xiaoxl/recipe_data huggingface dataset:
Oatmeal Peanut Butter Cookies
Category: desserts
By Michele

A nice change of pace from the usual peanut butter cookie.  My husband never liked peanut butter cookies until I made him this recipe.

Ingredients:
½ cup shortening
½ cup margarine, softened
1 cup packed brown sugar
¾ cup white sugar
1 cup peanut butter
2  eggs
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 dozen

Calories: 120.3
Fat: 7.1 g
Saturated fat: 1.5 g
Carbohydrates: 12.8 g
Sugars: 8.1 g
Dietary fiber: 0.6 g
Protein: 2.3 g
Cholesterol: 7.8 mg
Sodium: 151.8 mg
Banana Oatmeal Bread
Category: bread
By Carolyn

This is an old family recipe, and it is very moist!

Ingredients:
½ cup shortening
1 cup white sugar
2  eggs, beaten
½ teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
½ teaspoon salt
¼ cup milk
½ teaspoon ground cinnamon
1 ½ cups mashed bananas
½ cup chopped raisins  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside. Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy. Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended. Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 9x5-inch loaf

Calories: 264.3
Fat: 10.1 g
Saturated fat: 2.6 g
Carbohydrates: 41.5 g
Sugars: 24.6 g
Dietary fiber: 2 g
Protein: 3.7 g
Cholesterol: 31.4 mg
Sodium: 217.2 mg
Maple Shortbread


Ingredients:
unsalted butter, salt, sugar, vanilla extract, unbleached all-purpose flour

Directions:
Preheat oven to 300°; lightly grease two 9-inch round cake pans; sprinkle each pan with 1 tablespoon of the maple sugar.
In a bowl, cream together the butter, salt, regular sugar, ½ cup maple sugar, maple extract, and vanilla; then beat in the flour.
Divide the dough in half and press it into the prepared pans, smoothing surface with your fingers.
Sprinkle each round with 1 tablespoon of the remaining maple sugar, pressing it in gently.
Prick the dough with a fork in an attractive pattern.
Bake for 35-40 minutes, until it is golden brown around the edges.
Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm; if you wait until it is cool, it will not cut easily].
Transfer the wedges to a rack to cool.
Pasta With Cauliflower, Currant and Nuts


Ingredients:
ricotta cheese, parmesan cheese, milk, nutmeg, rotini pasta, ziti pasta, olive oil, cauliflower, egg, garlic cloves, walnuts, currants, raisins, butter, salt, pepper

Directions:
Combine first 4 ingredients in a small bowl and set aside.
Cook pasta according to box, drain.
Heat 2 tablespoons of olive oil over medium heat in a skillet. Stir fry cauliflower untik tender, crisp.
Beat egg in a large bowl and add hot cauliflower, toss until coated.
In same skillet, heat remaining oil and saute garlic over medium low heat until golden. Add cauliflower and cook until egg is set.
Add nuts, currants, butter, salt, pepper and ricotta mixture. Simmer until heated through.
Toss with pasta.
Malted Chocolate Chip Cookies


Ingredients:
light brown sugar, vanilla extract, egg, all-purpose flour, baking soda, salt

Directions:
In a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes.
Add egg and mix.
In a small bowl mix flour, baking soda, and salt.
Gradually add to creamed mixture.
Stir in chocolate chips and chunks.
Shape into 1 1/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until golden brown.
Cool for 2 minutes on pan before removing to wire racks to cool completely.
Mustard Caraway Chicken Wings


Ingredients:
mayonnaise, cider vinegar, dijon-style mustard, salt, chicken wings, caraway seeds

Directions:
In a bowl whisk together the mayonnaise, the vinegar, the mustard and the salt,add the wings,toss them until they are coated well.
In another bowl toss together well the bread crumbs and the caraway seeds and coat the wings with the crumb mixture.
Bake the wings on a rack in a shallow roasting pan in a preheated 450F oven ,turning them once, for 30 to 35 minutes or until they are browned lightly.
Baked Parmesan Crusted Salmon


Ingredients:
mayonnaise, parmesan cheese, salmon fillets, lemon

Directions:
Preheat oven to 400 degrees.
Combine mayo, cheese, and red pepper; set aside.  note: I often add a bit more red pepper after a small taste test.
Lay salmon fillets on a foil-lined baking pan.  Squeeze fresh lemon juice over each fillet.
Spread each fillet evenly with mayo mixture.  Cover mayo with cracker crumbs.
Bake 12 to 15 minutes or until salmon flakes easily with a fork.
Plain-Old Brownies


Ingredients:
bittersweet chocolate, butter, eggs, vanilla, sugar, all-purpose flour, walnuts, pecans, bittersweet chocolate, butter

