xiaoxl/recipe_data huggingface dataset:
Whole Wheat Peanut Butter Chocolate Chip Cookies


Ingredients:
peanut butter, honey, egg, whole wheat flour

Directions:
In a large bowl mix peanut butter, almond milk and honey.
Add egg and mix well.
Stir in whole wheat flour and baking powder.
Stir in chocolate chips.
Preheat oven to 350 degrees.
Form small amount of dough into a ball or oval shape and place them on parchment paper lined cookie sheets.
Flatten each cookie slightly with the tines of a fork.
Bake in preheated oven for 13 to 15 minutes. (If cooking 2 pans at the same time; half way through cooking switch pans in oven for even cooking].
Remove to wire rack and cool.
Store in air tight container in fridge.
Turkey Zingo


Ingredients:
soy sauce, tomato ketchup, five-spice powder, garlic

Directions:
Remove the skin from the turkey legs and cut any large pieces of skin from the wings, any left on will come off in the cooking or is easy to remove afterwards.
Cooking:- Take a deep roasting dish e.g. 10 ins x 14 ins x 3 ins deep that will take all your legs and wings and lay them side by side, ideally filling the bottom of the roasting dish, the more space you have between meat the greater the sauce will evaporate, which you want to avoid.
Mix all the sauces and other constituents together in a jug.Pour the sauce over the turkey ensuring that each one has sauce run over it.
Cover with tin foil and cook for 4 hours at 180 degrees or Gas Mark 4.
After four hours remove foil and drain off the sauce into a jug and place the turkey back into the oven for ten minutes to brown, then remove from oven.
Turkey legs have sinews, if you have the knee joint on the leg give it a sharp pull and all the large sinews will pull out once it is cooked, leaving a massive piece of turkey on the bone.
The sauce will settle and with some meats a layer of fat will appear on the top, remove the fat.
Test the sauce, if it is too concentrated dilute to suit with water.
There can be a considerable variation in the flavour and consistency of the sauce depending on which base ingredients are used, especially with commercial Soy and Tomato Sauces.
If your oven is tending to run hot, check the sauce to ensure that it is not evaporating after a couple of hours, it is a slow cooking operation at a relatively low temperature and your oven may need turning down.
Take the sauce and heat in a pan and thicken with corn flour to make a good visual pouring sauce, not too thin and not too thick, the sauce normally has a superb sheen.
You can leave the Zingo’s in a warm oven covered with sauce and covered with tin foil for immediate use.
You can also put them in dishes with the sauce and keep them refrigerated, microwave and place in an oven, replate and pour the sauce over before serving.
Decorate with sliced apricots and a touch of green herbs.
Any Zingo’s not sold can be put in the freezer with the sauce for use on another day.
The beauty of the Zingo recipes is that with a minimal change to the recipe and another cut of meat, you have a totally different flavour.
For our readers in North America, a recipe for Thanksgiving.
Fantastic Fresh Tomato Salad


Ingredients:
tomatoes, kosher salt, extra virgin olive oil

Directions:
Wash and dice tomatoes. Put diced tomatoes into a glass bowl. Add the salt and olive oil and mix. Serve immediately. That's it. Sometimes the simplest things are the best.
Note: The flavor of your olive oil will dictate the flavor of this dish. I highly recommend using an oil that's worthy of consuming by itself. Gianfranco Becchina's Olio Verde is what I prefer to use.
The Arnold Palmer
Category: drinks
By Allrecipes

Sometimes the best things are the most simple. Nothing rings of summertime more than lemonade and iced tea. The Arnold Palmer brings them together.

Ingredients:
5 fluid ounces prepared lemonade
5 fluid ounces prepared iced tea
1 cup ice

Directions:
Combine lemonade and iced tea in a highball or tall glass. Add ice and stir until chilled.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 59.8
Fat: 0.1 g
Carbohydrates: 15.6 g
Sugars: 14.6 g
Protein: 0.1 g
Sodium: 17.7 mg
Midsummer Night's Salad
Category: salad
By ELENAFODERA

Fresh mint, dark greens, cucumber and a delicious mix of lemon and olive oil make this a wonderfully cool and refreshing salad that I find perfect for any time.

