xiaoxl/recipe_data huggingface dataset:
Original Buffalo Chicken Wings


Ingredients:
chicken wings, butter, mayonnaise, cider vinegar, dry mustard, white pepper, salt, blue cheese, cold water

Directions:
Wings:
Disjoint the chicken wings and discard the tips.  Rinse and pat dry.  The wings must be completely dry to fry properly since there is no batter or breading.
Preheat the oil in a deep fryer or a large deep pan to 365°F.
Add the chicken wings a few at a time to the hot oil.  Do not allow the oil to cool as the chicken is added.  Deep-fry for 6-10 minutes or until crisp and golden brown.  Drain well by shaking in the fryer basket or a strainer.
Blend the butter with 1/2 bottle of hot sauce for medium-hot wings.  Add additional hot sauce for hotter wings or additional butter for milder wings.
Combine the wings and the hot sauce in a large container. Let stand, covered.
Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
Blue Cheese Dressing:
Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended.  Mix in the blue cheese.
Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
Store in an airtight container in the refrigerator.
Makes 3 1/2 cups.
Oatmeal Cookies for One or Two


Ingredients:
egg, butter, brown sugar, white sugar, vanilla, baking soda, flour, oats

Directions:
With a fork, whip together egg, butter, brown sugar, and vanilla. It will look lumpy. Don't worry about it! Just get the major lumps out. Stir in baking soda and flour. Stir in oats.
Drop by scant tablespoonful onto lightly greased cookie sheet. Press to desired thickness. Bake at 350° for approximately 10 - 11 minutes. (Time depends on thickness].
OPTIONAL ADD-IN IDEAS: 2 T mini chocolate chips; 2 T raisins; 2 T dried cranberries; 2 T finely chopped nuts.
Black Forest Cake Icing
Category: desserts
By D.C. Simpson

This recipe is great with black forest cake or on any other cake. Pair this icing with cherry pie filling and your favorite chocolate cake recipe for a delicious Black Forest cake.

Ingredients:
3 cups heavy whipping cream
4 ½ tablespoons white sugar
1 ½ teaspoons vanilla extract

Directions:
Beat cream, sugar, and vanilla extract together in a bowl with an electric mixer until icing is stiff. Refrigerate until set, about 15 minutes.

Prep time: 5 mins
Total time: 20 mins
Yields: 3 cups

Calories: 225
Fat: 22 g
Saturated fat: 13.7 g
Carbohydrates: 6.4 g
Sugars: 4.8 g
Protein: 1.2 g
Cholesterol: 81.5 mg
Sodium: 22.7 mg
Vegetarian Wild Rice Pilaf


Ingredients:
wild rice, butter, onion, long grain brown rice, golden raisin, fresh parsley, dried parsley, sea salt, ground black pepper

Directions:
Bring a pan of water to boil, add enough water to cook wild rice as directed. Add salt to pan and lower heat, cover and simmer gently for 45-60 minutes, until the rice is tender.
If all liquid is not absorbed by the rice, drain well.
While wild rice is cooking, melt 1 tablespoon butter in another pan.
Add the onion and cook over medium heat for about 1 minute or until onion is softened and translucent.
Stir in the long grain rice and cook for 1 minute more.
Add the vegetable stock and bring to a boil. Add the parsley. Cover and simmer gently for 30-45 minutes, until the rice is tender and the liquid has been absorbed.
melt the remaining 2 tablespoons butter in a small frying pan. Add the almonds and cook until they are just golden brown. Set aside.
Add the wild rice mixture to the long grain rice mixture (I do this in the pan so everything stays warm]. Add the almonds and raisins and stir to mix well.
Taste and adjust the seasoning if necessary.
Transfer to a warmed serving dish, sprinkle with fresh parsley and serve.
Farm Journal's Oatmeal Coconut Crisp Cookies


Ingredients:
butter, light brown sugar, granulated sugar, pure vanilla extract, eggs, all-purpose flour, salt, baking soda, flaked coconut

Directions:
Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
Add the vanilla and then eggs, one at a time, beating after each egg addition.
In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
Stir in, by hand, the rolled oats and coconut; mix well.
Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop].
Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
Remove cookies from baking sheet and cool on wire racks.
Ginger Cheese


