xiaoxl/recipe_data huggingface dataset:
Roasted Turkey Calzones


Ingredients:
fresh spinach, cheese, Pizza Dough, milk, parmesan cheese, romano cheese

Directions:
In a large mixing bowl combine turkey, spinach, the shredded cheese, and 1/2 cup of the pizza sauce. On a lightly floured surface, roll one package of pizza dough out to a 12x12-inch square. Cut into 4 6x6 inch squares.
Place about 1/2 cup of the turkey mixture onto half of each square to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a rectangle or a triangle. Pinch or press with a fork to seal edges. Prick tops of calzones with a fork; brush with milk and place on a greased baking sheet.
Repeat with remaining dough and turkey mixture. If desired, sprinkle top of each calzone with about 1/2 teaspoon grated Parmesan or Romano cheese. Bake calzones in a 375 degree F. oven about 18 minutes or until golden brown. Serve with remaining pizza sauce. Makes 4 calzones.
To Make-Ahead: Prepare and bake calzones as above. Cool, wrap, label, and chill overnight or freeze up to 1 month. To serve, thaw frozen calzones in refrigerator overnight. Unwrap and place on baking sheet. Bake, uncovered, in a 350 oven for 15 to 18 minutes or until heated through.
Avocado Toast Pockets


Ingredients:
avocados, plum tomato, frozen corn, red onion, lime juice, chili powder, garlic clove, salt, phyllo pastry, salted butter, egg, sour cream, cilantro

Directions:
Heat oven to 375F (190C]. Line two rimmed baking sheets with parchment.
Stir together avocado, tomato, corn, red onion, 2 tsp (10 mL] lime juice, chili powder, half the garlic and 1/4 tsp (1 mL] salt in a medium bowl.
On clean counter top, place one sheet of pastry. Brush evenly with butter and top with another sheet, smoothing to flatten. Brush second sheet with butter and top with a third sheet. Cut sheet along the long edge into 5 even strips. Cut each strip in half crosswise and n half again to make 4, 3-inch (8 cm] squares. Repeat with remaining strips.
Fill one half of each square with 1 tablespoons (15 mL] filling, leaving a 1/2 inch (1 cm] border. Brush border with egg wash. Fold pointed edge of unfilled half over to create a triangle and press firmly to adhere to egg-washed edges. Place on prepared sheet and brush triangles with egg wash. Bake until golden; about 10 minutes. Repeat with remaining pastry sheets and filling.
Meanwhile, mix sour cream, cilantro, remaining lime juice, garlic and salt in a small bowl. Serve with pockets.
Snickers Dessert on a Diet


Ingredients:
fat-free sugar-free instant chocolate pudding mix, chunky peanut butter

Directions:
Let frozen yogurt sit at room temperature to soften slightly (approx 10 minutes].
In a large bowl, combine the frozen yogurt, pudding mix and peanut butter.
Fold in whipped topping.
Spoon into a 13x9-inch pan.
If desired drizzle lightly with the fudge or chocolate topping in an attractive pattern.
Freeze until firm about 2 hours.
Cut into 16 pieces.
Anything Goes Cookie Dough Vegan Energy Bars


Ingredients:
all-purpose flour, baking soda, salt, rolled oats, vegan margarine, brown sugar, granulated sugar, pumpkin puree, vanilla extract, ground cinnamon

Directions:
Preheat oven to 375°F (190°C]. Line a rimmed baking sheet with foil or parchment paper leaving two-inch overhang on each side.
Combine flour, baking soda and salt in a medium bowl.
Beat margarine with sugars in large bowl. Beat in pumpkin purée and vanilla until blended. Gradually add in flour mixture; beat just until blended.
In a separate bowl, combine seeds, dried fruit and oats; set aside.
Stir in cinnamon and 2 cups (500 mL] seed mixture. Spread into prepared baking pan. 6. Top with remaining 1 cup (250 mL] seed mixture and gently press into dough.
Bake for 20 minutes or until edges are golden.
Place pan on a wire rack and cool for 20 minutes. Using foil overhang, lift out of pan and cool completely.
Cut into 24 bars.
Italian Omelette


Ingredients:
eggs, fresh basil, mozzarella cheese, parmesan cheese, butter, salt, pepper

