xiaoxl/recipe_data huggingface dataset:
Oilve Oil Biscuits


Ingredients:
white flour, brown sugar, extra virgin olive oil, eggs, lemon zest, baking powder, vanilla extract, salt, powdered sugar

Directions:
Beat the eggs and gradually add the oil, mix constantly. Then add the brown sugar, mix constantly. Knead the mixture with the flour, add baking powder, lemon zest, vanilla extract and a pinch of salt; you have to get a smooth compact dough ( See picture below ].
Put now the dough on a work surface. Wrap the dough in a plastic wrap and put in the refrigerator for  about 30/40 minutes. After this time, you can use it for preparing biscuits.
Pre-heat the oven.
Roll the dough on a chopping board with a rolling-pin. Now with a glass or with a round pastry cutter, make some disks of pastry, the size you prefer. On each pastry disk put a teaspoon of cherry jam and then close it with another piece of pastry.
Bake them for about 15/20 minutes in an oven that’s been preheated to 200 degrees. When they begin to brown, take off from the oven, let them cool down, sprinkle with powdered sugar and serve up!
Apple Butter Spice Cake
Category: desserts
By Shirley

This is a very good and moist cake recipe I received from my grandmother years ago. It makes a nice addition to any dinner table.

Ingredients:
1 cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, room temperature
1 cup white sugar
¾ cup apple butter
1 teaspoon vanilla extract
½ cup whole bran cereal or wheat germ
1 cup sour cream
2  eggs, room temperature

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans. Sift together the flour, baking powder, baking soda, and salt. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition. Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping. Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch cake

Calories: 398.9
Fat: 16.1 g
Saturated fat: 8 g
Carbohydrates: 60.9 g
Sugars: 41.3 g
Dietary fiber: 1.6 g
Protein: 4.5 g
Cholesterol: 59.8 mg
Sodium: 335.8 mg
Flat Belly Corn Muffins


Ingredients:
red bell pepper, green onions, yellow cornmeal, whole wheat flour, baking powder, salt, baking soda, black pepper, plain fat-free yogurt, egg, brown sugar, green chilies, canned corn kernel

Directions:
Preheat oven to 350°F  Coat 12 muffin tin with low fat cooking spray or line with paper baking cups.
Warm 2 Tbsp of oil in skillet over medium heat.  Add bell pepper and cook ,stirring, about 5 minutes, until tender.  Add green onions and cook, stirring for 1 minute, or until softened.  Remove from heat and place into small bowl. Let cool 5 minutes.
In a large bowl, stir together cornmeal, flour, baking powder, salt, baking soda and black pepper.
In a medium bowl, whisk together yogurt, egg, egg whites, sugar, chopped green chili's and the 1/4 cup of oil.  Fold in bell pepper mixture and corn.  Fold into dry ingrediants until just moistened.
Divide batter evenly into prepared muffin cups.  Bake 20 to 25 minutes or until toothpick comes out clean.
Cool in pan on wire rack for 5 minutes.  Gently twist muffins in tin to loosen for easier removal.  Remove from pan to cool completely  on wire rack.
Mexina Salsa Verde
Category: appetizers-and-snacks
By OLESEA

If you love to kick up your favorite dishes - this is the perfect sauce!  It is very easy, fast and delicious!

Ingredients:
3  green tomatoes
2  fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped
¼ cup lime juice
salt and pepper to taste
½ cup chopped cilantro

Directions:
Place tomatoes and jalapenos in a pot, and cover with water.  Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes.  Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro.  Puree to desired consistency and chill.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 cups

Calories: 23.8
Fat: 0.2 g
Carbohydrates: 5.5 g
Sugars: 3.3 g
Dietary fiber: 1.2 g
Protein: 1 g
Sodium: 81.9 mg
Roll Kuchen (not crispy version)


Ingredients:
flour, butter, baking powder, salt, eggs, milk

Directions:
Mix together to form a dough.
(This dough works best if you chill it for an hour or so].
Roll out on floured surface and cut into strips with a knife or pizza cutter.
Cut each strip into rectangles.
Cut a small slit in each rectangle and pull one end through to form a twisted shape.
Fry in hot lard, in small batches (5 or 6 at a time], until golden on each side.
It is hot enough when the dough rises immediately to the surface.
Serve with watermelon.
These freeze well.
Tomato Spice Cake


Ingredients:
water, eggs

Directions:
Mix only above ingredients, following directions on cake mix package.
If desired you can fold in 1 cup walnuts, chopped.
Bake (according to directions].
Frost with your favorite white frosting.
Easy Upside-Down Berry Cake


Ingredients:
walnuts, blueberries, raspberries, strawberry, sugar, gelatin, mini marshmallows, eggs, water, canola oil

