.
9. There is always extra icing left and it stores well in the fridge.  I just make cupcakes or a cake later and frost them with the icing.
“Chef Boyardee Style” Pizza Sauce


Ingredients:
tomato sauce, tomato paste, water, onion powder, dried oregano, dried thyme, dried basil, garlic powder, dried parsley, parmesan cheese, salt, ground black pepper

Directions:
Combine all ingredients in a medium size saucepan, on low heat to simmer uncovered for 2 hours, stirring occasionally to prevent sticking or burning. Note: This recipe can be made X4 to make enough for canning, just use a large stock pot if making 12 pints. Simmer uncovered for 2 hours stirring occasionally.
If doing long term storage:
Clean and sterilize canning jars and lids according to the manufactures instructions.
Fill prepared jars with hot pizza sauce, up to the 1/2” mark on your canning jars, clean rims of jars to remove any residue, seal with prepared lids (finger tight] and place them in a water bath canner with recommended amount of water, usually 1 inch above jar tops, (See owner’s manual for instructions].
Bring to a rapid boil and cover, start timing and process sauce for 35 minutes for pint size jars and 45 minutes for quart size jars.
Take jars carefully out of canner when completely processed and place the hot jars on a kitchen towel until cooled completely.
After 24 hours, check seals to make sure all have sealed correctly (none of the lids pop back up when pressed] and then wash and dry jars, label them and store.
Cook’s Notes: This recipe can be stored for up to 5 years in a cool dry place.
(1 pint jar of sauce will cover 1 large size pizza].                                                                                                                                                                                        .    Always check seals on jars and food inside, for any contamination before consuming stored food.
Makes 1 1/2 quarts or 3 pints = (6 cups],  If you do recipe X4, it will yield 12 pints.
Strawberry Banana Mold


Ingredients:
boiling water, sugar-free strawberry gelatin, sugar-free strawberry banana flavor gelatin, cold water, strawberry, banana

Directions:
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Stir in cold water.
Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression].
Stir in strawberries and banana.
Pour into 5-cup mold sprayed with no stick cooking spray.
Refrigerate 4 hours or until firm.
Unmold.
Store leftover gelatin mold in refrigerator.
Isaac's Carrot Cake
Category: desserts
By Kali Peacock

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
2 ½ teaspoons baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups shredded carrots
1 (11 ounce) can mandarin oranges, drained
1 ¼ cups vegetable oil
3  eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish. Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 carrot cake

Calories: 482.1
Fat: 24.3 g
Saturated fat: 4 g
Carbohydrates: 62 g
Sugars: 36.7 g
Dietary fiber: 1.8 g
Protein: 5.2 g
Cholesterol: 46.5 mg
Sodium: 488.2 mg
Potato Bake #SP5


Ingredients:
sharp cheddar cheese, mozzarella cheese, sour cream

Directions:
Pre-heat oven to 400°F.
In a large mixing bowl, add shredded potato, cream of chicken soup, mozzarella cheese & sour Cream.
Mix together until combined.
Lightly grease a large oblong pyrex dish with non-stick cooking spray.
Add Potato mixture to pyrex dish and evenly flatten with spatula to sides of dish.
Sprinkle Sharp Cheddar Cheese on top of potato mixture.
OPTIONAL: Garnish with paprika & parsley flakes.
Bake in a 400F pre-heated oven for 30 minutes.
Allow to cool for 10-15mins before serving.
Instant Pot® Meatloaf
Category: main-dish
By Cybergy

Quick, easy, and delicious meatloaf made in the Instant Pot®. Made a little sweet with apple.

Ingredients:
2 pounds ground beef
1 cup dry bread crumbs
½ cup diced onion
½  apple - peeled, cored, and diced
2 teaspoons garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup ketchup
2 tablespoons prepared yellow mustard
2 tablespoons brown sugar

Directions:
Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended. Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan. Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack. Close and lock the lid; seal the vent. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Release cooker pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes. Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 294.9
Fat: 14.6 g
Saturated fat: 5.6 g
Carbohydrates: 18.5 g
Sugars: 7.9 g
Dietary fiber: 1.3 g
Protein: 21.5 g
Cholesterol: 71 mg
Sodium: 466.3 mg
Christmas Cookie Lollipops


Ingredients:
peanut butter, butter, shortening, white sugar, brown sugar, baking soda, eggs, vanilla extract, flour

Directions:
Preheat oven to 325 degrees.
In large mixing bowl, cream together peanut butter, butter and shortening at medium-high speed. Add both sugars and baking soda & beat well. Add eggs and vanilla extract, also beating well. Gradually beat in flour until incorporated. Chill dough for 1 hour.
While dough is chilling, insert each popsickle stick into a candy bar.
After dough has chilled, form 2 Tbl. dough around each candy bar, shaping it into a ball - make sure the candy bar is completely covered.
Place your assorted sprinkles onto low-rimmed plates. Roll each dough ball into the sprinkles, covering as much as possible.
Place parchment paper on several cookie sheet pans. Place the "cookie popsickles" 2 1/2 inches apart on the cookie sheet. I find it is best to only place 5 on a sheet at a time. Please allow sheet pans to cool before placing another batch on them.
Bake for 15-20 minutes, or until golden brown.
Cool on the cookie sheet for 5 minutes, then, using spatula, gently remove the cookie from the pan and place on wire rack to finish cooling. Once completely cooled, cookies should be set and will not fall off of popsickle stick.
Strawberry Dip for Jicama Sticks