Directions:
Heat spaghetti sauce in saucepan or microwave until hot.
Whip eggs with salt and pepper until well combined.
Heat butter until melted on medium.
Turn to medium low, and add egg to pan.
Cook 1 minute without disturbing.
Add warmed spaghetti sauce to entire surface, and cheeses and basil to half.
Cook until the egg is no longer runny (about 2 - 3 more minutes].
Fold egg over cheese.
Serve with a toasted bagel or English muffin.
Variations include the addition of sausage, pepperoni, green peppers, onions, mushrooms, Italian seasoning, other herbs, etc. Enjoy!
Seckel Pear Open Faced Sandwich W/Bleu Cheese and Walnuts for 1


Ingredients:
pear, mayonnaise, blue cheese, baby arugula, walnuts, bacon, tempeh bacon, Agave Glazed Bacon, Smoky Tempeh Bacon, cracked black pepper

Directions:
Blend mayonnaise with 1 tablespoon bleu cheese until well mixed. Spread the mixture evenly over the bread.
Place greens on bread. Arrange pear slices on top.
Sprinkle remaining bleu cheese and walnuts on top. Run under the broiler, watch carefully, until the cheese has just melted and walnuts begin to toast, about 1 minute *but not much longer than that*!
If desired, garnish with half a slice of bacon.
Add a few turns of the cracked black pepper.
Surullitos de Maiz (Cornmeal Sticks)
Category: side-dish
By CFUCHSLAO

Fried corn sticks are a common appetizer here in Puerto Rico. Although time consuming, it is well worth the effort.  Be sure to eat them immediately. I find that once the corn sticks have gone cold, they are about as tasty as cold French fries.

Ingredients:
2 cups water
1 ¼ teaspoons salt
1 ½ cups yellow cornmeal
5 tablespoons white sugar, or to taste  (Optional)
4 ounces Edam cheese, shredded
2 cups oil for deep frying
1 cup ketchup
1 cup mayonnaise

Directions:
Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended. Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside. Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 50 sticks

Calories: 361.1
Fat: 25.5 g
Saturated fat: 5.2 g
Carbohydrates: 29.5 g
Sugars: 12.3 g
Dietary fiber: 0.9 g
Protein: 5 g
Cholesterol: 18.5 mg
Sodium: 795.3 mg
Meatloaf With Potato Topping


Ingredients:
green onions, garlic cloves, carrot, celery, egg, chili sauce, salt, dried basil, dried thyme, dry mustard, pepper, lean ground beef, potatoes, buttermilk, butter, salt, pepper

Directions:
In nonstick skillet, heat oil over medium heat; cook onions, garlic, carrot, celery and green pepper until softened, 5 to 8 minutes.  Let cool.
In bowl, bet egg, chili sauce and 2 tablespoons water.  Mix in vegetables, crumbs, salt, basil, thyme, mustard and pepper.  Mix in beef.  Pat into 9-inch pie plate.  Bake in 350°F oven for 50 to 60 minutes or until meat thermometer registers 170°F  Drain off fat.
TOPPING:  Meanwhile, peel and cut potatoes into quarters.  In saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until tender.  Drain and return to pot.  Mash with potato masher; beat in buttermilk, butter, salt and pepper.  Spread over meat loaf.  Broil for 1 to 2 minutes or until golden.  Makes 6 servings.
Canadian Living.
Alex's Lemon Cream Cheese Butter Cake


Ingredients:
cream cheese, ricotta cheese, butter, lemon rind, caster sugar, eggs, self rising flour, icing sugar, lemon juice

Directions:
Beat cream cheese, butter and lemon rind together until smooth,
Add sugar and beat until light and fluffy.
Beat in eggs one at a time,.
stir in flour in two batches,.
beat lightly ulntil smooth.
Spoon into well greased 20cm ring or baba tin.
Bake in moderate oven (l60C] for 30 minutes,.
reduce heat to moderatle slow (140C] and bake for a further 30 minutes.
let stand in tin 10 minutes, then turn onto a wire rack.
When cold top with lemon glaze.
LEMON GLAZE:
Sift icing sugar into bowl,.
beat in enough lemon juice to give a less than pouring consistency.
NOTE:
Cake will freeze well for up to 2 month.
Freeze without glaze and top with glaze several hours before serving.
Baked Apple Slices
Category: desserts
By LEAHHS

Warm apples with a cinnamon glaze on the top.

