xiaoxl/recipe_data huggingface dataset:
Crab Rangoon III
Category: appetizers-and-snacks
By lavaun

Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces.

Ingredients:
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
½ teaspoon garlic powder
¼ teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers

Directions:
In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C). In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal. In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 15 servings

Calories: 203.2
Fat: 11.7 g
Saturated fat: 4.2 g
Carbohydrates: 15.8 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 8.3 g
Cholesterol: 38.7 mg
Sodium: 268.4 mg
Citrus Compote With Honey and Golden Raisins


Ingredients:
sweet dessert wine, honey, vanilla bean, golden raisin, seedless oranges, grapefruits, kiwi fruits

Directions:
In a saucepan, combine the wine, orange juice and honey.
Split the vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the pan.
Add the pod and bring to a boil over high heat.
Reduce the heat to medium and simmer, uncovered, until the liquid is reduced to about 1 cup, about 15 minutes.
Remove from the heat and stir in the raisins.
Transfer to a bowl and set aside to cool.
Using a sharp knife, cut a thick slice off the top and bottom of each orange to reveal the flesh.
Then, standing each orange upright on a cutting surface, cut off the peel and white membrane in thick, wide strips.
Working with 1 orange at a time, hold the orange over a bowl and cut along either side of each segment to free it from the membrane, letting the segments drop into the bowl.
Repeat this same technique with the grapefruits, using the tip of the knife to remove any seeds.
Peel the kiwifruits.
Cut each into 8 wedges and add to the oranges and grapefruits.
Add the cooled liquid and raisins, removing the vanilla pod, and stir.
To serve, spoon the fruit into individual bowls.
Best Ever Peanut Butter Chocolate Molten Cakes


Ingredients:
butter, icing sugar, eggs, flour

Directions:
Heat oven to 425°F Butter 4 (3/4-cup] custard cups or soufflé dishes and place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
Invert cakes onto dessert plates. Cut in half to serve.
Jalapeño Cheese and Smoked Paprika Bread  (Bread Machine)


Ingredients:
water, bread flour, garlic clove, sugar, salt, active dry yeast

Directions:
Place ingredients in bread machine according to your machines directions (mine take liquids first, and then dry].
Select setting for white bread.
Select setting for crust type (I use dark].
Select rapid for faster cooking (optional].
Hit start.
Enjoy.
Pumpkin Pie French Toast


Ingredients:
eggs, milk, canned pumpkin, pumpkin pie spice, butter

Directions:
Set out the bread for dipping.
In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pumpkin pie spice until smooth.
Dip each side of the bread and cook on a hot, greased griddle or skillet.  Flip after 1-2 minutes.
Once all are cooked, serve with butter, maple syrup and a side of fresh fruit.
If freezing, let cool completely to reduce freezer burn.
Enjoy this perfect fall "breakfast for dinner"!
Yet   Another Spaghetti Sauce


Ingredients:
garlic cloves, onion, olive oil, diced tomatoes, water, tomato paste, oregano, basil

Directions:
Saute the onion and garlic until the onion is translucent. (if using fresh spices, saute these as well].
Add the rest of the ingredients and mix well with a spoon.
Use at least half a diced tomato can of water.  Use more if you want your sauce runny.  Make it just a bit runnier then you need it to be.
Let it simmer for around an hour.
Cranberry Nut Bread II
Category: bread
By ANDROMEDA050456

This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
1  egg
¾ cup orange juice
1 tablespoon grated orange zest
1 ½ cups fresh or frozen cranberries
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan. Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 - loaf

Calories: 270.3
Fat: 9.2 g
Saturated fat: 3.5 g
Carbohydrates: 43.9 g
Sugars: 22.4 g
Dietary fiber: 1.8 g
Protein: 4.3 g
Cholesterol: 30.8 mg
Sodium: 390.2 mg
Hawaiian Tea Cookies


Ingredients:
flour, salt, baking soda, butter, sugar, eggs, lemon juice, vanilla, coconut

Directions:
Combine dry ingredients and set aside.
Cream butter and sugar until fluffy.
Beat in eggs, lemon juice and vanilla.
Add flour and coconut until well blended.
Shape into (4] 2 inch rolls.
Roll in colored sugar.
Wrap in plastic wrap and chill at least 4 hours.
With a sharp knife, saw into 1/4 inch slices.
Bake at 375 degrees for 10- 12 minutes, or until SLIGHTLY browned.
Tomato, Prawn and Spinach Salad (Low Gi)


Ingredients:
tomatoes, scallion, yoghurt, extra virgin olive oil, lime juice, fructose, fresh ground black pepper

Directions:
Arrange the baby spinach leaves on a salad plate.
Mix together the tomatoes, prawns and scallion.
Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss.
Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.
Pup-Cakes
Category: everyday-cooking
By Mrs. K

These are nice cupcake treats for dogs that I made up for my dog Presley's 4th birthday.  They are perfect for dogs with food allergies. Warning: they don't look pretty, but Fido will love them!  These freeze well, and you can zap them in the microwave for a nice, occasional dog snack.