Directions:
Preheat oven to 350F (175C].
Line a 9 x 13 inch baking pan with foil (allowing two edges to protrude and be used as <U+0091>handles<U+0092> when removing the brownies] and butter foil and any part of pan that has exposed sides.
Melt chocolate with butter and allow to cool slightly (I melt mine, carefully, in the microwave <U+0096> it doesn<U+0092>t take much more than a minute].
Beat eggs slightly with vanilla.
Gradually beat in sugar and continue to beat for 2-3 minutes.
Blend in warm chocolate mixture.
Stir in flour.
Spread in prepared pan.
Sprinkle nuts over top.
Bake about 45-50 minutes.
Cool in pan for 15 minutes then gently pry out of pan, using foil handles.
Cool completely.
Melt chocolate with butter for topping; drizzle over brownies using tines of fork.
Let stand until chocolate is firm before cutting.
Cajun Roasted Turkey or Chicken


Ingredients:
brown sugar, canola oil, dried oregano, salt, garlic clove, turkey breast, chicken

Directions:
Preheat oven to 350 degrees.  In a small bowl, combine the seasoning, brown sugar, oil, oregano, and salt.  Divide the mixture in half and add the garlic to one mix.  Rub the garlic mixture under the skin.  Rub the outside of the bird with the other mixture.  Coat evenly.
Place on a wire rack in your roasting pan.
Roast until your thermometer inserted in the thigh registers 180 degrees and juices run clear, about 2 hours.  Let stand 10 minutes before carving.
NOTE: I think that 180 degrees is just a bit high.  Compare with the cooking chart on the wrapper the bird comes in (most usually there's one on the back].
Easy Ginger Shrimp Wraps - HCG Phase 2


Ingredients:
shrimp, cabbage leaves, apple cider vinegar, garlic clove, fresh ginger, green onion

Directions:
Lightly steam cabbage leaves and set aside.
Sauté shrimp with vinegar, garlic and ginger until shrimp is cooked through.
In a food processor, mince shrimp with green onions.
Divide shrimp mixture equally among cabbage leaves, spoon shrimp mixture in leaves, roll and serve with dipping sauce.
Cinnamon Streusel Blueberry Muffins (Einstein Bagels!)


Ingredients:
all-purpose flour, white sugar, salt, baking powder, eggs, milk, fresh blueberries, white sugar, all-purpose flour, butter, ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C]. Grease a 12-cup muffin pan, or line with muffin liners.
Combine flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top.
To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle evenly over muffins before baking.
Bake for 20 to 25 minutes.
Pineapple-Orange Wave Shake


Ingredients:
banana, vanilla yogurt, vodka

Directions:
Remove peel from banana and cut into chunks. Wrap chunks in plastic wrap and freeze banana for at least 2 hours.
Add pineapple, frozen banana chunks, yogurt, orange juice and vodka to a blender.
Cover and blend on high speed about 1 minute or until smooth.
Pour into 4 glasses and decorate with orange wedges.
Turtle Cake Bars


Ingredients:
butter, butter, evaporated milk, pecans

Directions:
In heavy pot melt all ingredients in step one.
When melted set aside.
In large bowl combine dry cake mix with melted butter and evaporated milk and stir well by hand.
Batter will be sticky.
Press 1/2 of batter in well greased 9x13 baking pan and bake at 350 degrees for 12 to 15 minutes.
Remove from oven and pour reserved caramel mixture evenly over baked cake.
On top of caramel sprinkle evenly the pecans and chocolate chips.
Press pecans and chips lightly into caramel.
Drop remaining cake batter across top by small amounts and spread carefully with a spatula.
Cake batter will not completely cover.
Bake 20 to 22 minutes at 350 degrees.
Cool completely before attempting to cut into bars.
Turkey Poulette


Ingredients:
turkey, bacon, butter, green onions, flour, milk, cheddar cheese, parmesan cheese, Tabasco sauce, paprika

Directions:
Place 2 slices each of the toasted bread on 4 plates.
Top bread with the turkey meat and sprinkle the crumbled bacon over the turkey.
For the sauce:.
Melt the butter in a skillet and sauté the green onions for about 5 minutes.
Over low heat, add the flour, stir, and cook for about 3 minutes
Slowly add the milk, continuing to stir and bring the mixture to a simmer.
As the sauce thickens add 1/2 cup of the cheddar cheese, all of the Parmesan, and salt, pepper, and Tabasco to taste.
Simmer and continue to stir until the cheeses are melted. Pour the sauce over the turkey and bacon.
Sprinkle the rest of the cheese over the tops, then sprinkle on the paprika. Broil until the cheese melts and serve.
Kid Friendly Fondue-Regards, --Tasty--


