xiaoxl/recipe_data huggingface dataset:
(Gluten Free) Magic Cookie Bars
Category: desserts
By Jewels

I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!

Ingredients:
2 cups white sugar
2 large eggs
2 cups peanut butter
¾ cup semisweet chocolate chips
¾ cup dark chocolate chips
½ cup chopped raw pecans
½ cup chopped raw almonds
1 cup flaked coconut
1 (14 ounce) can sweetened condensed milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper. Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish. Bake in the preheated oven until cookie base is partly cooked, 8 minutes. Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings. Bake in the preheated oven until coconut is slightly brown, about 30 minutes. Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 1 9x13-inch dish

Calories: 409.1
Fat: 23 g
Saturated fat: 7.3 g
Carbohydrates: 46.8 g
Sugars: 38.1 g
Dietary fiber: 2.9 g
Protein: 10.1 g
Cholesterol: 25.3 mg
Sodium: 163.3 mg
Easy Chicken Thighs


Ingredients:
chicken thighs, white vinegar, soy sauce, garlic, black peppercorns, bay leaves

Directions:
Combine all ingredients in a large pot.
cover and marinate for 1-3 hours.
Bring to a boil, then lower heat.
Cover and let simmer for 30 minutes, stirring occasionally.
Uncover and simmer until sauce is reduced and thickened and chicken is tender, about 20 more minutes.
Serve with rice.
Oeufs Cocotte (Baked Eggs)
Category: breakfast-and-brunch
By chatoune

Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.

Ingredients:
1 tablespoon olive oil, or to taste
½ cup finely chopped ham
2 tablespoons grated Gruyere cheese, divided
½ cup heavy whipping cream
salt and ground black pepper to taste
2  eggs
¼ teaspoon chopped fresh chives

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle. Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper. Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish. Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 447.4
Fat: 42.2 g
Saturated fat: 19.7 g
Carbohydrates: 2.1 g
Sugars: 0.5 g
Protein: 15.8 g
Cholesterol: 293.8 mg
Sodium: 626.3 mg
Glazed Cheese Danish Squares
Category: bread
By Therese Aronica

These glazed Danish squares are super quick and easy, great for potlucks. Best kept in fridge and served cold.

Ingredients:
nonstick cooking spray
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1  egg
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent roll dough
½ cup powdered sugar
1 tablespoon milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine cream cheese, sugar, egg, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Spread 1 can crescent roll dough onto the bottom of the prepared baking pan. Spread cream cheese mixture over top, and top with remaining can of crescent roll dough. Bake in the preheated oven until lightly browned, about 30 minutes. Let cool to room temperature, at least 20 minutes. Meanwhile, mix together powdered sugar and milk to make a glaze. Pour glaze on top of cooled Danishes and cut into squares.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 12 squares

Calories: 368.9
Fat: 21.4 g
Saturated fat: 10.3 g
Carbohydrates: 37.7 g
Sugars: 24.6 g
Protein: 6 g
Cholesterol: 54.8 mg
Sodium: 409.6 mg
Dilly Cheese Ball


Ingredients:
cream cheese, sharp cheddar cheese, dill pickle, green onion, mayonnaise, Worcestershire sauce

Directions:
Combine first six ingredients., Blend until smooth., Form into a ball., Cover with parsley sprigs., Cover and chill until firm., Serve with assorted crackers.
Rice Cooker Asian Noodle Soup With Tofu


Ingredients:
water, bonito flakes, shiitake mushroom, firm tofu, udon noodles

Directions:
Place water in rice cooker.  Turn rice cooker on to "cook".
Place all ingredients in water and leave to boil.  If noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up.
Once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl.
You can add soba sauce, furikake, or other toppings as you wish.
Instant Pot® Chicken Tagine with Apricots and Chickpeas
Category: world-cuisine
By Diana71

In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.