Ingredients:
1  apple - peeled, cored and shredded
½ cup shredded Cheddar cheese
½ cup applesauce
2  eggs
1 tablespoon olive oil
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners. Mix together apple, cheese, applesauce, eggs and olive oil in a bowl. Combine whole wheat flour, oats, and baking powder in a separate bowl; stir by hand into the wet ingredients until well blended. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. Cool completely before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 pupcakes

Calories: 115
Fat: 4.5 g
Saturated fat: 1.7 g
Carbohydrates: 14.8 g
Sugars: 2.4 g
Dietary fiber: 2.3 g
Protein: 4.8 g
Cholesterol: 37 mg
Sodium: 78.6 mg
Red Lobster Sour Cream Pina Colada Sauce


Ingredients:
sour cream, crushed pineapple, fresh lemon juice

Directions:
Combine Sour Cream and Coco Lopez in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin.
Drain crushed pineapple.
Fold crushed pineapple into cream mixture.
Finish with juice from one lemon.
Cover and store refrigerated.
Basic Omelette


Ingredients:
eggs, water, butter

Directions:
Beat together eggs and water; season with salt and pepperl.
Heat skillet over medium-high heat.  Melt butter in skillet.  Pour in egg mixture.  As mixture sets at the edges, with spatula, gently push cooked portions toward the center.  Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.
When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste.  Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.
VARIATIONS:.
Western Omelette:  In 2 tablespoons melted butter, cook 1/4 cup finely chopped ham, 2 tablespoons chopped green peppers, and 1 tablespoons finely chopped onions until vegetables are tender but not browned.  Pour into omelette.
Strawberry-Orange Omelette:  Replace water in Basic Omelette recipe with orange juice.  Cook as directed.  Fill with 1/2 cup sliced fresh strawberries.  Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.
Fine Herb Omelette:  To the basic omelette recipe, add 2 tablespoons finely chopped parsley, 1 teaspoons finely chopped green onion, 1/2 teaspoons dried tarragon and 1/8 teaspoons finely chopped garlic.  Cook as directed.
SERVING VARIATION:.
Egg Dog:  When eggs are almost cooked on top, slide omelette onto plate,  Place cheese cubes or strips in a line close to one end, roll up, starting at end with cheese.  Place cooked bacon strips and rolled omelette in hotdog bun.
Pita Eggwitch:  Place folded omelette inside a pita lined mayonnaise.  Stuff tomato slices and lettuce leaves into pita.
Hearty Meatless Minestrone


Ingredients:
onion, olive oil, celery ribs, carrots, cabbage, bell pepper, zucchini, garlic cloves, water, diced tomatoes, garbanzo beans, tomato puree, tomato sauce, dried parsley flakes, dried oregano, salt, pepper, cayenne pepper, small shell pasta

Directions:
"In a dutch oven or similar large soup pan, saute onion in oil for 2 minutes.  Add the celery, carrots, cabbage, bell pepper, zucchini and garlic, saute 3 minutes longer.  Stir in the water, all the tomatoes, bean and seasonings.  Bring to a boil.  Reduce heat, and cover.  Simmer for 15 minutes.  Stir in pasta and cook 15 minutes longer.  Garnish with cheese."
W W Peppered Steak With Brandy-Mustard Sauce - 5 Pts.


Ingredients:
whole black peppercorn, fresh zucchini, shallots, brandy, Dijon mustard, salt

Directions:
Press crushed peppercorns into both sides of the steaks to coat evenly.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the steaks and cook until and instant-read thermometer inserted into the side of a steak registers 145 F for medium, about 5 minutes each side. Transfer to a platter, cover and keep warm.
Add the zucchini and shallots to the skillet; cook, stirring, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. Stir in the broth, mustard and salt. Simmer until the sauce is slightly thickened, about 3 minutes. Spoon the vegetables and sauce  over the steaks.
Port and Sesame Biscuits


Ingredients:
port wine, olive oil, sugar, lemon zest, anise, fennel seed, flour, baking soda, salt, sesame seeds