Ingredients:
jicama, unsweetened strawberries, honey, white vinegar

Directions:
Peel the Jicama and cut into long, thin sticks., In a blender, combine the remaining ingredients and blend until smooth., Serve the Jicama with the Strawberry Dip!
Grilled Rib-Eye of Beef With Warm Potatoes, Bacon, and Leeks


Ingredients:
thick slab bacon, leek, shallot, olive oil, sherry wine vinegar, Dijon mustard, yukon gold potatoes, coarse salt, fresh ground black pepper, flat leaf parsley

Directions:
Place the bacon in a large sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning.
Add the leeks and shallots and sauté for 3 minutes or just until the vegetables are soft. Remove from the heat.
Whisk together the oil, vinegar, and mustard.
Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well.
Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note].
Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm.
Preheat and oil the grill.
Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare.
Spoon equal portions of the warm potato mixture onto each of six plates. Place a steak on top.
Fudgie Scotch Squares


Ingredients:
sweetened condensed milk, graham cracker crumbs, chocolate chips, walnuts

Directions:
Mix condensed milk, graham cracker crumbs, chocolate chips, butterscotch chips, and walnuts together well.
Press into Pam sprayed then well buttered 9 inch pan.
Bake at 350 degrees Fahrenheit for 30 minutes.
Cool 45 minutes.
Cut into squares.
Twitch Mom's Perfect Broiled Steak


Ingredients:
olive oil, soy sauce, Worcestershire sauce, mustard, garlic, black pepper

Directions:
Mix the olive oil, vinegar, soy sauce and worcestershire together in a container to pour from.
Add mustard garlic and pepper and mix.
Put steaks into a seal-able bag. Pour marinade into bag.
Remove air from bag, seal, and refrigerate for at least a day, rotating and moving steaks to get complete coverage, and between.
Turn on broiler on oven to high. Do not preheat.
Put steaks into foil lined pan, (not glass] and a slight touch of marinade. Reserve marinade for next batch or toss.
Put pan into oven second rack down from top, 5 minutes. Then flip steaks and cook another 5 minutes.
Remove from oven, put foil tent over pan and let rest for 10 minutes.
Serve and enjoy.
Debbie's Ground Beef


Ingredients:
ground beef, onion, fresh ground black pepper, salt, garlic powder, onion powder, water, ketchup, barbecue sauce

Directions:
Season Beef with Salt, Pepper, Garlic and Onion poweder.
Brown beef in large skillet.
Add diced onion and cook till translucent.
Add water, bbq sauce and ketchup and cook for 10-15 minutes over medium-low heat.
Serve over noodles, pasta or as a main course with potatoes or rice.
Also works well as a sloppy joe.
Frijoles Refritos (Classic Mexican Refried Beans)


Ingredients:
bacon drippings, garlic, onion, salt

Directions:
Mash the beans in a bowl.
In a medium skillet, heat the oil over medium heat.
Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
Stir in the mashed beans and cook for about one minute.
Add salt to taste.
Makes about one pint.
Smashed Garlic Plantains - Mofongo


Ingredients:
salt, green plantains, bacon, salt pork, garlic, fresh ground black pepper, fresh cilantro leaves

Directions:
Mix handful of salt into a bowl of cold water and soak plantain chunks. Place stock in saucepan over low heat to warm. Bring at least 1 inch of oil to about 350 F degrees in a deep skillet.
Meanwhile, cook chicharrones or bacon until crisp; remove from heat and drain. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter] until golden brown and tender. Remove from oil. Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera if you have one. Fry the plantains again for 30 seconds on each side until slightly crispy.
While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicharrones. Add salt and pepper to taste.
You can also use a food processor – add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed — not whipped — potatoes. Do not over process!
Place the mixture in soup bowls or wooden pilons, douse with broth, garnish with cilantro and serve immediately.
Beef Stew--Crock Pot


Ingredients:
flour, Worcestershire sauce, garlic powder, onion, beef bouillon cubes, red wine, stewed tomatoes, bay leaves, parsley, carrots, new potatoes, clove, water

Directions:
Dredge steak in flour, salt and pepper mixture; brown in oil.
Place in crock pot and add the remaining ingredients.
Cook for 8-10 hours on low.
Salade De Riz Madame Bequette(French Rice Salad)


Ingredients:
cooked white rice, tomatoes, celery, pitted black olives, bananas, green bell pepper, tuna, light olive oil, tarragon vinegar, champagne vinegar, salt, pepper, Dijon mustard

Directions:
Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
Mix the dressing ingredients with a whisk, seasoning well to taste.
Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
Serve immediately.
Ukrainian Deep Fried Meatballs


Ingredients:
ground pork, ground beef, onion, garlic cloves, potato, carrot, mushroom, parsley, dill, eggs, rice, salt, pepper, flour

