xiaoxl/recipe_data huggingface dataset:
Irresistible Oatmeal Cream Pies
Category: desserts
By SavedByGrace

These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!

Ingredients:
1 cup butter, softened
¾ cup tightly packed dark brown sugar
½ cup white sugar
2  eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup cinnamon chips (such as Hershey's®)
2 cups confectioners' sugar
½ cup butter, softened
1 tablespoon heavy whipping cream, or more as needed
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy. Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough. Drop tablespoonfuls of dough onto ungreased baking sheets. Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool. Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes. Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 15 cream pies

Calories: 481.1
Fat: 24.9 g
Saturated fat: 15.1 g
Carbohydrates: 60.8 g
Sugars: 44.9 g
Dietary fiber: 1.2 g
Protein: 4.7 g
Cholesterol: 75.7 mg
Sodium: 343 mg
Pork Enchiladas
Category: world-cuisine
By STEPHZ2003

One of my favorite ways to use up leftover pork.

Ingredients:
2 cups shredded cooked pork
1 (10 ounce) can enchilada sauce
½ teaspoon onion powder
1 cup reduced fat sour cream
1 (4 ounce) can chopped green chilies
2 cups shredded Colby-Monterey Jack cheese
1 (10.75 ounce) can  condensed tomato soup
¼ teaspoon garlic powder
½ teaspoon ground cumin
6 (7 inch) flour tortillas

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl.  In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin. Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas.  Top with the remaining 1 cup cheese. Bake in preheated oven until hot and bubbly, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 495.3
Fat: 26.4 g
Saturated fat: 15 g
Carbohydrates: 32.4 g
Sugars: 5.2 g
Dietary fiber: 2 g
Protein: 32.5 g
Cholesterol: 105.5 mg
Sodium: 1246.8 mg
Chicken Breasts With Tomato Basil Cream


Ingredients:
butter, garlic, salt, fresh coarse ground black pepper, boneless skinless chicken breasts, tomatoes, tomatoes, basil leaves

Directions:
In 10-inch skillet melt butter until sizzling; stir in garlic, salt and pepper. Add chicken breasts. Cook over medium-high heat, turning once, until golden brown (8 to 12 minutes].
Add tomatoes, 1/4 cup basil and whipping cream. Continue cooking, stirring occasionally, until sauce is heated through (4 to 5 minutes].
Serve with pasta and garnish with basil leaves, if desired.
Makes 4 servings.
White Chocolate Lemon Truffles!


Ingredients:
white chocolate, unsalted butter, heavy cream, salt, fine sugar

Directions:
In a double boiler, melt chocolate, butter and cream or in a microwave. Stir until smooth.
Stir in salt & lemon extract.
Allow to cool covered in the fridge for 2 hours or until firm.
With a melon baller scooper or small spoon and form into 1 inch balls.
Toss with superfine sugar to coat.
Store covered in the fridge until ready to serve.
ENJOY!
Crispy Chocolate Chip Cookies


Ingredients:
shortening, brown sugar, egg, vanilla, flour, baking soda, salt, chocolate chips

Directions:
Creme first four ingredients., Combine dry ingredients., Add to wet ingredients., Add Chocolate Chips., Bake @ 350°F., 10-12 minutes.
Hazelnut-Amaretto Loaf (Bread Machine)


Ingredients:
flour, milk, hazelnuts, egg, sugar, margarine, butter, Amaretto, hazelnut-flavored liqueur, active dry yeast, salt, powdered sugar, hazelnut-flavored liqueur, milk, hazelnuts

Directions:
According to the manufacturer's directions add the flour, milk, nuts, egg, sugar, margarine or butter, liqueur, yeast, and salt to a bread machine pan, .
Bake and cool as directed.
Drizzle cooled bread with Amaretto Glaze. If desired, top with additional nuts. Makes 1 - 1-1/2 pound loaf (24 servings].
Amaretto Glaze: In a small bowl stir together 1/2 cup sifted powdered sugar, 1 tablespoon amaretto or hazelnut liqueur or 1/2 teaspoon almond extract, and enough milk (1 to 2 teaspoons] to make a glaze consistency.
Herb Roasted Chicken with Garlic


Ingredients:
broiler-fryer chickens, dry white wine, lemon juice, fresh thyme, dried thyme, fresh rosemary, dried rosemary, fresh sage, dried sage, salt, garlic, herbs

Directions:
Preheat oven to 375 degrees F.
Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan].
Mix wine, chopped herbs and salt and pour over chicken.
Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.
Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional].
Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.
To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.
Beef Stew the Old Fashioned Way


