xiaoxl/recipe_data huggingface dataset:
Peppermint (Butter) Fudge Cups


Ingredients:
white chocolate chips, butter, confectioners' sugar

Directions:
In a medium size bowl, combine white chocolate chips, butter, milk, and peppermint extract.
Place bowl in microwave and microwave on high for 30 second intervals, stirring between each until chocolate is melted and smooth (about 2 minutes] If using stove top method add to a medium size pot and stir mixture until melted and mixture begins to bubble. Transfer to electric mixing bowl.
Gradually add the sugar to mixture and beat at high speed with electric mixer for 3 minutes or until shiny and smooth.
Spray lightly miniature muffin cups with cooking spray.
Sprinkle a little of the crushed peppermint candy on bottom of muffin cup.
Add 2 Tbs. (more or less] of the candy mixture on top of the crushed peppermint candy in muffin cup.
Sprinkle the tops with the rest of the peppermint candies.
Chill for 1 hour before serving.
NOTE: To crush peppermint candy, place the candies in a zip-lock resealable plastic bag. Seal and crush peppermint with a rolling pin.
Almond Chocolate Bark


Ingredients:
character(0]

Directions:
Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
Remove both saucepans from the heat.
Stir in the almonds.
On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Refrigerate at least 1 hour or until firm. Break the bark into pieces.
Store in the fridge for up to 1 month.
Microwave Berry Jam


Ingredients:
berries, sugar, salt, fresh lemon juice

Directions:
1] Combine all of the ingredients in a large microwave-safe bowl. Make sure the bowl is large enough; the berries/sugar shouldn't fill more than 1/3 of the bowl, as they'll bubble up quite a bit as they cook.
2] Cook the berries for 5 minutes in the microwave.
3] Remove the bowl from the microwave, stir the berries, and cook for another 5 minutes.
4] Remove the bowl from the microwave, and stir thoroughly. If the mixture hasn't become sauce-like and slightly syrupy, cook for an additional 5 minutes.
5] Stir to combine any liquid, and refrigerate. The jam will thicken as it cools.
Spicy Potato Wedges


Ingredients:
potatoes, olive oil, salt, garlic powder

Directions:
Preheat oven to 425 degrees.
Combine potatoes and oil in a large bowl or plastic bag, tossing well to coat.
Combine salt, garlic powder, and red pepper in a small bowl.
Sprinkle salt mixture over potatoes, tossing well to coat.
Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray.
Bake at 425 degrees for 25 minutes. Turn potato wedges over, and rotate pans; baking an additional 20 minutes or until golden brown.
CARIBBEAN RUM MOUSSE


Ingredients:
granulated sugar, dark rum, plain gelatin, powdered sugar, pure vanilla extract

Directions:
In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside.
In a small bowl, combine gelatin with ¼ cup cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on “Medium”. Pour gelatin mixture into egg yolk mixture; stir well and set aside.
In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside.
Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract] in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours.
When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings.
Creamy Rice Pudding
Category: desserts
By Anonymous

This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.

Ingredients:
¾ cup uncooked white rice
2 cups milk, divided
⅓ cup white sugar
¼ teaspoon salt
1  egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

Directions:
Bring 1 1/2  cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 365.8
Fat: 6.9 g
Saturated fat: 3.8 g
Carbohydrates: 67.6 g
Sugars: 22.6 g
Dietary fiber: 0.9 g
Protein: 8.8 g
Cholesterol: 63.9 mg
Sodium: 236.6 mg
Oat Waffles


Ingredients:
rolled oats, water, banana, sugar, vanilla, salt

Directions:
Combine all ingredients in blender and blend until smooth., Pour into waffle iron.
Calico Bean Casserole
Category: side-dish
By Dee Dee

Kidney beans, baked beans and butter beans are combined with ground beef, bacon and onion and baked. It's thick, hearty, and pretty tasty too! This can also be done in a slow cooker.

Ingredients:
1 (15 ounce) can kidney beans, undrained
1 (16 ounce) can baked beans with pork
1 (15 ounce) can butter beans, undrained
½ cup ketchup
2 teaspoons white vinegar
1 tablespoon dry mustard
¾ cup packed brown sugar
1 pound lean ground beef
4 ounces bacon, chopped
½ cup chopped onion
salt to taste
ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat. In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste. Pour the bean and meat mixture into a 9x13 inch baking dish. Bake in preheated oven for 30 to 40 minutes.

