xiaoxl/recipe_data huggingface dataset:
Bacon-Cheeseburger Pizza


Ingredients:
all-purpose flour, active dry yeast, salt, warm water, onion, garlic cloves, olive oil, butter, tomatoes, tomato sauce, bay leaf, fresh basil, dried basil, fresh oregano, dried oregano, fennel seed, sugar, pepper, ground beef, onion, tomatoes, bacon, cheddar cheese, colby-monterey jack cheese

Directions:
Cook 3/4 cup chopped onion and garlic in 1 tablespoon oil. Stir in tomatoes; tomato sauce; bay leaf; basil; oregano; fennel seed, if desired; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf*.
Meanwhile, in a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total]. Divide dough in half. Cover and let rest 10 minutes.
Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer dough to pans. Build up edges slightly. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.
Meanwhile, in a large skillet cook ground beef and the 1 cup chopped onion until meat is brown and onion is tender. Drain fat. Spread pizza sauce over hot crusts. Sprinkle with ground beef mixture. Top with tomato slices and bacon pieces. Sprinkle with cheese. Bake about 12 minutes more or until cheese melts and sauce is bubbly.
*Note: If desired, substitute one 15-oz. can or 15 1/2-oz. jar pizza sauce for the homemade sauce.
Make-ahead tip: Prepare pizza dough; divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
Pesto Puff Pastry Pinwheel
Category: appetizers-and-snacks
By Magda

With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!

Ingredients:
2 sheets puff pastry
2 teaspoons all-purpose flour, or as needed
8 ½ ounces ricotta cheese
8 ½ ounces pesto

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour. Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet. Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle. Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape. Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 535
Fat: 39.9 g
Saturated fat: 11.2 g
Carbohydrates: 31.3 g
Sugars: 0.5 g
Dietary fiber: 1.8 g
Protein: 13.6 g
Cholesterol: 19.6 mg
Sodium: 431.8 mg
Marinated Mushroom Salad


Ingredients:
mushroom, green onions, swiss cheese, olive oil, vinegar

Directions:
"Mix all ingredients together in a large serving bowl!  Keep refrigerated until ready to eat!"
Skillet Barbecued Chicken


Ingredients:
butter, onion, garlic, chicken, salt, tomato sauce, light brown sugar, Worcestershire sauce, chili powder

Directions:
In a large deep skillet, melt butter over medium heat.
Add onion and garlic and cook for 5- 7 minutes, or until the onion is tender.
Season chicken with salt& pepper and add to the skillet.
Cook chicken 8- 10 minutes, turning to brown on all sides.
Meanwhile, in a medium bowl, combine the steak sauce, tomato sauce, sugar, Worcestershire sauce, pepper sauce and chili powder.
Add to the skillet, cover and cook 35 to 40 minutes or until the chicken is no longer pink inside, stirring occasionally.
Four "s" Tomatoes!  (Simple Shrimp Stuffed Salad)


Ingredients:
medium shrimp, celery, parsley, black pepper, tomatoes, salt, parsley, lettuce leaf

Directions:
Remove 16 shrimp and set aside.
Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more.  The flavor increases some with standing.
To Make Tomato Bowls:
Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
Cut off top and empty insides.
Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
Line 4 plates with lettuce leaves. Fill each tomato half.
Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
Yum, yum -- enjoy!
Loaded Krispie Crunches


Ingredients:
margarine, brown sugar, granulated sugar, eggs, self rising flour, salt, baking soda, vanilla extract, quick oatmeal, coconut flakes, chocolate chips

Directions:
Preheat oven to 350°F.
Cream the shortening and both kinds of sugar together, beating until light and fluffy.  Add the eggs and beat well.
Sift together the flour, salt, and baking soda.  Add to the wet ingredients.
Add in the oatmeal, rice krispies, coconut, and chocolate chips.  Mix well.  The batter should be stiff.
Roll the dough into small balls and place on a greased cookie sheet.  Flatten with a fork, leaving 1 inch in between the cookies.
Bake for about 12 minutes.
Creamy Tuna-Pasta Salad


Ingredients:
red wine vinegar, Dijon mustard, mayonnaise, medium pasta shells, fresh basil, dried basil, green onion, zucchini, tuna in water, sliced ripe olives

Directions:
Beat oil, vinegar, mustard, and mayonnaise together with a wire whisk.
Cook and drain pasta as directed on package.
Rinse with cold water; drain.
Mix pasta and remaining ingredients in medium bowl.
Toss with dressing mixture.
Cover and refrigerate at least 1 hour to blend flavors.
Easy Chicken and Broccoli Alfredo
Category: trusted-brands-recipes-and-tips
By Philadelphia

Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.

