xiaoxl/recipe_data huggingface dataset:
Vanilla Chip Cherry Cookies


Ingredients:
butter, sugar, brown sugar, eggs, all-purpose flour, baking soda, salt, white chocolate chips, maraschino cherries

Directions:
In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. beat in almond extract. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in chips and cherries.
Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. bake at 350* for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Cantina Laredo's Chicken Mango Salad


Ingredients:
grapes, mango, jicama, queso fresco, honey, rice vinegar, salt

Directions:
Place the field greens in a big salad bowl.
Cut up chicken breasts and add to greens.
Slice grapes in half and add that along with the jicama, mango pumpkin seeds and queso fresco and toss.
Mix honey, vinegar and salt until combined and pour over salad.
Chuck Roast or Steak Marinade for the Grill


Ingredients:
soy sauce, white vinegar, dark brown sugar, garlic powder, black pepper

Directions:
Mix all ingredients in a microwave-safe bowl or measuring cup. Microwave for about a minute. Stir to dissolve the sugar. Let cool.
Put your chuck roast or steak in a gallon size zip-loc bag. Add marinade. Close the bag, but suck out all the air before completely closing bag. Put in fridge and marinate for 24 hours. Turn the bag a few times during that period. You can marinate the day of, or give it a couple days. 24 hours seems to work quite well.
Heat your grill until it is as hot as possible. I have a Weber gas grill, and it takes a good 20 minutes to get that thing smoking hot. My Weber has a thermometer and I'm guessing the grill hits 700 degrees. Get the meat and toss it on the grill. I use a timer --  3 minutes to sear side one, flip, sear side two for another 3 minutes. If your roast is over 2" thick, go 4 minutes per side. You really do want to sear the meat --  black and smoke is not your enemy --  lots of flavor comes from that. After searing, shut the center burner off and set the others to medium (indirect cooking method for charcoal people]. Grill temp should settle down to about 350. At this point I do stick a remote grilling thermometer in the roast/steak. I pull a roast or steak from the grill when it hits about 132 degrees for medium rare. So if the thermometer reads 82 after I sear it, there are 50 more degrees to go, or 25 per side. So I do flip it again when it hits 107 degrees. If you don't own a remote grilling thermometer, buy one.
When it hits 132 degrees pull it off the grill, put it on a plate and put it in the microwave. I say put it in the microwave for 2 reasons --  2 Labrador Retrievers who will steal a perfectly cooked piece of meat off the counter in the blink of an eye. At any rate, let the meat sit for 10-15 minutes, which gives you time to do the grilled asparagus, corn, garlic bread, etc.
This recipe will never fail. Sometimes the cut of meat fails, but no matter what, it will have amazing flavor. For decades I have only used this with a chuck roast on the grill, but gave it a whirl with a thick cut ribeye. Wife said it was the best steak she ever had.
Our Favorite White Bread