Ingredients:
1 tablespoon olive oil
4  skin-on, bone-in chicken thighs
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon red pepper flakes
1 pinch saffron
1 (15 ounce) can diced tomatoes
1 cup chicken broth
⅓ cup halved dried apricots
salt and ground black pepper to taste
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside. Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode. Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 254.1
Fat: 11 g
Saturated fat: 2.6 g
Carbohydrates: 21.6 g
Sugars: 7 g
Dietary fiber: 4.1 g
Protein: 16.7 g
Cholesterol: 48.3 mg
Sodium: 516.5 mg
Korean Kebabs
Category: world-cuisine
By Kruct

This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.

Ingredients:
¼ cup vegetable oil
¼ cup soy sauce
1 tablespoon peanut butter
2 tablespoons finely chopped spring onion
1 teaspoon sesame seeds
1 clove garlic, crushed
⅛ teaspoon red chile powder, or to taste
salt and freshly ground black pepper to taste
1 ½ pounds pork tenderloin, cut into cubes
1  onion, cut into chunks, or to taste
1 (8 ounce) package fresh mushrooms, or to taste
1 large red bell pepper, cut into chunks, or to taste
1  zucchini, cut into chunks, or to taste

Directions:
Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat. Marinate pork in the refrigerator for 2 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil. Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top. Bake in the preheated oven until pork is tender and browned, about 30 minutes.

Prep time: 35 mins
Cook time: 30 mins
Total time: 3 hrs 5 mins
Yields: 6 servings

Calories: 237.2
Fat: 13.3 g
Saturated fat: 2.6 g
Carbohydrates: 8.8 g
Sugars: 4.1 g
Dietary fiber: 2.2 g
Protein: 21.2 g
Cholesterol: 49 mg
Sodium: 684.7 mg
Loaded Mashed Potato Cakes
Category: side-dish
By Teach09

Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite.

Ingredients:
3 slices bacon
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
¼ teaspoon minced garlic
1 ¼ cups mashed potatoes
1 cup shredded American cheese
¾ cup all-purpose flour
1  egg, slightly beaten
¼ teaspoon prepared yellow mustard
⅛ teaspoon ground black pepper
1 dash hot sauce
1 tablespoon vegetable oil
2 tablespoons sour cream

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon. Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce. Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 202.9
Fat: 12.1 g
Saturated fat: 6.1 g
Carbohydrates: 16.2 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 7.3 g
Cholesterol: 50.1 mg
Sodium: 428.2 mg
Gramma's Butter Tarts
Category: desserts
By GoGoGoMom

This is my Grandma's recipe for butter tarts in homemade pastry.

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
1 pound lard (such as Tenderflake®)
1  egg, lightly beaten
11 tablespoons ice cold water
1 tablespoon white vinegar
1 cup brown sugar
¼ cup melted butter
2  eggs
1 cup raisins, rinsed and patted dry
1 teaspoon vanilla extract

Directions:
Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well. Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture. Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture. Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

Prep time: 1 hr 30 mins
Cook time: 20 mins
Total time: 2 hrs 50 mins
Yields: 24 3-inch tarts

Calories: 325.8
Fat: 21.7 g
Saturated fat: 8.9 g
Carbohydrates: 29.7 g
Sugars: 12.6 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 46.3 mg
Sodium: 123.1 mg
Bourbon Apple Pie


Ingredients:
apples, sugar, sugar, flour, ground cinnamon, nutmeg, ground ginger, butter, Bourbon, orange, egg

Directions:
Preheat oven to 400 degrees. Peel and core the apples.  In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples.  Toss to coat evenly.
In a wok or large skillet over medium heat, melt butter and add apple mixture.  Cook until apples start to soften and brown slightly, about 7-10 minutes.  Reduce heat to low and add bourbon (you can use brandy instead].  Simmer down to a light syrup, about 10 minutes.  Remove from heat and add the orange zest.
Put one pie crust into a 9" deep pie dish.  Add filling.  Slice the second pie crust into 1/2" strips.  Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water].  Sprinkle evenly with tablespoon of sugar.
Bake at 400 degrees F for 10 minutes.  Reduce heat to 350 degrees and bake for 50 more minutes.  Keep a cookie sheet on the oven rack below to catch any spillage from the pie.  Serve warm with ice cream and La Lechera Dulce de Leche.
Danielle's Seafood Chowder
Category: soups-stews-and-chili
By Danielle Girouard

I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.

