xiaoxl/recipe_data huggingface dataset:
Macadamia Chocolate Chunk Cookies


Ingredients:
brown sugar, sugar, butter, vanilla, eggs, all-purpose flour, baking soda, salt

Directions:
Place brown sugar, sugar, butter, vanilla and eggs in mixer bowl. Mix on low  for 30 seconds. Stop and scrape sides of bowl.  Beat on medium speed for one minute more, then stop and scrape bowl.
Add 1 cup of flour, cocoa powder, baking soda and salt.  Mix on low for 30 seconds. Gradually add remaining 1 1/4 cups flour while mixing on med to med low speed.
Add chocolate chunks and nuts and stir until mixed.
Drop by rounded teaspoonfuls onto greased baking sheets about two inches apart. Bake at 325 for 12-13 minutes, or until edges are set. DO NOT OVERBAKE!
Cool on baking sheets for one minute then transfer to wire racks.
Enguinar (Armenia)


Ingredients:
artichokes, onions, dried dill, parsley, tomato sauce, water, lemon juice

Directions:
First cook the onions in the water until they become soft. Then add the remaining ingredients and stir.
Add the artichokes to the pot and simmer covered, stirring occasionally, for 35 to 45 minutes, or until the artichokes are tender.
Buttermilk Fudge


Ingredients:
granulated sugar, buttermilk, butter, corn syrup, baking soda, vanilla extract, cashews

Directions:
Butter sides of a large heavy saucepan or Dutch oven.
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Increase heat to medium and bring to a boil.  Do not stir while syrup is boiling.
Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees].
Test about ½-teaspoon syrup in ice water.  Syrup should easily form a ball in ice water but flatten when held in your hand.
Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Stir in nuts.
Pour into a buttered 8- inch square pan.  Cool completely.
Cut into 1-inch squares.
Store in an airtight container in refrigerator.
Vietnamese Garlic Beef


Ingredients:
garlic, pepper, red bell pepper, caster sugar, fish sauce, cornflour, green onions

Directions:
Combine the steak, oil, garlic, pepper and capsicum in a glass bowl- cover and refrigerate for 30 minutes.
Heat a wok until it is hot.
Add the beef mixture and stir over high heat, sprinkling with the combined sugar and fish sauce, for 2- 3 minutes.
Stir the stock and cornflour in a bowl to form a smooth paste.
Add to the beef along with the green onions and toss for a further one minute.
Serve with hot rice noodles.
Open-Faced Tuna Melt Sandwich
Category: trusted-brands-recipes-and-tips
By Thrive Market

To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Here's how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.

Ingredients:
2 (3 ounce) pouches white albacore tuna, drained
3 tablespoons Primal Kitchen™ Avocado Oil Mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
2 tablespoons finely chopped red onion, or more to taste
2 teaspoons capers, drained
2 tablespoons chopped cornichons
1 tablespoon lemon juice
¼ teaspoon fresh or dried thyme leaves
Sea salt and freshly ground black pepper to taste
3 slices whole wheat or whole grain bread
6 thin slices  tomato
3  large slices Gruyere, white Cheddar, or provolone cheese

Directions:
Set the oven to broil and move the rack to the highest position. In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible. Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese. Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

Prep time: 8 mins
Cook time: 4 mins
Total time: 12 mins
Yields: 3 sandwiches

Calories: 369.5
Fat: 23.2 g
Saturated fat: 7.5 g
Carbohydrates: 13.9 g
Sugars: 2.2 g
Dietary fiber: 2.3 g
Protein: 27.4 g
Cholesterol: 65 mg
Sodium: 723.9 mg
Margarita


Ingredients:
lime, rock salt, lime juice, Cointreau liqueur, lime

Directions:
Frost the rims of your margarita glass by rubbing it with the lime wedge, then dipping it in a saucer of  rock salt.
Pour the tequila, lime juice, cointreau, and sugar syrup into a blender jug.
Top jug up with ice and blend until smooth.  Pour into prepared glasses and enjoy!
Hamburger/Hotdog Bun French Toast


