xiaoxl/recipe_data huggingface dataset:
Cherry  Almond Bars


Ingredients:
flour, icing sugar, unsalted butter, flour, baking powder, salt, eggs, brown sugar, maraschino cherry, maraschino cherry juice, milk, unsalted butter, icing sugar

Directions:
Preheat oven 350 degrees.
Spray 9x13 inch baking dish with oil.
In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
OR.
Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
Press mixture over bottom of baking dish.
Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
Meanwhile, in a bowl, stir flour, baking powder and salt.
In a separate bowl, put beaten eggs then stir in brown sugar.
Gradually stir in flour mixture, then add almonds and cherries.
Spread over warm base.
Bake in centre of oven until filling is set, 25 - 30 minutes.
To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
Gradually beat in 2 cups icing sugar until fluffy.
Cover and set aside.  Cool bars, then spread icing evenly over top.
Refrigerate at least 2 hours before cutting into bars.
Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
Note:  if you use the cherry juice for the frosting it will be a nice pink colour!
Instant Rice Pudding


Ingredients:
instant vanilla pudding, raisins, milk

Directions:
Combine all ingredients in a bowl., Cover and microwave on high for 5 minutes., Stir., Microwave uncovered on high for 10 minutes., Serve warm with cinnamon and cream/whipped cream if desired.
Spinach-Gouda-Pecan Quiche


Ingredients:
eggs, milk, frozen spinach, gouda cheese, pecans

Directions:
Preheat oven to 350°F.
Put the pie crust in the pan and finish off the edges.
Wisk together the eggs and milk and add some salt and pepper.
Squeeze as much liquid as you can out of the spinach.
Mix the spinach, pecans, and gouda into the egg mixture, reserving a little of the gouda to sprinkle on top.
Bake at 350°F for 45 minutes.
Sailor's Coffee


Ingredients:
brandy, brown sugar, dark chocolate

Directions:
"Poor hot coffee into a large wine glass, add sugar and stir to dissolve.  Add brandy and liqueur, stir and mix.  Float whipped cream on top (to prevent the cream from sinking, pour over back of spoon].  Sprinkle grated chocolate over top and serve immediately."
Chicken Chowder With Bacon


Ingredients:
boneless skinless chicken breast, bacon, potatoes, leeks, green bell pepper, garlic cloves, onion, corn kernels, flour, paprika, bay leaves, salt, cracked black pepper, chicken broth, heavy cream, milk

Directions:
In a heavy 6-8 quart soup pot cook the bacon until crispy, remove to a separate plate.
Cook the chicken in the bacon drippings over medium high heat until cooked through, using a slotted spoon remove to the same plate as the bacon.
Add the potatoes, leeks, bell pepper, garlic and onion to the pot and cook until softened.
Sprinkle the flour over the vegetables and mix until coated.
Add the bacon and chicken back to the pot, along with the corn kernels, paprika, bay leaves, salt, pepper and chicken stock.
Bring to a boil, cover and reduce heat to medium-low.
Cook about 15 minutes, or until potatoes are tender.
Add cream and milk and heat through.
Chicken and Broccoli Braid
Category: appetizers-and-snacks
By Kelly Grimes

Beautiful braided crescent roll with chicken and broccoli.

Ingredients:
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
½ cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
½ cup mayonnaise
2 teaspoons dried dill weed
¼ teaspoon salt
2 tablespoons slivered almonds
¼ cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1  egg white, beaten

Directions:
Preheat oven to 375 degrees F (190 degrees F). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 28 mins
Total time: 48 mins
Yields: 6 servings

Calories: 580
Fat: 36.3 g
Saturated fat: 14.2 g
Carbohydrates: 36.3 g
Sugars: 2.7 g
Dietary fiber: 3.5 g
Protein: 26.7 g
Cholesterol: 99.1 mg
Sodium: 755.5 mg
Shrimp Fajitas
Category: seafood
By Amanda

These shrimp fajitas provide a great alternative to Mexican night! Serve with desired toppings, such as cheese, cilantro, avocado, sour cream, lettuce, tomatoes, Thousand Island dressing, etc.

