xiaoxl/recipe_data huggingface dataset:
Sweet Cinnamon Biscuits


Ingredients:
all-purpose flour, baking powder, salt, baking soda, buttermilk, butter, granulated sugar, cinnamon

Directions:
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.  Stir in vegetable oil.  Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth.  Roll dough into a 15 x 8 inch rectangle.
Preheat the oven to 400 degrees.  Grease a 9 inch round baking pan lightly.
Spread butter over the dough.  Combine granulated sugar and cinnamon in a small bowl and mix well.  Sprinkle over butter.
Roll up rectangle, jelly roll fashion, starting from one long side.  Pinch seam to seal.
Cut the roll into 1 1/2 inch slices.  Arrange the slices, cut side up, in prepared baking pan.
Bake until lightly browned, about 15 to 20 minutes.
Remove from oven.
Jan's - Diane's Cream Cheese and Beef Spread


Ingredients:
onion, dry sherry, cream cheese, mayonnaise, green olives

Directions:
Soften onions in sherry., Warm cream cheese to room temperature., Blend mayonaise and cream cheese well., Add onions., Chop beef and olives., Add to mixture., Chill and serve.
Cottage Cheese Breakfast


Ingredients:
fat-free cottage cheese, lemon juice, Splenda sugar substitute, cinnamon

Directions:
Place all ingredients except bread in blender & process until smooth.
Toast bread.
Spread mixture on toast and top with any of the following:
Sliced strawberries; sliced bananas; fresh or canned pineapple; blueberries; diced apples; OR, any other topping that suit you.
Garlic Potatoes Gratin
Category: side-dish
By Lisa Ramos

An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up!  Wonderful with a ham dinner.

Ingredients:
3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 ½ cups heavy cream
1 teaspoon salt
½ teaspoon black pepper

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Lightly grease a 9x13 inch baking dish. In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes. Melt the butter in a small skillet over medium heat.  Saute garlic until fragrant and golden brown; pour over potatoes. Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 75 minutes.  Serve immediately.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 394
Fat: 26.9 g
Saturated fat: 16.8 g
Carbohydrates: 29.5 g
Sugars: 2.5 g
Dietary fiber: 2.6 g
Protein: 9.6 g
Cholesterol: 96.8 mg
Sodium: 523.9 mg
Banana Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, sugar, egg, butter, bananas

Directions:
Preheat oven to 375.
In a medium bowl, mix flour, baking powder and baking soda together and set aside.
Blend bananas, sugar, egg and butter in a separate bowl.
Combine the 2 mixes together, stirring well.
Fill each greased muffin tin 2/3 full OR use paper liners filling 2/3 full.
Bake at 375 for 20 minutes.
Jalapeno Popper Wontons
Category: appetizers-and-snacks
By Billy Goat

A simple Asian twist on jalapeno poppers served with sweet chili sauce.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced jalapeno peppers
20  (3.5 inch square) wonton wrappers
½ cup sweet chili sauce
oil for deep frying

Directions:
In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 5 servings

Calories: 450.8
Fat: 34.1 g
Saturated fat: 12.2 g
Carbohydrates: 31.1 g
Sugars: 8.5 g
Dietary fiber: 1.9 g
Protein: 6.7 g
Cholesterol: 52.2 mg
Sodium: 959.7 mg
Smokey Brussels Sprouts Bake


Ingredients:
Brussels sprouts, eggs, milk, white pepper, nutmeg, Worcestershire sauce, smoked gouda cheese, smoked cheddar cheese

Directions:
Preheat oven to 425°F  Lightly grease/spray a casserole dish and set aside.
Cut each sprout in half.  Bring a pot of salted water to a boil; add sprouts and cook until desired tenderness -- about 7-10 minutes.  Drain.
In a bowl, whisk together eggs, milk, white pepper, onion salt, nutmeg, worcestershire, and crumbled bacon.  Toss this mixture with the drained Brussels sprouts.
Pour sprout mixture into prepared casserole dish.  Sprinkle with the cheese.
Cover with  foil and bake at 425 for 15 minutes.
Remove foil and cook an additional 10 minutes to lightly brown.
Mexican Rice


