xiaoxl/recipe_data huggingface dataset:
Coconut Chocolate Bites


Ingredients:
sweetened flaked coconut, sweetened condensed milk, bittersweet chocolate

Directions:
Line bottom and 2 opposite sides of an 8-inch square baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch] squares. Arrange paper cups (if using] on a platter and fill with candies. Chill, covered, until ready to serve.
Spinach and Mango Salad
Category: salad
By GILLIANMCLENNAN

An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.

Ingredients:
¾ cup blanched slivered almonds
¼ cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
¼ teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2  mangos - peeled, seeded, and cubed

Directions:
Preheat oven to 375  degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted. In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper. In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 287.1
Fat: 18.2 g
Saturated fat: 1.8 g
Carbohydrates: 27.3 g
Sugars: 17.7 g
Dietary fiber: 5.7 g
Protein: 7.7 g
Sodium: 73.7 mg
Baked Cranberry Chicken


Ingredients:
chicken breast halves, whole berry cranberry sauce, walnuts, orange marmalade

Directions:
Heat oven to 350ºF.
Spray rectangular baking pan, 13 x 9 x 2 inches, with non-stick cooking spray.
Mix cranberry, walnuts, marmalade and horseradish.
Place chicken in pan and top with cranberry mixture.
Cover and bake 35 to 40 minutes or until chicken is no longer pink when cut into.
Oma's Fabulous Matzo Ball Soup
Category: soups-stews-and-chili
By May Gerstle

This is a matzo ball soup that my grandmother used to make. It is our family's favorite part of the meal. It serves a lot of people depending on the size of the bowl you use. Make sure to not add too much matzo meal in order to make the matzo ball float to the top of the boiling water.

Ingredients:
2 (10 ounce) packages matzo crackers
½ cup butter
6  eggs
salt and pepper to taste
3 tablespoons minced fresh parsley
2  onions, minced
5 ounces matzo meal
96 ounces chicken broth

Directions:
Bring a large pot of lightly salted water to a boil. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft.  Drain off excess water. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions. Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball.  Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart.  If it does not rise, then too much matzo meal was added.  In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres. In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 10 servings

Calories: 448.4
Fat: 13.9 g
Saturated fat: 7.2 g
Carbohydrates: 63.5 g
Sugars: 4.2 g
Dietary fiber: 0.8 g
Protein: 16.9 g
Cholesterol: 136 mg
Sodium: 964.7 mg
Whole-Family Pasta with Broccoli and Cauliflower
Category: main-dish
By ChefBillT

Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!

Ingredients:
12 ounces penne or fusilli pasta
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
3 cups broccoli florets
2 cups cauliflower florets
½ teaspoon salt
⅔ cup low-sodium vegetable or chicken broth
2 tablespoons butter
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
¼ teaspoon black pepper
½ cup grated Parmigiano-Reggiano cheese

Directions:
Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain. Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes. Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 cups

Calories: 387
Fat: 12.3 g
Saturated fat: 4.5 g
Carbohydrates: 56.2 g
Sugars: 3.6 g
Dietary fiber: 14.8 g
Protein: 15.4 g
Cholesterol: 16 mg
Sodium: 394.9 mg
Simple and Fresh Collard Greens


Ingredients:
"garlic clove"

Directions:
Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!]. (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips].
Rinse your greens (This is an important step! The water that stays on helps these cook to perfection].
Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan] and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
Toss with salt and pepper to taste (for this amount I usually use about 1/4 teaspoon salt and 1/8 teaspoon pepper]. Serve with your favorite entree :]!
Mint Tarragon Tea


Ingredients:
dried peppermint, dried spearmint, dried tarragon

Directions:
Assemble all the ingredients and place in a tea ball.  Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
Rice Pilaf


Ingredients:
white rice, low-fat margarine, water, parsley, carrot, green onion

Directions:
In large skillet brown rice with the margarine.
Add water and beef soup base, carrots, parsley, and onion to the rice. Bring to a boil; then, reduce heat and cover skillet.
Cook stirring occasionally until all liquid is absorbed and rice is tender.
Quick and Easy Onion Beer Bread