Directions:
Preheat oven 350 degrees.
In a greased 13 X 9 inch baking dish, layer the walnuts and berries; sprinkle with sugar, gelatin and marshmallows.
In a large bowl, combine the cake mix, eggs, water and oil;p.
beag on low speed for 30 seconds.  Beat on medium speed for 2 minutes.
Pour over top.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before inverting onto a serving platter.
Refrigerate leftovers.
Serve with whipped cream or ice cream.
Skinny Crustless Spinach Quiche
Category: breakfast-and-brunch
By Oryon65

I've made countless quiches and my biggest gripe was that though it's a wholesome dish in general, the calorie count from fat was pretty high. So, to the kitchen with a mission! Here's the product, a no-crust quiche with reduced fat and still tastes great for a skinny lunch.

Ingredients:
cooking spray
3 tablespoons unsalted butter
6 ½ ounces mushrooms, chopped
½ cup chopped onion
3 tablespoons minced garlic
1 (10 ounce) package fresh spinach, chopped
1 cup egg whites
1 cup skim milk
1 (8 ounce) package shredded fat-free Cheddar cheese
6 ounces crumbled fat-free feta cheese
salt and ground black pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat butter in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot pan until onion is tender, about 7 minutes. Add spinach to the onion mixture and cook over low heat until spinach is limp and most of the water has evaporated, 5 to 7 minutes. Place egg whites into a bowl and add milk; whisk together. Add 1/2 cup Cheddar cheese and feta cheese. Stir in spinach mixture until thoroughly mixed. Season with salt and pepper. Pour mixture into the prepared baking dish. Bake in the preheated oven for 15 minutes. Remove from the oven and sprinkle remaining Cheddar cheese over quiche. Return to the oven and continue to bake until center is set, about 40 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 9x13-inch quiche

Calories: 106.7
Fat: 4.6 g
Saturated fat: 2.9 g
Carbohydrates: 4.6 g
Sugars: 2.5 g
Dietary fiber: 0.8 g
Protein: 12.5 g
Cholesterol: 15.1 mg
Sodium: 407.5 mg
Mexican Mashed Potatoes


Ingredients:
mashed potatoes, chili powder, ground cumin, colby-monterey jack cheese, sour cream

Directions:
In a medium saucepan, combine all ingredients., Heat until thoroughly heated.
All-Purpose Barbecue Rub


Ingredients:
coarse salt, brown sugar, mustard powder, chili powder, paprika, cayenne, fresh ground black pepper

Directions:
Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together.
Store in an airtight jar away from heat and light; it will keep for at least six months.
Maple Crunch Baked Apples


Ingredients:
flour, brown sugar, cinnamon, salt, butter, old fashioned oats, maple syrup, gala apples

Directions:
Preheat the oven to 375 degrees and lightly grease an 8x8 glass dish.
In a bowl, mix brown sugar, flour, and salt.  Cut in butter until crumbly.  Stir in oats and maple syrup.
Core the apples and cut off the end (I do this on the bottom because apples tend to sit better and more even on their tops].  Slice an inch piece off the core and use it as a cork to plug the apple.  Place the apples in the dish.
Fill the apples with the mix and cover with foil.  Bake 45 minutes.  Remove foil and continue baking until the apples are tender and filling is light brown, about 15 minutes.  Let cool and eat warm or cold.
Easy White Chocolate Chip Cookies


Ingredients:
eggs, Splenda sugar substitute, baking powder, milk, flour, brown sugar, white chocolate chips, vanilla

Directions:
Preheat the oven to 375 degrees.
Combine Splenda, Baking powder, Flour, Vanilla, Eggs, milk and Brown Sugar in a mixing bowl; Mix well.
Add the White Chocolate Chips and mix well into the batter.
Place spoon sized amounts onto a greased cookie sheet.
Bake for about 10 minutes.
Let cool and then Enjoy!
Spicy Chipotle Chili Spaghetti


Ingredients:
chipotle chiles in adobo, tomato sauce

Directions:
Break spaghetti in half and cook according to box directions.
While pasta is cooking, brown the ground beef in a large skillet (LARGE - an electric skillet might be best].
Add chili seasoning, peppers, and both cans tomato sauce to skillet. Mix and simmer for 10 minutes.
Mix with cooked pasta and serve immediately.
Honey Of An Oatmeal Bread
Category: bread
By Merrilee

Our family goes through a loaf of this every day. Slightly sweet, and light. Great with dinner, and a favorite for sandwiches.

