xiaoxl/recipe_data huggingface dataset:
Simple Fruit Dip
Category: appetizers-and-snacks
By Cindy Carnes

This is the best recipe to have around when there are people that may be dieting during the holidays, to make it lite just use reduced fat cream cheese.

Ingredients:
8 ounces cream cheese
2 tablespoons white sugar
⅓ cup packed brown sugar
1 teaspoon caramelized sugar

Directions:
Combine the cream cheese, white sugar, brown sugar and caramelized sugar. Beat until smooth. Serve with fresh fruit for dipping.

Yields: 1 cup

Calories: 74.1
Fat: 4.9 g
Saturated fat: 3.1 g
Carbohydrates: 6.7 g
Sugars: 6.3 g
Protein: 1.1 g
Cholesterol: 15.6 mg
Sodium: 43.4 mg
Chicken & Black Sesame Salad


Ingredients:
Spanish onion, olive oil flavored cooking spray, chicken breast, chickpeas, parsley, cilantro, black sesame seed, olive oil, mustard powder, white vinegar, pomegranate molasses, lemon juice, caster sugar

Directions:
Preheat oven to 350 degrees. Lightly spray the squash and chopped onion with the olive oil spray, mix well and place on a baking tray. Roast for about 20 minutes or until the vegetables are starting to brown and cooked through. Remove from the oven and set aside.
Lightly spray the chicken breast with the olive oil spray and season with salt and pepper. Place the chicken on a baking tray and roast in the oven for about 10 minutes or until it is just cooked through, turning once. Remove the chicken from the oven. Allow it to cool, then slice it finely on an angle, crosswise. Place the chicken slices in a bowl,  and put in the fridge to cool.
To make the dressing, whisk the olive oil, mustard powder, white vinegar, pomegranate molasses, lemon juice and sugar together in a medium-sized bowl.
To make the salad, put the cooked vegetables and chicken slices in a large bowl with the chickpeas, herbs and black sesame seeds. Mix until all of the ingredients are just lightly coated and serve immediately.
BBQ Chicken Pizza With Feta


Ingredients:
mozzarella cheese, barbecue sauce, feta cheese, red onion

Directions:
Preheat oven to 450°F
Place pizza crust on ungreased baking sheet and sprinkle with 1/2 cup of the mozzarella cheese.
Toss chicken with barbecue sauce; spoon evenly onto crust.
Top with feta cheese, onions and the remaining 1/2 cup mozzarella cheese.
BAKE 10 to 12 minute or until cheese is melted and crust is golden brown.
Let stand 5 minute before cutting to serve.
Baja Blend Mocktail


Ingredients:
strawberry, strawberry

Directions:
"To a blender, add all ingredients (except garnish] and blend until smooth.  Pour into a coupette glass. Garnish with a fresh strawberry."
Easy French Dip Sandwiches
Category: main-dish
By writergirl

A quick and easy sandwich that the whole family will love.

Ingredients:
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4  hoagie rolls, split lengthwise

Directions:
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 sandwiches

Calories: 547.5
Fat: 22.6 g
Saturated fat: 12.1 g
Carbohydrates: 40.5 g
Sugars: 3.5 g
Dietary fiber: 2 g
Protein: 44.6 g
Cholesterol: 93.7 mg
Sodium: 2309.6 mg
Frozen Brownie Cupcakes


Ingredients:
"ice cream"

Directions:
Place the muffin cups into each muffin mold of a 12-count muffin tin.
Pour an equal amount of prepared brownie mix into each 12 cups. Bake the brownies using the recommended temperature, but reduce the time to at least ½ of the recommended time to compensate for the small-sized portions.  (Time will vary check for doneness according to package directions]. Cool brownies completely.
Place one scoop of ice cream on top of each brownie. Use enough ice cream to fill the muffin cup, rounding the top of the ice cream to resemble a cupcake. Place the cupcakes on a tray, cover with foil and freeze for 2-4 hours.
Just before serving, remove the cupcakes from the freezer. Spread enough icing on the cupcake to cover the ice cream. If you don't want a big mess, remove the foil cup and serve the cupcake in a dessert dish with a spoon. Otherwise, serve as is.
Open-Faced Broiled Roast Beef Sandwich
Category: main-dish
By Evan

A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!