Ingredients:
green bell peppers, yellow onion, garlic clove, rosemary, basil, medium grain rice, tomatoes, salt, pepper, water

Directions:
Saute peppers, onion, & garlic in oil with rosemary and basil until veggies are tender.
Stir in rice, tomato, salt, pepper, & picante to taste (I used approx 3/4 jar].
Cook & stir for 3-5 minutes.
Add water; cover and cook on low, stirring frequently, until rice is done.
Mixed Berry Salad With Sour Cream-Honey Dressing


Ingredients:
fresh blueberries, fresh raspberries, fresh strawberries, sour cream, honey

Directions:
For the Sour Cream-Honey Dressing, mix all ingredients until smooth., Toss raspberries, blueberries and strawberries., Toss or serve with Sour Cream-Honey Dressing.
An Easy Chicken-Avocado Sandwich


Ingredients:
bagel, avocado, sour cream

Directions:
Toast bagel until golden., Cut the avocado into thin strips and place on bagel., Place chicken on top of avocado., Place lettuce on top of chicken and finish with the sour cream., Add top of bagel and enjoy!, If you want you can also add some cillantro for an extra kick!
Spicy Ham and Bean Soup


Ingredients:
ham hocks, kielbasa, water, onions, garlic, Italian tomatoes, red pepper flakes, cayenne pepper, black pepper, parsley, oregano, salt

Directions:
If you've got time, cover beans with water and soak, covered, overnight.
Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
Drain (this helps cut down on any, uh, gas issues].
Cover again with water, stock, or a combination.
Add ham hocks and bring heat back to medium.
Simmer for an hour or until beans are softened and meat is coming off the bones.
Add water or stock as needed throughout cooking process.
Remove ham hocks and set aside to cool.
Add onions, tomatoes (with juice], garlic, spice, salt and sausage (if desired].
Remove meat from ham hocks, shred into small pieces, and add to soup.
Continue to simmer until beans are very soft.
and tomatoes have broken down.
Add lemon juice.
Add salt and pepper to taste.
Serve with crusty, rustic bread and a green salad.
Curried Lentils
Category: side-dish
By MELANIESAYSHI

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Ingredients:
½ cup dried lentils
1 cup water
¾ cup canned cream of coconut
1 tablespoon curry paste
salt to taste

Directions:
Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 465.8
Fat: 15.1 g
Saturated fat: 14 g
Carbohydrates: 73.1 g
Sugars: 49 g
Dietary fiber: 9.7 g
Protein: 11.9 g
Sodium: 259.9 mg
Twice-Baked Potato Casserole


Ingredients:
baking potatoes, cheddar cheese, sour cream, cream cheese, milk, butter, margarine, garlic cloves, fresh chives, salt, pepper, bacon, green onions, fresh chives

Directions:
Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 13-x9-inch baking dish.
Bake a 350 degrees Fahrenheit for 30 minutes or until thoroughly heated. Sprinkle with remaining  1 cup cheese, bacon, green onions, and chives.
Sweet Potato Casserole


Ingredients:
sweet potatoes, eggs, vanilla, butter, milk, coconut, brown sugar, pecans, flour, butter

Directions:
Preheat oven to 350F and grease a 3 quart casserole.
Mix together mashed sweet potatoes, eggs, vanilla, butter, milk and coconut.
Pour into greased 12-inch round casserole.
For topping, mix together brown  sugar, nuts, flour and butter.
Crumble over the sweet potatoes (not too thick as it's sweet].
Bake for 25 to 35 minutes.
White Bean Bruschetta


Ingredients:
cannellini beans, extra virgin olive oil, crushed red pepper flakes, fresh basil leaves, garlic, olive oil, garlic

