xiaoxl/recipe_data huggingface dataset:
Buckeye Balls II
Category: desserts
By Allison O'Brien

These are chocolate-covered balls of peanut butter and confectioners' sugar.

Ingredients:
1 ½ cups creamy peanut butter
½ cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening

Directions:
Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Prep time: 45 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 5 dozen

Calories: 203.6
Fat: 12 g
Saturated fat: 4.5 g
Carbohydrates: 22.8 g
Sugars: 20.7 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 8.1 mg
Sodium: 81.2 mg
Round Steak on Foil


Ingredients:
character(0]

Directions:
Place 1/2 package soup mix on foil. Place round steak on top of this., Sprinkle rest of soup mix on top of round steak., Seal foil completely over round steak, all around the edges too., Bake in 350 degree oven for 2 hours., Add mushrooms over top when serving if desired.
" Quick Biscuit Bread "


Ingredients:
olive oil, mozzarella cheese

Directions:
Preheat oven to 400 Degrees.
Lightly grease a cookie sheet.
Remove the buiscuits from the can and separate.
Place one buiscuit in the center and place the remaining buiscuit around it slightly overlapping.
Now flatten them out with your fingers into a 10 inch circle.
Brush with the olive oil (Extra Virgin].
Sprinkle with the remaining ingredients.
You can use any kind of cheese you have on hand. Chili Powder and Monterey Jack and some chopped chillies give you a great Tex-Mex Bread.
Bake about 15 minute Until edges are nice and brown. Pull apart to serve.
( I could eat the whole thing myself! LOL].
Chef John's Pasta con le Sarde
Category: world-cuisine
By Chef John

I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.

Ingredients:
¾ cup dry bread crumbs
6 tablespoons extra-virgin olive oil, divided
1 pinch saffron
¼ cup white wine
½ pound bucatini pasta
1 cup diced yellow onion
1 cup diced fennel bulb
salt to taste
¼ cup golden raisins
2 cloves garlic, minced
1  anchovy fillet
2 (4 ounce) cans sardines packed in oil, drained and crumbled
¼ cup toasted pine nuts
1 pinch red pepper flakes
3 tablespoons chopped fennel fronds, or more to taste

Directions:
Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool. Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine. Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water. Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes. Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute. Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes. Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 708.8
Fat: 33.3 g
Saturated fat: 4.8 g
Carbohydrates: 72.2 g
Sugars: 8.9 g
Dietary fiber: 4.6 g
Protein: 27.5 g
Cholesterol: 81.4 mg
Sodium: 531.8 mg
General Tso's Chicken Wraps


Ingredients:
chicken, flour tortillas, tomatoes, onion, mayonnaise, avocado, romaine lettuce

Directions:
Bake crazy cuizine general tso's chicken at 400 degrees ( per cooking instructions on box].
Warm the tortillas in microwave or oven.
Coat each tortilla with a thin layer of mayonnaise.
Layer with lettuce, tomato, onion, avocado, chicken and sauce.
Roll into a wrap and enjoy!
Easy Cream Drop Biscuits


Ingredients:
all-purpose flour, baking powder, salt, heavy whipping cream

Directions:
Preheat oven to 450.  Grease cookie sheet with cooking spray.
In large bowl, mix flour, baking powder and salt.  Stir in whipping cream just til blended and a dough forms.  (Add 1 to 2 T additional whipping cream if dough is very thick.].
Drop dough by spoonfuls onto cookie sheet.  Bake 10 to 12 minutes or til bottoms are golden brown.  Immediately remove from cookie sheet and serve warm.
Sweet Potato Casserole


Ingredients:
butter, sweet potatoes, red bell pepper, green bell pepper, ground sausage, ground beef, garlic, roma tomatoes, mushrooms, milk, dark brown sugar, stevia

Directions:
Preheat oven to 350.
In medium sauce pan, add 2 T. oil, brown ground meat, drain; set to the side.
In medium sauce pan, combine 2 T butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side.
In a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 T butter until crispy tender.
In a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes.
bake for 35 minutes.
Sesame-Marinated Baked Tofu


