xiaoxl/recipe_data huggingface dataset:
Crepes
Category: breakfast-and-brunch
By Erin Nesbit

This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.  No need to add more oil each time unless the pan begins to stick.  Freeze extra crepes for later use.

Ingredients:
2  eggs
1 cup milk
⅔ cup all-purpose flour
1 pinch salt
1 ½ teaspoons vegetable oil

Directions:
In a blender combine eggs, milk, flour, salt and oil.  Process until smooth.  Cover and refrigerate 1 hour. Heat a skillet over medium-high heat and brush with oil.  Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan.  Cook 2 to 5 minutes, turning once, until golden.  Repeat with remaining batter.

Prep time: 5 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 8 crepes

Calories: 78.6
Fat: 2.8 g
Saturated fat: 0.9 g
Carbohydrates: 9.5 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 3.7 g
Cholesterol: 48.9 mg
Sodium: 30.2 mg
Macaroni and Cheese With Ham - Macaroni Met Ham En Kaas


Ingredients:
elbow macaroni, ham, cream cheese, butter, eggs, butter, milk, lemon peel, nutmeg

Directions:
Cook macaroni in boiling salted water to al dente stage.
While macaroni is cooking, preheat oven to 350F and lightly grease baking dish.
Drain macaroni well and layer in prepared baking dish with ham and cream cheese, dotting each layer of macaroni with butter.
Lightly sprinkle with nutmeg.
Beat eggs and milk together; add melted butter and lemon peel.
Pour over macaroni.
Place filled baking pan in a larger pan of hot water and bake for 30 minutes.
Easy Ravioli Bake


Ingredients:
mozzarella cheese, parmesan cheese

Directions:
Heat oven to 350°.
Spray bottom and sides of a 9x13-inch pan with Pam.
Spread 3/4 cups pasta sauce in the baking dish.
Arrange 1/2 the frozen ravioli in a single layer over the sauce; top with 1/2 the remaining pasta sauce and 1 cup mozzarella cheese.
Repeat these layers starting with the ravioli.
Sprinkle with parmesan.
Cover with foil and bake 40 minutes.
Remove the foil and bake uncovered 15-20 minutes more until bubbly and hot in the center.
Let stand 10 minutes before cutting.
Mini Key Lime Pies
Category: desserts
By Lisawas

Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.

Ingredients:
12  mini graham cracker crusts
3 cups sweetened condensed milk
1 cup sour cream
1 cup freshly squeezed Key lime juice
3 tablespoons grated Key lime zest
2  fresh Key limes, thinly sliced
1 (7 ounce) can whipped cream topping

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet. In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth.  Pour the filling into the graham cracker crusts, filling to the top. Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 12 mini pies

Calories: 451.3
Fat: 19.9 g
Saturated fat: 10.1 g
Carbohydrates: 62.7 g
Sugars: 49.7 g
Dietary fiber: 1.2 g
Protein: 8.5 g
Cholesterol: 47.1 mg
Sodium: 271.9 mg
Sweet and Sour Dipping Sauce/Lumpia Dipping Sauce


Ingredients:
water, sugar, apple cider vinegar, cornstarch, ketchup, garlic clove, crushed red pepper flakes

Directions:
In a 2-quart sauce pan combine all ingredients.
Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps.
Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly.
Set aside to cool to room temperature.
Ratatouille Soup


Ingredients:
eggplant, zucchini, onion, garlic, olive oil, salt, black pepper, reduced-sodium chicken broth, water, reduced-sodium navy beans, tomatoes

Directions:
In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
Meanwhile, in a dutch oven combine the broth and water.
Bring to boiling; add cavatelli.
Return to boiling.
Cook about 12 minutes or until tender.
Reduce heat.
Stir in the beans, tomatoes, and roasted vegetables.
Heat through.
Stuffed Chicken Breasts (Cordon Bleu)


Ingredients:
boneless skinless chicken breasts, parmesan cheese, olive oil, salt, pepper, deli ham, swiss cheese