Ingredients:
8 ounces fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets
¼ cup KRAFT Zesty Italian Dressing
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 ⅔ cups milk
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup KRAFT Grated Parmesan Cheese
½ teaspoon dried basil leaves

Directions:
Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through. Add chicken mixture to pasta mixture; mix lightly.

Prep time: 10 mins
Total time: 22 mins
Yields: 4 (2 cup) servings

Calories: 626.2
Fat: 26.5 g
Saturated fat: 10 g
Carbohydrates: 60 g
Sugars: 6.6 g
Dietary fiber: 3.9 g
Protein: 35.9 g
Cholesterol: 110.6 mg
Sodium: 543.2 mg
Date & Orange Scones


Ingredients:
self raising flour, sugar, butter, dates, milk, raw sugar

Directions:
Preheat oven to 180 C., Place flour, sugar and rind in a bowl, combine., Add butter and rub in with finger tips till like breadcrumbs., Stir through dates., Make a well in the centre and pour in milk., Using a knife,mix milk into flour until just combined., Put onto lightly floured board and gently bring the dough together., Roll out till 2mm thick, using cutter cut into 16 rounds., Place scones on baking tray., Brush with milk, sprinkle with raw sugar., Bake 20 minutes., Serve with butter.
Husband's Grandmother's Shrimp Gumbo
Category: soups-stews-and-chili
By ranch_maven

My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.

Ingredients:
1 pound smoked sausage links, cut into 1/4-inch slices
¼ pound bacon, chopped
2 cups chopped okra
1 (14.5 ounce) can diced tomatoes with green chile peppers
½ cup unsalted butter
⅔ cup all-purpose flour
2 cups chopped onion
½ cup chopped green onions
⅔ cup finely chopped green bell pepper
⅔ cup finely chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
2 cups water
salt to taste
ground black pepper to taste
¼ teaspoon cayenne pepper
1 teaspoon dried thyme
2  bay leaves
6 cups water
2 pounds uncooked medium shrimp, peeled and deveined

Directions:
Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings. Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes. In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn. When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

Prep time: 45 mins
Cook time: 2 hrs 15 mins
Total time: 3 hrs
Yields: 12 servings

Calories: 343.5
Fat: 21.8 g
Saturated fat: 9.8 g
Carbohydrates: 12.6 g
Sugars: 2.6 g
Dietary fiber: 2 g
Protein: 23.9 g
Cholesterol: 164.7 mg
Sodium: 922 mg
Star Anise Poached Pears


Ingredients:
water, water, sugar, star anise, whole cloves, cinnamon stick, vanilla bean, Anjou pears

Directions:
Combine sugar 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in a heavy large saucepan.
Stir over low heat until sugar dissolves.
Increase heat and boil with out stirring until syrup turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan, about 9 minutes.
Remove from heat add 1 1/4 cups of water (the mixture will bubble vigorously].
Bring to a simmer, stirring until pieces of caramel dissolve.
Add pears, cover and simmer until tender, turning pears once about 5 minutes.
Using a slotted spoon, transfer pears to bowl.
Boil liquid in sauce pan until thick and syrupy, about 5 minutes.
Pour syrup over pears toss gently to coat.
Chill until cold.
Serve cold.
Cinnamon French Toast


