xiaoxl/recipe_data huggingface dataset:
Classic Lemon Pie
Category: desserts
By ilovefour13

This is the best lemon pie ever! It is always a hit. It is a family recipe that even those who do not like lemon pie, love. A must try!

Ingredients:
1 cup white sugar
1 cup milk
¼ cup unsalted butter, melted
¼ cup lemon juice
3 large egg yolks, slightly beaten
3 tablespoons cornstarch
1 tablespoon lemon zest
1 cup sour cream
1 (9 inch) baked pie crust
3 large egg whites
⅓ cup white sugar
1 teaspoon cornstarch

Directions:
Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes. Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours. Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 1 9-inch pie

Calories: 378.2
Fat: 19.2 g
Saturated fat: 10 g
Carbohydrates: 47.9 g
Sugars: 35.8 g
Dietary fiber: 0.3 g
Protein: 5.1 g
Cholesterol: 107.2 mg
Sodium: 154.4 mg
Penne Mediterranean


Ingredients:
garlic, basil, sun-dried tomato, feta cheese, herbs, penne pasta, spinach, feta cheese, pine nuts

Directions:
*Herb Butter: Mix ingredients (butter, garlic, herbs, kosher salt, black pepper] well until smooth.
1.]  Heat oil in pan. Add garlic, basil, sundried tomatoes and onions, then sauté.
2.]  Add vegetable stock, Feta and herb butter. Season with salt and pepper.
3.]  Reheat pasta in hot water, drain and add to pan with spinach. Stir to combine. Place in a bowl. Garnish with Feta and pinenuts.
Note:  You can dice chicken and cook in blended oil with desired seasonings (I use Weber's Kickin' Chicken] and add to pasta.
Cabbage and Smoked Sausage Pasta
Category: meat-and-poultry
By Sami

My mother first created this for our family in high school. Now that I'm on my own, I make it at least once a month. It is so comforting!

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
½ cup butter
2 cloves garlic, minced
¼ cup olive oil
1 large head green cabbage, shredded
salt and pepper to taste
1 pound smoked sausage, sliced
¼ cup grated Parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 845
Fat: 51.2 g
Saturated fat: 20.5 g
Carbohydrates: 68.5 g
Sugars: 10.8 g
Dietary fiber: 7.8 g
Protein: 30.9 g
Cholesterol: 95.1 mg
Sodium: 1336.6 mg
Food Network Molten Chocolate Cake


Ingredients:
butter, butter, bittersweet chocolate, eggs, powdered sugar, flour

Directions:
Melt the chocolate and butter together.
Cool slightly.
In a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar.
Whisk this into the chocolate mixture then whisk in the flour.
Fill 12 greased 4-ounce ramekins with the batter and refrigerate overnight or until ready to bake or bake immediately.
Bake in a preheated 450°F oven for approximately 10 minutes.
Serve in the ramekin or I invert on a plate and garnish.
Cooking time varies depending on everything - just watch the cakes -- cook them until they don't "jiggle" much anymore and the top is cracked and lifted slightly. It takes a bit of practice to get it just right. Also good cooked completely.you decide how much yummy-gooey chocolate you want.
Chewy, Nutty, Healthy Granola Bars
Category: appetizers-and-snacks
By cleoj386

Chewy, nutty, chocolaty, and packed with tasty energy, no one will ever know these bars are low-fat and healthy! They're very easy to make and you can pack in everyone's favorite nuts and fruits. My family has now stopped buying Kashi® and chewy bars because we love these so much. These are gluten-free when made with rice flour and appear to be professionally made thanks to the small spoonful of corn syrup that keeps everything tightly combined and gives the bars a nice shine. Have fun experimenting with different combinations of nuts, dried fruits, and toppings! Almond butter works well, too!