Ingredients:
1  Granny Smith apple - peeled, cored and sliced
2 ½ tablespoons water
1 tablespoon cornstarch
1 ½ tablespoons white sugar
1 pinch ground cinnamon, or to taste

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spread the apple slices into the bottom of a small baking dish. Whisk the water and cornstarch together in a small bowl; pour over the apple slices and gently stir. Sprinkle the sugar and cinnamon over the apple slices. Cook in the preheated oven until the apples are tender, about 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 serving

Calories: 166.2
Carbohydrates: 44 g
Sugars: 33 g
Dietary fiber: 3.2 g
Protein: 0.5 g
Sodium: 2.2 mg
Easy 5-Ingredient Peanut Butter Fudge


Ingredients:
sugar, milk, margarine, butter, vanilla extract, peanut butter

Directions:
Combine Sugar, Milk, and Butter in a pan and heat on stove until boiling. Only boil for 1 minute.
Stir while cooking.
Remove from heat.
Add the vanilla and peanut butter.
As soon as the peanut butter goes into the cooked sugar etc. it will start to melt just keep adding peanut butter until it is not too thin. You want it thin enough to be able to pour it into a pan.
Next pour into greased pan and cool in the refridgerator to set.
This turns out to be very sweet and creamy fudge.
Cheese Vegetable Chowder


Ingredients:
chicken broth, celery ribs, carrots, potatoes, onion, pepper, corn, butter, flour, milk, cheddar cheese, fresh parsley

Directions:
Bring first 6 ingredients to a boil in a large pot.  Cover, reduce heat and simmer 15-20 minutes or until vegetables are tender.  Remove from heat, and stir in corn.
Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth.  Cook 1 minute, whisking constantly,  Grandually wisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.  Add cheese, stirring until blended.
Stir cheese mixture gradually into vegetable mixture.  Cook over medium heat, stirring constantly until thoroughly heated.  Serve immediately.  Garnish,if desired with some freshly chopped parsley.
Maple and Pecan Bread for Bread Machine


Ingredients:
strong white flour, butter, salt, maple syrup, water, pecan pieces

Directions:
Place ingredients in bread machine and follow manufactures intructions.
***The pecans are to be added either when the bleep sounds to add 'extra' ingredients - or into the automatic dispencer if your machine has one.
Pumpkin Pecan Granola


Ingredients:
applesauce, pumpkin puree, maple syrup, vanilla extract, quick-cooking oats, oats, brown sugar, flax seed, cinnamon, nutmeg, ground ginger, pecans, raisins

Directions:
Preheat oven to 300°F.
In a small mixing bowl, combine the applesauce, pumpkin puree, maple syrup and extract.
In larger mixing bowl, toss together the 2 kinds of oats (I use both kinds because I find it clumps better, as the littler oats can get into the "Crevices" of the bigger oats -- making nice clumps!], brown sugar, flaxseed, cinnamon, nutmeg and ginger.
Spoon the pumpkin mixture into the oat mixture and combine until all the oats are covered in the pumpkin mixture.
Spread onto a baking sheet lined with parchment paper or silicone baking mat.
Bake in the preheated oven for 20 minutes, then gently toss and mix in the pecans and bake for another 10-15 minutes.
Stir in the raisins or other dried fruit after it has cooled some on a cooling rack.
Store in an airtight container for up to a week.  Beyond a week, I recommend storing in a plastic container or freezer baggie in the freezer for up to 3 months.
Serve Pumpkin Pecan Granola as is, over yogurt or with milk.
P.S. You could certainly eliminate the brown sugar and up the maple syrup to 1/4 cup if you prefer!
P.P.S. I used whole flaxseeds.  If you wanted to grind them before mixing them in, that'll work too!
Pork Stew Provencal


Ingredients:
russet potatoes, frozen green beans, onion, garlic cloves, dried thyme leaves, black pepper, warm water, beef bouillon cubes, water, cornstarch

Directions:
Place pork, potatoes, green beans, onion, garlic, thyme & pepper in a 4-qt slow cooker.
Dissolved beef bouillon cubes or base in 3 cups warm water.  Pour over ingredients already in cooker.
Cook on low 8-10 hours or high 4-5 hours.
Mix 1/2 cup water & 1/4 cup cornstarch & add to slow cooker; stir to mix.
Recover slow cooker. If cooking on low, switch to high.  Cook for an additional 30 minutes to thicken.
**Check the beef broth/bouillon for potential gluten-containing ingredients.  If the product is made in the U.S. or Canada, the source of things like maltodrextrin will tell if it comes from wheat.  If the source is outside the U.S. or Canada, assume the product contains wheat.  Two cans of beef broth can be substituted for the water + beef bouillon/base.  Add 1/2-1 tsp salt.  Use 1/2 cup broth + 1/4 cup cornstarch to thicken.
Dinette Cake


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

Directions:
In a mixing bowl, combine flour, sugar, baking powder and salt.  Add milk, oil, egg and vanilla; beat for 1 minute.  Pour into greased 9-in square baking pan.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on wire rack
Serve with fruit or ice cream if desired.
Fudgy Swirly Bars