Directions:
In a bowl, combine wine, oil, sugar, lemon zest and anise, mixing well.
Stir in the flour, baking soda, salt and sesame seeds.
Cover and chill for at least 1 hour.
Preheat the oven to 350F and line two sheets with parchment.
Scoop tablespoons of dough onto the sheets and bake the cookies (while the dough is still cold] for 13-14 minutes, rotating the sheets halfway through baking.
Pumpkin Pancakes


Ingredients:
pumpkin puree, egg, milk, white vinegar, canola oil, flour, brown sugar, baking powder, baking soda, cinnamon, ground ginger, allspice, salt

Directions:
Combine the pumpkin, egg, milk, vinegar and oil. (I use the blender.].
Combine the remaining dry ingredients then add to the pumpkin mixture. Stir just till combined-DON'T overmix; a few small lumps are ok.
Heat a buttered griddle over medium low heat. (It's ready when a drop of water sizzles on it.].
Cook the pancakes till light golden brown on both sides, about 2-3 minutes.
Great served with butter and maple syrup or apple butter!
Kohlrabi Salad in Fennel Seed Dressing


Ingredients:
kohlrabi, carrot, fennel seeds, ground fennel, olive oil, kosher salt, fresh ground black pepper, garlic clove, green chili pepper

Directions:
Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups], and then julienne the carrot.
If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.
Chantilly Potatoes
Category: side-dish
By Lorilee Perugini

Baked chantilly mashed potatoes with a cheese topping. You can add a variety of cheeses, bacon, or chives. I use homemade mashed potatoes, but instant work just as well.

Ingredients:
1 teaspoon butter, or as needed
3 cups mashed potatoes
½ cup heavy cream
½ cup grated Swiss cheese
salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish. Spread mashed potatoes in the prepared baking dish. Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes. Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 358.2
Fat: 21.4 g
Saturated fat: 13.3 g
Carbohydrates: 30.1 g
Sugars: 2.8 g
Dietary fiber: 2.4 g
Protein: 11.9 g
Cholesterol: 74.7 mg
Sodium: 591.5 mg
Bisabuelita's  Crock Pot Refried Beans (Vegetarian)


Ingredients:
pink beans, garlic cloves, onion, onions, bay leaf, black pepper, cumin powder, Mexican oregano, liquid smoke, real butter, salt, scallion, sharp white cheddar cheese

Directions:
Soak beans at least 4 hours or up to 12 hours in plenty of water. (I soak the beans in the crock pot.].
Add to the beans one of the garlic cloves, finely minced, 2 tablespoons of the onion, bay leaf and a dash of black pepper.
Cover and cook on HIGH for 2-3 hours (or until beans start to boil] then cook on  LOW for approximately 5-6 additional hours. Or cook on LOW all day for about 9-10 hours.
Once cooking time has commenced, check to see if beans are soft. DO NOT drain!
Heat a cast iron skillet* on medium heat and saute the onion, other garlic clove, cumin powder, and oregano in a little bit of oil. With a slotted spoon, transfer the cooked beans to the skillet and begin by mashing   using a potato masher. Add some reserved cooking liquid to help mash; mashing to desired consistency. (I puree most of the beans as we like our beans on the soupy side.].
Once the beans are mashed to your liking, stir in the liquid smoke and butter, and about 1 teaspoon salt. Cook, stirring constantly until butter is melted. Taste and adjust all seasonings. You will probably need more salt.
Serve and garnish each serving with a sprinkle of grated cheddar cheese and some green onion slices.
Save about 2 cups of the reserved cooking liquid for reheating the refried beans. DO NOT use water to rehydrate!
*Cast iron will alter the color of the beans. This does NOT effect the taste.
Easy Pan Fried Potatoes, Shallots With Parsley Butter


Ingredients:
shallots, garlic, scallions, fresh parsley, butter, salt, pepper

Directions:
Potatoes  --  Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap.  Now microwave.  I like to start at 5 minutes and then check.  You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
Pan Fry  --  Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes.  Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley.  I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.
Mushroom and Escargot Soup


Ingredients:
mushrooms, onion, butter, flour, milk, garlic cloves, parsley, green onions, white wine

Directions:
Combine mushrooms,onion and chicken stock in soup pot and simmer for 20  minutes.
In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth.  Remove from heat and gradually stir in the milk and cream.  Return to medium heat and cook stirring constantly, until thickened.  Season with salt and pepper.  Stir mushroom-chicken stock into sauce.
In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes.  Add to soup along with wine.
Poor Man's Lobster


Ingredients:
sugar, butter

Directions:
Fill a pot with water (about a gallon].
Add 1 cup sugar, and bring to a boil.
Do not ever stir the mixture.
Add chunks of halibut, do not over crowd.
They will sink to the bottom, and then rise to the top when they are done.
It should take just a few minutes.
Remove with slotted spoon.
Remember to not stir the mixture.
Continue until all the halibut is cooked.
Dip in melted butter and eat!
Chocolate Banana ( or Orange) Cookies