Directions:
Preheat oven to 400°F.
Place a chicken breast between two pieces of plastic wrap and pound flat and thin without breaking through the meat (Ideally this would make a 1/8 inch thick rectangle].
Remove plastic wrap, season with salt and pepper, repeat with remaining breasts.
Mix diced ham and shredded cheese together in a bowl, spoon 2-3 tbsp of mixture onto each flattened breast.
Fold in the bottom and sides and roll up (this is often difficult to do depending on how the breast flattens out, so I just fold them over and stick lots of tooth picks in them to keep them closed].
Combine bread crumbs and parmesan cheese, brush each roll with olive oil and roll in crumb mixture to coat.
Place rolls, seam side down, in a shallow baking dish and bake uncovered for 25 minutes (or until chicken is thoroughly cooked].
Remove toothpicks before serving!
Sesame Candy


Ingredients:
sesame seeds, light brown sugar, butter, milk, white vinegar, butter

Directions:
Wash sesame seeds and remove any debris that may be in the seeds and drain well.
Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet.
Pour seeds into skillet and stir constantly.
Dry and parch seeds until light brown, approximately 2 minutes.
Watch closely, do not burn seeds.
In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar.
Using a wooden spoon, stir constantly until ingredients are dissolved.
Cook over medium high heat to light crack stage.
If using a candy thermometer, the temperature should be between 265 and 285 degrees F.
Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon.
Pour immediately into prepared an 11 by 2-inch pyrex baking dish.
Score candy while still warm and cut into squares when cool.
**minestrone Salad**


Ingredients:
bow tie pasta, red kidney beans, Italian plum tomatoes, green pepper, parsley, parmesan cheese, pepper

Directions:
Cook pasta to desired doneness as directed on package. Drain; rinse with.
cold water to cool.
In large bowl, combine cooked pasta and all remaining.
ingredients; mix well.
Serve immediately, or cover and refrigerate until.
serving time.
Sweet Golden Pineapple Muffins


Ingredients:
crushed pineapple, egg, sweet milk, all-purpose flour, sugar, baking powder, salt, nutmeg, butter

Directions:
Drain pineapple liquid into measuring cup.  Add enough milk to pineapple liquid to make 1 cup.  Combine with egg and orange rind.
In a separate bowl, sift together flour,sugar,baking powder,salt,and nutmeg.
Blend milk mixture into dry ingredients, along with melted butter, mixing till just blended.  Stir in crushed pineapple.
Spoon into lightly buttered muffin pans.  Bake at 400 for 20 minutes, or until golden and set.  Cool a bit but serve while still warm.
Baked Salmon With Green Onion Garnish


Ingredients:
plain low-fat yogurt, cucumber, fresh dill, stone ground mustard, honey, salmon fillets, low sodium soy sauce, green onion tops

Directions:
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels, and let stand 5 minutes.
Scrape into a bowl using a rubber spatula.
Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey]; cover and refrigerate.
Preheat oven to 425°.
Place fillet on a jelly-roll pan coated with cooking spray.
Brush fillet with oil and soy sauce.
Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain.
Arrange onion strips over fillet.
Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork.
Serve with yogurt sauce.
Classic Clam Dip


Ingredients:
clams, cream cheese, fresh lemon juice, Worcestershire sauce, onion

Directions:
Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
Put mixture in a serving bowl and chill.
Serve with potato chips, crackers, or small pieces of raw vegetables.
Tomato Basil Pasta Sauce


Ingredients:
olive oil, yellow onion, garlic, red wine, crushed tomatoes, basil, oregano, kosher salt, fresh ground black pepper

Directions:
Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
Add the minced garlic and cook for 2-3 more minutes.
Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
Stir in the tomatoes, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.
Fresh Southern Peach Cobbler
Category: desserts
By aeposey

I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!

Ingredients:
8  fresh peaches - peeled, pitted and sliced into thin wedges
¼ cup white sugar
¼ cup brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
¼ cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine peaches, 1/4 cup  white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 561.5
Fat: 17.6 g
Saturated fat: 11 g
Carbohydrates: 99.4 g
Sugars: 73.1 g
Dietary fiber: 1.3 g
Protein: 3.5 g
Cholesterol: 45.8 mg
Sodium: 399.7 mg
Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew)


Ingredients:
onion, salt, boneless skinless chicken thighs, fresh cilantro leaves