Ingredients:
beef roast, olive oil, onion, garlic cloves, thyme, red wine, low sodium beef broth, hoisin sauce, low sodium soy sauce, bay leaf, carrots, butter beans, green beans, frozen corn, frozen green pea, diced tomatoes, cornstarch

Directions:
Dry meat chunks and season with salt and pepper.
Brown in olive oil, in 2 batches, remove from pot and set aside.
Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary].
Deglaze pot with red wine.
To pot, add beef broth, hoisin or soy sauce and bay leaf.
Cover pot and simmer about 2 hours or until meat is fork tender.
Remove 1/4 cup of the broth and set aside.
Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
Simmer until vegetables are tender, about 30 minutes.
Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
Adjust seasonings to taste.
Roasted Beef Rib Eye & Root Vegetables


Ingredients:
baking potatoes, sweet potatoes, onions, fresh rosemary, dried rosemary, garlic cloves, salt, dry mustard, cracked black pepper

Directions:
Heat oven to 350°F.
Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1 3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 1/2 hours or until tender.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.] Carve roast. Serve with vegetables.
Three Cheese Quiche


Ingredients:
eggs, milk, sugar, cheddar cheese, monterey jack cheese, small curd cottage cheese, flour, butter, baking powder

Directions:
Beat together the eggs, milk and sugar.
Add the cheeses, flour, butter, baking powder and meat of your choice and mix well.
Pour into a 9-inch unbaking pie shell or quiche pan.
Bake in a preheated 400 degree oven for approximately 60 minutes.
If the crust starts getting too brown, wrap some foil around the crust.
English Muffins Made Easy


Ingredients:
non-fat powdered milk, sugar, salt, shortening, hot water, sugar, warm water, all-purpose flour

Directions:
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1 teaspoon of salt, shortening and hot water.
Stir until the sugar and salt are dissolved.
In another bowl, combine the yeast, 1/3 cup of water and 1/8 teaspoon of sugar.  Let it sit until the yeast has dissolved and begins to foam.
Add the yeast mixture to the powdered milk mixture.
Add flour and mix thoroughly.
Cover and let rise for 60 minutes.
Preheat griddle to 300 degrees F.  Grease rings.
Fill the rings about 2/3 of the way and let them cook for about 5 minutes until golden brown.  Flip them over and cook for about 5 more minutes.
I can't stress enough, this dough is very gooey.  RESIST the urge to add more flour to make it more like dough you're used to.
I tend to cook with powdered milk anyway, but I can't see why you couldn't substitute fresh milk.  Between the two amounts of water, the amount of powder is about right for "regular" milk.
Low-Fat Taco Salad
Category: salad
By Food Tourist

Super-tasty taco salad without any guilt. The fat-free cottage cheese, flavored with restaurant-style taco sauce, serves as a fat-free creamy dressing. Delish!

Ingredients:
1 tablespoon light olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) package vegetarian ground beef crumbles (such as MorningStar Farms® Griller's Recipe Crumbles®)
1 (1 ounce) package taco seasoning
6 cups shredded lettuce
2 cups non-fat cottage cheese
1 cup shredded non-fat cheddar cheese
2 tablespoons taco sauce, or to taste

Directions:
Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and  ; cook and stir until tomatoes are soft, about 10 minutes. Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 687
Fat: 14.9 g
Saturated fat: 1 g
Carbohydrates: 49.1 g
Sugars: 25.3 g
Dietary fiber: 9.7 g
Protein: 80.1 g
Cholesterol: 16.1 mg
Sodium: 3464.9 mg
Basically Bittersweet Mocha Cake


Ingredients:
whole wheat flour, sugar, baking soda, salt, canola oil, unsweetened applesauce, skim milk, lime juice, eggs

Directions:
Pre-heat oven to 350 degrees (F].
Mix all dry ingredients together.
Add wet ingredients, coffee last, mixing well.
Do not over-mix!
Bake in pan of choice for 35-40 minutes.
You may substitute white flour for whole wheat flour for a lighter, less healthy version.
Kip's Creamy Green Beans


Ingredients:
green beans, sour cream, Velveeta cheese

Directions:
Put beans in casserole dish and sprinkle with garlic salt., Add next 3 ingredients stirring well., Sprinkle heavily with crushed crackers., Bake uncovered 375°F for 30 minutes.
Pumpkin Pie