Ingredients:
2  hoagie buns, split
2 tablespoons mayonnaise
2 teaspoons prepared coarse-ground mustard
1 pound deli sliced roast beef
2  tomatoes, thinly sliced
½  red onion, thinly sliced
4 slices provolone cheese
salt and pepper to taste

Directions:
Preheat oven on broiler setting. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper. Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 396.9
Fat: 19.2 g
Saturated fat: 7.9 g
Carbohydrates: 23 g
Sugars: 4.4 g
Dietary fiber: 2 g
Protein: 34.4 g
Cholesterol: 76.8 mg
Sodium: 1628.9 mg
White Chocolate Party Mix


Ingredients:
pecans, salted peanuts, canola oil

Directions:
In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth.
Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield: 5 quarts.
Italian Sausage with Farfalle and Broccoli Rabe
Category: world-cuisine
By Bakerette87

A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 pound bulk Italian sausage
2 cloves garlic, minced
2 ½ cups chicken broth
⅛ teaspoon crushed red pepper flakes
1 bunch broccoli rabe, trimmed
¼ cup butter
1 ½ cups grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 servings

Calories: 393.4
Fat: 19.8 g
Saturated fat: 8.9 g
Carbohydrates: 35.9 g
Sugars: 2.2 g
Dietary fiber: 2.2 g
Protein: 18.6 g
Cholesterol: 43.3 mg
Sodium: 707.4 mg
Pumpkin Biscotti


Ingredients:
pumpkin, sugar, ginger, ground cloves, cinnamon, baking soda, salt, vanilla extract, brown sugar, flour, eggs

Directions:
Mix all ingredients except 2 egg whites thoroughly with hand or counter mixer.  Refrigerate overnight or longer.
Form into long logs on cookie sheet.  Brush with 2 remaining egg whites.
Bake at 375 for 25-35 minutes until the consistency of a firm loaf of bread.
Slice into biscotti slices with sharp knife, lay flat on cookie sheet.
Return to oven and bake at 275 for 35 to 45 minutes until very hard.
Dip in coffee, cocoa or milk and enjoy!
Cheesy Stuffed French Bread!


Ingredients:
sour cream, Velveeta cheese, ground beef, salt, pepper, garlic powder

Directions:
Split the loaf of french bread and hollow (reserve to add to filling.]
Brown ground beef with dried onion,salt pepper and garlic powder and drain.
In large mixing bowl combine ground beef, soup, velveeta, sour cream and reserved bread.
If mixture is too dry add a small amount of water or broth.
Spoon mixture back into the hollowed out french bread. (I always have mixture left over -- its yummy all by itself!].
Place top back onto bread, wrap in foil.
Bake at 325 for about 20-30 mins until sandwich is heated through and top is crusty!
Tuna Tostadas


Ingredients:
fat free tortillas, tuna, fat free sour cream, green chilies, lettuce, tomatoes, ripe olives, low-fat cheddar cheese

Directions:
Place tortillas on an extra large baking sheet. Bake in a 400 degree oven for 6 to 8 minutes or until crisp and lightly browned.
Combine tuna, sour cream, and chilies; mix well.
For each serving, spread someof the tuna mixture on a crisp tortilla.
Top with lettuce, tomato, olives and cheese.
Peanut Butter Chocolate Chip Cookies


Ingredients:
butter, peanut butter, sugar, eggs, vanilla, flour, baking powder, salt, chocolate chips

Directions:
Preheat oven to 350*.
In medium bowl, cream butter, peanut butter, and sugar.
Beat in eggs, one at a time, then stir in vanilla.
Combine flour, baking powder, and salt; stir into peanut butter mix.
Drop by rounded spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Allow to cool 5 minutes on sheet before removing to wire rack to cool completely.
Flaming Doctor Pepper I
Category: drinks
By SARAH COOPER

This drink is actually considered a shooter, meaning don't hold back, guzzle it down. But be careful because of the 151, that is how it is able to catch on fire, hence the name.

Ingredients:
1 cup beer
1 fluid ounce amaretto liqueur
¼ fluid ounce 151 proof rum

Directions:
Fill a pint glass half full of beer. Pour the amaretto into a standard shot glass. Carefully pour the 151 proof rum on top of the amaretto so that it floats. Carefully light the shot on fire by touching with open flame. Drop the lit shot into the half full glass of beer and slam.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 240.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 22.9 g
Sugars: 12.8 g
Dietary fiber: 0 g
Protein: 1.2 g
Cholesterol: 0 mg
Sodium: 12.2 mg
Cucumber Raita


Ingredients:
cucumber, plain yogurt, ground cumin, cayenne, ground pepper

Directions:
Shred the cucumber with a hand grater.  Squeeze out extra water with your hands.
Mix all ingredients together, and refrigerate at least 8 hours to bring out the flavors.
Mix again before serving.  You can use fresh cilantro or parsley as a garnish.
Sarah's Ambrosia Fruit Salad
Category: salad
By smviolante

This recipe has been in my family for years and years. We make it at every holiday family get together and everyone loves it. It's a great refreshing fruit salad for every occasion, especially summer months and hot days.

