xiaoxl/recipe_data huggingface dataset:
Banana Chocolate Chip Muffins


Ingredients:
butter, sugar, eggs, pure vanilla extract, flour, baking soda, salt, ground cinnamon, bananas, pecans

Directions:
Grease two 12 cup muffin pans and set aside.
Preheat the oven to 350 degrees F.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla and mashed bananas.
In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
Allow muffins to cool completely before removing from pans or they will break up.
If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
These freeze great.
Pumpkin Cream Cheese Swirl Brownies


Ingredients:
butter, light brown sugar, vanilla, eggs, pumpkin puree, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground allspice, ground ginger, cream cheese, egg, confectioners' sugar, vanilla, flour

Directions:
Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Authentic Greek Tzatziki
Category: appetizers-and-snacks
By Anonymous

This is a lovely, cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pita bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to always use thick, full-fat Greek yogurt. Low-fat versions won't cut it. Enjoy!

Ingredients:
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced, or more to taste
1 large cucumber
salt to taste
1 (17.6 ounce) container full fat plain Greek yogurt (such as FAGE Total®)

Directions:
Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber. Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 197.1
Fat: 17.4 g
Saturated fat: 5.4 g
Carbohydrates: 5.6 g
Sugars: 4.1 g
Dietary fiber: 0.2 g
Protein: 5.3 g
Cholesterol: 18.8 mg
Sodium: 81.2 mg
Mexican Taquitos (Flautas)


Ingredients:
cooked pork, whole tomatoes, tomatoes, onion, garlic cloves, chicken bouillon cube, salt, chipotle chiles in adobo, tortillas, iceberg lettuce, sour cream, onion, queso fresco, feta cheese

Directions:
To make the sauce:  Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
Add sauce and simmer about 5-10 minutes.
Reserve 1/4 cup of sauce for filling.
To make filling:  Mix shredded meat and reserved sauce together will.
Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
To make taquitos:  Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes.  Keep tortillas wrapped in towel while making taquitos so they don't dry out.
Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture.  Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying].  Taquito should resemble a fat cigar (the sides are not folded in--they are just left open].  Pierce with a toothpick through the center of taquito to keep from unrolling.
Add each taquito to oil as you go or they will dry out and crack.
Do not crowd oil too much.  I usually cook about 6-7 at a time.
Feel taquitos with tongs as they cook.  When they are hard, remove and drain on paper towels (about 5 minutes].  I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat.  The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person]; top with sauce.
Add shredded lettuce and sliced onion.
Top that with a few spoonfuls of sour cream (or if you are like me, more than a few].
Sprinkle with queso fresco.
Yum!
Meatloaf Topping


Ingredients:
catsup, Worcestershire sauce

Directions:
Blend all ingredients., Spoon over top of meatloaf during the last 20 - 30 minutes of cooking.
Salmon (Microwave-Cooked)


Ingredients:
boneless salmon fillets, salmon steak

Directions:
Marinate and/or baste salmon with 1/2 of your favorite marinade.
Place fish, skin side down in a shallow microwave-safe dish; cover with plastic wrap.
Cook, on high, for 7-8 minutes.
Remove dish, uncover and baste with the rest of marinade.
Recover and cook on medium for 6-7 minutes.
Salmon will come out tender and flaky.
Grape Nuts Carb Bars


Ingredients:
light corn syrup, sugar, peanut butter

Directions:
Microwave corn syrup, sugar and peanut butter on HIGH for 2 1/2 minutes, stirring every minute.
Add cereal; mix to coat well.
Press into 9 x 13 pan that has already been lightly sprayed with non stick cooking spray.
Let cool completely.
Cut into bars.
Orange, Banana & Honey Smoothie


Ingredients:
low-fat milk, honey, vanilla extract, banana

Directions:
"Place all ingredients in a blender and blend until smooth."
Grilled Roast Beef & Green Chile Sandwiches


Ingredients:
green chilies, mayonnaise, Dijon mustard, swiss cheese, butter, salsa

Directions:
In a small bowl, combine chilies, mayo and mustard. Spread about 1 tablespoon on each side of each slice of bread.
Top five slices of bread with 1 slice of cheese, and 2 slices of beef. Cover with remaining bread.
Butter the outsides of the bread.  In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is slightly browned and cheese is melted.
Serve with salsa if desired.
Hot Crab Dip Appetizer
Category: appetizers-and-snacks
By William Anatooskin

An excellent appetizer for parties, everyone loves it.