Ingredients:
canned pumpkin, pumpkin, sugar, brown sugar, eggs, cinnamon

Directions:
Flour one pie pan and place the first crust in the bottom, making sure to contour to the bottom and to lap the crust over the edges.
Cut second crust into ½ inch strips to be used for later.
Preheat oven to 350 degrees F.
Mix all ingredients (except pie crusts] in a large mixing bowl and blend together until creamy with an electric mixer.
Pour mixture into pie crust, making sure the top is smooth.
Place strips of cut pie crust in a lattice shape over the top of the pumpkin filling (lay strips.
vertically across one way, and then after lay strips horizontally across the other.
Cut off excess cut crusts and press edges down with fingers.
Sprinkle with granulated sugar before baking.
Bake for 35-45 minutes until toothpick can go through middle without sticking.
Let rest for at least 30 minutes in the fridge before eating.
Muffuletta Sandwiches


Ingredients:
minced garlic clove, olive oil, lettuce leaves, prosciutto, cheese slices, tomatoes, pepper

Directions:
Drain juice of vegetables, reserving 2 Tbsp juice.  Chop them small.
Combine juice, vegetables, olives, garlic and oil.
Horizontally split loaf of bread.  Hollow out the inside of the top half, leaving a 3/4 inch thick shell.
Top the bottom half with lettuce, meat, cheese, and tomato.  Sprinkle the tomato with pepper.  Stir the vegetable mixture and mound it on top of the tomato.  Top with the top half of the bread and slice into six portions.
A Smarter Tuna Salad
Category: trusted-brands-recipes-and-tips
By California Walnuts

This modern take on a classic favorite includes crunchy walnuts and has 47% less calories than traditional tuna salad. The light mayonnaise simply complements the tender tuna and crunchy celery and apples making this tuna salad light, fresh and flavorful!

Ingredients:
1 (6 ounce) can white meat tuna, packed in water
1 large stalk celery, minced
4 medium (3/4" to 1" dia)s radishes, minced
1 tablespoon minced red onion
½  Granny Smith apple, minced
2 tablespoons minced flat-leaf parsley, or more to taste
2 teaspoons fresh lime juice
3 tablespoons reduced-fat mayonnaise, or more to taste
¼ cup minced walnuts, lightly toasted

Directions:
Place the tuna in a bowl and flake with a fork. Add remaining ingredients and mix well.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 263.1
Fat: 11.9 g
Saturated fat: 1 g
Carbohydrates: 14.8 g
Sugars: 9.1 g
Dietary fiber: 2.5 g
Protein: 24.1 g
Cholesterol: 25.2 mg
Sodium: 284.4 mg
Nisu Bread (Finnish Sweet Bread) -(ABM)


Ingredients:
evaporated milk, water, egg, butter, bread flour, sugar, salt, cardamom, dry yeast

Directions:
Place in bread machine in order given., Set machine for light setting., Serve with butter and jam., Enjoy with coffee.
The Famous Seafood Seasoning Recipe
Category: everyday-cooking
By The Colonel's Kitchen

This one really wasn't that hard to crack...The ingredients are printed on the container! The only difficult part was working out the correct ratios for each spice, or herb... But patient perseverance, and good ol' 'trial and error' saved the day. The original Old Bay® Seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived!), but in the last decade or so, it's used in other food areas, such as poultry and salads.

Ingredients:
6 ⅓ tablespoons salt
3 ⅔ tablespoons ground celery seed
2 ½ teaspoons dry mustard powder
2 ½ teaspoons red pepper flakes, ground
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground bay leaves
1 ½ teaspoons paprika
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon ground cinnamon

Directions:
Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 cup

Calories: 1.1
Fat: 0.1 g
Carbohydrates: 0.1 g
Dietary fiber: 0.1 g
Sodium: 245.7 mg
Black Bean and Corn Salad With Homemade Tortilla Chips


Ingredients:
black beans, whole kernel corn, corn tortillas, reduced-fat cheddar cheese, monterey jack cheese, plain nonfat yogurt, cumin, garlic powder, tomatoes, romaine lettuce, bell pepper

Directions:
Mix corn, beans and dressing in container with lid.
Marinate in refrigerator for at least 30 minutes.
Preheat oven to 350ºF.
Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side].
Spoon bean and corn mixture over lettuce.
Sprinkle 1 ounce of shredded cheese on each serving.
Garnish with 2 quarters (4 eighths] tomato.
Mix yogurt, cumin and garlic powder.
Serve with yogurt sauce and warm tortilla chips.
(Tabasco and crushed red pepper flakes also make nice condiments for this dish]. Enjoy.
Basic Buttermilk Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, egg, unsalted butter