Directions:
Preheat grill pan or broiler.
In a bowl, gently combine the beans, olive oil, balsamic vinegar, red pepper, basil and garlic.
Season with salt and pepper to taste.
It's nice if the mixture can sit for a half an hour or so.
For the bread: I usually warm a clove or two of chopped garlic in some olive oil to infuse the flavor.
This can be done on the stovetop over VERY low heat, or in the microwave heated for about 30 seconds.
Add a couple shakes of salt and pepper, and brush garlic oil evenly over the bread slices.
Toast bread under the broiler, or on a grill pan for a few minutes (3-5], until slightly brown and crisp, or until there are grill marks.
Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.
This bruschetta is nice served with a tossed green salad.
Shepherd's Vegetable Pie


Ingredients:
yukon gold potatoes, milk, vegetable broth, water, tamari soy sauce, fresh thyme leave, water, milk, olive oil, onion, carrot, tamari soy sauce, fresh thyme

Directions:
Potato Topping: Bring potatoes to a boil in a large pot of water until soft enough to mash, about 20-30 minutes.  When ready, drain and mash with milk.  Season to taste with salt and pepper.  While the potatoes are boiling, you can prep the gravy and filling.
Gravy: Prepare the gravy in a small saucepan.  Bring the broth, tamari soy sauce, thyme, salt and pepper to a boil.  Reduce heat and stir in the cornstarch water mixture.  When sauce thickens (about 2 minutes], stir in milk.  Adjust seasonings to taste.
Filling: Heat 1 tablespoon olive oil in a large saucepan over medium heat.  Add onion and carrot and cook until softened, about 7 minutes.  Add veggie crumbles, gravy, peas, tamari soy sauce, thyme, salt and pepper, and mix well.  Remove from heat.
Pie: Preheat oven to 350°F  Prepare the pie by lightly greasing a baking dish.  Place filling in the bottom and spread the mashed potatoes in a layer over the top.  Drizzle remaining 1 tablespoon of olive oil over the top.  Bake for 30 minutes, or until filling is hot and potatoes are golden.
Italian Buttermilk Mashed Potatoes


Ingredients:
potatoes, garlic cloves, butter, low-fat buttermilk, dried parsley, parmesan cheese

Directions:
Peel and cube potatoes., Add potatoes & garlic to pot of cold water., Cover and bring water to a boil, then reduce heat and simmer for 15 minutes., Drain the potatoes and garlic cloves., Mash all ingredients with hand masher or mixer., Season with salt & pepper., You can thin them out by adding more regular milk.
Sausage, Lentils and Fennel


Ingredients:
dried lentils, cold water, salt, fennel bulb, onion, carrot, fennel seed, sweet Italian sausage links, fresh flat-leaf parsley, black pepper, red wine vinegar, extra virgin olive oil

Directions:
Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt.
Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
Transfer to a cutting board.
Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup] and cook over moderate heat until heated through.
Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt.
Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.
Drizzle all over with extra-virgin olive oil.
Makes 4 (main course] servings.
That's it!
Country Ham With Redeye Gravy


Ingredients:
country ham, strong black coffee, all-purpose flour, paprika

Directions:
Cut gashes in fat to keep ham from curling.
Saute ham in oil in a heavy skillet over low heat 3 to 4 minutes on each side.
Remove the ham from skillet, and keep warm.
Combine coffee and flour; add to pan drippings, stirring constantly, until thickened.
Add paprika.
Serve with ham.
Gluten Free Breaded Chicken


Ingredients:
boneless skinless chicken thighs, parmesan cheese, paprika, oregano, onion powder, thyme, ground black pepper, salt, egg, milk

Directions:
combine all dry ingredients into a large bowl., whisk milk and egg into a separate bowl., dip each chicken thigh in the milk mixture and then into the dry mixture., place on a lightly greased baking sheet., place in oven at 350 F for 30 minutes.
Herb Irish Soda Bread


Ingredients:
vinegar, milk, all-purpose flour, salt, baking soda, flour

Directions:
Preheat oven to 450°F degrees.
Put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes.
In a large bowl mix together dry ingredients.
Add liquid and mix together slowly by hand until dough forms.
Turn onto floured surface.
Gently knead dough to form an 8-inch circle (this should only take about two minutes] dough should be soft and about 2-3 inches thick.
Place in a baking pan (your option].
Cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width].
Place in oven and bake for 20 minutes.
Reduce oven to 400°F and bake 15-20 minutes longer.
Remove from oven when golden brown.
Audrey's Golden  Peach Butter