Ingredients:
¼ cup lemon juice
2 tablespoons sugar
2 tablespoons extra virgin olive oil
salt and ground black pepper to taste
2 cups mixed salad greens
½ cup fresh mint leaves, finely chopped
½  cucumber, sliced

Directions:
In a medium salad bowl, stir together the lemon juice, sugar, olive oil, salt, and pepper until the sugar is dissolved. Add the salad greens, mint, and cucumber to the bowl and toss to coat.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 199.2
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 19.7 g
Sugars: 14.8 g
Dietary fiber: 1.7 g
Protein: 1.6 g
Sodium: 209.6 mg
Sits High Rhubarb Pie


Ingredients:
rhubarb, sugar, eggs, tapioca, lemon juice

Directions:
Preheat oven to 350 degrees.
Place cut up rhubarb in a bowl.
Crack two eggs and whip up a bit with a fork or a whisk. Add to rhubarb.
Add 1 tablespoon of lemon juice and stir up a bit.
Add the cup of sugar and 3 tablespoons of tapioca and mix well.
Place mixture in crust and add top crust.  Cut a couple of vents in top (I like hearts].
Bake at 350 degrees for about 50-70 minutes or until nicely brown.
Cherry-Berry Rosé Sorbet
Category: desserts
By France C

This flavorful, refreshing sorbet is a sophisticated twist on regular fruit sorbet. It's also quick to make with only 4 ingredients; no churning needed! Excellent served at brunch, or after a nice dinner party. Use your favorite frozen fruit blend, as this recipe is very versatile. Because of the wine, the sorbet will always remain scoopable, straight from the freezer!

Ingredients:
4 cups frozen cherry-berry fruit blend
1 cup rosé wine, or as needed
½ cup white sugar, or to taste
½ medium lemon, juiced

Directions:
Place  , 1/2 cup rosé, sugar, and lemon juice into the jar of a high-speed blender or food processor. Pulse a few times until the fruit begins to break up, then stream in the remaining wine while blending until the mixture is smooth. Taste and adjust flavor with additional sugar, if needed. Serve immediately or transfer to a freezer-safe container and freeze.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 184.5
Fat: 0.2 g
Carbohydrates: 40.7 g
Sugars: 16.7 g
Dietary fiber: 2.2 g
Protein: 1.5 g
Sodium: 4.9 mg
Cantaloupe Pie


Ingredients:
cantaloupe, cream cheese, sugar, unflavored gelatin, graham cracker crust, Cool Whip Topping, cantaloupe

Directions:
Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth.
Pour into a large mixing bowl; set aside.
Combine 1/2 melon puree and cream cheese in blender.
Process until smooth.
Add to remaining puree and set aside.
Combine sugar, gelatin and orange juice in a small saucepan.
Cook on low heat, stirring until sugar and gelatin dissolve.
Slowly add to melon mixture, stirring well.
Pour into crust.
Chill until firm.
Garnish pie with Cool Whip and melon balls.
Mini Quiche Lorraine
Category: breakfast-and-brunch
By Catherine Parnell-Proulx

These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.

Ingredients:
24 (3 inch) frozen tart shells, thawed
6 slices bacon, or more to taste
1 cup shredded Swiss cheese  (Optional)
2  green onions, diced
4  eggs
1 ¼ cups milk
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup shredded Swiss cheese, or as needed  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans. Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled. Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells. Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese. Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 380.4
Fat: 20.1 g
Saturated fat: 6.5 g
Carbohydrates: 39.8 g
Sugars: 11.6 g
Dietary fiber: 0.1 g
Protein: 10.5 g
Cholesterol: 80 mg
Sodium: 400.8 mg
Chocolate Mousse


Ingredients:
eggs, vanilla extract

Directions:
Melt the chocolate chips in a double-boiler. Stir in the vanilla extract and milk and stir until smooth. Remove from the heat.
Add egg yolks to chocolate mix, one at a time. Stir after each addition until well mixed.
Beat egg whites until stiff but not dry.
Fold chocolate mixture carefully into egg whites, and stir gently until evenly mixed.
Chill for at least 4 hours.
Extreme Banana Bread


