xiaoxl/recipe_data huggingface dataset:
All You Can Eat Gluten Free Apple Cake


Ingredients:
honey, flour, vanilla extract, coconut oil, wine, baking powder, apple, pine nuts, almond butter

Directions:
Preheat the oven to 350°F.
In a medium bowl, whip the yolks with the honey until creamy and fluffy.
Add in the flours and the melted coconut oil and mix well with a spoon.
Add the other liquid ingredients, mix well and lastly add in the baking powder.
Pour the batter in a small but tall baking pan (the one I use has a 5 inch diameter] lined with parchment paper.
Slice the apple with a mandolin and use the slices to decorate your cake.
Sprinkle some pine nuts on top and bake for 30 minutes.
Enjoy lukewarm and if you like it, drizzle some almond butter on top to give it a extra rich flavor!
Balsamic Chicken Salad


Ingredients:
mayonnaise, green onions, feta cheese

Directions:
Combine mayo and dressing in medium bowl.
Add chicken, peppers and onions; mix lightly.
Spoon over spinach covered serving plate; top with cheese.
Peanut Butter and Banana Breakfast Smoothie


Ingredients:
milk, banana

Directions:
In a blender, combine all ingredients and process until smooth, or until reaches desired consistency.
Enjoy!
Mom's Spaghetti Sauce With Sausage


Ingredients:
hot Italian sausage link, sweet Italian sausage link, onion, green bell pepper, garlic cloves, olive oil, whole tomatoes, tomato paste, water, oregano, bay leaves, ground black pepper, parsley flakes

Directions:
Leave sausages whole.  Brown for 45 min over medium heat.
Saute the onion, green pepper and garlic in a little olive oil.
Put sausages and vegetables into a dutch oven.  Add tomatoes, tomato paste and water.
Add listed spices to taste.  Add mushrooms.
Cook 2 - 3 hours over low heat.  Keep a close watch as it can scorch.  If it gets too thick, add some water.
This is beyond good if also served with the recipe I posted for Mom's Italian Meatballs so that you get all those flavors and can eat a little sausage and some meatballs at the same meal.
Slow Cooker Moroccan-Style Chicken & Potato Stew


Ingredients:
garlic, chicken drumsticks, ground cumin, ground ginger, crushed red pepper flakes, chicken broth, stewed tomatoes, raisins, lemon juice

Directions:
In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
In 3 1/2 to 4 quart slow cooker add Simply Potatoes and carrots. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and Simply Potatoes. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
Stir in tomatoes and raisins. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving.  Tip: We do not recommend substituting chicken breast in this recipe. Due to the longer cooking time chicken breasts dry out too quickly.
Brown Sugar Pecan Refrigerator Cookies
Category: desserts
By donna

These soft cookies were a favorite of my mom's when we were growing up.  If she could keep everyone out of the dough the cookies disappeared quickly.

Ingredients:
1 cup brown sugar
½ cup butter
1  egg
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans

Directions:
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine. Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour. Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet. Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 3 dozen

Calories: 94.5
Fat: 4.9 g
Saturated fat: 1.9 g
Carbohydrates: 11.8 g
Sugars: 6.1 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 11.9 mg
Sodium: 49.1 mg
Fudgy Peanut Butter Muffins


Ingredients:
brown sugar, white sugar, egg, vanilla extract, milk, flour, cocoa powder, baking soda, peanut butter

Directions:
Heat oven to 350 degrees F (175 degrees C].
Line muffin cups with paper bake cups.
In large bowl, beat white sugar, brown sugar, egg, vanilla and milk until well blended.
In a another bowl, stir together flour, cocoa powder and baking soda. Add to milk mixture, and blend well.
Stir in peanut butter until well blended.
If mixture is dry, add milk.
Fill muffin cups 3/4 full with batter.
Bake 22 to 26 minutes or until wooden pick inserted in center comes out clean.
Company's Coming Slaw


Ingredients:
plain nonfat yogurt, mayonnaise, chili sauce, Dijon mustard, head of cabbage, carrots, green onion, salt, fresh ground black pepper

Directions:
In a large bowl, mix yogurt, mayonnaise, pickle relish, chili sauce, and mustard.
Add cabbage, carrots, bell pepper, and green onions; mix well.
Season to taste with salt and pepper.
German Chocolate Cake


Ingredients:
water, eggs, sweetened condensed milk, butter, margarine, pecans, flaked coconut, vanilla extract