Ingredients:
⅓ cup peanut butter
3 tablespoons butter, melted
¼ cup brown sugar
2 tablespoons honey
1 tablespoon corn syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
3 tablespoons unsweetened applesauce
1 ⅔ cups old-fashioned oats
⅓ cup all-purpose flour
½ cup unsalted peanuts
½ cup raisins
½ cup semisweet chocolate chips  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture. Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish. Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 servings

Calories: 248.4
Fat: 12.4 g
Saturated fat: 4.4 g
Carbohydrates: 32.1 g
Sugars: 17.1 g
Dietary fiber: 2.9 g
Protein: 5.6 g
Cholesterol: 7.6 mg
Sodium: 155.5 mg
Tangy Sugar Snap Peas


Ingredients:
sugar snap pea, onion, water, sugar, cornstarch, pepper, cider vinegar

Directions:
"In a large microwave safe bowl, combine the peas, onion, and 2 tablespoons water. Cover and cook on high for 5-7 minutes or until tender crisp, stirring 2x; drain. In a small microwave safe bowl combine the sugar, cornstarch and pepper; stir in the vinegar and remaining water until smooth. Cook uncovered, on high for 30-45 seconds or until thickened, stirring once. Add to pea mixture; toss to coat."
Amaretto Souffle


Ingredients:
amaretto liqueur, eggs, all-purpose flour, milk, cream of tartar, confectioners' sugar

Directions:
Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
Add the remaining Amaretto liqueur. Remove from heat.
In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy]. Add the remaining sugar and continue whisking until stiff.
Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.
Sausage and Cheese Breakfast Strudels


Ingredients:
butter, flour, milk, swiss cheese, parmesan cheese, salt, cayenne, nutmeg, bulk pork sausage, eggs, fresh thyme leave, fresh parsley, phyllo dough, butter, parmesan cheese, fresh parsley

Directions:
Preheat oven to 375 (if baking right away].
Melt 2 T. butter in a saucepan and blend in flour.
Cook over medium heat until smooth and bubbly, about 1 minute.
Gradually add milk and cook until mixture boils and thickens, stirring constantly.
Boil one minute.
Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
Stir until cheeses are melted and set aside.
In medium skillet, brown sausage; drain.
Stir in eggs and thyme and cook over medium heat until eggs are just set.
Stir in cheese sauce and 1 T. parsley.
Cool completely.
Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
Brush one sheet with melted butter and sprinkle with bread crumbs.
Fold in half lengthwise; brush with butter.
Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides.  Roll up.
Place seam side down on ungreased cookie sheet.
In a small bowl, combine topping ingredients.
Brush strudel with melted butter and sprinkle with topping.
Repeat until all five strudels are made.
Bake  for 15 minutes or until crisp and light brown.
These can be prepared, covered and refrigerated a day ahead, then baked as directed.
Broccoli and Tomato Quiche


Ingredients:
fresh tomato, milk, eggs, margarine, flour, salt, pepper, cheddar cheese

Directions:
Preheat oven to 375 degrees.
Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool.
Cook broccoli until tender (this can be done in the microwave]; drain well.
Combine milk, beaten eggs, margarine, flour, salt, pepper and 3/4 cup cheese; stir until well blended.
Sprinkle remaining 1/4 cup of cheese over crust.
Layer broccoli and tomato on cheese.
Pour milk and egg mixture over all.
Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.
Easier French Fries - Cold Oil Method (Cook's Illustrated)


Ingredients:
yukon gold potatoes, kosher salt

Directions:
Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.
Berry Cream Pie


Ingredients:
blueberries, raspberries, sugar, all-purpose flour, salt, eggs, sour cream, sugar, all-purpose flour, butter

Directions:
Preheat oven to 350 degrees.
Place berries in unbaked pie crust; set aside.
Combine sugar, flour and salt.
In a separate bowl, beat eggs and sour cream together; add to flour mixture. Spoon over berries.
Combine all of the topping ingredients until crumbly.
Sprinkle topping over pie and bake for 50 to 55 minutes.
Fresh Salsa II
Category: appetizers-and-snacks
By KANDI.M

This is a salsa for tortilla chips. It's fresh and explodes with flavor. Omit the jalapeno -- or use more!

Ingredients:
2  ripe tomatoes, diced
2  green bell peppers, diced
1  white onion, diced
½ bunch fresh cilantro, for garnish
1 tablespoon fresh lemon juice
1  jalapeno chile pepper, diced

Directions:
In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 cups

Calories: 4.7
Carbohydrates: 1.1 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 1.2 mg
White Wine Vinaigrette
Category: side-dish
By cookingfool

This vinaigrette is nice and tangy but not overpowering. Perfect with a simple green salad. Can be refrigerated for up to 2 weeks.

