xiaoxl/recipe_data huggingface dataset:
V's White Chocolate Macadamia Cookies


Ingredients:
flour, egg, vanilla, granulated sugar, light brown sugar, butter, white chocolate bark

Directions:
Preheat Oven to 325 degrees.
In large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer.
Melt chocolate in a glass bowl in the microwave or double boiler according to package directions, be careful not to scorch.
Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes.
Onion Quiche
Category: breakfast-and-brunch
By sal

This simple quiche is a versatile dish that can be served with almost anything.

Ingredients:
1 tablespoon butter
1 large onion, diced
3  eggs
⅓ cup heavy cream
⅓ cup shredded Swiss cheese
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 375 degrees F (190 degrees C). Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft. In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions. Bake in preheated oven for 30 minutes, or until eggs have set.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 212.4
Fat: 15.7 g
Saturated fat: 6.4 g
Carbohydrates: 12.7 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 5.4 g
Cholesterol: 91.3 mg
Sodium: 210.6 mg
Almost Fat Free Banana Pudding!!!


Ingredients:
bananas, fat free cream cheese, sugar free fat free French vanilla pudding and pie filling mix, 1% low-fat milk, skim milk

Directions:
Line a 9 x 13 glass dish with nilla wafers.
Top them with 3/4 the sliced bananas (leave some to mix in the pudding mixture, or you can line them all on top of wafers].
In a bowl mix the pudding and milk with a mixer until smooth and creamy, but not too thick, to taste.
In a separate bowl, mix cream cheese and condensed milk with mixer until smooth.
Fold whipped topping into pudding mixture.
Mix cream cheese mixture into pudding mixture.
If you left any bananas, mix them into the final mixture and pour over the bananas in the dish.
Refrigerate overnight for best results.
Crisp King Prawns With Honey Garlic Sauce


Ingredients:
cornflour, light soy sauce, honey, rice wine, garlic cloves, light soy sauce

Directions:
Combine cornflour with 2 tsp water in a large bowl, add prawns, soy sauce, egg yolk and sesame oil and mix to combine.
For honey and garlic sauce, combine ingredients in a bowl and set aside.
Heat vegetable oil in a wok over high heat, add half the prawns and cook for 1 minute. Using a slotted spoon, transfer prawns to an absorbent paper-lined plate and repeat with remaining prawns.
Carefully drain oil from wok and wipe clean with absorbent paper. Heat wok over medium heat, add honey and garlic sauce and simmer for 1½ minutes, then add prawns and cook for 30 seconds or until prawns are hot. Serve immediately.
Grilled Mussels with Curry Butter
Category: seafood
By Diana S.

Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.

Ingredients:
3 tablespoons butter, softened
2 cloves garlic, pressed
1 teaspoon curry powder
½ teaspoon ground cumin
⅛ teaspoon salt
2 pounds mussels, scrubbed and debearded
1 cup chopped red bell pepper
¼ cup chopped fresh parsley
1  lime, thinly sliced
1  lime, cut into 4 wedges

Directions:
Preheat an outdoor grill for high medium-heat and lightly oil grate. Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl. Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions. Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open. Transfer the mussels to small bowls and garnish each with a lime wedge to serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 299.4
Fat: 14.1 g
Saturated fat: 6.5 g
Carbohydrates: 15.3 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 28 g
Cholesterol: 86.5 mg
Sodium: 788.5 mg
Bavarian Cream


Ingredients:
sugar, flour, cornstarch, salt, milk, egg, vanilla, heavy cream

Directions:
Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
On med-high heat (turning down to med, if necessary], cook and stir until mixture thickens and boils.
Cook and stir 2-3 minute.
Stir a little of the hot mixture into egg yolk.
Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
STIRRING CONSTANTLY.
Add vanilla.
cover entire surface with plastic wrap or waxed paper.
Cool.
beat smooth.
Fold in whipped cream.
Strawberry Poppy Seed Cream Cheese Muffins
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Fresh strawberries, cream cheese chunks, and poppy seeds dress up this shortcut muffin recipe.

Ingredients:
2 cups complete honey wheat pancake mix
¾ cup Almond Breeze Vanilla or Vanilla Cashew blend Almondmilk
⅔ cup sugar
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon poppy seeds
¾ cup coarsely chopped strawberries
⅓ cup strawberry jam
½ (8 ounce) package 1/3 less fat cream cheese, cut into 1/2-inch pieces

Directions:
Preheat oven to 375 degrees F and line 12 muffin cups with paper liners. Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife. Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins
Watermelon Soup


Ingredients:
watermelon, lime juice, honey, mint leaf, dry white wine, Tabasco sauce

Directions:
Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
Cover and chill for 4 hours.
Serve in chilled bowls with tabasco sauce on the side.
Quick Barley Pilaf


Ingredients:
quick-cooking barley, olive oil, onion, unsweetened coconut, raisins, chicken broth, seasoning salt

Directions:
Heat oil in saucepan over low-medium heat.  Saute onion in oil.
Add raisins, coconut and nuts.  Let coconut and nuts toast a bit.
Stir in Chicken broth and salt.  Bring to a boil.
Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
Serve.
Old Fashioned Pineapple Upside-Down Cake
Category: desserts
By Cathy

This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.