Ingredients:
eggs, milk, ground cinnamon, hamburger

Directions:
In a shallow bowl, beat together all the ingredients except the buns with a fork until well blended.  Dip both sides of buns in mixture (note: do not soak in mixture; just dip to cover lightly!].
Spray a large nonstick skillet with cooking spray; heat over medium heat.  Place the buns in the skillet and cook for 3-4 minutes on each side, until browned.  Serve warm with syrup.
Carne Seca


Ingredients:
dry red wine, soy sauce, Worcestershire sauce, red wine vinegar, black peppercorns, garlic cloves

Directions:
Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm] thick.
Lay the slices flat in a large glass or enamel baking dish.
Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
Remove the meat from the marinade and pat it dry with an absorbent paper towels.
Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies] and set the racks on foil-covered baking sheets.
Place in a 175°F (80°C] oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
Watch it closely; during the last half hour or so the meat can burn quickly.
Let cool completely, then store airtight.
Kicked up Fish Cakes


Ingredients:
potato, onion, egg, water, dried parsley, parmesan cheese

Directions:
Peel and cut up potatoes and fillets.
Place in large sauce pan with enough water to cover.
Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
Chop onion in food processor; add cooled potatoes and fish.
Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
Form into patties.
Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
Dredge patties in crumbs, covering both sides well.
Refrigerate on baking sheet for at least 30 minutes to set coating.
Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd] until golden brown on both sides, about 2 minutes each.
Remove to paper toweling and drain.
Keep warm.
Repeat if needed with remaining patties. Serve with chili sauce.
Will freeze.
Lemony Snicket Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, granulated sugar, eggs, vanilla, lemon zest, low-fat ricotta cheese, confectioners' sugar, lemon juice

Directions:
Preheat oven to 350. Lightly grease cookie sheets.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar on medium speed until creamy; then beat in eggs, vanilla, lemon zest, and ricotta until blended.
Add flour mixture and beat until combined. Cover and chill at least an hour.
Shape dough into balls, and place on cookie sheets.
Bake 10 minutes, or until bottoms are light brown. cool for about 1 minute, then transfer cookies to a wire rack to cool.
While they cool, make glaze: Stir confectioners' sugar and lemon juice in small bowl until smooth. Drizzle evenly over each cookie. Garnish with sprinkles. Let stand until glaze is hardened.
Macaroni and Cheese Salad
Category: salad
By Sally Dickson

The vinegar and cheese help to make this a unique macaroni salad.

Ingredients:
1 ½ cups macaroni
2 tablespoons cider vinegar
1 cup shredded Cheddar cheese
½ cup chopped green bell pepper
¼ cup chopped celery
3 tablespoons thinly sliced green onion
8  cherry tomatoes
1 cup mayonnaise
salt and pepper to taste
¼ teaspoon Beau Monde ™ seasoning

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes. Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 446.6
Fat: 35.9 g
Saturated fat: 8.4 g
Carbohydrates: 23 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 8.8 g
Cholesterol: 33.7 mg
Sodium: 354.2 mg
Italian Herb Chicken Penne


Ingredients:
boneless skinless chicken breast, olive oil, dried oregano, dried basil, salt, pepper, butter, shallot, diced tomatoes, sugar, penne, mozzarella cheese, parmesan cheese

Directions:
Mix the chicken in a bowl with the oregano, basil, salt, and pepper.
Sauté in the olive oil over medium-high heat until lightly browned, about 5 minutes.  Remove chicken from the pan and set aside.
Melt the butter in the same pan and sauté the shallot until translucent, then add the mushrooms and sauté for a few minutes.
Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well.
Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir.
Correct the seasoning (salt and pepper] to taste, and serve topped with remaining parmesan.
Best Spritz Cookies
Category: desserts
By Lynda J.

This is the best tasting spritz cookie ever! The addition of brown sugar to the dough gives them great flavor. Buttery, crispy, and the aroma of the spices while they're baking is just incredible. I hope you enjoy them as much as we have!