Ingredients:
1 tablespoon chili powder
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon garlic salt
1 pound medium shrimp - peeled, deveined, and tails removed
1  nonstick cooking spray
1 medium red bell pepper, thinly sliced
1 medium orange bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 (8 ounce) package fajita-size flour tortillas, warmed

Directions:
Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes. While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm. Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Serve shrimp, onion, and peppers in flour tortillas.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 331.1
Fat: 9.3 g
Saturated fat: 1.9 g
Carbohydrates: 36.9 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 24.4 g
Cholesterol: 172.6 mg
Sodium: 1035 mg
Soft 'n Chewy Snickerdoodles


Ingredients:
shortening, sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

Directions:
Preheat oven to 400°F.
Mix shortening, sugar, and eggs.
Sift dry ingredients, stir into first mixture.
Roll into balls the size of walnuts, and roll in mixture of 1 Tbsp sugar and 1 tsp cinnamon.
*** If you have trouble with your cookies not spreading out enough when they bake, just use a glass or the palm of your hand to flatten them slightly before putting in the oven.
Bake 2 inches apart on an ungreased cookie sheet 8-10 minutes.
Microwave Bread and Butter Pickles
Category: side-dish
By Linda

Want tasty pickles fast? Try this easy microwave method!

Ingredients:
1 large cucumber, sliced
1 teaspoon salt
1  onion, thinly sliced
½ teaspoon mustard seeds
1 cup white sugar
½ cup distilled white vinegar
¼ teaspoon celery seed
¼ teaspoon ground turmeric

Directions:
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric. Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent. Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 cups

Calories: 36.5
Carbohydrates: 9.2 g
Sugars: 8.7 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 97.4 mg
Bombay Madness


Ingredients:
pepper, lemongrass, lemon peel, ginger, peppercorns, butter, ginger, shallot, garlic, garam masala, curry, turmeric, salt, pepper, onion, creme fraiche, chutney, papaya, banana

Directions:
Steaks:.
Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.].
Press a generous amount of white pepper into the surfaces of the steaks; Cover.
To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns.
Boil 1-2 minutes to release the oils and flavors of the aromatics.
When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY.
Curry Butter:.
Blend all of the ingredients in a food processor until smooth.
Accompaniments and Garnishes:.
For the pickled onions, use sweet onions if possible.  Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss.  Leave for 1 hour and drain thoroughly.  Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve.
For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour.  Drain thoroughly, pressing gently to expel water.  Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche.  Add a dash of chili powder and mix with the cucumbers. Chill.
Other garnish should balance Western color and freshness with the Indian flavors.  Possibilities include blanched carrots, green beans, zucchini, and okra.
To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter.  Serve immediately.
Chicken Salad Croissants


Ingredients:
boneless skinless chicken breast halves, yellow mustard, cucumber, tomatoes, cashews, mayonnaise, lettuce

Directions:
To microwave chicken:
Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
Uncover and refrigerate about 10 minutes or until cool enough to handle.
Salad:
Cut chicken into 1/4-inch pieces.
Toss chicken, dressing, mustard, cucumber, tomato and cashews.
Cover and refrigerate about 1 hour or until chilled.
Just before serving, spread cut sides of croissant halves with butter.
Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.
Johnny G's Favorite Broccoli


Ingredients:
fresh broccoli, dry crushed red pepper, garlic cloves, reduced sodium soy sauce, sugar, lemon juice, water

Directions:
Remove broccoli leaves, and cut off tough ends of stalks; discard.  Wash broccoli thoroughly, and cut into spears.
Arrange broccoli in a steamer basket over boiling water.  Cover and steam 5 minutes or until crisp-tender.  Remove from heat; keep warm.
Heat sesame and vegetable oils in a small saucepan until hot but NOT smoking; remove from heat.
Add crushed red pepper, and let stand 10 minutes.
Add garlic and next 4 ingredients, stirring to dissolve sugar.
Toss broccoli spears gently with oil mixture just before serving.  Serve hot or cold.
My Mom's Favorite Eggplant Parm


Ingredients:
eggplant, san marzano tomatoes, fresh tomato, red onion, garlic cloves, fresh basil leaf, fresh mozzarella ball, parmesan cheese, olive oil, all-purpose flour, salt, sugar