Ingredients:
rolled oats, all-purpose flour, brown sugar, ground cinnamon, butter, all-purpose flour, rolled oats, sugar, baking powder, baking soda, salt, ground cinnamon, banana, shortening, butter, milk, eggs, walnuts, fresh blueberries, apple

Directions:
Preheat oven to 350 degrees.
Prep loaf pan – grease with spray, shortening or butter.
Prepare streusel topping: Blend dry ingredients together. Add almond extract, then cut in butter until mixture is soft and crumbly. Set aside.
Prepare bread batter: In large bowl combine 1 cup of the flour, the sugar, cinnamon, baking powder, baking soda and salt. Add mashed banana, almond extract, butter or shortening and milk. Mix with spoon until well blended. Add eggs, remaining flour and oats. Beat until blended. Add apples, walnuts and blueberries and fold batter lightly to distribute. (Be careful not to break berries.].
Pour half of batter into prepared loaf pan. Break up and crumble 2 tablespoons of streusel mixture over top, then add remaining batter to pan. Cover with remaining streusel.
Bake in 350 degree oven for 55-65 minutes or until toothpick inserted in center comes out clean.
Makes 1 loaf (16 servings]  [Oh, who’re we kidding: it makes 1 big serving…].
The banana bread is good warm or cold, but do yourself a favor and have a slice about 10 minutes after it comes out of the oven!
Wheat Crackers
Category: appetizers-and-snacks
By Ray Anne

This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers.

Ingredients:
1 ¾ cups whole wheat flour
1 ½ cups all-purpose flour
¾ teaspoon salt
⅓ cup vegetable oil
1 cup water
salt for sprinkling

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 cookie sheet

Calories: 63.6
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 9.2 g
Dietary fiber: 1 g
Protein: 1.5 g
Sodium: 55.2 mg
Easy Pea & Cheese Salad


Ingredients:
peas, cheddar cheese, eggs, celery, onions, pimentos, mayonnaise, salt, pepper

Directions:
Allow peas to set at room temperature to thaw, about 30 minutes., Add remaining ingredients to thawed peas, chill for 2 hours or overnight., Serve on lettuce leaves or in wedged tomatoes.
General Tso's Chicken


Ingredients:
tomato paste, potato starch, dark soy sauce, light soy sauce, rice vinegar, water, boneless skinless chicken thighs, dark soy sauce, light soy sauce, potato starch, ginger, garlic, scallion, rice

Directions:
Stir together ingredients for the sauce and set aside.
Trim the chicken of sinew and fat; and cut meat into 1/4" slices.
Whisk together soy sauces and egg yolk, then stir in the potato/corn starch and 2 teaspoons peanut oil and add to the chicken; Set aside.
Snip the peppers and discard seeds; cut the peppers into small pieces.
Heat enough oil in wok to deep fry to 350F-400°F., and fry chicken in batches until golden, then drain.
Use a different wok, or clean the one you fried in when oil cools enough to handle.
Add 2 tablespoons of peanut oil and add hot peppers, cooking until they are fragrant but do not allow to burn (this can happen very quickly].
Add the ginger and garlic, stir once, and add the sauce and stir until it thickens.
Return the chicken to the wok and stir until it is coated evenly.
At the very last, stir in the sesame oil and top with scallions, and serve at once with rice.
Peanut Butter and Jelly Protein Smoothie


Ingredients:
skim milk, peanut butter, frozen strawberries, Splenda granular

Directions:
in blender, add milk, protein powder, mix on medium speed for 15 seconds., add peanut butter, strawberrries and splenda and mix on high for 30 seconds., pour in tall glass and serve.
Vanuatu Coconut Cake