Ingredients:
⅓ cup vegetable oil
⅓ cup white wine vinegar
2 cloves garlic, minced
1 tablespoon white sugar
½ teaspoon salt
1 pinch ground black pepper

Directions:
Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 117.2
Fat: 12.1 g
Saturated fat: 1.9 g
Carbohydrates: 2.5 g
Sugars: 2.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 195.4 mg
Hash


Ingredients:
potatoes, onion, pork, chicken, butter

Directions:
Heat 2 tsp butter in skillet., Add onion and fry until soft., Remove., Heat 2 tablespoons butter and 2 tablespoons oil in same skillet., Add potatoes., Fry on medium-high heat until golden brown and crispy, turning occasionally., Turn down heat., Add cooked onion and leftover meat of your choice., Heat until warmed through.
Filbert Finger Cookies


Ingredients:
butter, flour, brown sugar, milk

Directions:
In a bowl, mix butter, flour, sugar and milk.
Add filberts and roll them into small balls and then into 'finger' shapes.  The butter will hold the mix together.
Bake at 375 degrees for 10 minutes and then place on a cooling rack.
Once the cookies are cooled, melt the chocolate and dip either end of the finger.  Enjoy!
Pan Glazed Chicken with Basil


Ingredients:
boneless skinless chicken breast halves, salt, fresh ground pepper, honey, fresh basil, dried basil

Directions:
Preheat broiler and set rack six inches from heat.
Sprinkle both sides of chicken with salt and pepper.
Spray a broiler pan with cooking spray.
Add chicken; broil 5 minutes or until lightly browned.
Turn chicken over; broil an additional 6 minutes or until chicken is done through.
Meanwhile, in a small saucepan, stir together vinegar, honey and basil and heat through.
Remove chicken from broiler and place on serving plates, pour sauce over top.
Rioja Beef With Chickpeas, Peppers and Saffron


Ingredients:
boneless beef chuck, onion, garlic cloves, sweet paprika, ground cumin, saffron thread, flour, chicken broth, dry red wine, crushed tomatoes, chickpeas, orange zest, orange, juice of, water

Directions:
Adjust oven rack to lower-middle position; preheat to 450 degrees.  Heat 6-quart Dutch oven over low.
Toss meat and 1 T. oil in bowl.  Season with 1/2 t. salt and 1/4 t. pepper.
Add 1 T. oil to Dutch oven; heat on medium-high.  Add peppers; cook, stirring, until browned, 3 minutes.  Remove.
Working in 2 batches, add meat and sear, turning once, until browned, 5-6 minutes per batch.  Return to bowl.
Add remaining oil to pot; add onion.  Cook, stirring, until softened, 4-5 minutes.  Add garlic, paprika, cumin, and saffron; cook, stirring, 1 minutes.  Whisk in flour, then broth, wine and tomatoes.
Return beef to pot.  Cover with foil, then lid and set over medium-high heat until bubbly.  Transfer pot to oven; cook 1-1/2 hours.
Remove from oven; set over low heat.  Remove foil; add peppers, chickpeas, zest, juice, and about 1 cup water, if necessary, to make gravy.  Cover; simmer for 5 minutes.
Roasted Vegetables With Chickpeas


Ingredients:
eggplants, yellow bell pepper, red bell pepper, garlic cloves, green beans, tomatoes, onion, dried oregano, dried thyme, olive oil, chickpeas, fresh parsley

Directions:
Preheat oven to 375°F.
In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
Transfer to the baking tray, peppers and tomatoes cut side down.
Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
Check seasoning, stir in the parsley and serve!
Cherry Dessert - Healthy


Ingredients:
prepared graham cracker crust, fat free cream cheese, sugar-free instant vanilla pudding mix, skim milk

Directions:
Combine pudding mix and milk.
Beat on low speed to mix ingredients.
Add cream cheese; increase speed and beat until thick and smooth.
Pour into Pie crust.
Top with Cherry Pie Filling.
Chill in refrigerator until set.
Crockpot Pork Pot Roast


Ingredients:
water, chicken broth, garlic, Worcestershire sauce

Directions:
Season roast well with salt and pepper.
Brown all over in hot oil, then place in crockpot.
Sprinkle with dry onion soup mix.
Deglaze pan with water or broth.
Add remaining ingredients.
Pour over roast in crockpot.
Cover, cook on Low 8-10 hours.
If desired, thicken broth into gravy.
Notes -- you may also add potatoes, carrots, onions, celery to the crockpot, if yours is large enough to accomodate them -- mine is not! You may also adjust the amounts of the seasonings to your taste. In my crockpot, this is done after 9 hours. Pork should reach an internal temp of 71-76 celcius for medium/well, or higher for well done.
Twice Cooked Potatoes