Ingredients:
1 cup butter, at room temperature
1 cup packed brown sugar
⅓ cup white sugar
2 teaspoons vanilla extract
2  egg yolks
3 ounces cream cheese, cut into pieces
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
2 ¼ cups all-purpose flour
2 tablespoons colored decorating sugar, or as needed  (Optional)

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Combine butter, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until light and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, mixing for about 15 seconds after each yolk. Add cream cheese and mix until well combined. Mix in nutmeg, cinnamon, and salt; beat until completely mixed. Add flour and stir just until incorporated. Fill a cookie press with dough and press out cookies, using your favorite shape, onto ungreased cookie sheets. Sprinkle with colored sugar. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 72 cookies

Calories: 59.5
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 7.3 g
Sugars: 4.3 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 13.8 mg
Sodium: 30.9 mg
Holiday Confetti Snowballs


Ingredients:
butter, sugar, vanilla extract, all-purpose flour, powdered sugar

Directions:
Heat oven to 350°F.
Beat butter, sugar and vanilla in large bowl until well blended. Gradually blend in flour. (Mixture will be crumbly, but will hold a shape if squeezed.]
Stir in candies. Shape mixture into 1-inch balls.
Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not browned.
Cool slightly; remove from cookie sheet to wire rack.
While still slightly warm, roll in powdered sugar.
Cool completely.
Store in tightly covered container. Roll again in powdered sugar just before serving.
Easy Pani Popo, Samoan Coconut Bread


Ingredients:
coconut milk, water, sugar, cornstarch

Directions:
Lightly grease a 9x13-inch baking dish.  Line the 18 rolls (3 across and 6 down], and set aside to let rise according to package directions.
In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar.  In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside.  Bring the coconut sauce to a boil  add the cornstarch mixture.  Simmer for about 3 minutes (sauce will thicken a little], then remove sauce from heat.
Bake rolls.  After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
Remove pan and allow a few minutes to cool. Serve warm.
Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.
Favorite Meat Loaf


Ingredients:
onions, carrot, fresh garlic, dried savory, dried whole thyme, salt, Bulgar wheat, lean ground beef, egg

Directions:
Preheat oven to 350 degrees F, then oil an 8"x4" loaf pan & set it aside.
Heat the oil in a large skillet over medium heat, then add onions, carrots, garlic, savory, thyme & salt.
Saute for about 3 minutes, or until the vegetables begin to soften, then add the bulghur & cook another 3 minutes, before removing from the heat & setting aside.
In a large mixing bowl, combine ground beef & egg, then add the sauteed vegetable mixture, mixing by hand until well combined.
Transfer the mixture to the prepared loaf pan & bake in the oven 30 to 40 minutes or until the top is lightly browned & the loaf is firm to the touch. Remove the pan from the oven & run a dull knife along the sides of the pan, then invert it onto a serving plate to release the loaf. Let sit about 5 minutes before slicing & serving.
Tuna Cheese Melt


Ingredients:
tuna in water, cheese

Directions:
Put the tuna in a bowl (any size is fine].
Put the 1 slice of cheese on top of the tuna.
Put in microwave for about 1 minute, or until cheese is completely melted.
Mix the cheese and tuna then enjoy!
Navy Beans With Moroccan Flavor


Ingredients:
dried navy beans, water, tomato paste, garlic cloves, onion, fresh parsley, beef bouillon cubes, beef bouillon cubes, cumin, paprika, salt, black pepper, turmeric

Directions:
Mix everything together in pressure cooker. Cook for 15-20 minutes after it begins to hiss.
If using a regular pot cook the beans for 45-60 minutes.
Chocolate Mexicano


Ingredients:
sugar, salt, plain flour, cinnamon, cold water, milk, vanilla extract

Directions:
Place the sugar, cocoa, salt, flour, cinnamon, and water in a large saucepan. Place the saucepan over low heat and stir until the mixture dissolves into the water.
After the mixture is dissolved, turn up the temperature of the stove to medium-high. Stir the mixture until it boils. Boils for 3-5 minutes, stirring all the time.
Add the milk. Continue to stir until the milk is hot, but not boiling.
Just before the milk boils, remove the saucepan from the heat. Stir in the vanilla extract, and serve!
Pantry Potatoes


