xiaoxl/recipe_data huggingface dataset:
Cherry Almond Muffins (Gift Mix in a Jar)


Ingredients:
flour, baking powder, baking soda, salt, brown sugar, dried cherries, vanilla yogurt, egg

Directions:
Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the flour, baking powder, soda, salt, oatmeal, brown sugar, cherries and then almonds - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
CHERRY ALMOND MUFFINS GIFT TAG:
Additional ingredients to be added by the recipient: 1 cup vanilla flavored yogurt, 1/4 cup vegetable oil and 1 egg.
CHERRY ALMOND MUFFIN INSTRUCTIONS:
Preheat oven to 375.
In a large bowl, combine the yogurt, oil and egg.
Add the contents of the jar, and stir until just mixed; do not overstir.
Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
Bake for 20-25minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
Serve immediately or store in an airtight container for up to 1 week.
Porridge With Coconut Milk With Caramelized Mango


Ingredients:
coconut milk, cinnamon, salt, milk, honey, butter, mango, honey, butter

Directions:
Pour coconut milk, cow milk into the pot, add cinnamon.
Pour oat flakes, according to preferences (I add 3 tbsp].
. Bring to the boil, reduce heat and cook 3-4 minutes.
Take your porridge off the heat, add honey and butter, cover and leave it aside.
Melt butter in a pan, add honey. When it starts to caramelise, add mango and stir about 4 minutes.
Stir Your porridge and put it into the bowls. Serve with mango. Enjoy Your meal!
Ww Au Gratin Potatoes


Ingredients:
butter, onion, all-purpose flour, skim milk, yukon gold potatoes, low-fat cheddar cheese, table salt, black pepper

Directions:
Preheat oven to 375°F Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
Tamagoyaki (Japanese Rolled Omelette)
Category: breakfast-and-brunch
By ChefJackie

It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock. It's a favorite in bento boxes and also makes an easy Japanese appetizer. Serve with shredded daikon and soy sauce for dipping.

Ingredients:
4  eggs
4 tablespoons prepared dashi stock
1 tablespoon white sugar
1 teaspoon mirin (Japanese sweet wine)
½ teaspoon soy sauce
½ tablespoon vegetable oil

Directions:
Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl. Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set. Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center. Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes. Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 pieces

Calories: 208.6
Fat: 13.6 g
Saturated fat: 3.7 g
Carbohydrates: 7.9 g
Sugars: 7.8 g
Protein: 13.3 g
Cholesterol: 372.3 mg
Sodium: 260.2 mg
Sicilian-Style Broccoli Rabe
Category: side-dish
By iMakeItRainInTheKitchen

This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!

Ingredients:
1 bunch broccoli rabe, ends trimmed
2 tablespoons olive oil, divided
1 clove garlic, very thinly sliced
¼ teaspoon red pepper flakes
3 tablespoons water
¼ teaspoon kosher salt

Directions:
Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes. Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 78.1
Fat: 6.8 g
Saturated fat: 0.9 g
Carbohydrates: 3 g
Sugars: 0.7 g
Dietary fiber: 1.6 g
Protein: 2.1 g
Sodium: 137.3 mg
Smokey Mashed Sweet Potatoes


Ingredients:
sweet potatoes, salt, fresh ground black pepper, liquid smoke, cayenne pepper, butter

Directions:
Boil the potatoes in a large pot of salted water for 12-15 minutes until fork tender.
Drain well and mash.
Add the salt, pepper, liquid smoke, cayenne, butter, and light cream.  Mix until completely incorporated.
Serve at once.
Easy PHILLY OREO Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia

Easy to prepare, this cheesecake is a great dessert to bring to your next get-together.

Ingredients:
24  OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3  eggs

Directions:
Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Yields: 12 servings

Calories: 385.7
Fat: 27.1 g
Saturated fat: 13.3 g
Carbohydrates: 32.7 g
Sugars: 21.7 g
Dietary fiber: 0.7 g
Protein: 6.3 g
Cholesterol: 124.7 mg
Sodium: 443.3 mg
Spicy Chicken 'n' Bean Skillet


Ingredients:
chicken breast, onion, garlic, tomatoes, salsa, salt, black pepper, cooked rice, sour cream

Directions:
Coat a large skillet with nonstick cooking spray; heat over medium-heat. Add the chicken, onion, and garlic, and sauté for 5 to 6 minutes, stirring until the chicken is browned on all sides.
Stir in the beans, tomato, salsa, salt, and pepper. Cook for 1 to 2 minutes, or until heated through and no pink remains in the chicken.
Spoon over warm rice, if desired, and serve topped with a dollop of sour cream.
A Little More Devil in These Eggs