Ingredients:
3 (20 ounce) cans pineapple tidbits, drained
4 (15 ounce) cans mandarin oranges, drained
1 (16 ounce) container sour cream
1 (10.5 ounce) package miniature marshmallows
¾ cup shredded coconut, or to taste

Directions:
Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 10 servings

Calories: 393.4
Fat: 11.3 g
Saturated fat: 7.4 g
Carbohydrates: 72.1 g
Sugars: 58.7 g
Dietary fiber: 3.1 g
Protein: 3.4 g
Cholesterol: 20 mg
Sodium: 87.3 mg
Onion Rings


Ingredients:
buttermilk, flour, ground cumin, chili powder, salt, cayenne pepper

Directions:
Place buttermilk in large bowl; add onion rings and toss to coat; let stand at room temperature 20 minutes and up to 1 hour, turning onions occasionally.
Pour enough oil in large saucepan to reach depth of 3 inches; heat to 350°F.
Mix all remaining ingredients in large bowl; remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat; add onion rings to oil; cook until crisp and golden brown, about 2 minutes; using tongs, transfer to paper towels to drain; repeat with remaining rings in batches; mound in bowl and serve.
Note: You could use the lightly onion-scented buttermilk to make up a batch of really tasty corn bread!
Freezer Cucumbers


Ingredients:
sugar, vinegar, salt, cucumbers, onions, celery

Directions:
Mix and stir the first three ingredients till disolved., Then mix the rest and add the sugar/vinegar mixture and let rest 10 minites., Freeze.
Betty's Pumpkin Potato Soup


Ingredients:
olive oil, onion, garlic cloves, ground cumin, ground coriander, cayenne pepper, pumpkin, chicken broth, russet potato, sugar, salt, black pepper, water, plain yogurt

Directions:
Heat oil, add onion and cook 20 minutes.
Add garlic, cumin, corriander, and cayenne.  Cook and stir for 1 minute.
Stir in pumpkin, broth, potato, sugar, salt, pepper, and water. Heat to medium. Cover and simmer for 20 minutes or until potato is fork tender.
Mash until smooth. Serve with dollop of plain yogurt on top, if desired.
Drought Breaker Mocktail


Ingredients:
"ginger ale"

Directions:
"Half fill a tall glass with ice, add bitters & dry ginger and then the cordial."
Perfect Pumpkin Pie
Category: trusted-brands-recipes-and-tips
By Eagle brand

The one and only!  EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Ingredients:
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2  large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch pie

Calories: 379.1
Fat: 14.3 g
Saturated fat: 5.8 g
Carbohydrates: 30.5 g
Sugars: 17.7 g
Dietary fiber: 3.3 g
Protein: 5.9 g
Cholesterol: 64 mg
Sodium: 352.1 mg
Waffle Ice Cream Sandwich


Ingredients:
"ice cream"

Directions:
Toast waffles, I like to let them cool a little bit so my ice cream isn't melting all over the place!
Put ice cream in the middle of the two and your done!
Some options:.
Make the ice cream sandwich and put on a plate, drizzle with your favorite toppings like it's syrup and enjoy!
Salmon Fried Rice


Ingredients:
onion, carrot, green bell pepper, red bell pepper, rice, salmon

Directions:
Heat olive oil in 8" skillet over medium high heat.
Add onion and carrots  saute until softened.
Add green & red bell Peppers,salmon and cook for another 1 minutes.
Add rice, tossing to mix well; stir-fry for 3 minutes.
add seasoned salt ,Taste the mixture and season more or not.
Best Chicken Soup Ever


Ingredients:
extra virgin olive oil, boneless chicken breasts, kosher salt, water, minced garlic cloves, cracked black pepper, carrot, green onion, celery, fresh spinach leaves, fresh parsley leaves, basil leaves, oregano leaves, bay leaves, crushed red pepper flakes

Directions:
Heat olive oil in large stock pot.
Add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes.
Add onions, celery, garlic and carrots and saute so everything begins to "sweat".
Add all seasonings and cook for a few more minutes.
Add chicken stock to mixture in pot and stir.
Add spinach leaves to stock and stir.
Bring this to a boil, uncovered.
Reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste.
Add 1 cup of water to pot, bring to boil again.
Add the bag of noodles directly to pot and cook for another 15 minutes.
Once noodles are cooked, remove pot from heat.
When cooled, you can refrigerate or freeze.
Maryland OLD BAY® Crab Cake Dip
Category: trusted-brands-recipes-and-tips
By McCormick Spice

One taste of Maryland OLD BAY® Crab Cake Dip and you'll be hooked. Loaded with a full pound of lump crabmeat, this creamy party dip gets its savory flavor from Maryland's own OLD BAY® Seasoning – a world-famous blend of celery salt, herbs and spices. Fun, easy and flavorful, it's a party-menu must from coast to coast.