Ingredients:
water, sugar, lemon juice, lemons, zest of, cinnamon, ground cloves

Directions:
In a large pan, bring the peaches and water to a boil over medium heat.
Reduce to low and simmer, stir often until tender. In a food processor fitted with a metal blade or a blender, process the mixture in batches until smooth.
Return the puree to the pan and stir in the sugar, lemon juice, lemon zest, cinnamon and cloves.
Bring to a boil over medium heat, stir constantly.
Reduce the heat to low and simmer, stir often till thick and reduced to about 6 cups. (approx 30 min].
Ladle the peach butter into hot, sterilized jars, leaving a 1/4" of headroom.
Wipe the rims clean and place lids on.
Process in boiling water bath for about 10 minutes.
Remove the jars and let cool at room temperature till completely cooled off.
Peachy Cheesecake Squares


Ingredients:
flour, powdered sugar, butter, cream cheese, sweetened condensed milk, egg, vanilla extract

Directions:
Preheat oven to 350 degrees.
Peel, core and thinly slice peaches (or chop, your choice] Toss peaches with cinnamon sugar and set aside.
In a large bowl, sift flour and powdered sugar.
Add the two sticks of butter, and cut into the flour and sugar until mixture is crumbly and a bit dry.
I use my hands, as I do not have a food processor.
Remove two cups of the flour/sugar mixture to use later for the topping.
Press the remaining mixture into the bottom of an ungreased 9x13" pan, evenly, to form the bottom crust.
Bake crust in 350 degree oven for 15 minutes.
While crust bakes, beat the cream cheese until fluffy.
Pour in condensed milk and beat until smooth.
Add egg and vanilla and mix well.
When crust has baked for 15 minutes, remove from oven and place the peaches over the crust in an even layer.
Any peach juice can be added on top as well.
Next, pour the cream cheese mixture over the peaches.
I try and smooth over any peaches that might be"poking" up throught the cream.
Now sprinkle the reserved flour/ sugar mixture over the cream filling.
I use a fork to break up any chunks, so the crust lies evenly.
Bake in the oven for 30-35 minutes.
Peaches should begin to bubble, and the outer crust should just be starting to brown on top.
It is better to cut this dessert into squares when it has cooled entirely, but it is absolutely incredible warm, just from the oven!
Please store leftovers in the refrigerator.
Lemon Scented Sugar Snap Peas


Ingredients:
sugar snap peas, butter, garlic cloves, lemon juice, lemon zest, salt, pepper

Directions:
Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
Drain and plunge into ice water;drain.
Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.
Avanti's Sweet Bread


Ingredients:
warm water, active dry yeast, egg, salt, granulated sugar, bread flour

Directions:
Dissolve yeast in warm water. Let sit, undisturbed for about 10 minutes.  You should see little bubbles appear.  This tells you that the yeast is active.
In a large bowl, mix oil, eggs, salt, sugar and water and yeast mixture  together till blended.
Add flour one cup at a time, mixing well after each addition.
Knead till smooth and elastic.
Let rise till doubled, about 1 hour and 30 minutes.
repeat the kneading and rising.
Punch down.
Cut dough into 2 pieces.
Let rise, covered for 10 minutes.
Shape into 2 oblong loaves, about 14 inches long.
Place on greased cookie sheets.
Cover: let rise again, about 50-60 minutes.
Cut slash down middle of bread or 3 slashes diagonally on top.
Bake at 350 for 20 to 25 minutes.
Fast Food-Style Biscuits (For 2)


Ingredients:
unsalted butter, self-rising flour, unsalted butter, heavy whipping cream