Ingredients:
milk, honey, sugar, salt, butter, active dry yeast

Directions:
Using a four-cup measuring cup, heat the milk in the microwave for approximately 2 1/2 minutes on high.
Add the honey, sugar, salt and 2 Tbsp butter and stir until the butter is melted.  Using an instant-read thermometer, cool the milk mixture to between 100 and 110 degrees.
Add both yeast packages to the warm milk mixture and stir until combined.  Let sit for about 10 minutes, or until yeast is foamy.
Put 5 cups of flour in the mixing bowl of a stand mixer and add the milk mixture.  Beat with paddle attachment until well combined, then switch to the dough hook and add the rest of the flour.  Continue to mix until combined, then once the dough has formed and pulled away from the sides of the mixer, continue to knead on a medium speed for 6-9 minutes.  At this point, the dough should be smooth and supple.
Place the dough on a very lightly floured counter or board and knead by hand until you feel relaxed.  Then form the dough into a smooth ball, place in a large buttered bowl, flip it over so the top of the dough is buttered, cover loosely with a non-terry kitchen towel and let rise for 2-3 hours in a warm place (I use a cold oven with the interior light turned on].
After rising, remove the dough from the bowl and divide it in half.  Using your hands or a rolling pin and working with one piece at a time, roll out each half to a rectangle about 5-6 inches wide and 12-15 inches long (these are very approximate sizes].  Starting at the short side of the dough, tightly roll up the dough into a small loaf.  Pinch the dough at the seam, and tuck the ends under to make a neat loaf.  Place seam-side down in a greased loaf pan and repeat with the second loaf (or make a Cinnamon Raisin loaf as described in the intro to the recipe].
Cover again with a kitchen towel and let loaves rise about 1 1/2 - 2 hours.
Preheat the oven to 400 degrees and place the loaves into the oven on the lowest rack.  Turn the temperature down to 375 degrees and bake approximately 25 minutes.  If the loaves start to get too brown, loosely lay a piece of aluminum foil over the loaves until they are done.  Be sure the loaves are brown on the part that is inside the pan.
As soon as the loaves come out of the oven, brush the tops with a little soft or melted butter, then remove from the pans and cool on a rack.  Be sure not to leave them in the pans or they will not have a nice firm crust.
Serve toasted and your family will never forget it!
Country-Style Pork Chops


Ingredients:
boneless pork chops, lemon pepper, shallots, mustard, water, fresh spinach leaves, cherry tomatoes, parmesan cheese, salt

Directions:
Season pork chop with salt and lemon pepper, and sear in a nonstick skillet coated with nonstick cooking spray, for about 5 minutes on each side or until cooked through. Remove chop from pan.
In the same pan, saute the shallots for about 2 minutes. Then add mustard, chicken stock, and water and reduce until thick--should coat the back of a spoon. Top the pork chop with the sauce.
In the same pan, saute spinach and tomatoes until the spinach is wilted. Top spinach and tomatoes with grated parmesan cheese.
Cinnamon Rolls With Gossipy Sweet Roll Dough


Ingredients:
milk, margarine, butter, sugar, salt, eggs, warm water, active dry yeast, flour, butter, margarine, sugar, cinnamon, brown sugar

Directions:
For dough, scald milk stir in butter or margarine, sugar and salt.  Cool to lukewarm.  In large bowl, dissolve yeast in warm water.  Add cooled milk mixture and eggs, mix well.  Add flour to make a soft dough.  On floured surface, knead for 7-8 minutes till smooth and elastic.  Place in well greased bowl turning to grease the top.  Cover and let rise till doubled, approximately 1 hour.
Roll dough into rectangle, spread with softened butter or margarine and sprinkle with sugar and cinnamon.  Roll up and slice into 1" rolls.  Place in greased baking pan.  Cover and let rise.  Just before baking, combine cream and brown sugar.  Pour over rolls and bake for approximately 30 minutes at 350. Let stand for 2 minutes then turn out.
Strawberry Cheese Pie
Category: desserts
By Marion Goldstein

This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Cream Pie Category.

Ingredients:
1 ⅓ cups all-purpose flour
½ teaspoon salt
4 tablespoons shortening
2 tablespoons butter
3 tablespoons cold water
1 (8 ounce) package cream cheese, softened
¾ cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
½ teaspoon almond extract
¼ cup chopped almonds
4 cups fresh strawberries, halved
¼ cup currant jelly

Directions:
Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Chill dough 15 to 30 minutes. Roll dough between two sheets of wax paper into an 11 inch circle. Remove top sheet of wax paper and lay into 9 inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage. Bake at 425 degrees F (220 degrees C) for 10 to 15 minutes or until lightly browned. Cool to room temperature. Combine cream cheese and confectioner 's sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm. Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving.