Ingredients:
cream cheese, half-and-half, crystallized ginger

Directions:
Combine cream cheese and half-and-half.
Beat at medium speed with an electric mixer until smooth.
Stir in ginger; chill 8 hours.
Sprinkle with almonds, and serve with gingersnaps.
Yield: 1 cup.
Sweet & Sour Pork


Ingredients:
rice vinegar, boneless center cut pork chops, plums, scallion

Directions:
Heat a grill to medium-high.
Meanwhile, in a small bowl, stir together the apricot preserves and rice vinegar. Transfer half of the mixture to a large bowl.
Sprinkle the pork with salt and pepper. Grill the pork, turning once, until browned, about 8 minutes. Brush with the preserves in the small bowl and grill until caramelized and cooked through inside, 2 - 3 minutes more. Transfer to serving plates and let rest.
While the pork rests, grill the plums and scallions, turning occasionally, until charred and tender, about 5 minutes for the plums and 2 minutes for the scallions. Transfer to the serving plates and spoon the remaining preserves all over.
Spinach " Brownies"


Ingredients:
flour, eggs, sharp cheddar cheese, salt, baking powder, onion, butter, milk, bulk sausage, frozen chopped spinach

Directions:
Mix flour, salt and baking powder together in large bowl., Brown the sausage and drain., Beat the eggs, milk and butter together., Mix the egg mixture into the flour mixture., Add the cheese, onion, sausage and spinach., Pour into a greased 9x13-inch pan., Bake at 350°F for 30 minutes., Cool the brownies slightly and then cut into squares to serve.
Green Beans Braised With Tomatoes and Basil


Ingredients:
extra virgin olive oil, garlic cloves, green beans, plum tomatoes, fresh basil leaf, water

Directions:
Heat oil in large nonstick skillet over medium heat.
Add onion and garlic and sauté until onion softens slightly, about 5 minutes.
Add green beans, tomatoes, basil leaves, and 1/2 cup water.
Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes.
Season to taste with salt and pepper.
Transfer to bowl and serve.
Best-Ever Chocolate Fudge Layer Cake


Ingredients:
eggs, water, Cool Whip Topping

Directions:
HEAT oven to 350 degrees F.
CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.
Banana-Nut Bread


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, baking soda, milk, pecans

Directions:
Cream butter; add sugar and mix until light and fluffy.
Add beaten eggs and blend well.
Sift flour, baking powder, salt and soda together.
Add milk to banana. Add alternately with dry ingredients to creamed mixture.
Fold in chopped pecans; pour into two greased loaf pans.
Bake at 350 degrees 40 to 50 minutes.
Moroccan Hummus


Ingredients:
onion, garlic cloves, ground cumin, ground coriander, cinnamon, cayenne, tomato paste, chickpeas, plain yogurt, lemon juice, carrot

Directions:
Heat a large frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 minute Add garlic and spices. Continue stirring until fragrant, 2 more minute Stir in tomato paste and chickpeas.
Puree chickpea mixture with yogurt and lemon juice in a food processor until smooth.
Fill 8 250-mL Mason jars with about 1/4 cup dip each. Insert strips of fresh vegetables into the dip.
Paula's Easy Homemade (Tastes Like Fresh) Salsa


Ingredients:
Rotel Tomatoes, tomatoes, green chilies, onion, cumin, sugar

Directions:
In a food processor, add onion and jalapeño and process to your liking (if you want chunky, don't process very long].
Add Rotel, tomatoes and juice, green chilies and process.
Put in bowl and add spices.
Chill for a couple of hours for flavors to combine.
PS  If you are brave you can add 2 cans of hot Rotel.
Fountain Dogs


Ingredients:
bacon, extra virgin olive oil, sauerkraut, yellow mustard, ketchup

Directions:
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Cook bacon slices in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
Wrap each frank in a slice of bacon, securing the ends with toothpicks; set aside.
Toss onion slices with olive oil. Grill bacon-wrapped franks and onion slices on hot oiled grill, for 4 to 5 minutes per side (16 to 20 minutes total]. Turn onions everytime you turn franks.
Serve hot on toasted buns with lots of condiments.
INDOOR: Prepare dogs as directed. Preheat broiler. Place dogs on wire rack over foil-lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 4 minutes per side or until bacon is crispy.
Greek Muffins