Ingredients:
extra firm tofu, soy sauce, fresh ginger, garlic cloves, canola oil, sugar, lemon juice

Directions:
Drain tofu and slice into 8 equal slices. Meanwhile combine the remaining ingredients.
Place the tofu in ziploc or tupperware and pour marinade over. Close the container and place in fridge up to 24 hours, shaking occasionally.
When ready to cook, turn on broiler and arrange tofu on a foil-covered cookie sheet. Put in oven about 5-6 inches from heat and cook about 8 minutes on each side.
Fresh Tomato Bruchetta


Ingredients:
roma tomatoes, green onions, garlic, dried basil, dried oregano, dried parsley flakes, ground black pepper, salt

Directions:
Combine all ingredients in a bowl with a lid.
Marinate at least 4 hours or overnight.
For garlic bread or pita, spread garlic butter on bread/pita. Spread bruchetta mix over top.
Sprinkle with shredded cheese if desired.
Bake at 400 or grill on BBQ until hot (or cheese melted].
Potato Salad Recipe


Ingredients:
yukon gold potatoes, eggs, kosher salt, scallion, light mayonnaise, Dijon mustard, dill pickle, red onion, fresh flat-leaf parsley, dill, fresh ground black pepper, extra virgin olive oil

Directions:
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer.
After 12 minutes remove the eggs with a slotted spoon and let cool.
Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer.
Drain the potatoes in a colander and let them cool.
Reserve some scallion greens for garnish.
Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, and lemon juice in a bowl large enough to hold the potatoes.
Peel the cool eggs and grate them into the bowl.
Stick a fork into the potatoes and lift them 1 at a time out of the colander.
Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing.
Season, to taste, with salt and pepper.
Drizzle with a little olive oil before serving.
Crab Delights
Category: appetizers-and-snacks
By Ellen Chirichella

Have these as appetizers or a light lunch. Using English muffins and canned crab meat. You can store in freezer until ready to use, then cook them. This is also good with Clam Chowder for lunch or dinner. Enjoy!

Ingredients:
1 (6 ounce) can crab meat, drained
5 ounces sharp processed cheese spread
¼ cup butter, softened
2 tablespoons mayonnaise
1 pinch garlic salt
2 tablespoons chopped fresh parsley
6  English muffins, split in half

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet. Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 to 10 servings

Calories: 217.4
Fat: 11.7 g
Saturated fat: 6 g
Carbohydrates: 18.3 g
Sugars: 1.4 g
Dietary fiber: 1.4 g
Protein: 9.9 g
Cholesterol: 39.9 mg
Sodium: 567.3 mg
Unbelievable Peanut Butter Cake


Ingredients:
flour, Splenda granular, salt, baking soda, water, peanut butter, eggs, skim milk, vanilla, peanut butter, skim milk, powdered sugar

Directions:
Bring to boil group 2.
Add group 1 and group 3.
Pour into an ungreased sheet pan. Bake at 350°F for 10 minutes. Cool 10 minutes.
Bring to a boil the first three ingredients for the frosting--remove and add 4 cups powdered sugar. Spread over cake and enjoy!
Mediterranean Chicken


Ingredients:
olive oil, chicken pieces, salt, pepper, paprika, onion, garlic cloves, diced tomatoes, dried basil, marinated artichokes, zucchini, fresh parsley, black olives

Directions:
Remove and discard skin and any excess fat from chicken.  Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika.  Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes.  Remove to a plate and repeat with remaining chicken.
Reduce heat to medium-low and add onion and garlic.  Cook, stirring, for 1 minute.  Stir in tomatoes, vinegar, Italian seasoning, and basil.  Bring mixture to a boil.
Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally.  Cook for about 20-30 minutes.  Chicken is fully cooked when juices run clear.
Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
Stir in parsley and olives, and serve over your pasta of choice.
Fresh Strawberry Muffins
Category: bread
By Jen Pretty

Fresh strawberry muffins.