Ingredients:
eggs, mayonnaise, green onions, sun-dried tomatoes packed in oil, fresh basil

Directions:
Place eggs in a single layer in a large saucepan.  Add cold water, filling the pan to 1 inch above eggs.  Cover; bring to a boil over hight heat.
Remove pot from heat and let stand, covered, until the eggs are hard-boiled, about 15 minutes.  Place eggs under cold running water.  Peel eggs; cut in half.  Using a spoon, remove yolks.
In a blender, combine yolks, , mayonnaise, green onion, sun-dried tomato and 1 Tbsp basil.  Process until smooth, about 7 seconds.
Spoon the filling into a pastry bag with a large star tip.  Pipe filling into egg white halves.  Garnish with remaining basil.
Easy Chicken and Broccoli


Ingredients:
boneless skinless chicken breast, water

Directions:
SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 minute or until browned.
ADD broccoli, soup and water; stir. Bring to boil.
STIR in rice. Top with cheese; cover. Cook on low heat 5 minute
Substitute: Prepare using your family's favorite frozen vegetable.
Nutrition Information Per Serving: 470 calories, 18g total fat, 8g saturated fat, 95mg cholesterol, 770mg sodium, 39g carbohydrate, 4g dietary fiber, 3g sugars, 37g protein, 30%DV vitamin A, 110%DV vitamin C, 30%DV calcium, 20%DV iron.
Pumpkin Tacos
Category: main-dish
By Gabrielle in DC

Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.

Ingredients:
2 tablespoons vegetable oil
2 cups cubed fresh pumpkin
½ cup vegetable stock
1 tablespoon ground cumin
salt and ground black pepper to taste
12  flour or corn tortillas, warmed
¾ cup diced fresh tomato
½ cup diced onion
½ cup diced ripe avocado
3 tablespoons chopped fresh cilantro

Directions:
Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

Prep time: 25 mins
Cook time: 7 mins
Total time: 32 mins
Yields: 12 tacos

Calories: 99.9
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 14.9 g
Sugars: 1.3 g
Dietary fiber: 2.5 g
Protein: 2.1 g
Sodium: 46.4 mg
A Fully Monty - Healthier Version!


Ingredients:
tomatoes, portabella mushrooms, Canadian bacon, sausages, olive oil, eggs

Directions:
Prep your full Monty:
Preheat the broiler to high.
Put a wire rack on top of a cookie sheet.
Halve the tomatoes.
Trim the stalks of the mushrooms and clean them lightly.
Remove any fat from the bacon.
Score the sausages lengthways and open them out so they are flat (they will cook at the same time as everything else and it will also help to cook the fat out!].
put the tomatoes, mushrooms and sausages on the wire rack, with the tomatoes cut side up and the mushrooms stalk side up.
Sprinkle a bit of salt and pepper over the tomatoes and mushrooms.
Very lightly rub them with the oil, you don't need much - even an olive oil spray would work!
To cook your full Monty:
Put the cookie sheet, with wire rack, filled with your prepped ingredients under the broiler for about 5 minutes.
Meanwhile put a pot of water on to boil.
After 5 minutes, add the bacon to the wire rack and turn the sausages over. Put it back under the broiler and cook for another 4 to 5 minutes. *This all depends on the heat and speed of your broiler. Watch it carefully* Cook this until the bacon is golden and crispy.
Meanwhile, put the beans into a small saucepan over a medium heat, to warm through.
Put your slices of bread into the toaster.
Crack the eggs into the pan of simmering water and poach for 2 to 3 minutes. To test if they are ready, carefully remove one of them using a slotted spoon and touch it gently with your finger. If it feels too soft, give it a minute or so more in the water. Once the eggs are done to your liking, remove them and drain on paper towels.
To serve your full Monty:
Divide everything between 2 serving plates and sprinkle a bit of salt and pepper over the eggs.
Enjoy!
Quesillo (Venezuelan Flan)
Category: desserts
By imgoingbananas

The Venezuelan quesillo recipe, pronounced ke-see-yo, has bounced around our family since as long as I can remember. I frequently get calls asking about my exact recipe. It's not everyday your grandmother asks you how to cook something! I will however warn you: quesillo is not for everyone. I have learned that some people just don't like the texture. To that I can only really say that at least there will be more for the rest of us.