Ingredients:
flour, rolled oats, walnuts, baking powder, dried dates, cinnamon, honey, egg

Directions:
In a big bowl combine all of the dry ingredients.
In a second bowl combine yogurt, honey, egg and oil.
Add the wet to the dry ingredients and stir only until just combined (do not overmix].
Fill batter into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for about 25 minutes or until a toothpick inserted in the centre comes out clean and muffins are nicely browned.
COLOSSAL Chocolate Chunk Muffins


Ingredients:
eggs, biscuit mix, sugar, milk

Directions:
Preheat oven to 400*.
Line 12 muffin cups (2 1/2 x 1 1/4 inches] with paper baking liners.
Beat eggs slightly in a large bowl and stir in remaining ingredients except for chocolate, until moistened.
Fold in chocolate.
Divide dough evenly among muffin cups.
Bake for 17 to 19 minutes or until golden.
Aquavit Cranberry Breeze


Ingredients:
fresh cranberries, sugar, water, lime wedges, aquavit

Directions:
"Fill a rocks glass with ice. In a cocktail shaker, using a wooden spoon, muddle the cranberries with the sugar, water and 1 of the lime wedges. Add the aquavit and a handful of ice and shake well. Strain into the glass, garnish with the remaining lime wedge and serve."
Soft Light Whole Wheat Dinner Rolls


Ingredients:
milk, unsalted butter, eggs, whole wheat flour, cake flour, sugar, salt, active dry yeast, egg, wheat germ

Directions:
Place all dough ingredients in the bread machine pan in order indicated with your owner's manual.
Use the DOUGH setting.
After the cycle is complete, punch down dough and remove from pan.
On a floured cutting board, shape into rolls and place on two parchment-lined baking pans.
Let rise in a warm place for 30 minutes or until double in size.
Preheat oven to 400 degrees.
Topping: Whisk the remaining egg (and a little bit of water about 1 tablespoon] in a small bowl, and brush the tops of the rolls with it; sprinkle with wheat germ.
Bake the rolls until light brown on top, approximately 20 minutes.
Prep time does not include preparing the dough in the ABM.
Cheese Stuffed Shells in the Pressure Cooker


Ingredients:
egg, fresh flat-leaf parsley, fresh basil, garlic cloves, kosher salt, ground black pepper, nutmeg, romano cheese, parmigiano-reggiano cheese, mozzarella cheese, ricotta cheese, tomato sauce, water, jumbo pasta shells

Directions:
Beat the egg in a bowl. Add parsley, basil, garlic, salt, pepper, nutmeg, romano (or parmigiano], mozzarella and ricotta, and stir to combine thoroughly.
Pour about 1/3 jar of marinara sauce in the bottom of your pressure cooker. Add the water and stir.
Fill the (uncooked] pasta shells with the cheese filling with a spatula or piping bag. Be sure not to leave air pockets. Place in one layer in the bottom of the pressure cooker.
Cover the filled shells with the rest of the tomato sauce, spreading it out to make sure all the pasta is covered. Bring up to pressure over medium-low heat (do not be tempted to turn up the heat, or the sauce may burn]. Cook 12 minutes at pressure. Release the pressure (with the quick release valve if you have one, or by running cold water over the pot if you don't] and serve. Serve with more grated romano or parmigiano if desired.
Strawberry Soup


Ingredients:
strawberry, white wine, lemon peel, sugar, lemon juice

Directions:
In a covered blender container or Cuisinart, place all the ingredients and blend until smooth.
Cover and refrigerate until well chilled.
At serving time pour into dessert dishes.
Oh, so Decadent Pudding!