Ingredients:
1 cup water
1 tablespoon vegetable oil
¼ cup honey
1 teaspoon salt
½ cup rolled oats
2 ⅓ cups bread flour
1 teaspoon active dry yeast

Directions:
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Light Crust or Basic setting, and press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1 pound loaf

Calories: 169.8
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 33.1 g
Sugars: 7.1 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Sodium: 234 mg
Mexican 'White' Chicken Chili


Ingredients:
onion, garlic, green chili peppers, cumin, dried oregano, ground cayenne pepper, chicken broth, white beans, corn, diced tomatoes, monterey jack cheese

Directions:
Heat the oil in a large saucepan over medium-low heat., Slowly cook and stir the onion until tender., Mix in the garlic, green chili peppers, oregano, cumin, and cayenne., Continue to cook and stir the mixture until tender, about 3 minutes., Mix in the chicken broth, chicken, beans, corn, and tomatoes., Bring to a boil then reduce heat and let simmer 20 minutes., Sprinkle cheese on each serving and enjoy!
Mango-berry Smoothie


Ingredients:
mango, frozen strawberries, non-fat vanilla yogurt

Directions:
Place all ingredients in blender and blend until very smooth., You may have to stop the blender and chop at the fruit and stir it., Serve and enjoy.
Moroccan-Spiced Pastitsio With Lamb and Feta


Ingredients:
olive oil, red onions, garlic cloves, ground lamb, diced tomatoes with juice, dried mint, ras el hanout spice mix, tomato paste, ground cumin, ground cinnamon, unsalted butter, all-purpose flour, eggs, feta cheese, parmesan cheese

Directions:
Heat oil in large skillet over medium-high heat.  Add onion and garlic; saute until onion softens, about 5 minutes.
Add lamb; cook until brown, breaking into small pieces, about 8 minutes.
Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 tsp cumin, and cinnamon.  Bring to boil.  Reduce heat to medium-low.  Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes.  Season with salt and pepper.
Meanwhile, bring 2 cups milk to simmer in medium saucepan.  Remove from heat; cover to keep warm.  Melt 6 Tb butter in heavy large saucepan over medium heat.  Add flour; whisk until smooth.  Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes.  Gradually add warm milk to roux, whisking until sauce is smooth.
Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce.  Whisk in feta and 1/2 tsp cumin.  Bring sauce to boil, whisking often.  Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes.  Season sauce with salt and pepper.  DO AHEAD: Can be made 1 day ahead.  Cover; chill.  Rewarm over low heat, whisking often, before using.
Preheat oven to 400°F  Butter deep 14-cup (we used 9x13"] baking dish.  Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.  Drain pasta; return to same pot.  Mix 2 Tb butter into pasta.  Add egg whites and 1/4 cup Parmesan; stir to blend.
Spread 4 cups pasta in dish.  Spread lamb mixture over. Top with remaining pasta.  Spoon sauce over; sprinkle with 1/4 cup Parmesan.  Place dish on rimmed baking sheet.  Bake pastitsio until heated through, about 40 minutes.  Let stand 5-10 minutes.
Chipotle Shredded Beef for Tacos or Burritos


Ingredients:
olive oil, beef chuck, chili powder, cumin, salt, tomato paste, chipotle chile in adobo, onion, garlic cloves

Directions:
Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin. smoked paprika and salt in a small bowl.
Rub the spice mix into the beef, covering each side evenly. Once the oil is hot, place the beef in the skillet and sear on each side. Do NOT MOVE the meat while it cooks for 2-3 minutes on each side.
Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce over the onions, garlic and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours until fork tender.
Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker and mix into the shredded beef.
Oliebollen (Dutch Doughnuts)


Ingredients:
dry yeast, milk, flour, salt, egg, raisins, cooking apple, powdered sugar

Directions:
Sprinkle the yeast over 1/4 c milk and leave somewhere to combine by itself.
Combine the flour and salt and add remaining milk and the egg.
Add yeast mixture, raisins and apple.
Mix well.
Let stand in a warm place until doubled.
Heat oil to 160 degrees for frying.
Shape balls of batter with 2 metal spoons and drop them in the hot oil a few at a time.
Deep fry for about 8 minutes.
Drain on paper towel.
Put powdered sugar in paper bag.
Put the drained doughnuts in the sugar and shake to coat.
Remove and let cool.
Once cool, shake them in the sugar again.
Plantain Chips (Platanutres)


Ingredients:
green plantain, water, salt, olive oil, white vinegar, garlic cloves

Directions:
Peel plantain, and diagonally cut into 1/8 inch slices.
Combine the water and salt in a large bowl, stirring until salt disolves; add plantain slices.
Cover and let stand 30 minutes.
Drain plantain slices well, and pat dry.
Heat 2 tbsp oil in a large skillet; add plantain slices and cook over medium-high heat, stirring constantly, until tender, but not brown.
Drain well on paper towels.
Mash each plantain slice with the bottom of a glass cup.
Pour oil to depth of 2-inches; heat till good and hot.
Fry plantains, a few at a time, until golden brown; drain on paper towels.
Serve plantain chips with Plantain Dip.
Plantain Dip: Combine all ingredients in a jar; cover tightly, and shake vigorously.
Chill at least 2 hours.
Shake just before serving.
Yield: 1/2 cup.
Spinach and Cheese Rice With  Mushrooms