Directions:
Preheat oven to 350°F  Grease and flour 13x9-inch baking pan.
In a large mixing bowl, combine cake mix, water, 3 eggs, oil, and 1/3 cup Eagel Brand.  Beat at low speed of electric mixer untl moistened; beat at high speed 2 minutes.
Pour into prepared pan.  Bake 40-45 minutes or until a wooden pick inserted in center comes out clean.
In small saucepan over medium heat, combine remaining Eagle Brand, butter and egg yolk.  Cook and stir until thickened, about 6 minutes.  Add pecans, coconut and vanilla; spread over warm cake.  Store covered in refrigerator.
Strawberry Torte


Ingredients:
butter, sugar, flour, milk, salt, baking powder, vanilla, sugar, walnuts, strawberry

Directions:
Preheat the oven to 325°F.
*Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan].
Cream the butter and the 1/2 cup of sugar.
Add the egg yolks and vanilla, mixing well.
In a seperate bowl, mix together the flour, salt and baking powder.
Blend the dry ingredients and milk alternately into the butter mixture.
Pour the batter into the prepared pan and set aside.
With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces].
Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size].
*Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
Cool the torte completely.
Whip the cream and sweeten to taste.
*You can substitute the cream with Cool Whip (or other] to lessen the calories and fat.
Top off the torte with the whipped cream just before serving, adding whole (or cut] strawberries as your final layer.
This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!
BRUSSELS SPROUTS With BACON & ONIONS


Ingredients:
Brussels sprouts, olive oil, sea salt, black pepper, bacon, red onion, brown sugar, lemon juice

Directions:
Preheat oven to 400ºF and line a baking dish with foil. Spread sprouts in a single layer and drizzle oil, enough to coat them; season with salt and freshly ground black pepper. Transfer to the preheated oven and cook for 25 minutes, tossing a couple times, until golden brown.
Meanwhile, in a large skillet over medium heat, cook bacon until crisped, about 8 minutes. Remove and place bacon on a plate lined with paper towel. Add onion to drippings (if there’s not enough, add clarified butter or vegetable oil] and sauté until soft about 5 minutes. Stir in brown sugar. Add roasted sprouts and bacon; pour in lemon juice. Stir once again until ingredients are well mixed and transfer to a serving dish. Makes 4 servings.
Jomama's Big Game Dip
Category: appetizers-and-snacks
By Candice Parker

This dip has never gotten bad reviews. In fact I use it to make a good first impression at most parties. It takes the normal sour cream and salsa dip and kicks it into an awesome dip for all to overeat. This dip for some reason is A LOT better when served with thin wheat crackers rather than tortilla chips or any other option.

Ingredients:
½ cup sour cream
1 (8 ounce) package cream cheese, softened
1 (12 ounce) jar medium salsa (such as Pace®)
1 (4.5 ounce) can small shrimp, drained
2 cups shredded Cheddar cheese
1  tomato, chopped
1 (6 ounce) can pitted black olives, drained and quartered
2  green onions, chopped

Directions:
Beat the sour cream and cream cheese together in a bowl with an electric mixer until smooth. Spoon the mixture in an even layer across the bottom of an 8x8-inch pan. Spread the salsa over the cream cheese mixture in one layer. Follow with layers of shrimp and Cheddar cheese. Sprinkle top with chopped tomato, black olives, and green onions. Refrigerate for 2 hours to chill and blend flavors before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 24 servings

Calories: 100.6
Fat: 8.3 g
Saturated fat: 4.8 g
Carbohydrates: 2.3 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 4.8 g
Cholesterol: 31.5 mg
Sodium: 244.1 mg
Cowgirl Stew
Category: soups-stews-and-chili
By Paula Todora (Paula T)

Hearty and easy-perfect for the cowgirl (or cowboy) in all of us! Can also be made in a slow cooker.

Ingredients:
2 tablespoons vegetable oil
2 pounds ground beef
3 cups water
1 (16 ounce) package frozen corn
1 (15 ounce) can tomatoes
1 (15 ounce) can ranch-style beans
6  potatoes, peeled and cubed
1  onion, chopped
1  green bell pepper, chopped
¼ cup chopped celery
2 tablespoons chili powder
¼ teaspoon white sugar
1 dash garlic powder
salt and ground black pepper to taste

Directions:
Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 323.4
Fat: 12 g
Saturated fat: 4.1 g
Carbohydrates: 35.8 g
Sugars: 4.5 g
Dietary fiber: 6.4 g
Protein: 18.7 g
Cholesterol: 47.3 mg
Sodium: 294.6 mg
Tomato Soup


Ingredients:
butter, olive oil, yellow onion, garlic cloves, flour, chicken broth, sugar, kosher salt, fresh ground pepper

