xiaoxl/recipe_data huggingface dataset:
Chocolate Chip Cookie Dough Cheesecake


Ingredients:
butter, brown sugar, sugar, water, vanilla, flour, sugar, butter, cream cheese, sweetened condensed milk, eggs, vanilla

Directions:
Chocolate Chip Cookie Dough: Beat butter, brown sugar, and sugar until well blended.
Stir in water and vanilla.
Add flour, mix well.
Stir in chocolate chips.
Cheesecake: Heat oven to 350*.
Combine crumbs, sugar and butter, mix well.
Press into bottom of 9 inch springform pan.
Beat cheese until fluffy.
Slowly beat in condensed milk.
Add eggs and vanilla, mix well.
Pour into prepared pan.
Drop cookie dough in 1 t portions evenly over batter.
Push the dough down into the batter.
Bake for 45-50 minutes, until set.
Cool, then chill.
Beef and Ravioli Soup


Ingredients:
boneless beef top sirloin steak, flour, butter, celery rib, carrot, onion, garlic, thyme, white pepper, beef broth, tomatoes with juice, water, salt, flour, cornstarch, water

Directions:
Toss sirloin, and 2 tablespoons flour in bowl.  Melt 2 tablespoons butter in large Dutch oven over medium-high heat.  Cook until beef is browned; transfer with slotted spoon to bowl.
Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven.  Cook, stirring, 3 minutes, until vegetables are lightly browned.
Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt.  Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender.  Add beef ravioli; cook 10 minutes, stirring occasionally.
Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth.  Stir into soup; bring to boil and boil 1 minute.
HOMEMADE POP TARTS


Ingredients:
cornstarch, confectioners' sugar, milk, pure vanilla extract, fresh lemon juice

Directions:
Preheat oven to 350ºF. In a small pot over medium-high, combine jam and cornstarch mixture; bring to a boil. Reduce heat to medium-low and simmer for 2 minutes; remove from heat and let it cool.
Roll 1 dough to a rectangle and cut pieces of 5 ½ x 3 ½-inches, making 5 tarts (or cut smaller if desired]. Transfer to a baking sheet lined with a silicone mat; brush egg wash and scoop jam mixture leaving a border around the edges.
Roll the 2nd dough to a rectangle and cut pieces slightly bigger than the first ones. Place them over the jam mixture, pressing down around the edges. Roll up the bottom and top dough together preventing the filling from escaping. Use the tines of a fork to crimp the edges ot the tarts. Brush the top with the remaining egg wash and poke some holes of top to let the steam escape. Transfer to preheated oven and bake until crust turns light golden brown, about 25 to 30 minutes. Remove from the heat and cool completely.
To make icing, combine all the ingredients together in a small bowl. When tarts are at room temperature, spoon icing on top and spread it with the back of the spoon. For the finishing touch, add colorful sprinkles.
Creamy Mac 'N Cheese


Ingredients:
elbow macaroni, sharp cheddar cheese, parmesan cheese, mozzarella cheese, heavy cream, milk, butter, all-purpose flour

Directions:
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add cream to roux slowly, stirring constantly.
Stir in cheeses, remaining cream and the milk (Start with 3 cups of sharp cheddar and add 4th cup to desired consistency] and cook over low heat until cheese is melted and the sauce is a little thick.
Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Bake at 350 degrees F (175 degrees C] for 30 minutes. Serve.
Curried Chicken and Peanut Stew


Ingredients:
skinless chicken breasts, shallot, carrot, celery, olive oil, curry powder, beer, garlic, bay leaves, diced tomatoes, anaheim chilies, mild green chilies, fresh parsley, peanut butter, hot water, chicken broth, sugar, Splenda sugar substitute, fresh cilantro