Ingredients:
milk, garlic clove, monterey jack cheese, flour, new potato, cooked pasta, sliced apples, pear

Directions:
Heat the milk and the garlic in a saucepan over medium-low heat until simmering, 2 to 3 minutes.
Toss the cheese and flour together in a bowl until the shreds are nicely floured.
Whisk the cheese mixture into the milk a handful at a time, waiting until each handful melts before adding more. Whisk until cheese is completely melted and mixture is smooth and velvety.
Holding the food with *fingers, a fondue fork or a regular fork, dip one or several of the options into the pot and swirl to coat with the cheese.
I added a light sprinkle of dried parsley to the top of the fondue.
WARNING!: [[[*Careful! Don't want the children to burn their fingers!]]]. Preparing and serving the fondue requires adult supervision.
Note: servings are estimated.
Cream of Onion and Potato Soup
Category: soups-stews-and-chili
By Charlie Swann

This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.

Ingredients:
12  potatoes, peeled and cubed
12  onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste

Directions:
In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth. In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 24 servings

Calories: 182.5
Fat: 4.9 g
Saturated fat: 3 g
Carbohydrates: 29.5 g
Sugars: 7.5 g
Dietary fiber: 3.3 g
Protein: 6 g
Cholesterol: 15 mg
Sodium: 66.9 mg
Really Easy Make Ahead Lasagna for Two


Ingredients:
ricotta cheese, mozzarella cheese, Egg Beaters egg substitute, parmesan cheese, frozen spinach, cracked black pepper, alfredo sauce, basil

Directions:
Mix all the filling ingredients together reserving 1/2 cup of mozzarella for the top of the lasagna.
Put 1/2 cup of sauce in the bottom of an 8 x 8 brownie pan  or casserole dish (use glass or ceramic].
layer noodles over sauce and spoon 1/3 of the cheese mixture onto the noodles and then spoon on more sauce.
Layer noodles for the second layer in the opposite direction, add 1/3 of the filling on top and then more sauce.  Repeat until the pan is full.
Cover the top layer of noodles with remaining sauce and 1/2 cup of mozzarella cheese.
Cover with plastic wrap and store in the refrigerator for up to 2 days.
To Bake:
Remove the lasagna from the fridge 1/2 hour before baking. Remove plastic wrap and cover the dish with foil. Preheat the oven to 350 and bake about 45 minutes to an hour until the lasagne tests hot.  If you like a crunchy top just uncover for about 15 minutes.
Beef Patties Parmesan


Ingredients:
lean ground beef, Bisquick, tomato sauce, egg, garlic clove, salt, oregano, pepper, Worcestershire sauce, tomato sauce, oregano

Directions:
Combine ingredients and shape into 6 large patties., Place on a greased baking sheet and bake in a preheated 400 oven for 25 minutes., Combine tomato sauce with seasonings to taste., Heat., Serve over cooked noodles., Sprinkle with parmesan cheese.
Fully Loaded Deviled Eggs
Category: appetizers-and-snacks
By mommyof3

My children and husband go nuts over these. I made them for a potluck at work and have been asked for them ever since. (If you can keep people out of them, you're doing better than I ever could.) The time that I spend prepping this depends on how fast you shell your eggs. I have two girls so we knock this out in about 30 minutes (minus cooking time).

Ingredients:
12  eggs
1 teaspoon vegetable oil
1 small onion, chopped
¼ cup sour cream
2 tablespoons mayonnaise
1 tablespoon ranch dressing, or to taste
1 ½ teaspoons Dijon mustard
½ teaspoon garlic powder
½ pinch onion powder
⅛ teaspoon lemon pepper seasoning
1 tablespoon bacon bits, or to taste
1 cup finely shredded sharp Cheddar cheese
¼ teaspoon paprika, or as needed

Directions:
Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs. Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool. Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese. Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 24 deviled egg halves

Calories: 75.7
Fat: 6 g
Saturated fat: 2.3 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 4.6 g
Cholesterol: 99.8 mg
Sodium: 97.6 mg
Butterscotch Gingerbread Cookies


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, brown sugar, butter, margarine, molasses, egg

Directions:
PREHEAT oven to 350°F.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
BEAT sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Crock Pot Potato Soup


Ingredients:
potatoes, onion, butter, chicken bouillon cube, parsley, water, milk, flour, salt

Directions:
Place potatoes, onion, butter, bouillon, parsley and water in crock pot.
Cook 6-8 hours on low heat.
1/2 hour prior to serving add milk and flour mixture, turn on high and allow to thicken.
NOTE: if desired, add grated cheese or velveeta, and use evaporated milk instead of regular for a Cheese potato soup.
Light Chicken and Capsicum (For the BBQ, Grill or Oven)