Ingredients:
butter, sugar, banana, egg, vanilla extract, flour, baking powder, baking soda, salt, raisins

Directions:
Melt chocolate in oil with small heat.
Remove from heat, stir in sugar and banana (orange marmalade if you are making the orange version]. This will cool the oil and chocolate mixture.
Stir in egg and vanilla.
Stir in all the dry ingredients.
Drop cookies one inch apart.
Bake 10 minute.
Cool for a minute, then remove from cookie sheet.
Cool completely before storing.
Your Very Own  Potato Salad


Ingredients:
sour cream, Miracle Whip, mayonnaise, red onion, green onion, celery, fresh parsley, sweet pickle, sweet pickle juice, dill weed, yellow mustard

Directions:
Gently wash potatoes, being careful not to remove the red skin.
Cut potatoes into quarters.
Place potatoes in a large saucepan, filled with cold, slightly salted,water.
Bring water to a boil, over high heat.
After a few minutes, begin "testing" the potato pieces for doneness. When a fork penetrates the potatoes "less than very easily," (subjective] remove the saucepan from the burner.
What you want to achieve is "al dente" potato pieces -- cooked, but not soft or mushy.
Place the saucepan with the potato chunks into the sink, empty the water and run cold water over the chunks, continuously, until the water in the pan is cold.
Add a large handful of ice cubes to the saucepan, with the potatoes in the saucepan still in the sink.  Add another handfull of ice cubes --- Really chill those potatoes.
After about 5 minutes, remove a few chunks of potato, dry them with paper towels, and then cut them on a bread board into large "bite size" pieces. Place the cut chunks into a large mixing bowl.
Repeat until all the chilled potatoes have been cut and placed into the mixing bowl.
Add the "basic mandatory ingredients" to the bowl and mix everything with a large fork.
NOW, THE FUN CUSTOMIZING PART.
Taste the so far mixed ingredients in the bowl.
Add more "basic ingredients," to taste, along with any or all of the following:
Diced pimento, salt and pepper, garlic salt,onion powder, fresh squeezed lemon juice, crisp bacon bits, chopped hard boiled eggs, horseradish sauce, chopped red bell peppers, chopped olives, diced pepperoccini pieces, diced jalapeno (without seeds] and, well, anything else that appeals to your own taste buds.
The "trick" is to add ingredients "just a very little bit at a time," and to taste as you go, until you arrive at a salad that personally meets your palate's desire.
If you're cooking for a group and there are any other "foodies" in the group, invite them to help you "finalize" your salad. Provide small plastic spoons and paper cups and taste, discuss and add until there is a group consensus that the perfect salad has been created.
Then, chill your own custom salad for at least an hour before serving.
When it's time to serve, top your very own creation with a little paprika and bask in the compliments you're sure to receive.
Very Creamy Mac N' Cheese


Ingredients:
elbow macaroni, extra-sharp cheddar cheese, colby-monterey jack cheese, Fontina cheese, asiago cheese, cream cheese, milk, butter

Directions:
Boil the macaroni.
While macaroni is cooking add milk, butter, cream cheese, salt and pepper to a pan and heat until sauce thickens.
Drain macaroni and add half of it in a casserole dish. Sprinkle half of the cheeses over the macaroni and then pour the remaining macaroni on top and sprinkle the remaining cheeses on top.
Pour the milk mixture over the macaroni and bake in the oven at 350 degrees for about 20 minutes or until cheeses are melted and bubbling.
Chocolate Bundt Cake Glaze


Ingredients:
sweetened condensed milk, vanilla

Directions:
In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble].
Remove from heat and stir in the vanilla.
Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing].
Flourless Peanut Butter Cookies
Category: desserts
By Stephanie T.

Heavy, yummy, and very peanut-buttery.  You'll need lots of milk to eat these!!

Ingredients:
1 cup peanut butter
1 cup white sugar
1  egg

Directions:
Preheat oven to 350 degrees F (180 degrees C). Combine ingredients and drop by teaspoonfuls on cookie sheet.  Bake for 8 minutes.  Let cool.   Recipe doesn't make very many, so you could double recipe as you desire.

Yields: 1 dozen

Calories: 393.8
Fat: 22.5 g
Saturated fat: 4.8 g
Carbohydrates: 41.8 g
Sugars: 37.3 g
Dietary fiber: 2.6 g
Protein: 11.8 g
Cholesterol: 31 mg
Sodium: 209 mg