Ingredients:
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 ¾ cups milk, or as needed
3  eggs
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water. Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container. Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles. Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim. Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more. Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

Prep time: 15 mins
Cook time: 1 hr 7 mins
Total time: 9 hrs 47 mins
Yields: 8 servings

Calories: 309.1
Fat: 7.2 g
Saturated fat: 3.9 g
Carbohydrates: 54.4 g
Sugars: 54.3 g
Protein: 8 g
Cholesterol: 90.7 mg
Sodium: 110.4 mg
Delicious Chicken Paella


Ingredients:
onion, minced garlic cloves, celery, long-grain white rice, diced tomatoes, chicken broth, capers, cayenne pepper, Spanish olives

Directions:
Season chicken pieces with salt and pepper.
Brown chicken in an extra large frypan (with a tight-fitting lid] on all sides; remove to a plate.
In the same frypan, Saute onion, garlic and chopped celery (if using].
Stir in rice; cook and stir for 1 minute.
Add in diced tomatoes (with juice] chicken broth, capers and cayenne pepper; mix to combine.
Place and press the browned chicken down into the liquid.
Cover the pan with lid.
Bring to a slow simmer; reduce heat to very low.
Cook until rice is tender (about 30-40 minutes].
Add/stir in the olives and peas with a wooden spoon.
Arrange the roasted pepper strips on top of the rice.
Cover pan again for about 3-5 minutes, or until peas are hot.
DELICIOUS!
Asparagus With Cream Sauce


Ingredients:
asparagus, onion, butter, flour, garlic powder, salt, chicken broth, fresh parsley, dill weed, sour cream

Directions:
Snap asparagus of the woody ends.
In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
Gradually stir in broth.
Add the parsley, and dill.
Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
Quickly warm asparagus then transfer to serving platter.
Top with dill cream sauce.
Gorditas
Category: bread
By Diana CakeLady Rangel

Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.

Ingredients:
1 cup masa harina (instant corn masa mix)
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying

Directions:
In a large bowl, stir together the  , salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand. Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick. Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through. Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 196.5
Fat: 6.7 g
Saturated fat: 1.1 g
Carbohydrates: 30.4 g
Sugars: 0.1 g
Dietary fiber: 3.1 g
Protein: 3.9 g
Sodium: 390.1 mg
Tiramisu Cheesecake


Ingredients:
cream cheese, sugar, mascarpone cheese, Mascarpone Cheese Substitute, eggs, flour, ladyfingers, butter

Directions:
Preheat oven to 350°F Place a pan or baking dish filled with about an inch of water on the bottom of oven rack.
Using a food processor or blender, process the package of ladyfingers to fine crumbs.
In a small bowl, melt the butter, add 2 T. of the coffee flavored liqueur or espresso and add the crumbs. Mix to moisten the crumbs. Press the crumb mixture into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone cheese, and sugar until very smooth. Add 2 tablespoons coffee flavored liqueur or espresso, and mix. Add the eggs and the flour and mix on slow speed until just smooth. The consistency of the mascarpone can vary sometimes making your batter to thick -- if this is the case add about a teaspoon to a tablespoon of cream. Pour batter into crust and place on the middle rack of the oven.
Bake at 350°F for 45 to 60 minutes, or until just set.
Let cool by opening the oven door with the heat off for about 20 minutes. Let the cake continue to cool and then refrigerate for at least 3 hours, or overnight, before serving.
Enjoy with shaved chocolate or cocoa  powder on top, it also helps to cover the mistake if the top cracks during baking :].
Macaroni and Cheese


Ingredients:
butter, flour, milk, Velveeta cheese, elbow macaroni, pasta

Directions:
Melt the butter in a large sauce pan and gradually add the flour. Stir well on low heat. Gradually add the milk and blend well. Cook and stir until it simmers and thickens. Add the Velveeta cheese. Stir till melted.
Add the cooked pasta and mix.
Pour into casserole and bake at 350 till golden.
Mocha Brownies


Ingredients:
brown sugar, unsalted butter, instant espresso, instant coffee powder, hot water, eggs, vanilla, flour, baking powder, salt, pecans

Directions:
Preheat oven to 350 degrees.  In medium saucepan, combine brown sugar and butter over medium-low heat.  Cook until butter is melted.  Dissolve espresso/coffee powder in hot water and stir into butter mixture.  Cool to room temperature.
Beat eggs and vanilla into cooled butter mixture.
Sift together flour, baking powder, and salt.  Stir into butter mixture.
Stir in pecans and chocolate chips.
Grease 11x7 baking pan.  Spread evenly into prepared pan.
Bake until lightly browned, about 30 minutes.  Do not overbake.  Cool.  Cut into 2-inch squares.
Strawberry Ribbon Cake