Ingredients:
¾ cup white sugar
½ cup butter, softened
1  egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
1 ½ cups chopped strawberries
3 teaspoons white sugar
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners. Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well. Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries. Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 214
Fat: 8.5 g
Saturated fat: 5.2 g
Carbohydrates: 31.6 g
Sugars: 15 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 36.6 mg
Sodium: 243.3 mg
Lemon Buttermilk Pie


Ingredients:
butter, sugar, eggs, salt, lemon, rind of, lemon juice, cornstarch, buttermilk

Directions:
Cream the butter and sugar together.
Add the egg yolks one at a time, beating well.
Add salt, grated lemon peel, lemon juice, and cornstarch; mix well.
Add buttermilk.
Beat egg whites until stiff and fold into buttermilk mixture.
Pour into the unbaked pie shell and bake at 425 degrees F for 10 minutes.
Reduce heat to 350 degrees F and bake for 30 minutes or until the custard is set.
Serve warm or cooled.
Guilt-Free Caesar Salad Dressing


Ingredients:
1% fat cottage cheese, low-fat mayonnaise, anchovies, lemon juice, Worcestershire sauce, garlic, olive oil, parmesan cheese

Directions:
Combine cottage cheese, mayonnaise, anchovies, lemon juice, Worcestershire, garlic and olive oil in a food processor and puree until smooth.
Stir in Parmesan and season with salt and pepper to taste.
If dressing is too thick, thin down with a little warm water.
Bacon and Scallion Potato Salad


Ingredients:
bacon, apple cider vinegar, tiny new potatoes, celery ribs, scallion top, sour cream, mayonnaise

Directions:
Cook bacon in a large skillet until crisp.  Transfer to paper towels to drain.  Carefully pour fat from skillet into a measuring cup and reserve.  Coarsely crumble the bacon.
Pour vinegar into a large bowl.  Put potatoes in a 5-quart pot, covered with cold water by 2 inches, and simmer, uncovered, until just tender - about 20 minutes.  Drain potatoes in a colander and rinse slightly with cold water.  When cool enough to handle, quarter potatoes, adding them to the bowl as you cut, tossing them to coat.  Add 1 TBSP of reserved bacon fat and remaining ingredients, and salt and pepper to taste, tossing to combine well.
Lemon Kolaches from TOH


Ingredients:
active dry yeast, milk, sugar, butter, salt, lemon peel, eggs, unbleached all-purpose flour, cream cheese, sugar, egg, lemon peel

Directions:
In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half; shape each half into 12 balls. Place 3 inches apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.
FILLING:
n a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack.
Ila's Chicken Tacos


Ingredients:
roasting chickens, chicken breasts, celery, onion, green pepper, chicken broth, salt, pepper, monterey jack cheese, lettuce, tomatoes, sour cream, green chili salsa

Directions:
Place all ingredients in a sauce pot and simmer together; simmer until some of the liquid drains off.
Place a scoop of mixture either into a soft tortilla or a hard shelled taco, add toppings and eat!
Apple Tartlets  With Nutmeg Scented Orange Custard


Ingredients:
tart apples, white sugar, frozen puff pastry, butter, milk, white sugar, vanilla extract, orange, nutmeg

Directions:
Nutmeg Scented Orange Custard: In small pan, scald milk, remove from heat, set aside.
Over double broiler beat egg yolks and sugar until thick. Add milk in slowly. Cook over simmering water, whisking constantly for 10 minutes.
Remove from heat and add vanilla, orange rind and nutmeg. Place a piece of plastic wrap over custard to prevent a skin from forming, cool and chill. Custard may be served warm or cold.
Apple Tartlet: Preheat oven to 425 degrees. Place thinly sliced apples in small bowl and toss with lemon juice and 2 tsps sugar.
On lightly floured board lay out the puff pastry. Cut out 4 circles 5" in diameter. Sprinkle the baking sheet with water and place the pastry circles on sheet.
Brush the circles with butter and sprinkle with the remaining 1 tsp sugar. Place the apples over the circle in a pinwheel type pattern, remembering to leave a 1/4" border of uncovered pastry all around. Drizzle remaining butter over the apples.
Bake the tarts for 10 minutes.
Spoon custard sauce onto dessert plate and place a warm tart in the center, spoon a tsp of sauce over apple tart as well.
Smothered Round Steak with Gravy
Category: uncategorized
By Bibi

This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.