Ingredients:
small potatoes, butter, margarine, seasoning salt, parmesan cheese, fresh parsley, dried parsley

Directions:
Place drained potatoes into an ungreased square glass baking dish.
Pour butter over potatoes,stirring to coat well, then sprinkle with cheese, salt, and parlsey.
Bake, uncovered, in a preheated 350 F oven for 25 minutes.
Iced Coffee Float


Ingredients:
ground coffee, water, vanilla ice cream, cocoa powder

Directions:
Brew Coffee double-strength using 8 oz (1CUP] Ground Coffee to 24 oz (3CUPS] Water.
After brewing is complete ~ pour into a pitcher.
Add 24 OZ. (3CUPS] ICE to pitcher and let cool.
Place 2 scoops of ice-cream in each bowl.
Pour 1/4 Cup Chilled Iced Coffee over Ice-Cream.
Sprinkle 1/4 TBS. Cocoa Powder over Ice-Cream.
Parker House Rolls(Cook's Illustrated)


Ingredients:
water, instant yeast, fast rise yeast, honey, bread flour, bread flour, whole wheat flour, table salt

Directions:
1. Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid] 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.] Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, about 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total], and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger]. Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
5. Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.
Chocolate Chip Freezer Cake


Ingredients:
instant chocolate pudding mix, vanilla instant pudding mix, eggs, water, chocolate chips

Directions:
Mix all ingredients.
Pour into prepared Bundt pan.
Bake at 350° for 45-60 minutes.
Cool slightly.
Wrap in plastic wrap and then foil.  Put in freezer for 2 days before serving.  Defrost before serving.
Flavoured Vinegar


Ingredients:
wine vinegar, shallots, garlic cloves, mustard seeds, tarragon

Directions:
Collect the number of bottles necessary, with sound corks to fit.  Wash the bottles in hot soapy water, rinse first in very hot water then in cold, drain, dry and heat in a slow oven. Scald the corks in boiling water.
Pour the vinegar into an enamel-lined or stainless steel pan and over a low temperature bring slowly to blood heat.
It should be quite warm to the touch of a knuckle joint, no more.
Add shallots, garlic, mustard seed or tarragon to the warm bottles.  (If using tarragon, this should be bent double and pushed down the neck of the bottle.].
Fill up with warm vinegar, cork down tightly, and place on a sunny window sill to mature for 6 weeks before use.
Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
Category: main-dish
By Karyn

This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.

Ingredients:
1 (8 ounce) package linguini pasta
2 tablespoons butter
½ pound fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound cooked shrimp

Directions:
Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through. Toss linguini with shrimp sauce and serve.

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

Calories: 601.4
Fat: 38.3 g
Saturated fat: 23.4 g
Carbohydrates: 44 g
Sugars: 2.9 g
Dietary fiber: 2.7 g
Protein: 23.2 g
Cholesterol: 210.3 mg
Sodium: 402.7 mg
My Special Brownies


Ingredients:
character(0]

Directions:
Make brownies according to directions on pkg.
Put 1/2 of the batter into greased 8x8” pan.
Top batter w/ Hershey bars, broken to fit pan.  Top w/ remaining batter.
Bake at temperature given on package for 5 mins less than the minimum time called for.
Enjoy.
Zucchini Bread with Cinnamon Sugar Topping
Category: bread
By Beth Stauffer

This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!

Ingredients:
3  beaten eggs
1 cup vegetable oil
2 cups white sugar
2 cups shredded zucchini
2 teaspoons vanilla extract
½ cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ cup brown sugar
¼ teaspoon ground cinnamon

Directions:
Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray. Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 loaves

Calories: 310.3
Fat: 13.2 g
Saturated fat: 2.2 g
Carbohydrates: 45.5 g
Sugars: 28.3 g
Dietary fiber: 1 g
Protein: 3.5 g
Cholesterol: 31 mg
Sodium: 227.6 mg