Ingredients:
sugar, eggs, strawberry, plain yogurt, pure vanilla extract, tahini, bittersweet chocolate

Directions:
In a large saucepan, heat gently and stir constantly milk, sugar, eggs, and pistachios.
After 1/2 hour, when it starts to thicken, add strawberries. If you turn down the heat, you can stop stirring constantly, but still stir once in a while.
Add yogurt, vanilla, and tahini. Stir some more.
When it looks about the right consistency, add the chocolate, stirring briskly.
Remove from the heat.
Put in individual serving cups and refrigerate until ready to serve.
If you can't wait that long, it is good right from the pot.
Peanut Butter Corn Chowder


Ingredients:
butter, celery, onion, chunky peanut butter, chicken broth, frozen corn, half-and-half

Directions:
Saute onion and celery in butter till tender., Remove from heat and add peanut butter stirring until melted., Stir in broth and corn., Bring to a boil stirring frequently., Reduce heat and simmer for 10 minutes, stirring occasionally., Remove from heat and stir in cream., Reheat just until hot not allowing to come to a boil.
Roasted Gazpacho


Ingredients:
tomatoes, eggplants, eggplant, zucchini, zucchini, onions, garlic cloves, extra virgin olive oil, sherry wine vinegar, salt, ground black pepper, water, crouton

Directions:
Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
Check seasoning, garnish and serve.
Mashed 'tater's and Parsnips


Ingredients:
parsnips, yukon gold potato, bouillon, lemon juice, margarine, sour cream, green onions

Directions:
Peel and chop the parsnips and potatoes into similar size pieces.
Simmer in a large pot of water for about 20 minutes, or until very tender.
Using a large stand mixer add the potatoes and parsnips and give them a good mix.
Add the margarine and warmed sour cream.
Season with the salt and pepper.
Serve hot with a garnish of green onions.
Bon Appetit!
Creamy Brussels Sprouts Soup


Ingredients:
onion, potato, butter, fresh Brussels sprout, chicken broth, salt, curry powder, ground black pepper, sour cream, paprika

Directions:
Use a large saucepan to saute chopped onion and potato in the butter.  Add Brussels Sprouts, broth, salt, papper and curry powder.
Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
Cool to room temperature.
Puree in small amounts in blender.  Return to pan.
In small bowl, combine egg yolk and whipping cream.  Stir into pureed soup.  Cook 4-5 minutes over medium-low heat, but do NOT let boil.
Garnish with sour cream and paprika if desired.
Basic Simple Pizza Crust


Ingredients:
flour, salt, hot water, olive oil, cornmeal

Directions:
Sift together 1 cup flour, yeast & salt.
Add water & mix well (I like to use a pastry blender but its not necessary.].
Slowly, 1/2 cup at a time, add in the rest of the flour.
Pour oil over dough and knead before shaping into a ball.
Put someplace warm to rise for 15 minutes.
Sprinkle corn meal over warm baking stone or over pizza sheet and roll dough out.
Bake for 12 to 15 minutes.
Top and bake as is your preference.
These are some other variations:
Add Italian Seasoning to the dough before setting to rise.
Add chunks of cheese or shredded cheese while adding in the water.
Use wheat flour in place or white flour.
Roll pieces of string cheese into the edges to form stuft crust pizza (one of my hubby's faves].
Chocolate Peanut Butter Banana Stuffed French Toast


Ingredients:
peanut butter, banana, egg, vanilla extract, half-and-half, margarine, powdered sugar

Directions:
Spread 1 tablespoon of peanut butter each on two slices of bread.  Spread 1 1/2 tablespoons of frosting each on the other two slices of bread.
Place sliced bananas on top of peanut butter, and top each with chocolate frosted slices.
Heat margarine in a non-stick skillet over medium heat.  Beat egg with vanilla and half and half.  Dip each sandwich, both sides, into the egg mixture.
Cook each sandwich on both sides until browned and filling is melty.
Top with powdered sugar and extra bananas.
Cheesy Corn With a Crunch


Ingredients:
frozen corn, red bell pepper

Directions:
Cook corn for half the manufactures recommended time.
Mix halfway cooked corn with cheddar cheese soup (add peppers at this point if desired].
Pour into buttered casserole dish
Bake at 350 until corn is heated through and starts to bubble, approximately 30-45 minutes.
Remove from oven, top with French Fried Onions.
Place back in oven and cook for an additional 5-10 minutes until onions brown.
Fruity, and Healthy Oatmeal