Directions:
Dice onion and garlic finely and set aside.
In a 6-quart pot, heat the olive oil and butter on medium heat until the butter is melted.
Once butter is melted, add onions and garlic and sauté until onions are softened/translucent (not browned].
Once softened, add flour and cover the oil/butter/onion/garlic combination in it.
Add remaining ingredients.
Season to taste with salt, pepper, and Italian seasoning.
Once the soup is combined, allow it to return to a boil and then put the heat on low.
Let the soup come to a boil, then simmer on low for 30 minutes, stirring occasionally.
Once the 30-minute period is up, you can eat the soup chunky as is, or you can puree the soup.
To puree the soup, I recommend using a food processor and splitting the soup into three batches.
Rosa Mexicano's Guacamole


Ingredients:
cilantro, avocado, tomatoes, salt

Directions:
Combine half the jalapeno, half the cilantro and half the onions in a food processor.  Add about 1/2 tsp salt and pulse into a smooth paste.  Transfer to a bowl.
Add avocado to onion mixture and combine while smushing the avocado.
Add remaining ingredients and salt to taste.
Let sit for a little while to let the flavors develop.
Healthy Avocado & Poached Egg Breakfast


Ingredients:
avocado, eggs, tomatoes, lemon juice, apple cider vinegar, parsley

Directions:
Chop the piccolino tomatoes into quarters and fry over a medium heat for 3-5 minutes.
Meanwhile add water to a saucepan and bring to the boil. Add in 1 tsp of apple cider vinegar and reduce the heat to a simmer. Using a spoon start to stir the water to create a vortex, then carefully drop in the eggs one at a time. Leave to simmer for 3-5 minutes.
While the eggs and tomatoes are cooking, toast the rye bread and mash up the avocado with the lemon juice.
Plate everything up, then serve.
Grandma's Corn Flake Coconut Macaroons
Category: desserts
By AMYHAWK

A fast and easy recipe that is great for mailing to friends and family, festively snowy white, and very tasty with a pleasantly crunchy and chewy texture. This recipe originally comes from my great-grandmother and has been handed down through four generations. My Grandma Sally makes these almost every year for Christmas and it is one of my favorite Christmas cookie recipes. The cookies will be chewy-crunchy when finished cooling, not gooey.

Ingredients:
1  egg white
½ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup shredded coconut
1 cup cornflakes cereal

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet. Beat egg white in a bowl with an electric hand-mixer until stiff peaks form. Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed. Fold coconut and corn flakes into the mixture. Drop coconut mixture by the teaspoon onto the prepared baking sheet. Bake cookies in the preheated oven until lightly crisp, 20 minutes. Transfer cookies to wire rack to cool, at least 15 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 30 cookies

Calories: 22.6
Fat: 0.4 g
Saturated fat: 0.3 g
Carbohydrates: 4.8 g
Sugars: 3.9 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 31.5 mg
Arabian Roast Lamb Fit for a King and Queen, With Spiced Rice


Ingredients:
leg of lamb, ground cinnamon, ground allspice, ground cumin, ground cardamom, onion, garlic, basmati rice, onion, ground beef, ground cinnamon, allspice, ground nutmeg, ground cloves, lamb, pistachios, pine nuts

Directions:
Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.
Rub the leg of lamb all  over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours.
While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again.
Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary] and keep it on the side until you are ready to serve.
Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can.
Greek Feta and Olive Meatballs


Ingredients:
ground lamb, fresh parsley, onions, feta cheese, green olives, black olives, eggs

Directions:
Preheat oven's broiler.
Mix all the ingredients in large bowl.
Shape into medium sized meatballs--no bigger then a golf ball.
Place the meatballs two inches apart on a baking sheet.
Broil about 3 inches away from heat until they are golden brown on the top, about 3 to 4 minutes depending on the size of the meatball.
Turn the ball over and broil the other side.
Best served on Mediterranean jasmine rice or with cheese crackers and wine, a nice merlot.
Pancakes


Ingredients:
self-raising flour, plain flour, sugar, egg, skim milk, polyunsaturated margarine

Directions:
Put all ingredients into a bowl and beat with a whisk till blended., Heat frying pan and put in 10g of margarine., Pour each pancake to size and wait till it forms bubbles on top then turn., Add more margarine as needed and serve with maple syrup, sugar and lemon or jam.
Creamy Green Pea Soup With Smoked Salmon


Ingredients:
olive oil, green onions, fresh dill, frozen green peas, potatoes, cream cheese, smoked salmon

Directions:
In a soup pan, heat the oil.
Add the green onions and half of the dill, saute for 1 minute.
Reserve 3 tablespoons of peas.
Add the remainder of the peas and the chicken stock.
Bring to a boil for about 3-4 minutes.
Puree the soup using a handblender.
Add the potatoes and cook for about 12 minutes until soft.
Add the rest of the peas and the cream cheese, and simmer until the cheese has melted.
Add the smoked salmon and the dill and bring the soup to a simmer.
Add salt and pepper to taste.
Cranberry and Turkey Salad
Category: salad
By Jodi

This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.

