xiaoxl/recipe_data huggingface dataset:
Spinach Pasta from Scratch


Ingredients:
spinach, flour, extra virgin olive oil, eggs, kosher salt

Directions:
Start boiling a large pot of water.
NOTES: a] If using frozen spinach, skip steps 3-5; b] if omitting the spinach, use 1 1/4 cups of flour.
Heat a skillet to medium heat, and add spinach; don't use cooking spray or oil.
Cook spinach for about 30 seconds, stirring continuously. Spinach should turn a bright green color.
Plunge spinach immediately into an ice water bath to stop the cooking process.
When spinach has cooled down to lukewarm temperature, squeeze out the excess moisture using a cheesecloth.
Add spinach, olive oil, eggs, and salt to food processor and run until fully blended.
Add flour to food processor and run until blended. If the mixture is still sticky, add flour.
Remove dough from food processor. Roll dough into a ball and wrap in plastic wrap. Allow to rest at room temperature for 20 minutes.
Transfer dough to a work surface that's generously dusted with flour. Cut dough into 4 pieces.
If using a pasta maker, roll each piece out with a rolling pin until it's about 1/4" thick. If not using a pasta maker, roll until thin and hand-cut as desired.
Shape dough into rectangles and run through pasta maker, starting with the widest setting. If the dough sticks in the rollers, dust the dough and the rollers with flour.
Continue rolling dough through the rollers, gradually reducing the setting to flatten it as desired. NOTE: spinach pasta may need to be 1 setting wider than you normally want because of the stickiness of the dough.
Cut pasta into shapes using the appropriate attachment.
Lower pasta into water (don't drop it] and boil for a few minutes. Don't crowd the pot with pasta, as this can cause pasta to stick together.
NOTE: Don't dump the whole pot of cooked pasta into a strainer the way you might with dry, boxed pasta. If transferring to a strainer, don't rinse with water.
Using tongs or a spider skimmer, remove pasta from the water and transfer to a different container. Doing it this way will help the pasta keep its shape, and allow you to use hot water for the remainder of the boil.
Sweet Chili Thai Sauce
Category: appetizers-and-snacks
By Tania Hobson

A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.

Ingredients:
1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch

Directions:
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 24 servings

Calories: 33.9
Carbohydrates: 8.7 g
Sugars: 8.4 g
Sodium: 5 mg
Chocolate Monkey


Ingredients:
margarine, sugar, flour, milk

Directions:
Place margarine in microwave-safe mug. Zap 20 seconds to melt.
Add sugar. Zap 20 seconds.
Add cocoa and flour.
Add milk. Stir to blend.
Note -- where the ingredient amounts say tablespoon, it should read "heaping spoon". I used the large spoon from my kitchen cutlery, commonly called a tablespoon or soup spoon.
Creamy Dill Pickle Dip


Ingredients:
nonfat sour cream, dill weed, lemon zest, dried parsley, dried chives, garlic, baby dill pickles

Directions:
Combine sour cream, dill weed, lemon zest, parsley, and chives; mix well.
Stir in garlic and pickles; mix well.
Enjoy!
Chunky Gazpacho


Ingredients:
tomatoes, cucumber, garlic clove, green pepper, onion, tomato juice, olive oil, lemon juice, salt, garlic-flavored croutons

Directions:
Peel, seed and chop tomatoes and cucumber., Place in a large bowl with garlic, green pepper and onion., Combine tomato juice, lemon juice and oil - pour over vegetables., Season to taste with salt, pepper and hot sauce., Cover and chill for at least 1 hour - 2 or 3 is better., Garnish with garlic croutons just before serving.
Pilgrim Diner Hawaiian Chicken


Ingredients:
skinless chicken breasts, sugar, clove, cinnamon stick, pineapple, banana, flaked coconut, eggs, flour

Directions:
In a small sauce pan heat ingredients of fruit cocktail with sugar, clove and cinnamon. When comes to a boil, lower heat and simmer for several more minutes, then remove cinnamon and clove set aside.
Dredge chicken breasts in flour, then eggs. Sauté in medium-large saucepan in hot oil, several minutes per side, then drain oil. In the same pan, add chicken stock to chicken and the fruit sauce. Simmer for several minutes.
Plate with sliced bananas, pineapples, peaches and coconut. Serves one.
Fast & Easy Low Fat Drop Biscuits


Ingredients:
all-purpose flour, baking powder, salt, baking soda, nonfat sour cream