Directions:
Place a rack in the center of the oven and preheat the oven to 450 degrees.  Brush 1 tablespoon of the melted butter over a 6-inch square area on the baking sheet.  Set the baking sheet aside.
Place a large fine-mesh sieve over a medium size bowl.  Place the flour in the sieve and sift it into the bowl.  Cut in the butter pieces with a fork by dragging the tines of the fork through the flour and butter, pressing the tines to the bottom of the bowl, until the remaining lumps are no larger than peas.  Sprinkle 3 1/2 tablespoons of the cream over the mixture, and toss lightly with the fork just until the dough begins to hold together.  If necessary, sprinkle the remaining 1/2 tablespoon cream over the dough to make it hold together as a soft dough. ( I needed the full 4 tablespoons].
Flour your hands, and lightly knead the dough in the bowl 5 or 6 times.  Lightly flour a cutting board, place the dough on it, and pat the dough out to form a 5 X 2 1/2 inch rectangle, about 1/2 inch thick.  Cut out 2 biscuits with a 2 1/2 inch round cutter.  If you wish, form the scraps into a third biscuit.
Place the biscuits on the buttered square on the baking sheet.  Bake until they are golden, about 10 minutes.  (I baked mine for 13 minutes, until they were golden].
Remove the baking sheet from the oven and serve, or wrap in a cloth napkin to stay warm.  For buttery tops, brush the biscuits lightly with the remaining 1 tablespoon melted butter when you remove them from the oven.  Serve hot or warm.
Extra Moist Chocolate Fudge Snack Cake


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, butter, applesauce, buttermilk, egg, vanilla, walnuts

Directions:
Set oven to 350 degrees.
Grease an 8 x 8-inch baking dish.
In the microwave, melt the chocolate and butter for about 1 minute, then whisk or stir until smooth; set aside.
In a bowl combine flour, sugar, baking powder, baking soda and salt; set aside.
In a medium mixing bowl, combine the buttermilk, applesauce, oil, vanilla and egg, then add to the dry ingredients along with the chocolate mixture; mix until combined.
Add in mini chocolate chips and nuts (if using].
Pour into prepared baking dish.
Bake for about 40-45 minutes, or until cake test done.
Rerek's Luscious Autumn Secret Strawberry Banana Smoothie


Ingredients:
unsweetened coconut milk, strawberries, banana, honey, mineral water

Directions:
Add Coconut milk., add hot chocolate mix., add strawberries., add random fruit., add banana., add honey., add water and ice mixture., pulse 3 times., run on high for a minute.
Healthy French Toast Sweetie Scramble


Ingredients:
water, raisins, cinnamon, Splenda sugar substitute, ginger, pumpkin pie spice, sugar-free maple syrup

Directions:
Spray a short burst of cooking spray in a non-stick skillet and distribute by wiping it around with a paper towel.
In a small bowl, mix egg substitute, water. raisins, cinnamon, butter sprinkles, Splenda, and any other desired spices.
Pour into skillet and cook over medium heat until edges start to look dry and bubbles form on the top.
Add bread, scramble, and cook to your preferred doneness.  Serve with maple syrup if desired!
Egg Beaters Quiche


Ingredients:
Egg Beaters egg substitute, mushroom, tomatoes, shrimp

Directions:
"put the mushrooms and shrimp in the shell, add the egg beaters, add the tomato, add the cheese, Bake at 350 for 40 minutes."
Honeycomb Ice Cream With Toffee Sauce


Ingredients:
vanilla extract, caster sugar, water, eggs, caster sugar, golden syrup, baking soda, butter, brown sugar, golden syrup, sugar, water, vinegar

Directions:
HONEYCOMB:
Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
Increase heat and stir until deep gold and foaming.
Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
Break in to 1cm square pieces.
ICE CREAM:.
Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
Whip cream and vanilla until peaks form, cover and refrigerate.
Combine sugar and water in saucepan and stir over low heat until dissolved.
Increase heat and cook without boiling until hard boil stage.
Beat eggs until pale and thick.
While still beating, gradually add hot syrup and beat until cool.
Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
Cover and freeze for 5 hours.
SAUCE:.
Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
Serve ice-cream in wedges with sauce and a toffee decoration.
TOFFEE:
Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.