Yields: 1 - 9 inch pie shell

Calories: 421.3
Fat: 26.5 g
Saturated fat: 13.2 g
Carbohydrates: 41.7 g
Sugars: 21.4 g
Dietary fiber: 2.4 g
Protein: 5.7 g
Cholesterol: 58.9 mg
Sodium: 255.9 mg
BBQ Ham Caesar Salad


Ingredients:
ham, cos lettuce, crouton, parmesan cheese, fresh parsley leaves, hard-boiled eggs, anchovies, mayonnaise

Directions:
"Barbecue the ham, and then toss the lettuce, croutons, parmesan and parsley in the mayonnaise and dress with eggs, anchovies and ham."
Oatmeal 'bastard' Cookies


Ingredients:
vegetable shortening, granulated sugar, brown sugar, eggs, vanilla, water, flour, salt, baking soda, cinnamon, old-fashioned oatmeal

Directions:
Preheat your oven to 350°F
Grease some of your cookie sheets.
Cream shortening and sugars in a bowl.
Add eggs, vanilla, water to the mixture. Beat until *fluffy*.
Mix flour, baking soda, salt, cinnamon in *another* bowl. Add to first mixture *a little at a time* until a dough is formed.
Mix in your oatmeal and candy.
Spoon onto your cookie sheets. Flatten cookies *slightly*.
Bake for 10-12 minutes or until *lightly browned* all over. Don't forget to turn off your oven.
Pepperoni Dip II
Category: appetizers-and-snacks
By TEEJAYE72

Cut plain bagels into bite-sized pieces and dip them into this simple hot dip.

Ingredients:
½ pound pepperoni sausage, diced
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese. Bake uncovered 15 minutes, or until bubbly and lightly browned.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 cups

Calories: 90.1
Fat: 8.2 g
Saturated fat: 3.6 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Protein: 3.1 g
Cholesterol: 20.2 mg
Sodium: 265.9 mg
Tuna and Fish Cake Sandwich Toast


Ingredients:
canned tuna, yellow onion, parmesan cheese, mayonnaise, mustard, cheese, pepper, olive oil

Directions:
Finely mince a quarter piece of yellow onion then combine it with the tuna in a bowl. Add a tablespoon of finely grated parmesan cheese, 2 tablespoons of mayonnaise and a teaspoon of mustard. Mix all the ingredients until it is well-combined.
Spread the tuna mixture evenly on top of two slices of bread.
Slice the chikuwa in half along its length then distribute it evenly on top of two slices of bread.
Slice the myoga thinly along its length then spread the myoga slices on top of the chikuwa.
Add some more grated cheese on top then sprinkle with about a pinch of pepper on each bread.
Preheat your sandwich maker.
Toast the sandwich until it is brown and crispy which usually takes about 5 minutes.
Cajun Caponata


Ingredients:
olive oil, eggplants, table salt, red bell pepper, green bell pepper, celery, red onion, garlic, capers, anchovy fillets, brown sugar, tomato paste, diced tomatoes, fresh ground black pepper, stuffed green olive, black olives, vodka, Tabasco sauce

Directions:
Place cubed eggplant in a large colander. (Eggplant skin adds color and texture, but eggplant can be peeled if the skin is tough or stringy.] Sprinkle with 4 tsp table salt and toss to coat all pieces. Place colander in sink and allow to stand for 1 hour to drain excess moisture.
Pour eggplant from colander onto 2 layers of paper towels. Cover with another layer of paper towels and gently press to remove more moisture.
Heat 2 Tbsp olive oil in cast iron dutch oven. Saute bell peppers and celery until soft. Remove to a large bowl.
Heat 1 Tbsp olive oil in dutch oven. Saute onions and garlic until tender. Add to bowl with peppers/celery.
Heat 2 Tbsp olive oil in dutch oven. Saute eggplant cubes for 12-15 minutes until lightly browned, stirring often.
Return pepper/celery/onion/garlic mixture to the dutch oven.
Add all remaining ingredients and bring to a boil.
Reduce heat, cover with lid, and simmer slowly for 45 minutes. Stir frequently.
Adjust seasoning to your liking.
Refrigerate for at least 24 hours; 3 days is even better.
Serve with lightly toasted baguette slices and crackers.
Caponata will keep for several weeks in the refrigerator.  Try serving leftovers as a cold salad, warmed and tossed with pasta corkscrews, or even as a pizza topping.
Mango Lime Mousse