Ingredients:
4  eggs
½ cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10  maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside. Sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 10-inch round cake

Calories: 321.1
Fat: 10.4 g
Saturated fat: 6 g
Carbohydrates: 55 g
Sugars: 43 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 84.9 mg
Sodium: 183.1 mg
Buffalo Shrimp Sliders


Ingredients:
romaine lettuce hearts, celery, carrot, unsalted butter, medium shrimp, blue cheese

Directions:
Heat broiler Place dinner rolls, cut side up, on a baking sheet. Place under broiler and lightly toast, turning baking sheet to toast rolls evenly.
In a medium bowl, toss lettuce, celery, and carrots with dressing.  Divide the mixture over the bottom halves of the rolls.
Coat a large nonstick skillet with cooking spray and place over medium-high heat.  When pan is hot, add 1 tablespoon of the butter and shrimp; saute 2 minutes or until shrimp are almost cooked through.
Add remaining 1 tablespoon butter and hot sauce to skillet; continue to cook, stirring shrimp in "Buffalo" sauce with a slotted spoon, until cooked through, about 1 minute. Spoon shrimp and sauce over lettuce mixture, sprinkle with blue-cheese crumbles, and place roll tops, toasted side down.
Ba'corn Cheese Corn
Category: side-dish
By Chef John

This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!

Ingredients:
1 (8 ounce) package bacon, chopped
2 (16 ounce) packages frozen sweet corn, thawed
4 cloves garlic, minced
1 bunch green onions, sliced
2  jalapeno peppers, diced, or more to taste
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup heavy cream
2 ounces shredded mozzarella cheese
4 ounces shredded Monterey Jack cheese

Directions:
Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up. Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne. Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 10-inch skillet

Calories: 267.6
Fat: 17 g
Saturated fat: 9.4 g
Carbohydrates: 21.9 g
Sugars: 3.8 g
Dietary fiber: 2.8 g
Protein: 10.6 g
Cholesterol: 54.5 mg
Sodium: 297.9 mg
Chocolate-Dipped Spritz Cookies


Ingredients:
butter, sugar, egg, vanilla, flour, salt, baking powder

Directions:
Cream butter and sugar in mixing bowl.
Beat in egg and vanilla.
Combine flour, salt and baking soda, gradually add to creamed mixture.
Using a cookie press, press dough onto ungreased cookie sheet.
Bake at 375° for 7-9 minutes.
Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
Remove to cooling rack and let cool completely.
Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
Let harden on wax paper.
Stuffed Bow Wow's


Ingredients:
russet potatoes, cheddar cheese

Directions:
Clean, peel and boil the potatoes to make mashed potatoes.
Instant potatoes work well also.
Split the hot dogs down the middle about two-thirds of the way through.
Be careful not to cut all the way through.
Lay them open and fill with mashed potatoes.
Bake on a baking sheet at 325 degrees for about 15 to 20 minutes, or until the dogs are cooked and the taters are hot.
Cover with cheese and bake until cheese is melted on top.
Eggnog Muffins 1982


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, dark rum, butter, egg, nutmeg

Directions:
Preheat oven 400°F., Grease muffin tin., Sift dry ingredients into a large bowl., Stir in the eggnog, rum, butter, egg, and nutmeg., Spoon into 12 greased muffin cups., Bake 18- 20 minutes or until tester comes away clean., Cool completely, on a wire rack-- Serve--room temperature.
Black and White Bean Chili


Ingredients:
red onion, olive oil, white beans, black beans, corn kernels, chopped tomatoes, chicken broth, cumin, salt, celery

Directions:
In a large pot, heat oil and sauté onions.
Add rest through chili relish (separate recipe as Chile Relish]. Bring to a boil.
Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min]
Add Cumin and Salt to taste, add celery & simmer another 5 minute.
Vegan Tempeh Salad


Ingredients:
tempeh, celery, red onion, red bell pepper, sunflower seeds, green pepper, scallion, tamari, flat-leaf Italian parsley, lemon juice, fresh garlic, ground cumin, dry dill weed, vegan mayonnaise

Directions:
Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
Set aside and allow to cool.
Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
Add the mayonnaise last.
Chill before serving.
Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
Serving size is relative -- .
Coconut Crusted Taro Fries


Ingredients:
coconut oil, coconut milk, salt, coconut flakes

Directions:
Preheat the oven to 400°F.
Peel the taro root and slice it into thin strips.
In a plate combine coconut oil, milk and salt and toss the taro strips in the mixture. It might seem like there is too much liquid, but Taro tends to get really dry so this amount is necessary.
Place the taro strips on a cookie sheet, sprinkle the coconut flakes on top and mix well with your hands.
Bake for 15 minutes. Turn the taro fries and bake for an additional 15 minutes the coconut coating starts becoming golden and crispy.
Serve as a delicious snack or a salad accompaniment.
Katherine's Spanish Rice