Directions:
Preheat oven to 400 degrees.
Arrange onion slices (overlapping] in bottom of 5- 6 quart Dutch oven.
Arrange potatoes on top of onions, sprinkle with salt.
Arrange chicken on top of potatoes, then cilantro, then tomatillos.
Top with jalapenos and drizzle with pickling liquid.
Cover and bake for 45 minutes.
Remove lid and bake for 15- 20 minutes additional.
Serve hot and garnish with more cilantro.
Mushroom Skewer


Ingredients:
harissa, olive oil, dried oregano, portabella mushrooms

Directions:
Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit or.
Preheat the grill, if grilling.  Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
Chorizo and Pork Casserole


Ingredients:
pork, flour, red onion, celery ribs, capsicum, garlic, chorizo sausage, paprika, tomatoes, wine

Directions:
Put the flour into a plastic bag and add the pork ( dividing into two lots is better] shake in bag and take out the meat shaking off any extra flour.
Heat most of the oil in a large skillet on medium to high adding the meat and seal  then place the meat in a casserole dish.
Add the remaining oil and cook the onion, garlic, celery and capsicum, chilli and the chorizo  a for a few minutes until it starts to get soft then add the paprika, tomatoes, wine and the chicken stock. simmer for a minute or two, and season with salt and pepper.
Add to the pork and either cook in a moderate oven for 1 1/2 hours or in your microwave, starting on high for 2-3 minutes then set on simmer for 30 minutes.
Serve with mashed potatoes and vegetables - or with rice.
Blue Ribbon Banana Cake  With Creamy Nut Filling


Ingredients:
shortening, sugar, banana, buttermilk, vanilla, eggs, salt, cake flour, baking soda, baking powder, pecans, coconut, sugar, flour, butter, pecans, salt, vanilla

Directions:
Cream together sugar and shortening.
Add eggs.
Beat in mashed bananas.
Sift dry ingredients; add to creamed mixture.
Add buttermilk  and vanilla.
Stir in chopped nuts.
Turn into 2 greased and floured 9 inch layer pans.
Sprinkle 1/2 cup coconut on each  layer.
Bake in 375°F oven  25 to 30 minutes.
Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
Add nuts vanilla and salt.  Cool and put between cake layers.
Cream of Mushroom Soup


Ingredients:
fresh mushrooms, water, bouillon cubes, milk, butter, flour

Directions:
Put sliced mushrooms in medium sized saucepan.  Add enough water to just cover the tops.
Bring to boil; add bouillon and let dissolve.
In a small bowl, combine the melted butter with the flour.
Add milk to the mushrooms.
Bring to a boil.
Add the butter/flour mixture a little at a time, whisking in well each time.  For a thinner soup, use less.  For a thicker soup, use more.
Bring back to a boil.
Reduce heat and let simmer until it is as thick as you like!
Tiffany Cellar Cafe's Egg Salad


Ingredients:
cream cheese, mayonnaise, Miracle Whip, salt, white pepper, Dijon mustard, celery, hard-boiled eggs

Directions:
With a hand mixer beat together the first 5 ingredients., By hand stir in the relish and celery, then fold in eggs., Keep refrigerated till time to use.
Chicken Bog


Ingredients:
butter, onion, garlic cloves, smoked sausage, rice, chicken, soy sauce, pepper, scallions

Directions:
Melt butter; add onion and sausage; cook a little.
add garlic
Add rice, chicken stock, chicken, soy sauce and pepper.
Cook 25 minutes.
Ladle into 4 bowls; top with scallions.
Homemade Hot Rolls


Ingredients:
dry yeast, water, sugar, flour, salt, eggs, shortening

Directions:
Dissolve yeast in warm water.
Stir sugar, salt, and half of the flour into the yeast mixture.
Beat in the eggs and shortening.
Add the remaining flour and beat until smooth.
Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes].
Stir down the dough.
Add more sifted flour until it can be worked with hands (just add gradually until it feels right].
Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
Pinch the rolls off (medium sized], and place in a greased pan.
It may take two pans; one small, and one larger, for all the dough.
You can also make loaves of bread out of it.
Allow it to rise again, until doubled in bulk.
Bake at 375-400 for 15-20 minutes .
When done, brush with butter (while hot].
Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans], or cinnamon rolls.
For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
Coat with frosting made with powdered sugar, milk, and a dash of vanilla.
Creamy Jalapeno
Category: appetizers-and-snacks
By MSOUTHERN

Creamy Jalapeno is great for dipping veggies and chips. I make it for my family each week.  We love it for dipping tortilla chips.