Ingredients:
⅓ cup butter
1 teaspoon olive oil
1  onion, minced
⅓ cup all-purpose flour
1 quart half-and-half, or as needed
2 cups bar clams, drained with juice reserved
⅓ cup grated Parmigiano-Reggiano cheese
2  potatoes, cubed
2 cups cream-style corn
1 large ear corn, kernels cut from the cob
1 cup sliced cherry tomatoes
1 ½ cups water, or as needed
sea salt and coarsely ground black pepper to taste
1  fresh haddock fillet, cut into 1-inch pieces
2 cups large shrimp, peeled and deveined
1 cup canned lobster meat, with juice

Directions:
Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams. Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper. Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 491.1
Fat: 25 g
Saturated fat: 14.4 g
Carbohydrates: 39.5 g
Sugars: 4.5 g
Dietary fiber: 3.3 g
Protein: 29.7 g
Cholesterol: 161.2 mg
Sodium: 550.4 mg
Easy Healthy Whole Wheat Flax Pizza Crust


Ingredients:
whole wheat flour, instant yeast, sugar, salt, warm water, all-purpose flour, ground flax seeds

Directions:
Preheat oven to 425.
In a large bowl, stir together first 4 ingredients.
Pour warm water into first 4 ingredients, mixing strongly.
Add flaxseed first, then add additional flour and stir until dough forms a ball, noting that not all the flour will likely be picked up by the dough ball.
gently knead dough on floured surface until smooth.
Cover and let rise for 5 minutes.
grease 9inch pie plate, and spread dough in it.
put on tomato sauce, toppings, then cheese, and put in oven for 15-20 minutes.
Rosie's Pina Coladas


Ingredients:
cream of coconut, Malibu rum, pineapple slices, maraschino cherries

Directions:
Place all ingredients in blender and blend until ice crushed.
Pour into glasses and add a dash of grenadine to each.
Garnish with pineapple slices and marischino cherries.
Add more ice if you prefer a more icy slushy drink.
NOTE:  To make ahead, blend all ingredients and place in freezer.  When ready to serve, just quickly blend again.
Rosemary Apple Meatloaf:


Ingredients:
ground beef, egg, onion, apple, Dijon mustard, olive oil, fresh rosemary, Worcestershire sauce

Directions:
Preheat oven to 350. In a large bowl and with a gentle hand, mix together all ingredients EXCEPT the olive oil.
Add some additional breadcrumbs if the mixture seems wet. Mold into a loaf and place in a standard loaf pan.
Spread the olive oil over the top of the loaf (this keeps the moisture locked in] and place in the oven.
Bake for about 40 minutes or until cooked through and the juices run clear. Allow to sit 5 minutes before slicing and serving.
Farmer Bread (Burebrot)


Ingredients:
bread flour, whole wheat flour, salt, dry yeast, warm water, buttermilk

Directions:
Mix together the flours and salt.  Add in the yeast.
Add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl.
Rise at room temp until doubled in size.
Heat oven to 425°F.
Shape the dough into a long oval on a baking sheet.  Cover with a towel, and allow to rise again for about 30 minutes.
Cut a lattice pattern into the dough with a sharp knife. Place into the oven, and bake for 40 to 45 minutes, until crusty.
Raspberry and Pistachio Eton Mess


Ingredients:
granulated sugar, cornstarch, white vinegar, lemon juice, heavy cream, powdered sugar, vanilla bean, raspberries, powdered sugar, pistachios, mint leaf