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

Calories: 617.1
Fat: 26.1 g
Saturated fat: 9.5 g
Carbohydrates: 69.2 g
Sugars: 38.8 g
Dietary fiber: 10 g
Protein: 27.6 g
Cholesterol: 74.9 mg
Sodium: 1089.1 mg
Cranberry, Orange, White Chocolate Oatmeal Cookies


Ingredients:
sugar, dark brown sugar, butter, orange, eggs, vanilla extract, cinnamon, baking soda, salt, all-purpose flour, quick-cooking oats, dried cranberries, white chocolate chips

Directions:
Preheat oven to 375°F.
In a large bowl using an electric mixer, cream together the sugar, brown sugar, butter, and orange zest.
Add in eggs and vanilla extract and mix.
Add the cinnamon, baking soda, salt, and flour and mix well.
Add the oatmeal, dried cranberries, and white chocolate chips. You may need to hand-mix as the dough will be quite stiff. Make sure everything is well-distributed.
Using a 1 5/8 ounce ice cream scoop (#20 yellow handle, about 3 TBSP], scoop dough, level flat, and deposit onto greased cookie sheet about 2-3 inches apart.
Using a fork, partially flatten each dough ball until it is about 3/4" to 1/2" thick.
Bake at 375° for 15-17 minutes, until the edges are lightly golden.
Remove from oven and then transfer cookies to cooling rack.
Makes about 45 cookies.
Dill Mustard Sauce


Ingredients:
plain yogurt, Dijon mustard, honey, fresh lemon juice, fresh dill

Directions:
In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill.
Cover, and refrigerate until serving.
Napoleon's Hat Cookies (Napoleonshatte)


Ingredients:
all-purpose flour, icing sugar, butter, cold water, marzipan, bittersweet chocolate

Directions:
Mix together flour and shifted icing sugar.
Cut the butter in small pices and cut it into the flour/sugar mix until the texture is coarse.
Add the egg yolk and water and quickly work the dough together.
Place the dough in the fridge for at least 30 minute.
Roll the marzipan into 40 small balls, set aside.
Heat oven to 400°F.
Roll out the cold dough on a workspace dusted with flour until the dough is very thin (0.1 inch]. It should be as thin as possible without breaking.
Use a cup or round cookie cutter with 2 inch diameter and cut out 40 round cookies. Gather and roll out cookie dough repeatedly as you go along to use up all dough.
Place one marzipan roll in the middle of each round cookie.
Gather the round cookie dough with three fingers and press around the marzipan ball; the form of the cookie should now look like Napoleon's hat (3 flaps sticking out].
Place the 'hats' on baking sheets lined with parchment paper and bake for 8 min until sligtly golden.
Let cool.
Melt chocolate over a double boiler and dip the three flaps of the hat in the chocolate.
Cool and enjoy!
New Corn-Stuffed Tamales (Tamale De Elote) -- Mayan


Ingredients:
fresh corn kernels, milk, masa harina, butter, baking powder, salt, green chilies, monterey jack cheese

Directions:
Masa harina: This is cornmeal that has been prepared with lime or wood-ash lye water. It's different from ordinary cornmeal, cooks up softer, absorbs lots of fat during its cooking, holds together better in tortillas, etc. It's available from Mexican food stores.
To roast the fresh corn: just put them (in their husks] in a 400 degree oven for 5 minutes. Husks and silk will peel off easily. Then scrape off kernels, standing cob in a big frypan to catch them. Depending on the ears, it will take 2-4 ears to make 1 1/2 cups of kernels.
Cornhusk tamale wrappers: The ones you just prepared are probably dried out and frizzeled. If you've saved and dried husks, steep them in boiling water to cover (poured over them, not cooked] while roasting and scraping the corn. Otherwise, you'll have to use foil wrappers.
Simmer milk and corn for about 10 minutes. Strain the corn, reserve the milk, and puree 1/2 cup of the kernels with this milk, reserving the rest for putting in the tamale dough. Add the puree to the masa, mix vigorously with spoon and whisk. In a separate large bowl, whip the soft butter, baking powder, and salt together until very fluffy. Start adding the masa mixture about 1/4 cup (guesstimated] at a time whisking and beating vigorously after each dough addition. Spend 15 minuts at least beating the masa mix into the butter. Fold in the green chile, the remaining cup of corn kernels, and grated cheese.
Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each piece into a rectangle on a trimmed cornhusk to form a square or rectangle, leaving a husk border at the edges of the tamale at least 1 inch. Now fold up the rectangle along the length of the cornhusks and pinch it into a roll, loosely. Roll the husk up completely around the dough roll. Tie the ends with strips of cornhusk (traditional], or string (easier]. The wrapping shouldn't be totally tight, so steam can get inches Place the wrapped tamales seam-side down on the rack of any kind of steamer (wok with a rack and tight cover will do, I use big enameled cast-iron frypan with tight lid]. Tamales shouldn't touch the boiling water. Steam for 30 minutes. Let cool slightly and serve (diners unwrap their own] with any kind of hot tomato or other type of sauce. Those celebrating New Corn eat it without sauce, but fat or butter is sometimes available.
Glazed Orange Bavarian Cake