Ingredients:
cake flour, baking powder, salt, butter, sugar, eggs, vanilla, milk, cream cheese, butter, fresh strawberries, confectioners' sugar

Directions:
For the cake:.
Grease two baking pans, 8x8x2; dust with flour.
Sift cake flour, baking powder, and salt onto wax paper.  Cream butter until soft in a large bowl; beat in sugar gradually until fluffy.  Beat in eggs, one at a time, until fluffy again, then flavorings.
Stir in flour mixture, alternately with milk, just until blended.  Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan.  Bake in moderate oven (375°F] 35 minutes, or until centers spring back when pressed with fingertip.  Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
For the Strawberry Butter Cream:.
Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries.  Stir in 2 cups of the confectioners' sugar until smooth.  Measure out 1 1/2 cups of the mixture for filling.  Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.
Relief Society Spiced Apple Cider


Ingredients:
apple cider, salt, whole cloves, brown sugar, cinnamon sticks, whole allspice, whole nutmegs

Directions:
Add whole cloves, allspice, and nutmeg to a spice bag or tie in cheese cloth.  Add to cider.
Stir in salt, cinnamon sticks, and brown sugar.
Bring to a boil and simmer for 1 hour or put in large crock pot and let simmer most of the day.
Creamed Peas and Potatoes


Ingredients:
sugar, butter, all-purpose flour, salt, white pepper, milk, fresh dill

Directions:
Place potatoes in saucepan, cover with water and cook until tender.
Cook peas according to package directions, adding the sugar.
Melt the butter in a saucepan; add flour, salt and pepper to form a paste.
Gradually add the milk.  Bring to a boil; boil for 1 minute -- stirring often.  Add dill; cook until thickened and bubbly.
Drain potatoes and peas and return to one saucepan.  Pour sauce over; stir to combine.
Serve immediately.  Garnish with a sprig of fresh dill if desired.
Batter for Fish


Ingredients:
buttermilk, self rising flour, salt, black pepper

Directions:
Soak fish in the buttermilk one hour or more., Heat oil to 350°F., In paper or ziplok bag put in flour,salt and pepper. Shake., Drop each piece of fish into bag one at a time and coat by shaking., Drop fish a few at a time into hot oil and fry until crispy and done.
Jerk Sweet Potato and Black Beans


Ingredients:
onions, fresh ginger, fresh cilantro, fresh thyme, diced tomatoes, red wine vinegar, light brown sugar, vegetable broth, sweet potatoes, black beans

Directions:
Heat oil in a dutch oven or flame-proof casserole.  Add diced onion and cook until softened.
Meanwhile, place the roughly chopped onion, ginger, cilantro stalks and jerk seasoning in a food proccesor and process until finely chopped.  Add this mixture to the softened onion and fry until fragrant.
Stir in the thyme, tomatoes, vinegar, sugar and broth and bring to a simmer. Simmer for 10 minutes, then drop in the sweet potatoes and simmer for 10 minutes more.
Stir in the beans, peppers, salt and pepper, and simmer for another 5 minutes, until the potatoes are almost tender.
Roughly chop the coriander leaves and stir them into the pot.
Serve.
No Fat Turkey Chili - a La Dave


Ingredients:
red kidney beans, white kidney beans, black beans, chili peppers, habanero peppers, onions, garlic cloves, tomatoes, tomato paste, coffee, chicken broth, canola oil, cayenne pepper, cumin, paprika, dried oregano, salt, dark brown sugar

Directions:
Mix dry ingredients (cayenne, cocoa, coriander, cumin, paprika, oregano, and salt] and put aside.
Brown turkey breast in a skillet and set aside.
Heat canola oil in a large pot until almost smoking.
Cook onions and garlic in oil until caramelized.
Add turkey to pot.
Add wet ingredients (tomatoes, tomato paste, Guinness, coffee, and chicken broth] and bring to a slow boil.
Add dry ingredients and brown sugar.
Add 1 can red kidney beans, 1 can black beans, chili peppers, and Habenaro peppers.
Lower heat and simmer (covered] for 2 hours, stirring gently every half-hour.
Add 1 can red kidney beans and 1 can white kidney beans.
Simmer (covered] for another 2 hours, stirring gently every half-hour.