Ingredients:
chicken breasts, red capsicums, seasoning salt, dried basil

Directions:
Trim the breast pieces to remove any fat or skin.
Use cooking spray to lightly spray 4 pieces of aluminium foil.
Using 1/2 of the capsicum slices spread them in the centre of each piece of foil.
Place a chicken piece over the capsicum on each piece of foil.
Spread over each chicken piece 1/4 of the reamining capsicum pieces. Sprinkle over the all-seasoning and the basil.
Fold in the foil and seal in each piece of chicken . The foil should be fully sealed. I usually fold and 'scrunch" in lengthways and then roll up the ends. These should be sealed so that the steam and flavours are fully sealed inches.
If large chicken pieces are used, you can cut them down the centre to make them 1/2 the thickness. This allows the chicken to cook through quickly and stops it from going tough and chewy.
If you are unable to fully fold and seal the foil you can add another piece of foil over the top and them seal around all four sides.
Any flavours or herbs can be used.
Cook in the oven, grill, BBQ or frying pan. About 5 minutes on each side should be plenty.
The foil parcel will swell up with steam towards the end of the cooking time. Do not release the steam.
Allow to sit for anther minute before opening the parcel to serve.
Seafood Linguine
Category: seafood
By SKEHLER

Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.

Ingredients:
1 (16 ounce) package linguine pasta
½ cup thinly sliced red onion
3 teaspoons garlic powder
¼ cup olive oil
3 cups milk
2 teaspoons chopped fresh parsley
½ cup chopped green bell pepper
½ cup red bell pepper, chopped
½ cup broccoli florets
½ cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 cup canned shrimp
1 cup crab meat, drained
1 pound scallops
2 tablespoons all-purpose flour
salt to taste
ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain. Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated. Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste. Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

Yields: 8 servings

Calories: 417.5
Fat: 11 g
Saturated fat: 2.5 g
Carbohydrates: 52 g
Sugars: 7.9 g
Dietary fiber: 3.1 g
Protein: 28.2 g
Cholesterol: 68.7 mg
Sodium: 242.5 mg
Old Country Style Pork Chops and Potatoes


Ingredients:
yellow onion, olive oil, flour, beef broth

Directions:
Preheat oven to 300 degrees.
In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops].
Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
Cover the skillet and transfer to the oven.
After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.] Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
Serve and enjoy with some hot bread and butter and a salad and you're good to go!
Light Flour Tortillas


Ingredients:
flour, flax seed meal, baking powder, kosher salt, cumin, cilantro, lime, light butter, warm water

Directions:
If using bowl and hands: Mix dry ingredients together. Instead of cumin, feel free to substitute garlic salt, curry powder, or any other seasoning you like.
If desired, add finely chopped cilantro, the zest of a whole lime, and the juices of a whole lime.
Add remaining ingredients. If too dry, add more water by the teaspoon. Knead until not too stiff. The dough should have the consistency of fresh Play-Doh. NOTE: if making a combination all purpose flour and corn flour tortilla, you'll need as much as double the water to get the right consistency.
Wrap dough ball in saran wrap and let stand at room temperature for 15 minutes.
Separate dough into 6 pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.
Roll out each ball into a ten inch round. If you have a tortilla press, dust liberally with flour to prevent sticking. Use a rolling pin to flatten even more if the press doesn't get it flat enough. Stack on plate and cover with a tea towel so they don't dry out.
If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.
Place dough round on griddle, flipping after about 30 seconds. Tortillas are cooked when they are slightly golden in color on both sides.
Use immediately, adding salt as desired before serving. Store in refrigerator in Ziplock bag for up to five days or freeze for future use.
To use out of fridge or after defrosted: Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds.
Scenter Garlic & Rosemary Baby Potatoes


Ingredients:
baby potatoes, extra virgin olive oil, garlic, fresh rosemary

Directions:
Wash but do not peel potatoes.  Half or quarter the larger baby potatoes and cook potatoes until tender.  Add half the rosemary and garlic to the steamer scenter and use the remainder later.
Drain potatoes and spray with olive oil.  Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
Toss coated potatoes with remaining garlic and rosemary.
Best Banana Bread Ever


Ingredients:
sugar, eggs, flour, salt, baking soda, buttermilk, pecans

Directions:
Preheat oven to 325 degrees F. Grease one 9x5 inch loaf pan.
Blend together the eggs, buttermilk, oil, and bananas.
Sift together the sugar, flour, baking soda, and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake for 1 hour and 20 minutes or til a cake tester inserted comes out clean.