Ingredients:
sugar, water, seedless oranges, eggs, sugar, all-purpose flour, unsalted butter, milk, sugar, unflavored gelatin, vanilla extract, heavy cream

Directions:
Glaze the orange slices:
Bring the sugar and water to a boil in a large pot.
Add orange slices, lower the heat and simmer for 2.5 hours.
Remove from heat.
Let cool in syrup overnight.
Make the Cake:
Preheat overn to 350 degrees.
Butter and flour a 10-inch springform pan.
Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
Gradually fold in the flour.
Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
Spoon the batter evenly into the prepared cake pan.
Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
Cool on a wire rack.
Run a knife around teh edge of the pan to release the cake.
Remove the sides and the bottom of the pan.
Trim any crips edges and slice the cake horzontally into 3 thin layers.
Orange Bavarian Cream:
In a medium saucepan, heat the milk to simmering.
In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
Gradually beat in the hot milk.
Stir in the softened gelatin.
Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.].
Stir in the vanilla and Cointreau.
Place the saucepan over a bowl of rice and stir until the mixture of mounds.
In a bowl, softly whip the cream with the remaining tbsp of sugar.
Carefully fold it into the chillled Bavarian mixture.
Assemble:
Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
Drain the orange slices and reserve the syrup.
Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
Finely chop the remaining oranges and fold into the Bavarian Cream.
Spoon 1/3 of the Bavarian Cream over the oranges.
Place 1 layer of the cake over the cream and brush with some of the reserved syrup.
Repeat twice wtih the remaining cream and layers.
Cover with plastic wrap.
Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
Refrigerate for at least 4 hours.
To Serve:
Remove the weighted pan and plastic wrap.
Invert the cake onto a serving platter.
Remove the sides and bottom of the pan and peel off the plastic wrap.
Slice with a very sharp knife.
Mom's Super Simple Pizza Sauce


Ingredients:
tomato paste, water, salt, sugar, fresh ground black pepper, dried oregano, dried basil, dried garlic flakes

Directions:
Whisk all ingredients together in a medium microwave safe bowl.
Adjust amount of water depending on how thick you want your sauce.
Microwave on high for 30 seconds; stir.
Again, microwave on high for 30 seconds; stir.
For a third time, microwave on high for 30 seconds; stir.
(You can also cook this on the stove in a small saucepan].
Use on your favorite pizza recipe or as a dipping sauce.
Crock-Pot® Chicken Chili
Category: soups-stews-and-chili
By Starr

Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese.

Ingredients:
1 (16 ounce) jar green salsa (salsa verde)
1 (16 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans white beans, drained
1 (14.5 ounce) can chicken broth
1 (14 ounce) can corn, drained
1  onion, chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
salt and ground black pepper to taste
3  skinless, boneless chicken breasts

Directions:
Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture. Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 5 servings

Calories: 385.6
Fat: 2.9 g
Saturated fat: 0.7 g
Carbohydrates: 62.9 g
Sugars: 7.3 g
Dietary fiber: 11 g
Protein: 28.8 g
Cholesterol: 36.9 mg
Sodium: 1338.2 mg
Diabetic Spinach-chicken Rollups


Ingredients:
fat-free cream cheese, green onions, chicken breasts, nonfat sour cream, dried dill, 10 inch low-fat flour tortillas, fresh spinach, salsa

Directions:
Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix until blended.
Spread 1/4 cup filling on each tortilla; place spinach leaves on top, leaving about 1/2 inch border.
Roll tortllas tightly and wrap in plastic wrap.
Refrigerate at least 1 hour before serving.
Slice and serve with nonfat ranch dip or salsa.
Crème Brulé


Ingredients:
sugar, cornstarch, salt, eggs, milk, vanilla

Directions:
Ina  small sauce pan, combine1/4 cup sugar with 2 Tblsp water. Place over medium high heat; bring to a simmer and cook stirring often until sugar dissolves.
Partly cover pan and continue cooking until sugar turn medium amber.  Immediately remove pan from heat and let cool slightly.
Add 3 Tablespoons of water and return to medium low heat to melt the caramel.
In a bowl whisk the cornstarch with the remaining sugar, the salt, the eggs and the milk. Pour into a medium saucepan, place over medium heat and cook stirring constantly with a wooden spoon, until the cream thickens.Add vanilla.   When pudding barely simmers, remove the pan from heat.
Stir the caramel into the pudding. If lumps form, use your whisk.
Spoon into dessert dishes or ramekins.
Cover and refrigerate until cold. I placed mine a cake dish and covered with foil making sure the pudding did not touch the cover.
Refrigerate at least 3 hours or overnight.
Just prior to serving, sprinkle with white fine sugar and caramelize with a blowtorch.
Saturday Night Manhattan Clam Chowder