Directions:
In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
Sprinkle with curry powder; mix well.
Slowly add beer and stir as curry begins to thicken.
Remove from heat and set aside.
In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
When all is well combined, add stock and simmer, covered, for 30 minutes.
Remove bay leaves.
Remove chicken breasts, cool (enough so that it can be easily removed from the bone] and dice the meat.
Return chicken to stockpot.
If desired, add sugar and cilantro.
Taste, adjust seasonings, and serve.
Mexican Beans


Ingredients:
dried pinto bean, garlic cloves, water, sea salt, epazote leaves

Directions:
Pick through the beans and remove any debris, beans that have split or ones with holes. Throughly rinse and set aside. In a large pot heat a splash of oil, once warm sauté the serrano and onion just until the onion begins to brown and the chile blister— about 4 minutes. Next add the crushed garlic and sauté until it softens, careful not to burn the ingredients. Add the cleaned and rinsed beans into the pot then pour in enough water to cover the beans by 3 inches or 7.5 centimetres. Cover the pot and allow to simmer over medium heat until the beans have softened. Check on the pot now-and-then to make sure it has enough water, you'll need to add a bit more water from time to time.
Once the beans have soften, or you can squeeze it between your fingers, add the epazote leaves and sea salt; I add about 1 tbsp of coarse sea salt. Allow to simmer over medium heat and uncovered for another 15 minutes. At this time the beans should be cooked through and the skins will easily slip off. Taste and adjust salt if desired. Make sure that there is plenty of broth leftover in case you want to use it for mashing or for soup/stew making. Remove onion, garlic, serrano pepper, and epazote leaves before serving or using.
Ceviche


Ingredients:
cilantro, red onion, roma tomatoes, limes, salt

Directions:
Begin by cutting the tilapia into very tiny pieces about the size of a green pea.  Place the cut up fish in a glass or plastic bowl.
Juice all 10 limes into the bowl with the fish.  Sprinkle 1 tsp salt over the fish and lime juice and mix thoroughly.
Allow the fish to sit at room temperature in the lime juice for 2 hours until the fish is cooked and turns white.
Pour half of the lime juice out of the bowl and discard.  Add the tomatoes, cilantro, jalapenos, and onion in with the fish and mix well.
Place plastic wrap over the bowl and store in the refridgerator for 30 minutes to allow the flavors to meld.
Season with salt to taste and serve.
Perfect Fried Chicken


Ingredients:
broiler-fryer chickens, evaporated milk, unsifted all-purpose flour, salt, paprika, fresh ground black pepper

Directions:
Rinse the chicken pieces and dry thoroughly with the paper towels.
Pour milk (Undiluted] into a large pie plate.  Dip chicken into milk.
In a clean brown paper bag, combine flour, cornflake crumbs, salt, pepper and paprika, if using. Then shake chicken, a few pieces at a time, in crumb mixture in the bag, coating well.
Pour peanut oil, or whichever oil you prefer. (I use peanut oil because it has a greater smoking point than other oils].into pan at about 1/2-inch deep, may need more.
Heat the oil slowly.
Brown the chicken lightly, turning with tongs.
Cover; reduce heat; cook 40 to 45 minutes, turning occasionally to ensure even browning.
Remove cover; cook 5 minutes longer to crisp the crust.
Bratislava Poppy Seed Croissants (Bratislavske Makove Rozteky)


Ingredients:
all-purpose flour, flour, salt, sugar, margarine, full-fat milk, poppy seeds, powdered sugar, lemon, rind of, water

Directions:
Preheat the oven at 392 °F.
Mix the yeast with milk.
Mix the milk with all dough ingredients and let the dough rise for 20 minutes.
Meanwhile prepare the filling by combining all filling ingredients.
Make the dough 1/8 inches thick.
Cut the dough on squares - they should be large as your open hand.
Put as much filling as you wish into the middle of each square.
Roll each square into the croissant shape, turn the endings up, so the filling stays inches.
Grease every croissant by yolks and leave it for 10-15 minutes to absorb in a cold and windy place.
Grease baking pans with butter and put croissants on them.
Bake for about 10-12 minutes, until they turn to golden brown.
Barefoot Contessa's Roasted Tomatoes