Ingredients:
1 (2 1/2 pound) tenderized round steak, cut into 6 pieces
salt and ground black pepper to taste
1 cup all-purpose flour, divided
1 teaspoon garlic powder, or to taste
½ cup cooking oil, divided
1 large onion, sliced
1 cup water
1 teaspoon beef base (such as Better than Bouillon®)
1 teaspoon Worcestershire sauce
2 cups milk

Directions:
Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat. Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces. Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned. Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top. Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes. Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes. Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

Yields: 6 servings

Calories: 556.3
Fat: 31.4 g
Saturated fat: 8.1 g
Carbohydrates: 22.6 g
Sugars: 5.1 g
Dietary fiber: 1 g
Protein: 43.7 g
Cholesterol: 107.5 mg
Sodium: 95.8 mg
Pumpkin Pie French Toast - Baked


Ingredients:
eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, brown sugar

Directions:
Preheat oven to 350 degrees F.
Mix the eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and brown sugar in low flat bowl for easy dipping.
Line two cookie sheets with foil and spray with Pam.
Dip the bread into the egg mixture on both sides and place on cookie sheet.  (I was able to get six slices on each sheet.].
Bake for 25 minutes, flipping them over half way through.
Serve with maple syrup, powdered suger, or eat them plain if you are on the go.
Pumpkin Bars With Cream Cheese Frosting


Ingredients:
sugar, eggs, pumpkin, flour, baking powder, baking soda, cinnamon, butter, cream cheese, vanilla, milk, powdered sugar

Directions:
Mix first four ingredients well.  Sift last four ingridients together;  add to first mixture.  Pour into a greased jellyroll pan.  Bake  on a 325 oven for 25 minutes.  Cool cake completely.
In a large mixing bowl place cream cheese, butter, vanilla, and milk beat unitl light and fluffy, add powdered sugar and beat.  May need to add more powdered sugar or milk for frosting.
Frost bars.
Chinese Fried Rice with Beans


Ingredients:
basmati rice, salt, chicken breast half, carrot, green pepper, spring onion, spring onions, soya sauce, salt, black pepper, water

Directions:
Wash and soak rice for half an hour.
Par boil rice in water to which 3 tsps of salt has been added.
Drain well and if possible spread it out on a clean tea towel to dry and let the grains separate.
In a large wok add 2 1/2 tbsp oil and stir fry the chopped onions,the carrots, beans, peppers and chicken  for 1-2 minutes.
Add the soya sauce, pepper powder and salt to taste.
Add the melted stock cube.
**Keep in mind that SOYA SAUCE AND THE STOCK CUBE HAVE ADDED SALT IN IT so go by your judgment**.
Add the cooled rice to the wok and mix with a light hand so as to not break the rice.
Sprinkle with the chopped green spring onions.
Place on low heat for 10 minutes till rice is done.
Scramble a egg and serve on top of the rice.
Serve steaming hot!
Fallen Red Cedar


Ingredients:
Absolut citron vodka, fresh lemon juice, strawberries

Directions:
Muddle the strawberries in a bit of crushed ice.
Put berries, lemon juice and vodka into a shaker, shake vigorously until well mixed.
Pour into an old fashioned tumbler over ice cubes.
Add a splash of champagne ( soda will also work].
Garnish with a slice of strawberry and a fat straw.
Rigatoni With Sausage and Red Pepper Strips Yummy!


Ingredients:
rigatoni pasta, onion, crushed red pepper flakes, red bell pepper, fennel seed, crushed red pepper flakes, no-salt-added whole tomatoes, dry red wine, fresh Italian parsley

Directions:
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Coat a large skillet with cooking spray, and place over medium heat until hot.
Add onion, sauté 3 minuets.
Add sausage and next 3 ingredients, cook 5 minutes or until sausage is browned, stirring to crumble.
Drain and set aside.
Wipe skillet with paper towel.
Coat skillet with spray; place over medium heat until hot.
Add bell pepper, sauté 4 minuted.
Add sausage mixture, tomatoes and wine, stir well.
Bring to boil, reduce heat and simmer 25 minutes, stirring occasionally.
Stir in parsley.
Serve over pasta!