Ingredients:
6 tablespoons cream cheese
½ cup mayonnaise
7 ½ ounces canned crabmeat, drained
4 tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon hot pepper sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray. Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 10 servings

Calories: 132.4
Fat: 12 g
Saturated fat: 3.3 g
Carbohydrates: 1.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 5.2 g
Cholesterol: 32.7 mg
Sodium: 160.7 mg
Pork Chop and Rice Casserole
Category: main-dish
By cdrewcia

This simple recipe was handed down to me from my grandmother.  She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Ingredients:
2 tablespoons vegetable oil
4  pork chops
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of celery soup
1 cup milk
1 cup uncooked instant rice
½ cup butter

Directions:
Preheat oven to 275 degrees F (135 degrees C). Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil. Bake in the preheated oven until tender, about 2 hours.

Prep time: 10 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 716
Fat: 51.1 g
Saturated fat: 22.8 g
Carbohydrates: 33.2 g
Sugars: 4.3 g
Dietary fiber: 0.9 g
Protein: 30.4 g
Cholesterol: 143.5 mg
Sodium: 1312.6 mg
Cocoa Brownies With Browned Butter and Walnuts


Ingredients:
unsalted butter, sugar, water, vanilla extract, salt, eggs, unbleached all-purpose flour, walnut pieces

Directions:
Position rack in bottom third of oven; preheat to 325°F Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.
Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous] salt.
Stir to blend. Let cool 5 minutes (mixture will still be hot].
Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
When mixture looks thick and shiny, add flour and stir until blended.
Beat vigorously 60 strokes.
Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached], about 25 minutes.
Cool in pan on rack. Using foil overhang, lift brownies from pan.
Cut into 4 strips. Cut each strip crosswise into 4 brownies.
Mint Mojito Chicken Wings


Ingredients:
fresh lime juice, rum, honey, lime zest, garlic clove, of fresh mint, canola oil, black pepper, chicken wings

Directions:
Preheat oven to 450 degrees F., Mix all your marinade ingredients together in a bowl., Lightly grease a glass baking dish and place chicken in it., Pour marinade over chicken., Bake for 35 minutes, stirring occasionally., Transfer chicken to plates and drizzle pan juice on top., Grate lime zest over the wings and garnish with mint.
Instant Pot Chicken Red Curry


Ingredients:
chicken thighs, bamboo shoot, red bell pepper, lemongrass, kaffir lime leaves, red curry paste, water, salt, coconut milk, cornstarch, water, fish sauce

Directions:
Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside.
Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute.
Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch.
When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving.
Serve with steamed rice, cilantro, fresh Thai basil and chilis.
Cream of Broccoli Soup With Cheddar Cheese


Ingredients:
milk, butter, onions, flour, salt, white pepper, thyme, garlic powder, chicken bouillon cubes, boiling water, cheddar cheese, broccoli

Directions:
"Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley."
Simply-Fied Kickin' Chicken Buffalo Tenders #5FIX


Ingredients:
boneless skinless chicken breasts, bacon, blue cheese

Directions:
Trim chicken breasts of any fat and cut each into 3 strips cutting lengthwise. Place into ziploc baggie and add hot sauce. Seal it tightly closed removing air, squish it around to coat all and place into fridge to marinate for several hours, overnight, or just simply use now.
Preheat oven to 375 degrees. Place potatoes into shallow bowl. Line baking sheet with parchment paper. With tongs or by hand, remove strips letting any excess hot sauce drip away, one at a time, roll into potatoes to coat, and place onto prepared baking sheet. When all are nicely coated, patting on to coat well, pop into oven and bake until done, about 20-25 minutes depending on how thick your chicken strips are. Remove from oven, top with crumbled bacon and blue cheese and bake 1-3 minutes longer until blue cheese is just starting to melt.
Can be served with extra hot sauce, celery sticks, and Ranch or Blue Cheese Salad Dressing for dipping if desired.
Butter Rum Muffins