Ingredients:
plum tomatoes, olive oil, garlic cloves, sugar, kosher salt, fresh ground black pepper

Directions:
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.
Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
Serve warm or at room temperature.
Hearth Bread


Ingredients:
flour, salt, baking soda, sugar, butter, egg

Directions:
Mix flour, salt, soda, sugar and butter., Put in egg and sour milk and mix well., Turn out onto a breadboard and knead it a little, then put in a pan and bake., To a nice golden brown in a 350 oven 25-30 minutes.
My Perfect Aunt's Salad Dressing


Ingredients:
cider, white vinegar, white sugar, black pepper, salt, garlic cloves

Directions:
"Combine ingredients in a cruet or other leak-proof container and shake! Enjoy!"
Quinoa Salad with Mint, Almonds and Cranberries
Category: salad
By ConnorsTasteBuds

Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

Ingredients:
2 cups chicken broth
1 cup quinoa
3 tablespoons olive oil
½ cup coarsely chopped mint leaves
½ cup dry-roasted almonds, unsalted
½ cup dried cranberries
1 cup coarsely chopped kale
½ cup sliced carrots
½ cup sliced celery
1  scallion, thinly sliced
18  grape tomatoes, halved
1  lemon, juiced
½ teaspoon lemon zest
salt and ground black pepper to taste

Directions:
Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa  with a fork. Set aside to cool slightly. Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest.  Season to taste with salt and ground black pepper.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 437.9
Fat: 22.5 g
Saturated fat: 2.2 g
Carbohydrates: 51.7 g
Sugars: 12.5 g
Dietary fiber: 8.3 g
Protein: 11.7 g
Cholesterol: 3 mg
Sodium: 667.7 mg
Easy Cranberry & Apple Cake


Ingredients:
fresh cranberries, granny smith apple, light brown sugar, orange zest, ground cinnamon, extra-large eggs, granulated sugar, granulated sugar, butter, pure vanilla extract, sour cream, all-purpose flour, kosher salt

Directions:
Preheat the oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
Taquito Casserole


Ingredients:
sour cream, rotel

Directions:
Preheat oven to 375.
Layer baking dish with your favorite frozen taquitos (beef or chicken].
In a large mixing bowl, combine soups, sour cream and Rotel (tomatoes and green chilis].  Pour over taquitos.
Top with shredded cheese.
Bake for 35 minutes or until heated through.
Enjoy!
Creamy Chicken with Spinach
Category: meat-and-poultry
By KKraft

This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.

Ingredients:
2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken breast, thinly sliced
1 ½ cups heavy whipping cream
¾ cup chicken broth
1 ½ teaspoons garlic powder
1 ½ teaspoons Italian seasoning
¾ cup grated Parmesan cheese
1 ½ cups chopped fresh spinach
¾ cup sun-dried tomatoes, drained and chopped

Directions:
Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside. Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes. Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 657.6
Fat: 48.7 g
Saturated fat: 25.3 g
Carbohydrates: 10.5 g
Sugars: 4.6 g
Dietary fiber: 1.8 g
Protein: 45.2 g
Cholesterol: 233.5 mg
Sodium: 787.3 mg
Crunchy Fudge Sandwiches


Ingredients:
peanut butter, powdered sugar, butter, margarine, water

Directions:
Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.
Pasta Stuffed Pizza Style


Ingredients:
jumbo pasta shells, part-skim mozzarella cheese, parmesan cheese, zucchini, garlic powder, low-sodium tomato sauce, oregano, dried basil

Directions:
Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450º F.
Toss the zucchini with the garlic powder and put it into a colander.
Let it sit 5 minutes and then squeeze out as much moisture as possible.
In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well.
In a medium mixing bowl, stir together the ingredients for the sauce.
When pasta is done, drain well.
Rinse with cold water and drain again.
Stuff the shells with the filling mixture and arrange them in a 9x13x2-inch pan.
Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses.
Bake uncovered 15 to 20 minutes or until the cheese has melted.
TIP: 13 Manicotti shells may be substituted for the jumbo shells.
Spicy Sweet Potato Frites