Ingredients:
butter, garlic, spinach, cheddar cheese, small curd cottage cheese, mozzarella cheese, paprika

Directions:
Set oven to 400 degrees.
Grease an 8-inch square baking dish.
In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
Make a layer of cooked rice on the bottom of baking dish.
Spoon spinach/cheese mixture evenly over the rice.
Top with mozzarella cheese slices, then sprinkle with paprika.
Bake for 8-10 minutes.
Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
Cut into squares, and serve hot.
Calabacitas con Elote (Zucchini with Corn)
Category: side-dish
By gem

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Ingredients:
2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3  roma (plum) tomatoes, chopped
1  fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

Directions:
Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain. Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 120.6
Fat: 4.9 g
Saturated fat: 1.5 g
Carbohydrates: 17.8 g
Sugars: 4.8 g
Dietary fiber: 3.5 g
Protein: 4.8 g
Cholesterol: 5.8 mg
Sodium: 83.2 mg
My AMAZING Spaghetti Squash CHICKEN PAD THAI


Ingredients:
spaghetti squash, pepper, salt, dried basil, onion, bean sprouts, red bell pepper, peanuts, reduced sodium soy sauce, chicken broth, light brown sugar, peanut butter, rice vinegar, ground ginger, garlic, fresh lime juice, water

Directions:
follow my Spaghetti Squash 101 steps: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep]. Place the whole squash in the microwave for about 6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created and remove seeds.
place your cut squash (halves or quarters] face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes.
while squash is cooking in microwave, whisk together your soy sauce, chicken broth, light brown sugar, peanut butter, rice vinegar, hot sauce, ground ginger, minced garlic, lime juice in a bowl and set sauce aside. Mix your corn starch with water and whisk into sauce.
chop your onion and red bell pepper (optional] and set aside. Spray stove-top wok pan (or large fry pan] with cooking spray and add your ground chicken, basil, pepper and salt and cook about 5 minutes.  Add your onion and bell pepper stirring occasionally until meat is fully cooked.
remove inside of spaghetti squash from skin with fork and add into wok with cooked chicken.  Toss in the bean sprouts (optional], sauce and top with chopped peanuts (optional].
Golden Vanilla Wacky Cake


Ingredients:
all-purpose flour, sugar, baking soda, salt, vanilla extract, white vinegar

Directions:
Preheat oven to 350°; spray an 8-inch square metal baking pan with nonstick cooking spray.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add in milk, oil, and vanilla to the flour mixture and stir until just blended.
Whisk in vinegar until just blended.
Immediately pour batter into pan.
Bake for 25-30 minutes or until a pick comes out clean.
Let cool completely in pan on a wire rack.
Can eat as is, or dust with powdered sugar or top with frosting.
Hello Dolly Cookie Bars


Ingredients:
butter, margarine, graham cracker crumbs, coconut, chocolate chips, sweetened condensed milk

Directions:
Preheat oven to 325 degrees Fahrenheit.
Melt the butter in an 11 x 7 inch baking pan, making sure the sides of the pan are coated.
Layer cracker crumbs, coconut, chocolate chips, chopped nuts and butterscotch chips in that order.
Pour sweetened condensed milk over everything.
Bake for 30 minutes or until light golden brown.
Loosen from the pan; cool and cut into squares.
Cinnamon Sugared Pecans
Category: appetizers-and-snacks
By Erin

My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.

Ingredients:
1  egg white
4 cups pecans
½ cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated. Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven until fragrant and crisp, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 cups

Calories: 212.5
Fat: 19.4 g
Saturated fat: 1.7 g
Carbohydrates: 10.2 g
Sugars: 7.3 g
Dietary fiber: 2.7 g
Protein: 2.7 g
Sodium: 76.2 mg
Vegan Breakfast Casserole


Ingredients:
soft tofu, red bell pepper, green bell pepper, onion, garlic cloves, soymilk, dried thyme, dried basil, dried dill weed, dried rosemary, sea salt

Directions:
Heat the oil in a pan over medium heat.  Cook the garlic and onions until soft.  Add the veggie sausage and crumble up in the pan while it browns.  Add the peppers and cook until soft.  Take off heat.
Grease a 9x13 glass baking dish.  Spread the cubed bread evenly in the pan.
Preheat the oven to 350°F.
In a large bowl, mix together the tofu, soy milk, seasonings, and the cooked veggies and sausage.  Pout over the bread and let it soak for 20 minutes.
Bake the casserole for 35-45 minutes, until everything is nicely browned.  Serve plain or with gravy.