Ingredients:
flour, baking powder, dried basil, garlic powder, light brown sugar, sharp cheddar cheese, green onion, beer, green onion, parmesan cheese, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees F.
Using a cheese grater with small holes, grate the two portions of sharp cheddar cheese.
In a large bowl combine together the flour, baking powder, onion soup mix, basil, garlic powder, and sugar; stir in the grated cheese and chopped green onion.
Gradually pour in the beer, stirring with a fork until just blended and beer is incorporated.
Grease the bottom of a 9"x5" loaf pan and spread the dough in the pan.
Chop the additional green onion and sprinkle evenly over the surface of bread dough for topping (you can substitute chopped thinly sliced yellow onion for this, if you like].
Bake at 350 degrees for 50 to 55 minutes or until a cake tester comes out clean from the middle.
Remove bread from oven; combine the Parmesan and grated cheddar, and sprinkle it over the top of the still-hot loaf.
Let the bread stand in the pan for 10 minutes on a wire rack, then turn out and let cool for another 5 or so minutes before slicing and/or serving.
You can make this bread ahead of time- if you're going to serve it later, wrap it in foil and at the time of serving re-heat it in a 325 degree oven for about 15 minutes; it's really very tasty the day after it's prepared, so you might consider making it a day ahead of when you want to serve it.
Spicy Shrimp Cakes With Corn and Avocado Salsa


Ingredients:
medium shrimp, red bell pepper, olive oil, garlic clove, green onion, mayonnaise, fresh lime juice, sugar, salt, egg, fresh cilantro, panko breadcrumbs, avocado, fresh cilantro, red onions, fresh lime juice, salt

Directions:
Place shrimp in a food processor; pulse 10 times or until finely chopped.  Set aside.
Heat olive oil in a large nonstick skillet over medium heat.  Add bell pepper to pan, saute 3 minutes.  Add garlic to pan, saute for one minute.  Remove from heat.  Place bell pepper mixture in a large bowl.  Add shrimp, green onions and the next 6 ingredients (though egg], stirring well.  Stir in cilantro and 1/4 cup panko.
Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty.  Dredge both sides of patty in remaining panko.  Chill at least one hour.
Heat pan over medium-high heat.  Coat pan with cooking spray.  Add 5 cakes to pan; cook 4 minutes on each side or until browned.  Remove from pan, cover and keep warm.  Repeat procedure with remaining cakes.
To prepare salsa, combine corn and remaining ingredients; stir gently.  Serve immediately with shrimp cakes.
Old-Fashioned Chocolate Soda


Ingredients:
carbonated water, ice cream

Directions:
"For each serving, place 3 tablespoons chocolate syrup in a 16-oz. glass. Stir in 1 tablespoon of whipped cream and 1-1/4 cups water until foamy. Add two scoops of ice cream. Top with additional whipped cream if desired."
Oatmeal-Apple Praline Cake
Category: desserts
By homemade mama

Delicious oatmeal spice cake with apples, coconut, and praline topping.

Ingredients:
1 cup quick-cooking oats
1 ¼ cups boiling water
1 ⅓ cups all-purpose flour
1 (0.81 ounce) package instant vanilla pudding mix (such as Jell-O®)
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground allspice
1 cup packed brown sugar
1 cup white sugar
½ cup butter
2  eggs
1 cup shredded coconut
1 medium Granny Smith apple - peeled, cored, and diced
½ cup butter
1 cup packed brown sugar
4 tablespoons reduced-fat coconut milk
1 cup shredded coconut
1 cup pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Place oats into a bowl and cover with boiling water. Set aside. Sift flour, pudding mix, cinnamon, salt, baking soda, cloves, and allspice together in a small mixing bowl. Set aside. Beat brown sugar, white sugar, and butter together using an electric mixer until fluffy. Beat in eggs, 1 at a time, until combined. Stir in flour mixture and coconut until blended; stir in softened oats and apples until well blended, making sure not to overmix. Pour batter into the prepared pan. Bake in the preheated oven until lightly browned on top and a toothpick or knife inserted into the center comes out clean, 35 to 40 minutes. While cake is baking, melt butter in a medium saucepan over medium-high heat. Boil, stirring constantly, until butter begins to brown, 2 to 3 minutes. Reduce heat to low and stir in brown sugar and coconut milk until well blended; stir in coconut and pecans. Remove from heat. Remove cake from the oven and immediately spread butter mixture over the top. Set an oven rack 2 to 4 inches from the heat source and preheat the oven's broiler. Broil cake in the preheated oven until topping bubbles and browns, about 2 minutes, making sure not to burn. Remove pan from the oven. Let topping absorb into the cake before serving, about 10 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch cake

Calories: 488.4
Fat: 23.8 g
Saturated fat: 12.2 g
Carbohydrates: 68.2 g
Sugars: 51.5 g
Dietary fiber: 3.2 g
Protein: 4.2 g
Cholesterol: 58.2 mg
Sodium: 505.6 mg
Canyon Ranch's Baked Fish & Chips


Ingredients:
russet potato, whole wheat flour, fresh ground black pepper, cod, halibut fillet, fat-free mayonnaise, fresh lemon juice, parsley, cayenne pepper