Ingredients:
red onion, green pepper, rice, hot water, tomato paste, tomatoes, basil, oregano, garlic

Directions:
Heat the oil in a medium frying pan(use enough oil to cover the bottom of the pan] on medium heat.
Slowly cook the chopped onions until soft.
Add the rice and coat it with the oil and onions.
Mix the chicken OXO in 2 cups of hot water and slowly add to the rice.
Add tomatoe paste, basil, oregano, minced garlic and chopped tomatoes.
Reduce the heat to simmer and reduce the liquid by half.
Add the chopped green, red and yellow peppers (or Salsa].
Cover with lid and simmer for 20-25 minutes.
Once cooked the rice should be a bit wet.
Enjoy!
Note: Watch to see if more hot water is needed during cooking.
Chef’s Salad Bowl


Ingredients:
romaine lettuce, endive, escarole, carrots, cucumber, onion, avocado, tomatoes, radishes

Directions:
Tear salad greens into bite sized pieces.
Make carrot curls.
Place all of the vegetables in a salad bowl and toss lightly with herb salad dressing.
Low Fat Yogurt Hollandaise Sauce


Ingredients:
plain yogurt, lemon juice, dill, parsley, salt, Dijon mustard, fresh ground pepper

Directions:
Beat eggs, yogurt, lemon juice in double boiler.
cook for about 15 min or until thickened.
Note:  Sauce will become thinner after 1o min of cooking, then will thicken again.
Remove from heat and stir in dill, salt, pepper and mustard.
Serve warm.
Can be refrigerated for up to 1 week.
Reheat over hot not boiling water.
Simple Beef Short Ribs
Category: main-dish
By CooperCook

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma.  I changed it a little, and you can too.  You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Ingredients:
1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1  onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Directions:
Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Prep time: 15 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 363.8
Fat: 27.4 g
Saturated fat: 11.2 g
Carbohydrates: 10 g
Sugars: 1.9 g
Dietary fiber: 0.8 g
Protein: 13 g
Cholesterol: 54.2 mg
Sodium: 651.4 mg
Minestrone With Chicken


Ingredients:
carrots, onion, celery, garlic cloves, water, chicken broth, dried parsley, great northern bean, diced tomatoes, chicken breast, acini di pepe pasta, zucchini, fresh basil, parmesan cheese

Directions:
drain and rinse the beans very well to revoe loose hull skins etc, set aside for later.
in medium/large pot add the first 10 (ten] ingredients. let simmer at a low boil for at least 1 hour.
taste broth and adjust seasonings as needed.
Add chicken, pasta, zuchini and basil. Check liquid level, if there is more chunky stuff than liquid you may want to add several cups of water at this time. let simmer at a low boil for at least 10 minutes.
taste again and adjust seasonings if needed.
serve with a little parmesan cheese grated on top.
Herb Roasted Beef Round Tip


Ingredients:
round tip roast, dry mustard, garlic cloves, black pepper

Directions:
Preheat oven to 325°F.
Combine seasonings with oil.  Rinse and pat roast dry.  Rub the paste thoroughly and evenly onto the roast.
Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed].  Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare.  The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
Remove from oven and let stand for 15 minutes.  Slice thinly to serve.
Baja Black Bean & Corn Salsa


Ingredients:
black beans, red onion, red bell pepper, lime juice, fresh cilantro, extra virgin olive oil, garlic, ground cumin, salt

Directions:
Cut corn kernels from the cob with a sharp knife., Stir together kernels and remaining ingredients except salt in a mixing bowl., Taste and add salt, as needed., Cover and refrigerate until ready to serve.
Martha Lindley's Chicken Pie


Ingredients:
whole chicken, chicken broth, butter, self rising flour, baking powder, milk

Directions:
Mix chicken meat with cream of chicken soup and chicken broth and vegetables, if using.  Pour into prepared 13"x9" dish.
In a bowl, mix butter, flour, baking powder, and milk until smooth (I use a whisk].  Pour over chicken mixture evenly.
Bake at 350 for 45 minutes to 1 hour until crust is golden brown.  Let set for a few minutes before serving.
Instant Pot® Pot Roast
Category: main-dish
By N8TE

A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.

Ingredients:
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon garlic powder  (Optional)
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika  (Optional)
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, or more to taste
1 pound baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides. Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total. Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast, potatoes, carrots, and onions to a platter for serving.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 5 mins
Yields: 12 servings

Calories: 232.9
Fat: 14.2 g
Saturated fat: 5.4 g
Carbohydrates: 10.6 g
Sugars: 2.5 g
Dietary fiber: 1.7 g
Protein: 15.3 g
Cholesterol: 51.7 mg
Sodium: 536 mg