Directions:
Mix ground pork, ground beef, onion, garlic, potato, carrot, mushroom, parsley, dill, eggs, cooked rice, salt and pepper.( i used food processor for everything start with carrots add onion garlic potato  herbs mushrooms meat then eggs  but the rice ,fold in rice ,works great].
Make meatballs size of silver dollar.
Dust meatballs in flour.
Fry in hot oil 6 minutes until cooked.( the oil gets foamy ].
Best Evah Baked Beans


Ingredients:
bacon, onion, brown sugar, spicy brown mustard, Worcestershire sauce, liquid smoke

Directions:
Fry bacon strips in medium saucepan until crisp.  Remove bacon and crumble.
Add onions and brown sugar to bacon drippings.  Cook over medium heat, stirring frequently, until the onion is soft and golden brown, about 5 minutes.
Stir in crumble bacon and the remaining ingredients. Simmer 20 to 30 minutes.
Applesauce Raisin Muffins
Category: bread
By Lina

Delicious and easy muffins with coconut butter. A recipe that I have modified for better taste and I love it.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup coconut butter
1 extra large egg
1 ½ cups unsweetened applesauce
1 teaspoon vanilla extract
1 cup raisins
½ cup crushed walnuts  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter. Scoop batter into the muffin liners using an ice cream scoop. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 267.4
Fat: 9.1 g
Saturated fat: 5.1 g
Carbohydrates: 44.5 g
Sugars: 23 g
Dietary fiber: 3.2 g
Protein: 4.5 g
Cholesterol: 18 mg
Sodium: 141.8 mg
Tomato Fennel Soup
Category: soups-stews-and-chili
By Trisha Benson

This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!

Ingredients:
2 tablespoons olive oil
1 bulb fennel, chopped
½  onion, chopped
1  celery stalk, chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Directions:
Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes. Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly. Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 114.8
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 10.1 g
Sugars: 3.8 g
Dietary fiber: 3.3 g
Protein: 2.8 g
Cholesterol: 1 mg
Sodium: 275.5 mg
Challah French Toast for Breakfast


Ingredients:
eggs, vanilla extract, heavy cream, salt, sugar

Directions:
Whisk together all ingredients , sock ur challah slices in it for 12/15 minute Fry it on med flame.
Serve.
American Sandwich White Loaf - Midwest


Ingredients:
buttermilk, water, unsalted butter, honey, flour, fast rising yeast, salt

Directions:
Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook.
With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
Increase speed to medium-low and knead until the dough is smmooth and elastic, about 10 minutes.  (If after 5 minutes, more flour is needed, add the remaining 1/4 cup of flour, 1 tablespoon at a time, until the dough cleas the side of the bowl but sticks to the bottom.].
Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, aout 1 minute.  Place the dough in a lightly oiled bowl and wrap tightly with palctic wrap.  Let rise in a warm place until doubled in size, 1 to 1 1/2 hours. **see variation for proofing instructions].
Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square.  Roll the dough into a tight cylinder and pinch the seam closed.  Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowl when indented with a finger, 1 1/2 hours.
Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Bring a kettle of water to boil.  Gently brush the loaf with the remaining 1 tablespoon butter.  Set the loaf pan on the oven rack and place an empty metal loaf pan next to it.  Fill the empty pan about half full with the boiling water.  Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40-50 minutes.  Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.
Benedictine Orange Champagne


Ingredients:
character(0]

Directions:
Stir the Benedictine and orange juice together., Add the champagne., Serve in tall glasses., Garnish with a fresh cherry or berries of choice.
Kids' Turkey and Cream Cheese Spread Bento Box
Category: meat-and-poultry
By Lela

Here's a whimsical bento box that is sure to delight any kid. Inside the box are turkey slices, crackers, cream cheese spread, carrot cat and penguin cut-outs, cucumber tomato rolls, apple slices, and grapes.

Ingredients:
10  round carrot slices, 1/4-inch thick
10  jumbo pitted black olives
10  small pitted black olives
½ (8 ounce) package cream cheese, softened
10  toothpicks
2 tablespoons shredded carrot
2 teaspoons minced onion
2 teaspoons chopped pimento peppers
2 teaspoons chopped celery
2 tablespoons cream cheese, softened
1 teaspoon lemon juice
¾ teaspoon mayonnaise
1 pinch salt
1  green apple, sliced
1  red apple, sliced
1 tablespoon lemon juice
½  carrot, sliced into rounds
6 thin slices cucumber, sliced lengthwise into wide ribbons
6 slices tomato, cut in half
6  toothpicks
8  round crackers
½ cup grapes, divided
8 slices deli turkey breast

Directions:
Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly. Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak. Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly. Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use. Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl. Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly. Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick. Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

Prep time: 45 mins
Total time: 45 mins
Yields: 2 servings

Calories: 688.7
Fat: 38.3 g
Saturated fat: 18.4 g
Carbohydrates: 65.3 g
Sugars: 33.4 g
Dietary fiber: 11.5 g
Protein: 28.5 g
Cholesterol: 124.1 mg
Sodium: 2311.3 mg