Directions:
Ok. So. This is time-consuming but totally totally worth it.
First you have to sweat the eggplant. Slice the eggplant into thin slices and layer the slices in a bowl after salting them generously but carefully. Try to make the salt evenly distributed. After they're salted, cover and set aside.
While the eggplant is sweating, work on the sauce.
Add some olive oil to the pot and heat. Then add in the chopped onion and garlic and a dash of salt. Cook until the onions soften a bit.
Chop some of the basil leaves and add into the onion mixture. Stir, then add in the chopped fresh tomatoes, not the canned. Cook down until the tomatoes soften. Add salt to taste.
Finally, add in the San Marzano tomatoes. Mix in sugar to taste. You want the sauce a bit on the sweet side, but not actually fully sweet. Just somewhere in between.
Simmer for about 30 minutes.
While the eggplant is still sweating/your sauce is cooking down, prep the cheese. Slice the mozzarella ball into half then into thin slices, should be about 12 or so total.
Get out a bowl of all purpose flour for dredging.
Check your eggplant. there should be a pool of water at the bottom of the bowl, and the slices should have softened. You can choose to either pat the eggplant dry or not, I haven't found it to make a big difference other than that it's easier to coat it in flour before frying.
Get out your favorite large frying pan, fill that boy up with olive oil, and turn the heat up to medium high.
Dredge each slice of eggplant in flour and fry until golden. If they get a little darker, it's ok. Set each fried slice aside. I like to put them on paper towels to get some of the extra oil out.
Once they're done, it's time to actually build the dish.
Layer the slices, sauce and cheeses in a baking pan. I usually do the eggplant, sauce, parmesan, then mozzarella. You should be able to do two layers. On the top layer, add in single basil leaves between the basil slices.
Bake at 350 for about 30 to 40 minutes, or until the cheese is bubbly and browned.
Let cool for about 10 minutes.
Eat. :].
Ground Beef Stroganoff Casserole
Category: world-cuisine
By Brad Ryan

This incredibly easy casserole recipe for ground beef stroganoff is the perfect comfort food that is filling, yet still weight-loss friendly.

Ingredients:
cooking spray
1 pound extra-lean (94%) ground beef
1 teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 large onion, chopped
3 cloves garlic, minced
½ cup dry white wine
1 (10.75 ounce) can  fat-free condensed cream of mushroom soup (such as Campbell's®)
½ cup fat-free sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper. Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard. Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil. Bake in the preheated oven until bubbling, about 25 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 297.8
Fat: 10.6 g
Saturated fat: 3.8 g
Carbohydrates: 28.8 g
Sugars: 3.5 g
Dietary fiber: 1.9 g
Protein: 18.1 g
Cholesterol: 66.2 mg
Sodium: 680.8 mg
Broken Glass Cake
Category: desserts
By Chessenden

The name does not accurately describe this dessert but since it has been a family favorite for so many years I am loathe to change it. This is a light, child-friendly dessert we instituted for the children at Christmas. It is especially well-received after a heavy meal. You will be asked for seconds!

Ingredients:
1 (3 ounce) package lime flavored Jell-O® mix
1 (3 ounce) package orange flavored Jell-O® mix
1 (3 ounce) package strawberry flavored Jell-O®
3 cups boiling water, divided
3 cups cold water, divided
1 cup canned pineapple juice
1 (.25 ounce) package unflavored gelatin
2 ½ cups graham cracker crumbs
½ cup butter, melted
½ cup brown sugar
2 cups chilled heavy cream
½ cup white sugar
1 teaspoon vanilla extract

Directions:
Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes. Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved. Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours. Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally. Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust. Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract. Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them. Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust. Sprinkle the cake with reserved graham cracker crumb mixture. Refrigerate until set, at least 3 hours to overnight.

Prep time: 30 mins
Total time: 8 hrs
Yields: 1 9x13-inch pan

Calories: 436.2
Fat: 24.1 g
Saturated fat: 14.3 g
Carbohydrates: 52.7 g
Sugars: 43 g
Dietary fiber: 0.5 g
Protein: 4.6 g
Cholesterol: 74.7 mg
Sodium: 269.1 mg
Shrimp Caesar Sandwich


Ingredients:
extra virgin olive oil, shrimp, romaine lettuce, parmesan cheese

Directions:
Slice bread in half long ways and lightly butter center.
Heat in 350ºF oven for 10 minutes. While bread warms, heat oil in a large skillet over medium-high heat.
Add shrimp and sauté briskly, cooking through, for approximately 4-5 minutes. Season with salt and pepper to taste.
In a bowl, toss lettuce with dressing.
To assemble sandwich, place cooked shrimp on one half of toasted bread, then top with dressed lettuce and grated parmesan cheese.  Top with other half of bread and slice into 4 to 6 portions.
Jamaican Spiced Corn Soup Recipe


Ingredients:
olive oil, onion, garlic cloves, cayenne pepper, coconut milk, scotch bonnet pepper, fresh thyme sprigs, fresh corn, potatoes, sweetcorn