Ingredients:
potatoes, bacon, whole green onions, medium cheddar, monterey jack pepper cheese, butter, salt, black pepper

Directions:
Peel and then boil potatoes, adding 1/4 of the stick of butter while cooking.
when potatoes are fork tender strain water and let cool 5 minutes.
Place potatoes in large mixing bowl and add 1/4 stick of butter,1/4 cup of whole milk,salt and pepper then mix until no lumps are left.
Fry bacon until crisp.
Dice your green onions and sauté slightly.
Then mix onions and the bacon (crushed] into the potatoes.
Put potato mix into a 9x13 inch baking pan.
Then add both cheeses layered pepper jack then cheddar.
Cook at 350° until cheese is melted.
Simply Scrumptious Crab Wontons


Ingredients:
cream cheese, wonton wrappers, onion, salt, black pepper, butter

Directions:
Soften cream cheese on counter while prepping onions and cooking mixture.
In skillet sauté onions, butter, crab with salt and pepper until onions are translucent.
Immediately stir hot mixture into softened cream cheese until thoroughly mixed and creamy.
Spoon small amount of mixture into middle of each wonton.
Moisten fingertips and apply to edges of wrappers, then press together to close forming a triangular shape (folded in half].
Bring outer tips together and press to loosely form a pointed fortune cookie shape.
Heat oil in skillet (medium to medium high], and place wontons in hot oil.
Turn a couple of times until all sides are lightly golden brown.
Watch closely as they will turn dark very quickly.  ;].
When done place on a paper towel lined plate to drain; repeat until all are cooked.
Serve with sweet chili sauce for dipping.
Enjoy!
Mexican Chicken and Rice


Ingredients:
boneless skinless chicken breasts, converted rice, salsa, water

Directions:
Toss the chicken cubes with taco seasoning.
In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
Stir in rice and stir to mix.
Add salsa and water.
Bring to a boil and reduce heat to a simmer.
Cover and allow to cook about 20 minutes.
Remove from heat and allow to stand about 5 minutes before serving.
If you like, you may sprinkle with chopped cilantro.
Pearl Necklace


Ingredients:
"irish cream"

Directions:
"Mix equal parts tequila rose and bailey's in shot glass, shoot! Also try it chilled."
The Realtor's Meatloaf


Ingredients:
ground beef, egg, milk, onion, salt, dry mustard, pepper, sage, garlic powder, Worcestershire sauce, tomato ketchup

Directions:
Mix together ground beef, dry bread crumbs, egg, milk, chopped onion, salt, dry mustard, pepper, sage, garlic powder, and Worcestershire sauce. Spoon into an ungreased loaf pan and top with ketchup.
Bake at 350°F (175°C], uncovered, for 1 to 1 1/4 hours, or until done; drain.
When cool, cut into 1/2-inch slices.
Andouille and Chicken Gumbo With Black-Eyed Peas and Greens


Ingredients:
boneless skinless chicken thighs, salt, black pepper, paprika, cayenne pepper, olive oil, all-purpose flour, onion, green onions, celery, garlic, green pepper, red bell pepper, chicken broth, bay leaf, dried thyme, black-eyed peas, fresh okra, frozen okra, cooked rice

Directions:
In a small bowl, combine salt, pepper, paprika and cayenne pepper.
Sprinkle seasoning mixture evenly over chicken pieces.
In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
In the same Dutch oven, on medium heat, add remaining olive oil.  Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
Reduce heat to low; add onions and stir occasionally for 3 minutes.
Add green onions, celery, garlic and green pepper.  Continue to cook and stir for 3 minutes.
Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
Add black-eyed peas, greens and okra and simmer for 5 minutes.
Remove from heat; add gumbo file’, cover and let sit for 5 minutes before serving.
Serve over hot rice.
Tasty Tahini Sauce


Ingredients:
tahini, lemon juice, soy sauce, vinegar, garlic clove, water

Directions:
Combine all ingredients in a medium glass jar. Screw on the lid tightly before shaking it well! If you let it sit about 10 minutes before serving, you'll find it thickens up and you may need to add more water.
Drizzle it over lots of stuff and bon appetit!