Directions:
Preheat your oven to 400 degrees.
Put the flour, baking powder& baking soda, and salt into your food processor.
(Or you can do it by hand. The food processor is much easier, though.] Pulse once or twice to mix.
Then add the oil and pulse a few times until it appears mixed.
Add the sour cream and pulse until the dough comes together (sort of into a ball but not really].
Drop by spoonfuls onto a cookie sheet you have sprayed with non-stick spray.
Bake for 15 minutes or until lightly browned.
Orange Nut Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, egg

Directions:
Heat oven to 350°F.
Grease and flour 9x5x3 inch loaf pan.
Combine all ingredients in large bowl and mix well.
Pour batter into prepared pan.
Bake 55 to 65 minute, or until wooden toothpick inserted into center of loaf come out clean.
The Best Macaroni and Cheese. Ever. for Real.


Ingredients:
macaroni, skim milk, hot water, margarine, flour, Worcestershire sauce, Velveeta cheese, cheddar cheese

Directions:
Melt margarine and gradually whisk in flour and cajun seasoning over medium heat in a medium saucepan. Cook and whisk constantly for approximately 3 minutes.
Gradually whisk in hot water and then milk. Add Worchestershire sauce and continue to whisk.
Once texture of sauce is smooth and creamy, slightly thickened, begin adding cubed cheese, alternating between Velveeta and cheddar. Stir CONSTANTLY with a wooden spoon until all cheese is melted and sauce is thickened and bubbly.
Meanwhile, cook and drain macaroni according to directions on box. Stir into cheese sauce and heat through. Add salt and pepper to taste.
Serve with a nice green salad and garlic toast.
Low Calorie Coconut Lime Chicken


Ingredients:
light coconut milk, lime juice, brown sugar, salt, romaine lettuce, red cabbage, snow peas, cilantro, red onions

Directions:
Preheat oven to 400°F.
Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish.
Transfer 1/4 cup of the dressing to a large bowl; set aside.
Place chicken in the baking dish; bake until cooked through, about 20 minutes.
Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
Transfer the chicken to a cutting board and thinly slice.
Arrange the chicken slices on top of the salads.
Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.
enjoy.
Mom's Ground Beef and Vegetable Soup


Ingredients:
carrots, beef bouillon cubes, beef bouillon granules, hot water, bay leaves, sugar, black pepper, small macaroni pasta, frozen corn

Directions:
Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.].
Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
Discard the bay leaves as the soup is served.
Deliciously Easy Pudding in a Cloud


Ingredients:
instant pudding mix, milk

Directions:
Divide thawed whipped topping among 6 dessert glasses, using about 1/3 cup in each.
With the back of a spoon, make a depression in the center and spread topping up the sides of the glasses.
Prepare pudding mix with milk as directed on package for pudding.
Spoon pudding mixture into glasses.
Chill. Garnish as desired.
Savory Corn and Bacon Bread Pudding #RSC


Ingredients:
olive oil, French baguettes, shallots, corn, bacon, eggs, half-and-half cream, sharp cheddar cheese, salt, pepper, panko breadcrumbs, parmesan cheese, lemon zest, fresh thyme

Directions:
Preheat oven to 350 degrees.
In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside.
To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown]. Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool.
In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart  greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside.
Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.
Skillet Beef & Broccoli


Ingredients:
olive oil, water, brown sugar, soy sauce

Directions:
In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown steak, stirring occasionally, in two batches. Remove steak and set aside.
Stir in broccoli and Lipton® Recipe Secrets® Onion Mushroom Soup Mix blended with water, brown sugar and soy sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 2 minutes.
Return steak to skillet and cook 1 minute or until steak is done. Serve, if desired, with hot cooked rice.
Also terrific with Lipton ® Recipe Secrets ® Onion Soup Mix.
Southern Fried Chicken Livers
Category: meat-and-poultry
By Cindy Capps Lepp

Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.

Ingredients:
1 pound chicken livers
1  egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

Directions:
Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 469.8
Fat: 28.9 g
Saturated fat: 5.1 g
Carbohydrates: 27.5 g
Sugars: 2.1 g
Dietary fiber: 1 g
Protein: 24 g
Cholesterol: 458.5 mg
Sodium: 86.5 mg
No Bake Cookies II
Category: desserts
By Sandy

An easy, no-bake cookie recipe.

Ingredients:
2 cups white sugar
½ cup butter
½ cup milk
3 tablespoons cocoa powder
3 cups quick cooking oats
1 teaspoon vanilla extract

Directions:
Mix together sugar, butter or margarine, and milk in a saucepan.  Bring to a boil and boil for one minute, stirring constantly. Remove from heat and mix in cocoa, quick oatmeal and vanilla.  Drop by spoonfuls on waxed paper.