Ingredients:
cherrystone clams, minced clams, bacon, onions, garlic cloves, green pepper, carrots, celery, crushed tomatoes, diced tomatoes, bottled clam juice, chicken broth, water, fresh ground pepper, yukon gold potatoes, fresh parsley

Directions:
Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
Chop the clams.
In a large pot, cook the bacon over medium/high heat until slightly crisp.
Add the onions and cook, stirring until transparent.
Add the garlic, pepper, carrot and celery and cook for about a minute or two.
Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning, and ground pepper.
Bring to a boil and add potatoes.
Simmer 30 minutes or until potatoes are tender.
Season with salt, pepper and hot sauce for a little heat, if desired.
Add chopped parsley.
Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
You should only warm the shrimp over for best results.
Nancy's Butternut Squash and Apple Soup
Category: soups-stews-and-chili
By nancy07856

This soup is so easy to make and tastes so good. You can blend it smooth or leave it chunky. You can top with a dollop of sour cream or plain Greek yogurt if you wish. I created this recipe after my nephew's food service class served a very similar version at their 'Big Night' dinner.

Ingredients:
1 large butternut squash, halved lengthwise and seeded
2 tablespoons butter, or more to taste
3 large shallots, chopped
6 cups chicken stock, or more as desired, divided
3  Granny Smith apples, cored and chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up. Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle. Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes. Pour 3 to 5 cups chicken stock into the pot; stir. Add apples to the stock; bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes. Use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin; add to the simmering stock. Add remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes. Puree soup with an immersion blender until smooth.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 5 servings

Calories: 238.4
Fat: 5.7 g
Saturated fat: 3.2 g
Carbohydrates: 49.4 g
Sugars: 16.3 g
Dietary fiber: 7.4 g
Protein: 4.6 g
Cholesterol: 13.1 mg
Sodium: 871.5 mg
Hidden Valley Ranch Chicken Casserole #RSC


Ingredients:
boneless skinless chicken breast, olive oil, tomatoes, green pepper, shallot, garlic clove, spinach, TABASCO® brand Chipotle Pepper Sauce, parmesan cheese

Directions:
Preheat oven to 400 degrees F.
Season chicken pieses generously on each side with Hidden Valley Ranch  seasoning mix and 1 TBSP smoked paprika.  Let chicken stand for 20 minutes after being seasoned.   Meanwhile, roast tomato in oven until skin is charred, peel and dice.
Heat oil in large skillet, over medium high heat.  Add chicken, without crowding, and brown well.    Turn chicken and brown well.  Add green pepper and shallots, and cook until soft.  Add garlic and tomato, then cook 5 minutes while stirring.  Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
Transfer chicken stew to 9”, 2 QT casserole dish.  Sprinkle with grated parmesan cheese.  Bake until cheese is light brown on top.
Easy Broccoli And/Or Cauliflower Bake


Ingredients:
low-fat cheddar cheese, fresh parsley, minced garlic clove, broccoli florets, water, chicken broth, chopped tomato

Directions:
In a small bowl, combine bread crumbs, cheese, parsley, 1 tbs oil, and garlic.  Set aside.
Heat remaining tbs of oil in large skillet and cook broccoli/cauliflower 2 minutes, stirring frequently.
Blend soup mix with water and pour into skillet with broccoli.
Bring to boil and reduce heat to low.
Simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender.  Add tomato and simmer 2 more minutes.
Spoon into 1.5 qt casserole dish, top with breadcrumb mixture.
Place under broiler 1-2 minutes until top is golden and cheese is melted.
Cranberry Banana Oat Bread
Category: bread
By Kelly22

A fun twist on banana bread. The cranberries add a sweet and tart flavor that really kicks up the flavor of this bread. Super moist and super flavorful, it's a great addition to brunch! If you like more of a buttery taste, try brushing the top of the baked loaf with a pastry brush and a little bit of melted butter.

Ingredients:
1 ¼ cups all-purpose flour
1 cup quick cooking oats
1 tablespoon baking powder
½ teaspoon salt
2  large eggs
1 ¼ cups mashed ripe bananas
2 tablespoons sour cream
⅓ cup melted butter
½ cup white sugar
¾ cup dried cranberries
½ teaspoon lemon juice

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside. Whisk the eggs in a mixing bowl until smooth. Beat in the bananas, sour cream, and melted butter. Add the sugar, cranberries, and lemon juice; beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 1 loaf

Calories: 253.8
Fat: 8.5 g
Saturated fat: 4.7 g
Carbohydrates: 41.9 g
Sugars: 19.5 g
Dietary fiber: 2.4 g
Protein: 4.4 g
Cholesterol: 54.7 mg
Sodium: 322.7 mg