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, ground cloves, ground nutmeg, milk, rum, rum, sugar, milk

Directions:
Preheat oven to 375 degrees F.
Grease or line 12 muffin cups.
Beat butter with electic mixer until creamy; add 1/2 cup sugar, beating well.
Add eggs, one at a time, beating just until blended after each addition.
Combine flour, baking powder, salt, cloves and nutmeg in a separate bowl.
Combine milk and 3 tablespoons of rum in another bowl.
Add flour mixture to butter mixture alternately with milk mixture, ending with flour mixture and combining only until JUST blended.
Spoon batter into muffin pan, filling 3/4 full.
Bake for 20 to 25 minutes or until golden.
Remove from pans immediately and cool on a wire rack.
Alternatively, you can make mini-muffins; bake for about 15 minutes.
Combine remaining 2 tablespoons rum and 3 tablespoons of sugar in a small saucepan; heat slowly, stirring constantly until sugar dissolves.
If mixture is too thick, add a little milk.
Brush glaze over warm muffins.
Diabetic Maple and Ginger Oatmeal


Ingredients:
quick-cooking oatmeal, ginger, sugar-free maple syrup

Directions:
"Mix the ingredients together.  Sweeten with Splenda if needed."
Middle Eastern Inspired Rice / Pilaf


Ingredients:
garlic clove, butter, craisins, raisins, apricot, pine nuts, walnuts, rice, pomegranate seeds, cinnamon, salt, pepper, parsley

Directions:
Sort and rinse the rice. Make sure that you go over the rice before washing, as I have found that there are plenty of other things that should not be there!, especially the Red Himalayan Rice. Get rid of insects and chaffs and other items. Wash a few times over.
Thoroughly rinse the Raisins, Craisins, Apricot, Almonds and Walnuts. Crush the walnuts to quarters, else leave them as halves.
Chop the Onion and Garlic. Put the butter, Onion and Garlic in the pot and get them to slightly brown, releasing their juices, do not overcook them, you don’t want them caramelised, although some people prefer it that way, if you are one of them, then that is okay too, I am open minded.
Have your water boiling and ready to go. You can use a kettle too.
Once the onion and garlic are ready, add your rice, Craisins, Raisins, Almonds, Pine Nuts, Walnuts, Cinnamon, Apricots, Salt and Pepper. Stir thoroughly so they all get coated in the butter! Then add the boiling water, wait for a moment for the water to come to boil again, while occasionally stirring, then bring it down to a simmer.
Now every few minutes, give it a light stir. After around 25 minutes to 30 minutes, the rice and raisins should have absorbed all the water. Turn the heat off, stir it once more, then add ½ of the Parsley and all the Pomegranate Seeds, one more stir and let it rest for a couple of minutes.
The remainder of the Parsley can be used for garnish on top.
Alterations:
Use of Onions:
Add some onion rings on top for some crunch.
You can also add some freshly chopped / quartered Kalamata Olives, drained.
Ready to serve.
P.S. The nuts will be soft, so they can most likely also be eaten by elderly people too that cannot eat raw nuts anymore.
You can also use white rice.
Michigan Pasties


Ingredients:
ground turkey, potatoes, carrot, onion, salt, pepper, butter, flour, vegetable shortening, salt

Directions:
Mix cubes of turkey, potatoes, carrot, and onion in a large bowl. Add salt pepper and seasonings.
Mix flour, shortening and salt. Gradually mix in 1/3 cup of water using a fork. Pat into a ball.
Divide into smaller balls and roll dough out to size of 8 inch pie tin.
Place 1 cup mixed filling on half of a rolled crust, fold over, and seal edges. Press edges down with fork.
Brush with milk and bake at 475 degrees for 20 minutes.
Reduce heat to 375 degrees for an additional 20 minutes.
Serve with ketchup or steak sauce.
Best Cooked EggNog


Ingredients:
eggs, heavy cream, milk, sugar, nutmeg, clove, cinnamon, salt

Directions:
Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best].
In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher], and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold.
Blueberry Cornbread
Category: bread
By matt151617

Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 teaspoon salt
2  eggs
⅔ cup milk
½ cup vegetable oil
2 cups blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.  Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 453.4
Fat: 21.3 g
Saturated fat: 3.3 g
Carbohydrates: 59.8 g
Sugars: 23.3 g
Dietary fiber: 2.6 g
Protein: 7.2 g
Cholesterol: 64.2 mg
Sodium: 668.3 mg
Kosher Jewish  Pickles


Ingredients:
pickling cucumbers, kosher salt, garlic, black peppercorns, fresh dill, grape leaves, water

Directions:
Cut 1/16" off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage].
Soak the cucumbers in ice water for a couple of hours.
When cucumbers are almost done soaking, Mix the salt and water.
Sterilize or wash your giant pickle jar (about a gallon] from the food warehouse.  Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles.
Now it gets real easy.  Pack as many of your pickles into the jar as you can.  Use the rest for a salad or something.  stick in all the dill (you can chop it, but it does not matter], all the garlic cloves, all the seeds, then stop, and look at your beautiful jar. If you have the grape leaves, stick them in at this time.  I don't ever use them, but my buddy does.
Pour the salt water in the jar.  All the way up to the top minus an inch, or a half inch or so.  If you are short water, add some.
Tightly cover the jar with the lid that came on the giant pickle jar.  Cover it tightly, as hard as you can turn, stop, then tighten again just to make sure.  Stand back, and look at the beauty of what you have made.
Place jar UPSIDE down, with a towel over it (to keep it dark], in a cool (65-58°F] place in your home.  Put a plate under the jar to see if it leaks.
The next day (24 hours later] check to see if the jar leaked.  If it did, it means you didn't follow my instructions.  Tighten the lid (if needed] and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away.
Leave in cool dark place for five days.  If you want to leave them for a full week, more power to you.  Both time frames will result in a great authentic Kosher pickle.
Enjoy, then leave feedback on this recipe.
Surefire Siu Mai - Dim Sum


Ingredients:
ground chicken, bamboo shoot, egg, green onion, soy sauce, salt, sugar, cornstarch, white pepper, carrots, lettuce leaves, napa cabbage leaves

Directions:
Pour enough warm water over the mushrooms ina small bowl to cover them completely. Let soak until softened, about 20 minutes. Drain the mushrooms, discard the stems, and mince the caps.
Make the filling: Stir the ground chicken or pork/shrimp mixture, bamboo shoots, egg, green onion, soy sauce, salt, ginger, sugar, cornstarch, sesame oil, pepper, and mushrooms together in a bowl until thoroughly combined and spongy.
Make the dumplings: Place a heaping teaspoon of the filling in the center of a siu mai wrapper. (Keep the remaining wrappers covered with a damp kitchen towel to keep them from drying out.] Bring the sides of the wrapper together, bunching them around the filling and smoothing any pleats. (If you like you can spend a little time making nice, even pleats.] Flatten the bottom of the dumpling by tapping it against a firm surface, and squeeze the sides of the dumpling gently so the filling plumps ou of the top. Place a few shreds of the carrot and a pea, if using, in the filling. Set the dumpling on a baking sheet and repeat with the remaining wrappers and filling. Keep the formed dumplings covered with a damp kitchen towel to prevent them from drying out.
Pour 3/4 inch water into a wok and bring to a boil (make sure the bottom of the bamboo steamer rests above the boiling water.] Line a steaming basket with the lettuce leaves. Arrange half the dumplings without touching one another, in the prepared basket. Cover and steam over high heat until the filling is cooked through, about 15 minutes. You may need to add additional water to the wok/steamer between batches.
Transfer the dumplings to a serving platter and cover with foil, shiny side down, to keep them warm while you steam the remaining dumplings.  Serve the dumplings warm with the dipping sauce.
Orange Trifle - Tiramisu


Ingredients:
Cointreau liqueur, ladyfingers, orange gelatin, mandarin segments

Directions:
Combine juice & cointreau and dip each sponge finger into mixture to coat.
Arrange half the soaked fingers in a serving dish.
Chop jelly into squares. Top fingers with half of each the jelly, mandarins and custard.
Repeat layers, Sprinkle with almonds & refrigerate until required.