Directions:
Heat the oil in a casserole and soften the onion and garlic for 10 minutes. Increase the heat, add the cayenne and cook for 2 minutes. Add the split peas and the stock. Bring to a boil, then simmer for 30 minutes.
Add the coconut milk, chilli, thyme, sweetcorn slices, potato and squash. Season and simmer for 10-15 minutes. Add the frozen corn and red pepper for the last 3 minutes of cooking.
Remove the chilli, thyme and sweetcorn slices. Cool the soup, then blend half in a blender until smooth. Return to the pan, along with the sweetcorn slices and thyme (discard the chilli], and mix with the unblended soup. At this stage, you can freeze the soup for up to 3 months.
Follow next step if feezing~.
Defrost completely, check the seasoning, heat through and serve.
Note ~ Freeze soup in portions so that you can simply and quickly thaw a bag at a time overnight in the fridge for lunch the next day.
Chicken and Cheese Risotto  With Caramelized Apricot Topping


Ingredients:
olive oil, shallot, garlic, arborio rice, white wine, butter, gorgonzola, parmigiano-reggiano cheese, sugar, lemon juice, water, apricot, walnuts, basil

Directions:
In a sauce pan add the olive oil, shallots and garlic, cook for 3 minutes at medium-high heat. Add the Arborio rice, chicken stock and the white wine, let simmer until the rice is done (al dente] to the bite.
Add the butter, gorgonzola and parmesan cheeses and mix well. Set aside. In a sauce pan add the sugar, lemon juice, water and apricots; cook for few minutes until apricots are soft.
Place the risotto in the middle of the plate, add a tablespoon of the caramelized apricots and a couple of walnuts on top.
Garnish with a spring of basil.
Glynn's Jambalaya


Ingredients:
smoked sausage, onion, bell pepper, celery, green onion, garlic cloves, tomatoes, water, thyme, cayenne pepper, black pepper, salt, rice, Worcestershire sauce, shrimp, chicken

Directions:
In a heavy Dutch oven, saute sausage until lightly browned.  Remove from pot.
Saute onions, bell peppers, green onions, celery and garlic in meat drippings until tender.
Add tomatoes, thyme, cayenne pepper, black pepper and salt.  Cook for 5 minutes.
Stir in rice.
Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups.
Bring to a boil, reduce to a simmer.
Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.
Stove-Top Rice Pudding


Ingredients:
long grain white rice, salt, granulated sugar, ground cinnamon, pure vanilla extract

Directions:
In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes]. To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls.
If you like your pudding hot, eat it now.
If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.
The Neiman Marcus Cookie


Ingredients:
butter, flour, baking soda, sugar, blended oatmeal, chocolate chips, brown sugar, salt, eggs, baking powder, vanilla

Directions:
Cream the butter and both sugars.
Add eggs and vanilla;
mix together with  flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips,Hershey  Bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
Deconstructed Gazpacho & Black Eyed Bean Salad


Ingredients:
dried black-eyed peas, red onion, cucumber, plum tomatoes, of fresh mint, garlic clove, extra virgin olive oil, lemon zest

Directions:
Soak, then cook the Black Eyed Beans according to packet instructions.  Drain, rinse & set aside to cool.
Mix the onion, cucumber, tomatoes & mint in a serving dish.
Place the dressing ingredients into a bowl and mix well.
Mix dressing into the salad.
Cover with cling film and cool in the fridge for an hour.
Keeps well for 2-3 days.
Vegetable Pizza


Ingredients:
cream cheese, mayonnaise, cheddar cheese, broccoli, cauliflower

Directions:
Place the unrolled crescent dough onto a pizza pan.
Spread the dough out with your hands until it covers the pan.
Bake about 8 minutes at 375°F until lightly browned.
While its baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well.
Remove the crust from the oven and let it cool slightly.
Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables and cheese.
Cut into wedges and serve.
Pancake Cocktail


Ingredients:
irish cream, cinnamon

Directions:
Mix the Cinnamon Schnapps and Irish Cream., Top with whipped cream and lightly dust with cinnamon if desired.
Ww Spicy Baked Shrimp - 3 Pts.


Ingredients:
olive oil-flavored vegetable cooking spray, lemon juice, honey, dried parsley flakes, olive oil, soy sauce, large shrimp

Directions:
Preheat oven to 450 degrees.
Coat an 11X7 inch baking dish with cooking spray.
Add lemon juice and next 5 ingredients to dish, stirring well.
Add shrimp toss well to coat.
Bake at 450 degrees for 8 minutes or until shrimp tun pink, stirring occasionally.