Yields: 3 dozen

Calories: 188.5
Fat: 6.2 g
Saturated fat: 3.5 g
Carbohydrates: 32.2 g
Sugars: 22.7 g
Dietary fiber: 1.6 g
Protein: 2.2 g
Cholesterol: 14.1 mg
Sodium: 40.1 mg
Boston Baked Beans
Category: side-dish
By AJRHODES3

A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law.  It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Ingredients:
2 cups navy beans
½ pound bacon
1  onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Directions:
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325 degrees F (165 degrees C). Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 5 hrs
Yields: 6 servings

Calories: 382.2
Fat: 6.3 g
Saturated fat: 1.8 g
Carbohydrates: 63.1 g
Sugars: 19.7 g
Dietary fiber: 17.3 g
Protein: 20.7 g
Cholesterol: 13.6 mg
Sodium: 1320.3 mg
Fireside Fruit Pie


Ingredients:
sugar, cornstarch, tart apples, dates, lemon juice, nutmeg

Directions:
Prepare pastry for a two crust pie or use store bought rollout pie pastry.
Heat your oven to 425*F. In a large saucepan, combine reserved apricot liquid, sugar, cornstarch, apples, dates and lemon juice. You may sprinkle the nutmeg over the top now, if desired. Cover; cook gently until apples are soft, stirring occasionally. Remove from hea and fold in apricot halves. Spoon this mixture into pastry lined pie pan.
To make a decorative top crust, use canape(or small cookie] cutter(1"] to cut out center of dough. Repeat cutouts in an evenly spaced pattern, working from center to within 1 1/2" of edge. Arrange pastry over filling. Fold the edge of the top pastry under bottom pastry. Press together to seal; flute edge.
Bake at 425*F. for 25 to 35 minutes or until crust is golden brown and filling bubbles. Enjoy!
Martha's Chewy Molasses Spice Cookies


Ingredients:
unbleached flour, baking soda, ground cinnamon, fresh nutmeg, ground cloves, salt, sugar, unsalted butter, egg, unsulphured molasses

Directions:
Preheat oven to 350°.
In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.
Best-Ever Maple Bacon Cupcakes


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, unsalted butter, bacon fat, eggs, maple syrup, buttermilk, vanilla extract, light cream cheese, unsalted butter, confectioners' sugar

Directions:
Preheat oven to 350ºF and line a muffin pan with cupcake liners; set aside.
In a large bowl, combine flour with baking soda and baking powder; whisk until well mixed. Add the ground bacon, whisk again and set aside.
In a bowl of a stand mixer with the paddle attachment, combine butter, bacon grease, and maple sugar; process until mixture gets creamy. Add eggs, one at a time, beating well between each addition. Add maple syrup and buttermilk; process until well blended. Add maple extract and vanilla extract; mix for 15 seconds.
Add dry ingredients and process on low speed until just combined, stopping to clean the sides of the bowl. Add grapeseed oil and process for 15 seconds.
Using an ice cream scoop, divide batter among the muffin cups and fill them up to 2/3. Tap the muffin pan to remove any trapped air bubbles. Transfer to the preheated oven and bake for 18-20 minutes or until a cake tester inserted in the center comes out clean with a few crumbs. Remove from the heat and let them cool off in the pan for 10 minutes. Transfer the cupcakes onto a wire rack to cool completely.
To make the buttercream; In a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until nice and creamy. Add maple sugar and confectioners’ sugar, both sifted, and process on low before increasing to speed 8. Add the remaining confectioners’ sugar and repeat; low speed at first and increase to 8.
Spoon buttercream into a piping bag with large tip and pipe the cupcakes. Add crumbled bacon on top before serving. Makes one dozen.
Baked Whale


Ingredients:
red wine, peppercorn, salt, garlic clove, onion

Directions:
Combine the oil, vinegar, peppercorns, salt, garlic and onion., Cut the whale into cubes or slices., Marinate in the marinade for 2-3 hours., Cover and place in a 300 deg F oven for 1 hour.
Honey Glazed Carrots
Category: side-dish
By JBSRONNIE

This recipe is sweet but full of flavor and spice...Goes great with pot roast or oven baked chicken...Yum Yum

Ingredients:
2 tablespoons vegetable oil
1 pound baby carrots
½  onion, chopped
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
salt and pepper to taste
3 tablespoons honey
3 tablespoons butter, softened

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Lightly grease the bottom of a 9x13 inch baking dish. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper. Bake for 45 minutes, or until tender.  Turn oven off and add  honey and butter, mixing thoroughly.  Place dish back in the warm oven for a few minutes.  Serve immediately.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 to 6 servings