Ingredients:
coconut, unsalted butter, eggs, caster sugar, self raising flour

Directions:
Preheat the oven to 150°C.
In a bowl using an electric mixer whisk sugar and butter until light and creamy.
Then add the eggs one by one into the butter and sugar mix making sure that you mix    the eggs through thoroughly.
Using a metal spoon mix the flour and grated coconut into the above mixture.
Butter and flour a round or square 20cm baking tin and pour mixture into it and then place oven.
Bake for 1 1/2 hours.
Tomato Cabbage Soup


Ingredients:
margarine, onions, celery, tomatoes, cabbage, carrots, chili sauce, granulated sugar, salt, pepper, water, oregano leaves, basil leaves

Directions:
Melt margarine in large dutch oven or soup pot., Add onion and celery., Saute until soft., Add remaining ingredients., Bring to a boil, stirring often.Cover., Boil slowly until vegetables are tender.
No-Peek Oriental Foil-Wrapped Chicken


Ingredients:
boneless skinless chicken breast halves, whole mushrooms, hoisin sauce, garlic, gingerroot, green onion, cooked rice

Directions:
Heat oven to 425 degrees.
Run carrots under cold water to thaw.
Drain well.
Rinse chicken; pat dry.
Place one chicken breast half in the center of an 18x12<U+0094> piece of heavy foil.
Repeat with remaining chicken and three additional foil pieces.
Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
Stir together hoisin sauce, garlic, ginger, and ground red pepper.
Drizzle over chicken and vegetables.
Bring up two opposite sides of foil and seal with a double fold.
Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
Repeat with each foil packet.
Place on a 15x10x1<U+0094> baking pan.
Bake for 30 minutes or till chicken is tender and no longer pink.
To serve, carefully open foil packets.
Sprinkle with green onion.
If desired,serve over rice.
Spoon some of the cooking juices over all.
This recipe can also be placed on your grill.
Cook for 20- 30 minutes depending on how hot your grill is.
Annie's Strawberry Dessert
Category: desserts
By EINNA68

Light and sweet cream cheese layer topped with strawberries on a pecan crust. High in taste!

Ingredients:
1 cup butter, softened
1 ½ cups all-purpose flour
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 ½ cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 ½ quarts fresh strawberries, halved
1 (8 ounce) jar ready-to-use strawberry glaze

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish. Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool. In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight. Top with strawberries and drizzle with glaze to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 8 hrs 35 mins
Yields: 16 servings

Calories: 424.7
Fat: 27.4 g
Saturated fat: 15.4 g
Carbohydrates: 43.3 g
Sugars: 31.4 g
Dietary fiber: 2.2 g
Protein: 3.7 g
Cholesterol: 45.9 mg
Sodium: 143.4 mg
Captivating Couscous


Ingredients:
sun-dried tomatoes, olive oil, onion, mushroom, chicken bouillon cube, water, couscous

Directions:
If using the sun dried tomatoes, cut them up and soak them in some hot water to help soften them and also to remove any excess salt.
Heat the oil in a large fry pan.
Add the onion and cook for about 5 minutes.
Add mushrooms and continue cooking until veggies are tender.  Place into a large saucepan.
Put the bouillon cube and the water into the saucepan and bring to a boil.
Drain and rinse the sun dried tomatoes (if using] and add to the saucepan.
Pour in the couscous.  Stir to mix all the ingredients.  Remove from heat, cover and let sit for 10 minutes to allow the liquid to be absorbed.
Serve and enjoy!
White Chocolate Raspberry Cake


Ingredients:
water, eggs, white chocolate, white chocolate, vanilla, fresh raspberry, white chocolate curls

Directions:
Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over…so I usually make cupcakes].
Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23–25 minutes. Let cool.
Next, brush glaze over cooled cake.
Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
Use a peeler to create the curls by scraping the side of a block of white chocolate.
Dot the top cake with raspberries and generously sprinkle with white chocolate curls.
Good Booglin'


Ingredients:
onion, tomatoes, green bell pepper, mayonnaise, white vinegar, black-eyed peas