Ingredients:
egg, skim milk, vanilla, cinnamon, nutmeg

Directions:
In a bowl, whisk egg and egg whites until foamy.
Add the milk, vanilla, cinnamon and nutmeg.
Combine and set aside. Preheat oven to 200°F.
Lightly spray a nonstick skillet with vegetable cooking spray.  Heat over medium hat.
Dip 4 bread slices into egg mixture, turning to coat. Place bread slices in prepared skillet.  Cook until golden brown, turning once.
Transfer cooked slices to a plate and keep warm in oven.
Dip remaining slices in egg mixture, cook as above. Divide toast among serving plates.
Sprinkle lightly with cinnamon sugar and top with maple syrup.  Serve immediately.
Variation: For puffy French toast, prapre egg mixture in a large shallow glass dish.
Add bread slices, turning to coat.  Cover and referigerate overnight.  Cook and serve as above.
Chicken Pizzola


Ingredients:
lean ham, mushroom, tomatoes, garlic, onions, dried basil, boneless skinless chicken breast halves, tomato paste, mozzarella cheese

Directions:
Lightly grease a baking sheet.
Put breasts on the baking sheet.
Spread each with 1 tbsp tomato paste.
Combine ham, mushrooms, red pepper, tomato, garlic, onion and basil.
Spoon mixture over breasts.
Top with cheese.
Bake at 350F for 30 to 40 minutes or until chicken is cooked and cheese is golden.
Gluten Free Honey Cake


Ingredients:
boiling water, sea salt, baking soda, ground cinnamon, ground cloves, eggs, raisins

Directions:
Pour 1/2 cup boiling water over 2 tablespoons organic decaf coffee, cool., In a large bowl combine almond flour, salt, baking soda, cinnamon and cloves., In a separate bowl, combine agave, oil, eggs and coffee., Mix wet ingredients into dry, then stir in raisins., Grease and flour a 9-inch cake pan., Bake at 350° for 30-35 minutes., Serve.
Perfect Roast Chicken


Ingredients:
whole chickens, fresh coriander, kaffir lime leaves, lemongrass, limes, salt

Directions:
Preheat oven to moderately hot.  Wash cavity of chicken under cold water; pat dry, inside and out, with absorbent paper.
Chop coriander roots, stems and leaves; place all of the coriander, lime leaves, lemon grass and four of the lime quarters inside the chicken cavity.  Tuck wings under chicken; trim skin around chicken neck, secure to underside of chicken with toothpicks.  Tie legs together using kitchen string.
Place chicken, breast-side up, on rack inside large baking dish.  Spray chicken all over with cooking-oil spray; sprinkle with salt.  Place enough water in baking dish to come to a 1 cm depth.
Bake chicken, uncovered, in moderately hot oven for 1 1/2 hours; cover loosely with foil after 1 hour if chicken starts to overbrown.  Discard cavity filling; serve chicken with remaining lime quarters.
Slow Cooker Hearty Turkey Ragu


Ingredients:
salt, pepper, olive oil, onions, carrots, celery rib, garlic cloves, fresh rosemary, crushed tomatoes, button mushrooms, water, pasta

Directions:
Pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in large skillet over medium heat until hot. Cook turkey thighs 8 to 10 minutes or until browned, turning once. Place turkey in 5- to 6-quart slow cooker.
Cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. Add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. Remove turkey, leaving cooker on. Cut into bite-size pieces; discard skin and bones. Return turkey to slow cooker; cook 15 minutes.
Meanwhile, cook pasta according to package directions; drain. Serve ragu over pasta.
Rice Krispies Waffles (Cook's Country)


Ingredients:
all-purpose flour, cornstarch, sugar, baking powder, baking soda, table salt, eggs, milk, vanilla extract

Directions:
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid]. Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch.Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
KEEPING THEM WARM: Waffles are best served right off the waffle iron, but they can be reheated so everyone can eat at once. Transfer the cooked waffles to a wire rack set on top of a baking sheet in a 400-degree oven and bake until crisp and hot, 3 to 5 minutes.
KEEPING THEM FROZEN: Waffles freeze beautifully. After cooling the waffles, wrap each in plastic, then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes.
Mandarin Chicken Pasta Salad
Category: salad
By KATRINP

I had this at a party and couldn't get it off my mind. It's a fruity Asian chicken salad that even my family's picky eaters enjoy. I bake my own chicken for more flavor, which adds to the prep time, but pre-cooked or canned chicken will also work just fine.