Ingredients:
mangoes, lime juice, lemon juice, salt, sugar, heavy cream

Directions:
Peel the mangoes and remove the flesh from the seeds. Dice the flesh of 2 of the mangoes purée the rest in a blender.
Put the purée into a glass mixing bowl, and stir in the lime or lemon juice.
Beat the egg whites with the salt until they are frothy. Sprinkle in the sugar, and continue to beat until stiff. Then gently fold in the cream.
Gradually stir the mixture into the mango purée. Pour over the diced mango. Spoon the mixture into serving bowls or glasses, and then chill for at least 3 hours before serving.
Giada's Sausage, Peppers, and Onions


Ingredients:
extra virgin olive oil, red bell peppers, yellow onions, kosher salt, fresh ground black pepper, dried oregano, fresh basil leaf, garlic cloves, tomato paste, marsala wine, diced tomatoes, red pepper flakes

Directions:
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
Heart-Healthy Salmon Quesadillas


Ingredients:
extra virgin olive oil, kale, kosher salt, sea salt, low-fat cheddar cheese, colby cheese, asiago cheese, whole wheat tortillas

Directions:
Heat 1 teaspoons of the olive oil in a medium (10-inch] nonstick skillet over medium heat.
Place the kale in the skillet and cook until just wilted, about 4 to 5 minutes. Season with the kosher salt or sea salt. Remove the kale from the skillet and set aside.
In a small bowl, mix together the shredded cheeses. Set aside.
Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet.
Top half of the tortilla with 1/4 cup of the kale, one-quarter of the flaked salmon and 1/4 cup of the shredded cheese mixture.
Fold the other half of the tortilla over the filling and cook for one minute, pressing down lightly with the back of a spatula.
Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.
Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired.
Sasquatch Burger


Ingredients:
olive oil, mushroom, fresh lemon juice, red wine, unsalted butter, garlic clove, ground beef, red wine, Worcestershire sauce, garlic powder, sriracha sauce, American cheese, cheddar cheese, swiss cheese, butter, bacon, mayonnaise, yellow mustard, tomatoes, romaine lettuce

Directions:
For the minced mushrooms:
Heat a 12-inch heavy-bottomed pan over high heat until very hot. Add the oil and then the mushrooms and cook, stirring, until golden brown, about 5 minutes. Add the lemon juice and wine and cook, 2 to 3 minutes. Stir in the butter and garlic and cook, stirring, until the butter is absorbed. Cool, then chill completely. Mince the mixture finely and store in an airtight container until ready to use.
For the burger:
Combine the beef, wine, Worcestershire sauce, garlic powder, Sriracha, salt and pepper to taste and 1 teaspoon minced mushrooms in a medium bowl and mix well. (Save the rest of the mushrooms for another use.] Form into one thick patty.
Lay 2 pieces of Texas toast on a work surface. Arrange 2 slices of American cheese on each of the 2 pieces (using a total of 4 slices], then layer 2 slices of Cheddar over each (using a total of 4 slices] and 2 slices of Swiss cheese over each (using a total of 4 slices]. Top each with the remaining 2 pieces of Texas toast, and butter the outside of each sandwich.
Heat a large griddle over high heat. Cook the patty to desired doneness (about 4 minutes per side for medium-rare] and grill the cheese sandwiches until golden brown, about 3 minutes on each side. Lay bacon flat on the griddle and cook, 5 to 7 minutes. Flip and cook an additional 3 to 5 minutes, then reserve on paper towels to drain. Slather 1 side of the hot grilled cheese sandwiches with mayonnaise and mustard. Add the remaining 2 slices of American cheese, 2 slices of Cheddar, and 2 slices of Swiss cheese to the patty, and place the patty on one of the grilled cheese sandwiches. Top with the bacon, tomato, lettuce and onion. Top with the second grilled cheese. Serve hot with a pickle spear and chips.
Quick Baked Pasta