Directions:
Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray. Arrange the potato wedges on one side, leaving enough room for the fillets, and spray them with the cooking spray. Bake in the preheated oven for 25 minutes, or until golden brown and tender.
While the potatoes are baking, combine the flour, bread crumbs, and pepper in a shallow bowl.
In another shallow bowl lightly beat the egg white. Dip the fish fillets in the egg white, then coat both sides with the flour mixture. Transfer to the baking sheet, alongside the potatoes, and continue to cook for 10 minutes more, or until the fillets are crisp and browned.
Combine all the ingredients for the tartar sauce in a small bowl and mix well. Serve 1 tablespoon on each fish fillet.
Bacon Cheese Frittata


Ingredients:
eggs, milk, butter, salt, pepper, green onion, bacon, cheddar cheese

Directions:
In a bowl, beat eggs, milk, butter, salt, and pepper.
Pour into a greased 11x7x2" baking dish.
Sprinkle with onions, bacon, and cheese.
Bake uncovered at 350 for 25 to 30 minutes or until a knife inserted near the center comes out clean.
Strawberry With Balsamic Vinegar


Ingredients:
fresh strawberries, powdered sugar

Directions:
"Place strawberries, balsamic, and powdered sugar in separate bowls.To serve, let each guest dip a strawberry into balsamic vinegar and then into powdered sugar."
Cream Cheese Sugar Cookies


Ingredients:
unsalted butter, cream cheese, sugar, egg, vanilla, flour, baking powder

Directions:
Cream butter and cream cheese in large mixer bowl.
Beat in sugar until smooth.
Beat in egg and vanilla.
Stir in flour and baking powder.
Chill several hours (I would say 3 hours].
Heat oven to 375 degrees.
Roll dough into small balls.
Place on ungreased cookie sheet.
Flatten with a glass that has been dipped in vanilla sugar (sugar in which you have stored a vanilla bean] or plain sugar.
Bake 10 to 15 minutes, until the edges are lightly browned.
Cool on wire racks.
Korean Dipping Sauce


Ingredients:
soy sauce, garlic, toasted sesame seeds, green onion

Directions:
"Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables."
Pear and Blue Cheese Puffs


Ingredients:
frozen puff pastry, pears, sugar, blue cheese, dried cranberries, dried cherries

Directions:
Preheat oven to 400F., Toss pears in sugar., Set aside., Roll pastry out into a 14 inch square on a lightly floured board., Cut into 36 equal squares., Place each in a mini muffin pan., Place equal amounts of pear and blue cheese in pastry lined pans., Top each with 2 or 3 dried cherries or cranberries., Bake for 12 to 15 minutes, until puffed and golden., Serve warm.
Tropical Chicken Couscous W/ Rum Vinaigrette


Ingredients:
couscous, dried mango, boiling water, green onions, extra virgin olive oil, dark rum, lime juice, brown sugar

Directions:
Put the dried couscous and dried mango into a large bowl and pour over the boiling water.
Cover bowl tightly with plastic wrap and let sit for 10 minutes.
Meanwhile, whisk together the rum vinaigrette.
After the couscous has finished cooking, take the plastic off and add chicken and green onions to the bowl and stir just to combine.
Pour over the vinaigrette toss the mixture to make sure it all gets a bit of the dressing.
Stir through the toasted almonds and season if you feel necessary.
Serve.
Satisfying Meatloaf


Ingredients:
ketchup, tomato juice, salt, black pepper, eggs, onion, prepared mustard, lean ground beef, brown sugar, ketchup, ground ginger, soy sauce, dry mustard

Directions:
In large bowl, combine all the meat ingredients through the prepared mustard. Mix until thoroughly blended.
Add ground beef. Mix gently but thoroughly.
Line a 9-by-5 inch loaf pan with foil. Press in the beef mixture.
In a separate bowl, combine the sauce ingredients, mixing well. Spread mixture over the meatloaf.
Bake at 400°F for 35 to 45 minutes or until done.
Drain off fat. Rest meatloaf 5 minutes before serving.
Nutty Rice


Ingredients:
cooked white rice, butter, parsley, cumin

Directions:
Melt the butter in a pan, add the nuts and toast over medium heat., Add cumin and stir., Stir in the rice and mix well., Add the chopped parsley and mix right before serving.
Red, White, and Blue Trifle
Category: desserts
By Mary H.

A merging of a tasty British dessert with Fourth of July colors. A trifle is a traditional English summertime treat and makes a great addition to barbeques and picnics in the US as well. We make this every Fourth of July and Memorial Day, but it is tasty any time.