Ingredients:
old fashioned oats, tart apple, firm banana, seedless grapes, raisins

Directions:
Toss the first seven ingredients (sorry, didn't want to have to type down all of those seven ingredients again]; divide between two bowls.
Top with either milk or yogurt if desired.
Serve immediately.
Roasted Green Chile and Corn Chowder


Ingredients:
onion, corn kernels, green chili, sweet potato, russet potato, half-and-half, chicken broth, sea salt, cumin, turmeric, chili powder, garlic powder, monterey jack cheese

Directions:
Over medium heat, heat a large soup pot. Add olive oil and saute onions in turmeric. Cook until translucent, about 5 minutes.
Add the roasted corn, roasted chiles, potatoes, salt, cumin, chili powder, garlic powder, and 1 cup chicken broth to the pot. Simmer for 5 minutes.
Add half-and-half. Simmer another 5 minutes.
Add the remainder of the broth and simmer 20 minutes.
Season to taste and add cheese. Stir to combine and serve.
Strawberry Mojito
Category: drinks
By Jolene

I had this drink at a popular chain restaurant and decided to try it at home.  I have served it at a couple different gatherings now and it has always been given rave reviews. It's the perfect drink for a hot summer day!

Ingredients:
white sugar, for rimming
2 large limes, quartered
½ bunch mint leaves
7  strawberries, quartered
1 cup white sugar
1 cup white rum
2 cups club soda
8 cups ice cubes

Directions:
Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 mojitos

Calories: 170.3
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 28 g
Sugars: 25.4 g
Dietary fiber: 0.8 g
Protein: 0.3 g
Cholesterol: 0 mg
Sodium: 9.3 mg
Aviyal - Indian Mixed Vegetable Stew


Ingredients:
coconut oil, mustard seeds, curry leaves, hot green chili pepper, cumin seed, salt, yogurt, turmeric

Directions:
In a small amount of water, cook vegetables until almost done.
Grind together the coconut, chili,and cumin seeds using just a little water  to accomplish this. You should end up with a paste.
Add yogurt, tumeric and salt to the spice paste and mix well.
Turn heat on the vegetables to low and add the yogurt mix to the vegetables. A low heat keeps the yogurt from curdling. If it curdles, it's OK. You can still eat it. It just won't look as nice.
Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop.
Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables.
Serve over rice.
If you have them, toss some spicy banana chips (not sweet ones] on top.
Orange & Banana Bran Muffins


Ingredients:
egg, sugar, milk, bananas, baking powder, baking soda, vanilla, flour, nutmeg, cinnamon

Directions:
"Mix all ingredients together except the instant oatmeal, mix with electric mixer till mixed good.  Pour into  paper lined muffin pan. Sprinkle with your choice instant oatmeal ( I used simply harvest's brown sugar and pecan] Bake at 250-300 for about 15 minute May have to adjust baking time to your oven."
World's Easiest Bread Machine Pizza Dough
Category: bread
By soxinsc

Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don't like any of the ones in this recipe.

Ingredients:
1 cup warm water
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon sea salt
3 cups all-purpose flour
1 teaspoon minced garlic
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon dried cilantro
¼ teaspoon paprika
2 ¼ teaspoons active dry yeast

Directions:
Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.

Prep time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 1 crust

Calories: 476.1
Fat: 11.2 g
Saturated fat: 1.6 g
Carbohydrates: 82.3 g
Sugars: 9.7 g
Dietary fiber: 3.2 g
Protein: 10.7 g
Sodium: 445.3 mg
Chocolate Chip Cookies


Ingredients:
margarine, white sugar, brown sugar, vanilla extract, eggs, flour, baking soda, salt, chocolate chips

Directions:
Oven to 350°.
Cream together the margarine and sugar until smooth.
Beat in vanilla and eggs.
Combine flour, baking soda and salt; stir into the sugar mixture.
Mix in chocolate chips.
Drop by tablespoons onto greased cookie sheets.