Directions:
Chop onion, tomato and green bell pepper into small and very similar pieces.
Add to bowl along with mayonnaise, white vinegar and salt and pepper to taste.
Chill in refridgerator until ready to use.  It will get juicy from the tomatoes, but that's what it's supposed to do.
While good booglin' is chilling, warm black eyed peas on stove or in microwave and make your favorite cornbread recipe.
When cornbread is ready, place one slice on a plate, cover with one scoop of black eyed peas and one scoop of good booglin'.
Sit back with some sweet tea and enjoy.
'lil' John's Oven Deep Pit


Ingredients:
boneless beef chuck roast, soy sauce, salt, fresh ground black pepper, garlic powder, onion powder

Directions:
Additional Items needed: Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
Tear 3 sheets of aluminum foil large enough to cover and seal meat.
Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat.
Place meat on the sheets of foil.
Mix all the dry seasonings together and rub over the top and sides of the meat.
Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks.
Continue folding up the remaining sheets of foil one at a time.
Carefully place the wrapped meat in the bottom of the Brown Paper Bag and fold the bag snugly and tie up with the two pieces of butchers string.
I like to refrigerate 1-2 hours before cooking, However you can cook right away.
When ready to cook preheat oven to 225°F.
Place the meat package (keep it in the foil and paper bag tied]in the roasting pan or sheet pan and cook for 12 hours.
Pull the packaged meat out and let rest for at least 10 minutes.
Remove the paper bag and carefully (It's Hot!] open the foil and lift the meat out with a spatula (the meat should be falling apart]and place into a deep container, Retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir.
Serve with sour cream, salsa or whatever ya like.
Greek Summer Salad


Ingredients:
cherry tomatoes, feta cheese, cucumber, onion, kalamata olive

Directions:
In a large bowl, mix the dressing and balsamic vinegar together for a minute or two until well combined.
Add the other ingredients. There is no order that works best here; the dish is meant to be a simple and rustic one.
If you are using the olives, feel free to add them at this time. My husband isn't fond of olives, so when I make this dish, I typically add them to my portion alone so that he doesn't have to "weed" them out. If there are no picky eaters in your family then just toss them in!
Toss the salad until all the ingredients are coated in the dressing.
Cover and chill in the refrigerator for at least one hour before serving. This will give the dressing time to thicken up and further coat the other ingredients.
Serve and enjoy! This is a great compliment to just about any dish and is wonderful for those summer meals when you're looking for something nice and cool to relax with!
No-Bake Chocolate Coconut Cookies
Category: desserts
By Tammy Oberlin

These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.

Ingredients:
3 cups quick cooking oats
1 cup sweetened flaked coconut
2 cups white sugar
½ cup unsweetened cocoa powder
½ cup milk
½ cup margarine

Directions:
Line a baking sheet with waxed paper. Mix oats and coconut in a large bowl until thoroughly combined. Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

Prep time: 30 mins
Total time: 1 hr
Yields: 2 dozen cookies

Calories: 157
Fat: 5.6 g
Saturated fat: 1.8 g
Carbohydrates: 26.4 g
Sugars: 18.2 g
Dietary fiber: 1.9 g
Protein: 2 g
Cholesterol: 0.4 mg
Sodium: 55.7 mg
Orange Banana Smoothie
Category: breakfast-and-brunch
By Bonnie

Filling enough to have as a breakfast - I recommend it!

Ingredients:
1 cup cold milk
2  oranges, peeled and segmented
1  banana
¼ cup sugar
1 pinch salt
½ (8 ounce) container vanilla fat-free yogurt
4 cubes  ice

Directions:
In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 340.2
Fat: 2.9 g
Saturated fat: 1.7 g
Carbohydrates: 73.7 g
Sugars: 63.4 g
Dietary fiber: 5.6 g
Protein: 9.1 g
Cholesterol: 10.7 mg
Sodium: 90.2 mg
Curried Carrot and Coriander Soup


Ingredients:
onion, ground cumin, ground coriander, mild chili powder, cardamom seed, garlic cloves, carrots, cilantro leaves

Directions:
Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
Add the carrots and 3.5 cups of water.
Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
Season well, allow to cool slightly then place in a food processor and blend until smooth.
Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.