Directions:
In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In another bowl, whisk the buttermilk, egg, and melted butter together; blend well.
Pour the liquid ingredients over the dry ingredients; mix with a whisk, stopping when everything is just combined (don’t worry if batter is a bit lumpy].
The batter will bubble and become spongy almost immediately.
Lightly butter or oil your griddle or skillet; preheat to medium (if using an electric griddle, heat to 350°].
Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
Serve immediately with topping of choice.
Bellagio Nog


Ingredients:
Captain Morgan's spiced rum, cognac

Directions:
"Shake ingredients and strain into a chilled wine glass. Garnish with freshly grated nutmeg."
Delicious Bread
Category: bread
By CHRIS LANGE

This bread is wonderful when served with spaghetti or lasagna. It's also easy for kids to prepare.

Ingredients:
½ cup butter, melted and cooled
1  egg
1 teaspoon garlic salt
1 tablespoon dried parsley
1 (1 pound) loaf frozen bread dough, thawed

Directions:
In a bowl, combine cooled butter, egg, garlic salt and dried parsley. Pull off walnut size pieces of dough. Dip the bread pieces in the butter mixture and place in a lightly greased Bundt cake pan. When all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough. Cover pan and put in a warm place until bread pieces have doubled in size. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 30 to 45 minutes, until browned. Serve warm.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 270.4
Fat: 14.4 g
Saturated fat: 7.5 g
Carbohydrates: 27.5 g
Sugars: 2.3 g
Dietary fiber: 2.3 g
Protein: 6.6 g
Cholesterol: 53.8 mg
Sodium: 635.6 mg
Austrian Raspberry/Blueberry Shortbread


Ingredients:
butter, granulated sugar, all-purpose flour, baking powder, salt, vanilla extract, fresh blueberries, fresh raspberry, fresh lemon juice, lemon zest, all-purpose flour, sugar, confectioners' sugar

Directions:
Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer] until soft and fluffy. Add the egg yolks and vanilla and mix well.
Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like].
Heat the oven to 350 degrees. Lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom. (I use Baker's Joy spray].
Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of the greased baking pan (or tart pan]. Make sure the surface is covered evenly with shreds of dough.
Gently mix the blueberries, raspberries and the lemon juice in a medium bowl. Mix sugar, flour, lemon zest in a small bowl until combined, then add to blueberry/raspberry mixture and mix gently with your hand to coat the berries with the flour mixture.
Cover the bottom layer of dough with the blueberry mixture as evenly as possible, gently pressing the berries into the dough. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. (I grate this second ball of dough onto a piece of plastic wrap, then sprinkle over the berries.].
Place in oven and cover lightly with foil, bake for 20 minutes, then remove foil. Continue baking until lightly golden brown and the center no longer wiggles, about 20-30 minutes longer. Remove from oven and allow to cool.
After the shortbread is cooled, sprinkle with powdered sugar, if desired or drizzle with lemon glaze. For lemon glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice. Add enough milk, 1 teaspoon at a time, to thin out to thick drizzling consistency.
Cool on a wire rack, then cut in the pan with a serrated knife. Chilling the pan in the fridge makes it a lot easier to get clean cuts.
Adapted from Butter Sugar Flour Eggs.
Yellow Rice with Vegetables
Category: side-dish
By Angie Duffy Hernandez

Spanish yellow rice with fresh veggies that everyone loves.

Ingredients:
1 teaspoon vegetable oil
1 small onion, chopped
1  carrot, diced
½ cup chopped broccoli florets
¼ cup diced red bell pepper
1 clove garlic, minced
3 cups vegetable broth
1 ½ cups rice
1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
1 dash adobo seasoning with pepper (such as Goya®)

Directions:
Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes. Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 205.8
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 42.8 g
Sugars: 3 g
Dietary fiber: 2 g
Protein: 4.4 g
Sodium: 1243.9 mg
Lighter Southern Fig Bread


Ingredients:
figs, eggs, Splenda sugar substitute, sugar, applesauce, self-rising flour, baking soda, salt, clove, nutmeg, cinnamon, ginger, buttermilk, pecans, walnuts

Directions:
Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan].  Preheat oven to 350 degrees.
Beat eggs; add sugars and beat well. Add the mashed figs and applesauce.  (Be sure not to over mix].
Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
Add the flour mixture alternately with the buttermilk. Beat well.
Fold in the chopped pecans (walnuts] and pour into your baking pan(s].  (Note:  This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.].
Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.