Ingredients:
1 teaspoon finely chopped, peeled fresh ginger
⅓ cup rice vinegar
¼ cup orange juice
¼ cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) package dry onion soup mix
2 teaspoons white sugar
1 clove garlic, pressed
1 (8 ounce) package bow tie (farfalle) pasta
½  cucumber - scored, halved lengthwise, seeded, and sliced
½ cup diced red bell pepper
½ cup coarsely chopped red onion
2  diced Roma tomatoes
1  carrot, shredded
1 (6 ounce) bag fresh spinach
1 (11 ounce) can mandarin orange segments, drained
2 cups diced cooked chicken
½ cup sliced almonds, toasted

Directions:
To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Prep time: 45 mins
Cook time: 8 mins
Total time: 53 mins
Yields: 6 servings

Calories: 425.2
Fat: 18.9 g
Saturated fat: 3.1 g
Carbohydrates: 44.7 g
Sugars: 11.1 g
Dietary fiber: 4.5 g
Protein: 21.8 g
Cholesterol: 35 mg
Sodium: 357.7 mg
Chili Pilaf


Ingredients:
butter, orzo pasta, rice, pimiento, chili powder

Directions:
In a large saucepan, melt the butter, over medium heat; cook orzo, stirring until toasted and golden, about 3 minutes.
Stir in chicken stock, rice, pimientos, chili powder, paprika and bring to a boil.
Lower heat, cover, and simmer until tender, about 18 minutes.
Remove from heat and fluff with a fork.
Dilled Zucchini Slices


Ingredients:
zucchini, pickling salt, water, celery seeds, mustard seeds, cider vinegar, sugar, fresh dill, cayenne pepper, garlic cloves

Directions:
Wash zucchini and cut into thin lengthwise slices.
Cover with 1 inch water and 1/4 cup salt.
Let stand for 2 hours.
Drain thoroughly.
Place celery seeds, and mustard seeds in a spice bag.
Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
Bring mixture to a boil.
Pour hot brine over zucchini slices and allow to stand for 2 hours.
Bring all ingredients to boiling point and cook for 5 minutes.
Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space.  To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic.  Seal.
Process for 10 minutes in a boiling water bath.
Vegan Iced Pumpkin Cookies


Ingredients:
flour, baking soda, baking powder, cinnamon, nutmeg, salt, vegan margarine, raw sugar, honey, pumpkin puree, egg, vanilla, confectioners' sugar, soymilk, vegan margarine, vanilla

Directions:
Preheat oven to 350.
Combined wet ingredients and dry ingredients separately in separate bowls. Add wet ingredients to dry ingredients, mix well to combine.
Spoon a tablespoon of mixture onto greased cookie sheet an inch apart. Bake at 350 for 20 minute or until firm. Cool on cookie sheet for 10 minuets then move to wire cooling rack.
Combine ingredients for icing and set aside.
Apply icing to cookies after cookies are completely cooled.
White Wine Citrus Sangria


Ingredients:
oranges, lemons, dry white wine, sugar, brandy, Cointreau liqueur

Directions:
Slice 1 orange and both lemons.
Juice the second orange.
Combine orange and lemon slices and orange juice with the wine, sugar and liquor.
Chill until ready to serve.
To serve, add ice and club soda, stirring gently.
Chewy Brownie Cookies
Category: desserts
By Marco

This is a delicious cookie recipe. My nephew and niece cannot stop eating them! Deliciously chocolatey goodness in every bite. The best part is, they are nice and soft, which is the way I like them.

Ingredients:
⅔ cup vegetable shortening
1 ½ cups packed light brown sugar
2  eggs
1 teaspoon vanilla extract
1 tablespoon water
1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.

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

Calories: 199
Fat: 10.1 g
Saturated fat: 4 g
Carbohydrates: 27.8 g
Sugars: 20.2 g
Dietary fiber: 1.4 g
Protein: 2.1 g
Cholesterol: 14.9 mg
Sodium: 70.3 mg