Ingredients:
sweet potatoes, kosher salt, cayenne pepper, chili powder, ground black pepper, paprika, ground oregano

Directions:
Peel potatoes and cut into 1/4 inch matchsticks., In a small bowl, combine all ingredients for the spice blend and set aside., Heat oil to 300 degrees F., "Blanch"fries for 2 minutes and let cool., Bring oil up to 350 degrees F., Fry for 3 minutes, or until fries are brown and rise to the top., Sprinkle spice blend over hot fries and serve immediately.
Paludah (Fresh Melon and Peach Compote)


Ingredients:
melon, salt, sugar, lemon juice, rose water

Directions:
Cut melon in half and remove seeds and stringy pulp., Using melon baller or small spoon, scoop out as many melon balls as possible., Put melon balls in deep bowl., Pour any juice from shells over melon balls, and discard shells., Toss with salt., Add peaches, sugar, lemon juice and rose water., Toss gently to combine., Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled., Serve in individual dishes., Top with crushed or shaved ice if desired.
Muddy Toblerone Cake


Ingredients:
butter, caster sugar, eggs, self-rising flour, baking powder, cocoa powder, skim milk

Directions:
Cream butter and sugar. Add eggs and melted toblerone, mix thoroughly.
Sift flour, baking powder and cocoa into the creamed ingredients. Stir, then add milk, stir again.
Bake in greased or lined 20cm springform tin 30-40 minutes.
Cherry Surprise


Ingredients:
cherry pie filling, butter

Directions:
Spread pie filling in greased crock pot. Sprinkle dry cake mix over the top. Pour melted butter over the top.
Cover and cook on high for 2 hours or low for 4 hours. Serve warm with vanilla ice cream.
Oatmeal Raspberry Scones


Ingredients:
self rising flour, whole wheat flour, sugar, oatmeal, unsalted butter, heavy whipping cream, half-and-half, fresh raspberry, pecans, chocolate

Directions:
Preheat oven to 400 degrees F (200 degrees C]. Lightly grease a baking sheet.
In a large bowl combine the flour, oatmeal, and sugar.
Add butter into the flour mixture and use your fingers to work the butter.
Add  the cream, raspberries and chocolate into the mixture and stir with a wooden spoon until the mixture is smooth.
Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
Bake 15-20 minutes in the preheated oven, or until golden brown.
Chicken Pierogies Alfredo


Ingredients:
pierogi, alfredo sauce, pimientos, parmesan cheese

Directions:
Preheat oven to 350 degrees.  Cook chicken if it isn't already cooked.
Boil pierogies for 5 - 7 minutes, drain.
In large bowl, combine cooked pierogies, cooked chicken, Alfredo sauce, frozen peas, pimentos, and 1/2 cup grated Parmesan cheese.  Stir thoroughly; a rubber spatula works well to stir without breaking the pierogies.
Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top.  Cover dish with foil.
Bake 30 to 45 minutes at 350 with foil.  Remove foil and bake another 15 minutes, until top is browned.
Salsa Di Pomodoro


Ingredients:
olive oil, onions, onion powder, garlic cloves, garlic powder, tomato paste, water, salt, pepper, dried oregano, dried basil, bay leaf, sugar, dry red wine

Directions:
Saute onions and garlic in olive oil over medium heat.
Add the rest of the ingredients.  Add meatballs if you wish at this point.
Bring sauce to a boil.  Simmer 2-3 hours to mix the flavors.
NOTE: This can also be made by placing everything in your slow cooker and simmering all day.  This is how I made it.  I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think] crockpot.
TO FREEZE:  Let sauce cool to room temperature, then pour into a labeled freezer bag.  Seal, trying to get rid of as much air as possible in the process, and freeze flat.  You can freeze with meatballs in or without.
TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag], or just dump in a crockpot or pot on the stove frozen and warm gently.
Instant Pot® Sloppy Joes
Category: main-dish
By Bren

A combination of lean ground beef and apple cider vinegar makes this sloppy Joe recipe slightly sweet and slightly tart, made right there in your Instant Pot®. Enjoy!