Ingredients:
"sunflower seeds"

Directions:
Candy Swirl.
* Mix Sunbutter with brown rice syrup; mixture will get thick. Add ½ tbsp vegetable oil and mix until well combined; mixturewill thin. Set aside.
Chocolate Layer.
* Grease an 8”x8” pan. Set aside.
* Place chocolate chips and ½-1 tsp vegetable oil in a microwavable container. Heat for 1 minute and stir. Heat for 30 seconds and stir again. Continue process until all chocolate chips are melted. Be careful not to overheat; chocolate may scorch.
* Pour chocolate mixture into the well-greased pan and spread evenly.
* Using a tablespoon, place dollops of the candy swirl mixture on top of the chocolate mixture. Using a fork, swirl the tines gently through the candy swirl mixture dollops.
* Sprinkle with sunflower seeds if desired. Set aside to cool until firm. Once firm, cut into bars. Cover extra.
* Enjoy Life, and the holidays, with our Fudgy Swirly Bars!
Cook’s Note: To cool faster, place in refrigerator until firm. Cover. Once removed from refrigerator, keepcovered until Fudgy Swirly Bars reach room temperature. Enjoy.
Bangers and Mash with Creamed Onion Sauce


Ingredients:
onions, rosemary, potato, pork sausage links, flour, milk, Dijon mustard, butter

Directions:
Preheat the oven to 400 F or 200 degrees C.
Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
Bring to a boil, then turn down the heat immediately.
Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
Meanwhile, peel the potatoes and cut into chunks.
Rinse and boil in lots of salted water.
Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
Discard the rosemary stalk, sift the flour over the top and stir.
Add the mustard and 1 cup of the milk.
Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
Divide onto plates, top with the sausages and a generous spoonful of gravy.
Microwave Peanut Brittle


Ingredients:
raw peanuts, sugar, light corn syrup, dark brown sugar, butter, margarine, vanilla, baking soda

Directions:
Combine peanuts, sugar, corn syrup, and brown sugar in a large microwave safe bowl.  Mixture will be quite gummy.
Microwave on high power for 2 minutes and then stir.
Continue microwaving the peanut brittle a couple minutes at a time until the peanuts are a nice roasted brown color.  Be sure you're looking at the peanuts themselves and not the syrup surrounding them.  The time this takes will vary according to your microwave.  When the syrup starts to get really hot you may want to check every minute or less to prevent it from burning.
After the peanuts are cooked quickly stir in the butter, vanilla, and baking soda.
Pour the candy out on to a sheet of aluminum foil and spread it as thin as you can get it.
Let the candy cool completely before breaking it into pieces.
60 Minute Dinner Rolls


Ingredients:
unsifted flour, salt, milk, margarine, butter, sugar, dry yeast, water

Directions:
Preheat oven to 425 degrees F.
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast. Set aside.
In a saucepan, combine milk, water and margarine or butter.
Heat over low heat until liquids are very warm (120 to 130 degrees F]. (Margarine does not need to melt].
Gradually add warm milk mixture to the dry ingredients.
Beat at medium speed for 2 minutes, scraping bowl occasionally. (I use my KitchenAid Mixer].
Add 1/2 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn dough out onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in a greased bowl, turning to grease the top.
Cover and place the bowl over a pan of water that is about 98 degrees.
Let rise for 15 minutes.
Punch dough down and turn out on a lightly floured board.
Shape into rolls and place them on a well grease pan.
Cover and let rise in a warm, draft-free place for about 15 minutes or until almost doubled in bulk.
Bake at 425 degrees F for about 12 minutes.
Soda Steak Tip Marinade


Ingredients:
"barbecue sauce"

Directions:
Place steak tips in sealable plastic bag., Pour remaining ingredients over them., Seal bag and toss to coat., Place bag in fridge for 3-4 hrs., tossing occasionally., Grill or Broil as you normally would.
Red Curry Chicken With Basil


Ingredients:
red curry paste, coconut milk, chicken breasts, sugar, fish sauce, red bell pepper, basil leaves

Directions:
Heat the oil in the frying pan over medium heat.
Add the Curry Paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.
Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.
Add the sliced chicken. Simmer for 4 minutes.
Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.
Add the chopped basil. Season to taste with more sugar or Fish Sauce as desired.
Jungle Juice


Ingredients:
"vodka"