Ingredients:
2  whole fresh jalapeno peppers, seeded, deveined and minced
1 (16 ounce) container sour cream
1 (1 ounce) package dry ranch salad dressing mix
1 tablespoon garlic powder
2 tablespoons chopped fresh cilantro

Directions:
Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 67.5
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 2.6 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 1 g
Cholesterol: 12.5 mg
Sodium: 137.9 mg
Linda's Veggie Dip


Ingredients:
sour cream, mayonnaise, garlic powder, green onions, fresh dill weed, fresh parsley

Directions:
Add all ingredients together., Mix well., Cover and refrigerate for at least 2 hours for flavors to meld., Serve.
Marble Mocha Cheesecake (Light)


Ingredients:
water, light ricotta cheese, light cream cheese, granulated sugar, low-fat sour cream, eggs, flour, instant coffee, hot water, water

Directions:
Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
To make crust:  in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.
Ww Country Garden Alfredo


Ingredients:
reduced-fat cream cheese, reduced-fat milk, green onion

Directions:
Cook noodles according to package directions. In last 4 minutes of boiling, add frozen vegetables to noodles. Drain.
In separate saucepan, add milk, cream cheese, butter substitute, and Mrs. Dash. Heat until cream cheese is thoroughly melted. Toss hot noodles, green onions, and sauce. Enjoy!
Totals 348 calories, 10g fat, and 5g fiber per serving.
Black Bean and Chickpea Chili
Category: soups-stews-and-chili
By Jenny

This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.

Ingredients:
1 ½ tablespoons olive oil
1 pound ground turkey  (Optional)
1  onion, chopped
2  green bell peppers, seeded and chopped
5  carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 ½ cups chicken broth

Directions:
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan. Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil. Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 147.2
Fat: 5.3 g
Saturated fat: 1.1 g
Carbohydrates: 16.5 g
Sugars: 4.6 g
Dietary fiber: 3.7 g
Protein: 10.3 g
Cholesterol: 27.9 mg
Sodium: 214.4 mg
Ajillo Mushrooms


Ingredients:
olive oil, mushrooms, garlic cloves, dry sherry, lemon juice, paprika, parsley

Directions:
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
Cat's Caesar Salad


Ingredients:
garlic clove, salt, olive oil, anchovy fillets, Dijon mustard, lemon juice, water, extra virgin olive oil, parmesan cheese, parmesan cheese, kosher salt, fresh ground black pepper, romaine lettuce, crouton

Directions:
(This first step can be done ahead of time if you wish to prepare this tableside.] Rub the inside of a large wooden Caesar salad bowl with the cut side of the garlic clove. Remove the garlic clove to a cutting board and mash with a pinch of salt and a little olive oil until it becomes a rough paste.
In a large wooden Caesar salad bowl (or mixing bowl], add garlic paste, anchovy fillets, egg yolk, Dijon mustard, lemon juice, water and olive oil. Whisk all ingredients together quickly until the dressing blends and thickens with a slightly glossy color.
Whisk in the grated parmesan cheese. Add salt and pepper to taste. If preparing ahead, refrigerate dressing until ready to use. Refrigerated dressing may harden up. If this happens, microwave it for 5 seconds and shake well before using.
To assemble the salad, make sure romaine lettuce is roughly torn medium pieces and thoroughly dry. (Wet lettuce will make salad dressing runny.] Add lettuce to the wooden salad bowl and pour dressing over salad. Add dressing, a half at a time, tossing to coat the leaves. Don’t add so much dressing that the salad is runny. All leaves should be just coated. Toss salad well. (If you’re preparing tableside, add lettuce to dressing you’ve just made in the bowl. Be sure to have plenty of lettuce for your dressing!].
Add croutons and shaved parmesan and toss salad to complete. Optionally, croutons and parmesan shavings may be added to each bowl individually after serving.
NOTE: Using raw eggs carries with it a health risk. I like to use fresh, high quality eggs. If you’re concerned, you can also coddle the egg.