Ingredients:
2  eggs
1 ½ cups white sugar
⅓ cup butter, softened
2 ¼ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup white sugar
2 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2  eggs, beaten
1 tablespoon butter
1 teaspoon vanilla extract
2 cups whipping cream
½ cup white sugar
4 cups sliced strawberries
4 cups blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch glass baking pan. Beat eggs until very light, about 3 minutes. Add sugar and butter. Sift flour, baking powder, and salt together. Add to the egg mixture in batches, alternating with milk, beating batter briefly after each addition. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes. Let cool completely. In the meantime, make the custard. Whisk sugar, flour, and salt together in a saucepan over low heat. Add milk and eggs. Cook, stirring frequently, until custard thickens, about 25 minutes. Remove from heat and add butter and vanilla extract. Store custard in a glass container in the refrigerator until ready to use. Combine cream and sugar; whip until stiff peaks form. Set aside in the refrigerator. Cut the cake into 2- or 3-inch squares. Place a layer of cake on the bottom of a trifle dish. Add enough custard to cover the cake. Add a layer of strawberries and a layer of blueberries. Cover with some of the whipped cream. Top with another layer of cake. Repeat until the final layer is either custard or whipped cream. Arrange remaining berries decoratively on top. Cover trifle with plastic wrap and chill until ready to serve, at least 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 10 servings

Calories: 688.9
Fat: 29 g
Saturated fat: 17.2 g
Carbohydrates: 101.1 g
Sugars: 72.5 g
Dietary fiber: 3.4 g
Protein: 9.9 g
Cholesterol: 164.8 mg
Sodium: 524 mg
Greek Horiatiki Salad
Category: salad
By Diana Moutsopoulos

This is the one and only Greek salad recipe that you'll ever need! Enjoy this Greek salad for summer BBQs, Greek dinner parties, picnics, and more. Ripe, red tomatoes will yield the best result. Serve with loads of good crusty bread to mop up the gorgeous juices.

Ingredients:
5 large tomatoes
1 small red onion, thinly sliced
sea salt to taste
1 ½ teaspoons dried oregano
1 (4 ounce) container crumbled feta cheese  (Optional)
½  cucumber, sliced  (Optional)
1 small green bell pepper, sliced  (Optional)
¼ cup Greek black olives
3 tablespoons extra-virgin olive oil

Directions:
Cut your tomatoes into wedges over the bowl that you're serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes' juices. Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.

Prep time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 233.1
Fat: 17.7 g
Saturated fat: 5.9 g
Carbohydrates: 14.4 g
Sugars: 8.8 g
Dietary fiber: 4 g
Protein: 6.7 g
Cholesterol: 25.1 mg
Sodium: 486.1 mg
Salisbury Steak Recipe With Buttered Egg Noodles


Ingredients:
mushroom, celery, onion, garlic cloves, lean ground beef, salt, pepper, butter, beef broth, tomato paste, butter

Directions:
Preheat the broiler. Line a broiler pan with foil. Cook egg noodles according to package directions.
Coarsely chop the mushrooms, celery, onion, and garlic.
Combine half the chopped vegetables with the ground beef, 1/3 cup of the breadcrumbs, the salt and pepper.
Form the mixture into patties, a scant ½ inch thick.
Place the patties on the broiler pan and broil 4 inches from heat for 5 minutes. Turn over and broil for 7 minutes longer, or until browned on top.
While patties are cooking, melt the butter in a medium skillet over medium-high heat until hot.
Add the reserved chopped vegetables to the skillet and sauté until the onion is slightly softened, about 2 minutes.
Stir in the beef broth, tomato paste and remaining 1/3 cup breadcrumbs.
Bring the mixture to a boil, reduce the heat to medium-low and cover and simmer for about 5 minutes.
Spoon sauce over Salisbury steaks before serving. Serve steaks with buttered egg noodles. Makes 4 servings.
Ranch Oven-Fried Chicken


Ingredients:
boneless skinless chicken breasts, Bisquick, pepper, butter

Directions:
Heat oven to 425.
Spray 13 x 9 inch pan with cooking spray.
In shallow dish, mix Bisquick mix and pepper.
In another shallow dish, pour ranch dressing.
Coat chicken with dressing and then coat with Bisquick mixture, pressing so coating sticks to chicken.
Place in pan and drizzle with butter.
Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170 F].
Apple Onion Pork Chops


Ingredients:
applesauce, brown sugar

Directions:
Salt and pepper chops and quickly brown., mix the remaining ingredients., Place chops in baking dish and top with applesauce mixture., Bake 375 for 40 minutes.
Not so Irish, Green Tortilla Appetizers


Ingredients:
cream cheese, green chili salsa, green chilies, green onions, monterey jack cheese, cilantro, spinach tortillas

Directions:
Combine all ingredients except tortillas.  Stir well to blend.
Spread a thin layer on one side of each tortilla.  Roll up jelly roll style.
Wrap in plastic wrap individually and chill.  I have made up to two days ahead and still have great results.
Remove from wrap and slice into approximately 3/4 to 1 inch slices.  The end slices are usually not so pretty so these can be a chef's treat.
If you like things a little spicier you can add jalapenos into the mix.