Ingredients:
1 tablespoon avocado oil
1 ½ pounds lean ground beef
1 cup finely diced onion
1 cup finely diced red bell pepper
1 teaspoon sea salt
ground black pepper to taste
1 ½ teaspoons finely diced garlic
¼ cup apple cider vinegar
¼ cup water
3 tablespoons dark brown sugar
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste  (Optional)
1 tablespoon chili powder
1 pinch red pepper flakes
1 ½ cups crushed and strained tomatoes (such as Aurora®)
8  hamburger buns
4 tablespoons butter, or as needed

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and tip pot to coat the entire bottom. Add ground beef, onion, and red bell pepper. Season with salt and black pepper. Cook and stir until vegetables are soft and beef is no longer pink, 5 to 7 minutes. Drain and discard grease. Add garlic to the pot and cook another 30 seconds. Add vinegar. Stir in water, brown sugar, mustard, Worcestershire sauce, tomato paste, chili powder, and red pepper flakes. Add crushed tomatoes and stir well. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, toast hamburger buns and coat with butter. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve on toasted buns.

Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 412.8
Fat: 20.6 g
Saturated fat: 8.5 g
Carbohydrates: 34.8 g
Sugars: 7.1 g
Dietary fiber: 3.3 g
Protein: 21.8 g
Cholesterol: 74.5 mg
Sodium: 664.9 mg
Lemon Vanilla Mint Martini


Ingredients:
lemon, sugar, vanilla vodka, mint leaf, sugar

Directions:
combind lemon, two tbs sugar, vodka, and juice of 1/2 lemon in a shaker., Shake 30 seconds until very cold to touch., rim martini glass with remaining lemon and dip in sugar to rim glass., pour beverage into martini glass and serve with a sprig of mint leaves.
Beignets á La Fleur De Sureau - Elderflower Fritters


Ingredients:
elderberry flowers, sugar, eggs, sugar, salt, flour, butter, confectioners' sugar

Directions:
Beat egg whites with sugar until frothy; set to the side.
For the batter:  Separate eggs; whip egg whites to stiff peaks.
In a separate bowl, beat egg yolks until light; add sugar and salt, beat well.
Add flour to yolk mixture and beat again.
Add orange juice, melted butter and just enough water to make about the consistency of pancake batter.
Fold in stiffly beaten egg whites.
Preheat oil to 365°F.
Soak flowers in egg white-sugar froth.
Immediately, dip into beignet batter and drop from spoon into hot oil and fry to a golden brown.
Drain on paper towels and sprinkle with confectioner's sugar.
Linguine Tossed With Tuna


Ingredients:
linguine, linguine, tuna, marinated artichokes, black olives, red onion, garlic clove, crushed red pepper flakes, pepper, parmesan cheese, parmesan-romano cheese mix

Directions:
Keeping linquine warm, combine ingredients from tuna through olive oil (including liquid from artichokes] in a saucepan and heat, stirring together, until warmed through. (You can also microwave in a vented microwave-proof container, stirring once part way through; in my microwave, this takes about 3 minutes].
Toss tuna combination with linquine.
Divide between 4 dinner plates and sprinkle each serving with 2 Tbs Parmesan cheese.
Apple-Stuffed Acorn Squash


Ingredients:
acorn squash, apples, pecans, raisins, brown sugar, ground cinnamon, butter

Directions:
Heat oven to 375°.
In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes.
While the squash is baking, combine the remaining ingredients.
Remove squash from the oven; discard the water.
Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture.
Return to the oven for 30 minutes longer, or until apples and squash are tender.