Ingredients:
3 cups chopped cooked turkey
½ cup dried cranberries
½ cup sliced almonds
2 stalks celery, chopped
2 tablespoons mayonnaise

Directions:
Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

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

Calories: 347.2
Fat: 16.7 g
Saturated fat: 3 g
Carbohydrates: 15.4 g
Sugars: 10.4 g
Dietary fiber: 2.2 g
Protein: 33.4 g
Cholesterol: 82.4 mg
Sodium: 128.7 mg
Savory Coconut Rice
Category: side-dish
By Chef John

I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.

Ingredients:
1 ½ cups jasmine or long-grain white rice
1 teaspoon finely grated fresh ginger
½ teaspoon red chili flakes
¼ teaspoon ground turmeric
1 teaspoon kosher salt
1 cup water
1 (14 ounce) can coconut milk (not coconut cream)
1  bay leaf
¼ cup toasted coconut for garnish

Directions:
Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again). Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Prep time: 10 mins
Cook time: 22 mins
Total time: 37 mins
Yields: 4 servings

Calories: 535.1
Fat: 27.7 g
Saturated fat: 24.5 g
Carbohydrates: 67.1 g
Sugars: 5.4 g
Dietary fiber: 3 g
Protein: 7.6 g
Sodium: 500 mg
Cheeseburger


Ingredients:
ground beef, American cheese, mayonnaise

Directions:
"fry beef in the pan.  Put it on a bun."
White Bean Guacamole With Cumin-Dusted Chips


Ingredients:
whole wheat tortillas, olive oil, salt, red onion, avocado, lime, cilantro, salt

Directions:
Preheat oven to 375 degrees.
Cut the tortillas into 8 triangles each. Brush each side with olive oil and sprinkle with salt, pepper and cumin to taste.
Arrange in a single layer on two baking sheets and bake until golden brown and crispy, about 10 minutes.
While the chips are baking, combine the remaining ingredients in a mixing bowl and mash with a potato masher until you reach a desired consistency.
Cranberry Jello Salad W/ Port Wine


Ingredients:
raspberry Jell-O gelatin, boiling water, crushed pineapple, whole berry cranberry sauce, walnuts, port wine

Directions:
Dissolve Jello in boiling water- let cool., Transfer Jello into serving bowl- add all other ingredients., Refrigerate until mixture has set.
Roasted Potatoes and Green Beans


Ingredients:
baby red potatoes, green beans, shallots, olive oil, salt, pepper, fresh parsley

Directions:
Preheat oven to 375. In large bowl, combine potatoes, green beans, shallots, oil, salt and pepper; toss until well coated.
Spread in single layer in roasting pan; roast 45 minutes, stirring halfway through cooking time, until potatoes and shallots are golden brown. Transfer to serving dish; stir in parsley.
Lower Fat Banana Bread I
Category: breakfast-and-brunch
By Lauren S.

A wonderful banana bread that is lower in fat and calories than most other banana bread recipes.

Ingredients:
⅔ cup white sugar
¼ cup margarine, softened
2  eggs
1 cup mashed bananas
¼ cup water
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray. In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended. Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened.  Be sure to scrape the sides of the bowl to blend all ingredients. Bake at 350 degrees F (175 degree C) for about 60 minutes.  Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 168.7
Fat: 4.9 g
Saturated fat: 1 g
Carbohydrates: 28.8 g
Sugars: 13.5 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 31 mg
Sodium: 275.2 mg
Spicy Swiss Bliss Venison or Pork Chops


Ingredients:
butter, green bell pepper, Ro-Tel tomatoes, tomatoes and green chilies, diced tomatoes, salt, pepper, cornstarch, fresh parsley

Directions:
Line a 13X9 inch casserole dish with foil- this foil has to be large enough to fold over and seal tightly after the food is arranged in the dish.
Preheat oven to 350 F.
Spread center of foil with margarine.
Cut steak into serving portions and arrange, slightly overlapping on foil.
Sprinkle with onion soup mix, green pepper, tomatoes and seasonings.
Mix the Steak Sauce with the reserved tomato juice and cornstarch.
Pour over meat and vegetables.
Bring foil up over and double fold edges to seal tightly.
Bake 2 hours.
Roll back foil and sprinkle with chopped fresh parsley.