Directions:
Pour out the Mountain Dew until the liquid is at the top of the mountain dew label.
Add the kool aid, one packet at a time.
Be ready to put the cap on after you pour in a packet because it reacts with the mountain dew and will fizz up and make a mess.
After the kool aid is in and mixed up with the Mountain Dew pour the vodka in from the top of the label to close to the spout of the 2 liter bottle.
Serve Cold and drink responsibly.
Sausage Gravy


Ingredients:
sage sausage, bacon grease, flour, half-and-half

Directions:
brown sausage, drain, reserving grease.
add bacon grease to pan.
heat on medium high until hot.
slowly add flour, stirring well after each addition of flour until pretty well thick.
allow mixture to get really brown until you think it's beginning to burn.
add half and half about a cup at at a time, stirring well, until desired consistency.
add salt and pepper to taste.
(if you think it's too thick, add more half and half or milk].
return sausage to pan and heat.
serve on biscuits.
Spinach Feta Lamb Burgers


Ingredients:
frozen chopped spinach, lemon juice, black pepper, salt, dried basil, egg, ground lamb, feta cheese, plain yogurt, sour cream, garlic clove, dried dill, tomatoes

Directions:
Mix together spinach, lemon juice, pepper, salt, basil and egg.
Add lamb and feta and mix together (your hands work best for this].
Divide mixture into four portions and shape into patties.
Grill or broil burgers for about 5 minutes on each side, or to desired doneness.
Meanwhile, combine yogurt or sour cream, garlic and dill.
When burgers are done, spread yogurt mixture on buns, add burgers and tomato slices (if using] and enjoy!
Poverty Pie - 1940's


Ingredients:
water, onion, bouquet garni, rabbit, butter, leek, mushrooms, celery rib, plain flour, egg, puff pastry

Directions:
To make filling.
In a large saucepan bring stock, water, onion and bouquet garni to the boil and then turn down heat and add rabbit and gently simmer, covered for 45 minutes.
Remove rabbit and cool and then pull meat from the bones and cut into bite sized chunks.
Meanwhile return liquid to heat and boil briskly to reduce to 1 1/2 cups, this usually takes 5 to 10 minutes.
In a saucepan melt butter and then add leak, mushroom and celery and sweat until soft and then add flour and cook for a further minutes and then gradually add warm stock, stirring well until sauce boils and thickens and then stir in cream and check for seasoning, fold rabbit through the sauce and allow to cool slightly.
To make the pies.
Roll out the shortcrust pastry and line small pie tins, filled with meat mixture and then cover with puff pastry. sealing edges with egg wash.
Cut a slit in the middle of the pastry top to let steam escape and brush the pies with egg wash and put into the oven for 15 minutes at 220C and then turn down to 200C for a further 10 minutes.
Roasted Mushrooms (21 Day Wonder Diet: Day 13)


Ingredients:
mushrooms, low-fat ricotta cheese, flat leaf parsley, green onions, garlic clove

Directions:
Preheat oven to 200°C.
Place mushrooms, stem side up, on oven tray.  Roast, uncovered, about 15 minutes.
Meanwhile, combine remaining ingrediens in small bowl.
Serve mushrooms topped with cheese mixture.
Honey-Herb Cornish Game Hens


Ingredients:
lemon juice, honey, fresh thyme, fresh oregano, salt, pepper

Directions:
Rinse and pat dry hens.  Cut out the backbone and split through the breastbone.  Trim any excess skin or fat.
Place oil in a shallow pan and heat oven to 400 degrees.
In a small bowl, whisk together lemon juice, honey, thyme, and oregano.  Season hens with salt and pepper.
Once pan is heated, place hens skin side down and brush with half of the honey mixture.
Bake for 30 minutes.  Flip hens and brush with remaining honey mixture.  Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees.  Place on a platter.
Drain drippings into a fat separator or skim as much fat as possible.  Serve with hens.
Cool Turkey Salad (For Pita or Sandwich)


Ingredients:
celery, red apple, raisins, low-fat plain yogurt

Directions:
Combine turkey, celery, apple, raisins, and yogurt in a medium bowl.  Season to taste with salt and pepper.
Serve in pita, with a cruncy lettuce leaf.
Strawberries & Cream French Toast


Ingredients:
butter, reduced-fat cream cheese, eggs, milk, vanilla

Directions:
Slice the bread diagonally into 1/2 inch slices.
Use the bread, cream cheese and fruit spread to make cheese and fruit "sandwiches"; set aside.
Whisk eggs, milk and vanilla in a flat, shallow dish.
Melt butter in a large skillet over medium-high heat.
Dip each "sandwich" into the egg mixture and place in the skillet.  Cook until browned on each side.