Directions:
For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets.  Beat the egg whites to the soft peak stage.  As you continue to beat the egg whites on medium speed, gradually add sugar.  When stiff glossy peaks form (about 5 minutes], reduce speed to low and add cornstarch and vinegar.  Beat mixture for 20 seconds on high.  Spread the mixture in 9" rounds on the baking sheets.  Rounds will be about 1/2" high.  Bake until the meringue is dry and crisp, about 3 hours.  Let meringue cool before making the Eton Mess.
Prepare the whipped cream by whipping the cream to soft peak stage.  Add 1/2 cup powdered sugar and vanilla seeds.  Whip the mixture until firm peaks form.
Reserve one quarter of the raspberries.  Combine the remainder with 1/4 c powdered sugar, and coarsely mash.  Gently fold the raspberry mixture into the whipped cream.
Crumble the cooled meringue.  Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture.
Spoon the whipped cream mixture into individual bowls.
Top each with some of the remaining meringue, the whole raspberries, pistachios, and mint.
Ham and Broccoli Breakfast Casserole With Extra-Sharp Cheddar


Ingredients:
whole wheat English muffins, broccoli florets, ham, extra-sharp cheddar cheese, eggs, milk, paprika, crushed red pepper flakes, salt, pepper

Directions:
Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese.  Once tossed, pour into the baking dish.
In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper.  Add in a few dashes of salt and pepper as well.
Pour the egg mixture over top of the ingredients in the baking dish.  Cover with foil and refrigerate overnight.
In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole.  Bake, covered, at 375°F for 45 minutes.  Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
Serve warm to hungry women at a church brunch, or to your own hungry brood!
Randy's Slow Cooker Ravioli Lasagna
Category: world-cuisine
By RandyOSU

A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy.

Ingredients:
1 pound ground beef
1 tablespoon chopped garlic
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
2 (24 ounce) jars prepared pasta sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 (25 ounce) package frozen cheese ravioli
2 cups shredded mozzarella cheese

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture. Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used. Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

Prep time: 15 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 20 mins
Yields: 8 servings

Calories: 543.9
Fat: 23.6 g
Saturated fat: 10.4 g
Carbohydrates: 52.9 g
Sugars: 17.2 g
Dietary fiber: 7.2 g
Protein: 29.4 g
Cholesterol: 91.3 mg
Sodium: 1333.8 mg
Painfully Habanero Wings


Ingredients:
habanero peppers, chilies, garlic cloves, honey, tomato paste, chicken wings

Directions:
Remove the stems from the habaneros, but leave the seeds in the peppers.  Blend habaneros, piquins, garlic and chili flakes in blender until a nice puree.  Mix puree with the honey and tomato paste.  You can brush the blend directly on to the wings and then bake, or put wings in bag with sauce, shake, and let marinate in the fridge for a few hours or overnight.  When you are ready to bake wings, preheat oven to 375 degrees, place on greased baking sheet, and cook until slightly crispy – I prefer at around 45 minutes.
Do NOT touch your eyes after handling any of these peppers or puree or the wings themselves without washing thoroughly!  Wearing gloves during preparation is a good idea also, especially if you have cuts on your hands.  I love spicy food, and only made it through three of these before having to give up.  These are exceptionally spicy, and eat at your own risk!
If you make these and find that they're too spicy, try eating some sliced ripe banana.  It helps ease the burn much better than water.
Quick Home Made Rice Better Than Rice-A-Roni!


Ingredients:
long-grain rice, cold water, warm water, chicken bouillon powder, beef bouillon cube

Directions:
Place rice in a rice cooker. No need to water and rinse the rice first. Pour 1 1/2 cup of cold water right on top of the rice.
In a separate container dissolve the bouillon in the 1/2 cup warm water.
Once the bouillon is completely dissolved mix it in the rice cooker with the rest of the water and the rice. Put rice cooker on "cook" and you are done!
Mix well before serving.