Ingredients:
1 (1.24 ounce) package OLD BAY® Crab Cake Classic® Mix
1 tablespoon butter, melted
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 teaspoon Old Bay® Seasoning
1 pound lump crabmeat

Directions:
Preheat oven to 350 degrees F. Mix Crab Cake Mix and butter in small bowl. Set aside. Mix cream cheese, mayonnaise and   in medium bowl until well blended. Add crabmeat; toss gently. Spread in 9-inch pie plate. Sprinkle with Crab Cake mixture. Bake 25 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 3 1/2 cups

Calories: 109.4
Fat: 9.7 g
Saturated fat: 3 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Protein: 4 g
Cholesterol: 32.5 mg
Sodium: 194.7 mg
My Favorite Sloppy Joes
Category: main-dish
By Alissa

This is my go-to sloppy joe recipe. Liquid smoke is the key ingredient here.

Ingredients:
1 pound lean ground beef
1 cup ketchup
¼ cup dried minced onion
3 tablespoons brown sugar, or to taste
2 tablespoons spicy brown mustard
1 tablespoon Worcestershire sauce, or more to taste
1 tablespoon liquid smoke flavoring
1 teaspoon minced garlic
1 cup beef broth
salt and ground black pepper to taste

Directions:
Cook and stir ground beef in a skillet over medium heat until meat is browned and crumbly, about 10 minutes; drain excess grease. Mix ketchup, dried onion, brown sugar, mustard, Worcestershire sauce, smoke flavoring, and garlic into beef, stirring until brown sugar has dissolved. Stir beef broth into beef mixture and bring to a boil; reduce heat to low and simmer until thick, about 30 minutes. Season with salt and black pepper.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 247.5
Fat: 12 g
Saturated fat: 4 g
Carbohydrates: 19.6 g
Sugars: 16.9 g
Dietary fiber: 0.3 g
Protein: 16.1 g
Cholesterol: 49.6 mg
Sodium: 743.4 mg
Better Than Granny's,  Maple Fried Chicken


Ingredients:
water, maple syrup, cider vinegar, kosher salt, TABASCO® brand Chipotle Pepper Sauce, chicken thighs, chicken legs, all-purpose flour, salt, garlic powder, black pepper

Directions:
Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking], carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
Serve while hot.
Cucumber and Onion Salad


Ingredients:
canola oil, rice, salt, black pepper, crushed red pepper flakes, cucumber, onion, scallions

Directions:
In a large bowl, whisk together 2 tbsp canola oil, 1 tbsp rice or balsamic vinegar, 1-2 tsp salt, 1 tsp black pepper and 1/4 tsp crushed red pepper.
Slice and cut cucumber into thin slices.
Chop onion into 1/2 inch pieces (smaller if you wish].
Thinly slice scallions crosswise.
Add cucumber, onion and scallion to wet mixture.
Serve immediately or chill; covered in refrigerator for serving later.
White Bean and Chicken Chili


Ingredients:
chicken breast, yellow onion, garlic cloves, cannellini beans, chicken broth, diced green chilies, cumin, cayenne pepper, olive oil, monterey jack and cheddar cheese blend

Directions:
Salt and pepper both sides of the chicken breasts. Add oil (I personally prefer to use peanut oil, but olive oil works just fine and doesn't make much of a difference] to large pot and heat on medium. Cook chicken breasts 4-5 min on each side.
While the chicken is cooking take the time to dice the onion and the garlic (or do it before if you prefer]. After chicken breasts have cooked remove them and put the onion and garlic in the pot to cook for 5-6 minute.
Cut the chicken breasts into 1/2 inch to 1 inch cubes depending on how big you would like them. The chicken may not be cooked all the way through yet, this is fine and it will finish cooking later.
After the onions and garlic have cooked I like to add the 2 cans of green chilies and cook for a minute. Then add the chicken broth and the cream of mushroom soup (you could use cream of chicken or celery also]. Stir well.
Drain and rinse the cans of beans and add those to the pot. Add the cubed chicken as well.
Stir in the cumin and cayenne. When the chili gets to a boil turn the heat down and simmer on low for about 30 minutes.
Salt and pepper to taste and then serve topped with your choice of shredded cheese (the cheddar and Monterey jack is my favorite]. Top with sour cream, chopped green onion and/or crackers if you wish.