Ingredients:
olive oil, lean ground beef, garlic, half-and-half, parmesan cheese, oregano, rosemary, penne pasta, mozzarella cheese

Directions:
Bring water to a boil.
Add oil, beef and garlic to heated frying pan.
Saute until meat is browned; drain excess fat.
Add all remaining ingredients except the cheese for topping and the pasta.
Simmer the whole mixture while the pasta cooks until just tender.
Drain the pasta and mix it with the sauce.
Pour all into a 3 qt.
(9x13] glass baking dish and top with the mozzarella cheese.
Bake uncovered at 350 for 25 minutes or until hot and bubbly.
Pasta With Red Kidney Beans


Ingredients:
stewed tomatoes, dark red kidney beans, water, dried parsley, garlic powder, ground black pepper, dried thyme, elbow macaroni

Directions:
Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
Add pasta, stir, turn off heat, and cover.
Stir frequently until pasta is tender.
Sprinkle with shredded cheddar cheese if desired.
Escargots Bourguignonne


Ingredients:
butter, shallot, parsley, garlic, Worcestershire sauce, Tabasco sauce, Pernod, dry white wine

Directions:
In a bowl cream together the butter, shallots, parsley, garlic, lemon.
juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
Drain them.
Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
Place the shells in an oven-proof serving.
pan and bake them at 450 degrees F. until the butter begins to sizzle.
Just before serving, sprinkle each escargot with a little dry white wine.
Orange Teriyaki Chicken


Ingredients:
boneless skinless chicken breasts, soy sauce, onions, garlic cloves, olive oil, pepper, ground ginger, Tabasco sauce

Directions:
Place chicken in large freezer bag.
Mix marinade ingredients and pour in bag with chicken.  If using as a stir fry marinade, double the marinade ingredients and put half(just the marinade] in a separate freezer bag.
Seal and freeze.
To serve:.
Thaw chicken overnight in fridge.
Grill until juices run clear.
If using as a stir fry marinade, remove chicken from marinade.
Stir fry with desired veggies until done, adding seperate bag of marinade the last few minutes.  Thicken with cornstarch if desired.  Serve over rice.
Borracho Beans from Scratch


Ingredients:
dried pinto bean, water, dark beer, garlic cloves, kosher salt, onion powder, chili powder, cumin, Mexican oregano, bacon, onion, roma tomatoes, cilantro

Directions:
Sort through the beans, looking for small rocks and debris.  Place in large bowl and rinse several times.  Remove beans by hand into a clean bowl of water.  (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.] Fill the bowl with the newly rinsed beans with water and soak beans overnight.
Drain off soaking water.  In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer.  Add garlic, Kosher salt, onion powder and chili powder to beans and beer.  Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender.  When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp.  Add to beans.
Last, but not least, add the cilantro and fresh roma romatoes.  Simmer for another hour.
Lasagna Rolls Lite


Ingredients:
unsalted butter, all-purpose flour, 2% low-fat milk, salt, ground black pepper, ground nutmeg, fat-free ricotta cheese, frozen chopped spinach, parmesan cheese, parmesan cheese, prosciutto, egg, salt, fresh ground black pepper, part-skim mozzarella cheese

Directions:
To make the sauce, melt the butter over medium-low heat, and then add the flour and whisk for 3 minutes.
Increase the heat to medium-high and whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450°F.
Whisk the ricotta, spinach, 1 cup of the Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Cook the noodles in a large pot of boiling salted water until the noodles are al dente.
Drain, and then arrange noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13x9x2 inch glass baking dish.
Pour the bechamel sauce into the bottom of the baking dish.
Lay out 4 lasagna noodles on a work surface, and spread about 3 tablespoons of ricotta mixture evenly over each noodle.
Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
Spoon the marinara sauce over the lasagna rolls, and then sprinkle them with the mozzarella and the remaining 2 tablespoons of Parmesan cheese.
Cover tightly with foil, and bake until heated through and the sauce and bubbles, about 20 minutes.
Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
Let stand for 10 minutes.