Calories: 192
Fat: 12.5 g
Saturated fat: 5.3 g
Carbohydrates: 20.2 g
Sugars: 15.6 g
Dietary fiber: 3 g
Protein: 1 g
Cholesterol: 18.3 mg
Sodium: 241.7 mg
Creamy Cheesy Cauliflower Soup


Ingredients:
butter, garlic cloves, water, frozen cauliflower, potato, heavy cream, white cheddar cheese, monterey jack pepper cheese, nutmeg

Directions:
"Melt butter over medium.  Saute garlic in butter over medium heat for 1 minute.  Add cauliflower, stock, and water and bring to a boil over high heat.  Boil for 5 minutes and add potatoes.  Boil for another 20-25 minutes, or until all vegetables are very soft (fork goes right through them].  Blend with immersion blender or blend in batches in blender.  Add fat free half and half and heavy cream and stir.  Add cheeses and lower to low heat, stir until melted.  Add nutmeg, taste and season with salt and pepper.  I would make some homemade croutons and serve the soup with two floating on top."
Strawberry Salad With Orange Blossom Water


Ingredients:
fresh strawberries, sugar

Directions:
Mix the orange juice, orange water and sugar. Pour over the strawberries. Place mixture in the fridge for at least 1 hour.
Serve cold. Sprinkle with chopped mint or pistachio.
Ziti With Sicilian-Style Tomato Sauce


Ingredients:
olive oil, eggplant, red bell pepper, garlic clove, tomato paste, diced tomatoes, capers, salt, fresh ground black pepper, fresh basil, ziti pasta, pecorino romano cheese, parmesan cheese

Directions:
Heat the olive oil in a large skillet over medium heat.
Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes.
Add the bell pepper and garlic, and cook until softened, about 5 minutes.
Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil.
Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors.
Add the basil and keep warm over low heat.
Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes.
When the pasta is cooked, drain it and place in a shallow serving bowl.
Add the sauce, sprinkle with grated cheese, and toss gently.
Serve immediately.
Simple Cream Cheese Stuffed Dates


Ingredients:
dried dates, cream cheese, paprika

Directions:
"Pit the dates. Stuff dates with 1 tsp cream cheese each. Put on plate and distribute paprika on top."
Balsamic Glazed Broccoli


Ingredients:
broccoli, butter, brown sugar, salt, ground black pepper

Directions:
Steam broccoli until crisp tender. Place broccoli in a serving bowl; keep warm.
In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing gently to coat.
Bastardized Eggs Benedict


Ingredients:
jumbo eggs, English muffin, spicy brown mustard, butter

Directions:
Thouroughly mix the brown mustard and creamy horseradish.
Fry eggs in skillet of choice, sunny side up.  Salt and pepper to taste, while frying.
While eggs are frying, toast and butter the english muffin halves.
Spread a think layer of mustard sauce on each english muffin half.
place eggs on top of english muffin halves.
Chef Jean's Alfredo Sauce


Ingredients:
half-and-half, parmesan cheese, gorgonzola, white pepper, lemon zest

Directions:
In a large sautee pan bring the half and half to a boil, be careful it will spill over if you don't stop it in time.
Remove from heat and sprinkle in the gorgonzola, pepper and lemon zest. Stir once.
Add the parmesean a handful at time and whisk until the cheeses are fully melted and the sauce is thickend adding more parmesean if needed.
Return to very low heat if the cheeses did not melt all the way, do not bring back to a boil.
Bacon and Blue Cheese Hashbrown Casserole


Ingredients:
bacon, hash browns, blue cheese, half-and-half cream, fresh chives

Directions:
In a large pan, fry bacon over medium-high heat. Set aside on a paper towel lined plate in order to absorb excess grease.
In a large bowl, combine potatoes, 1/2 cup blue cheese, half and half cream, half of the chives and the 1/2 of the cooked bacon and mix well.
Place in a baking dish or pan and bake uncovered at 375 degrees for 45-60 minutes.
Top the casserole with remaining bacon, blue cheese and chives and bake an additional 5 minutes.
Crock Pot  Beer Beef


Ingredients:
beer, flour, salt, pepper

Directions:
"In crockpot, pour in beer, then mix in gravy and onion mixes.  Place flour in Ziplock bag, and add cubed meat.  Shake to coat and add meat to crockpot.  Salt and pepper to taste.  Stir gently to coat meat in beer sauce.  Cook on low 8 hours.  Serve over rice, egg noodles, or mashed potatoes."