xiaoxl/recipe_data huggingface dataset:
Chocolate Chunk Pecan Pie


Ingredients:
unbleached all-purpose flour, dry buttermilk, salt, baking powder, vegetable shortening, butter, white vinegar, eggs, sugar, salt, unbleached all-purpose flour, butter, vanilla extract, bittersweet chocolate, pecans, pecan halves

Directions:
To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
Shape the dough into a rough disk, and transfer it to a well-floured work surface.
Roll it into a rectangle about 8" x 12".
Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again.
Give it another three-fold, then fold it in half to make a thick square.
Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
While it's warming, preheat the oven to 375°F
Roll the dough into a 12" to 13" circle.
Transfer the crust to a 9" pie plate.
Trim the edges (patching any bare spots, if necessary], and make a tall crimp.
Refrigerate the crust while you make the filling.
Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
Pour the batter into the pie crust, then scatter the pecan halves on top.
Bake the pie for 30 minutes.
Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
Top with ice cream or whipped cream, if desired.
NOTE*:  If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.
Cold Rice Pudding


Ingredients:
milk, white sugar, salt, vanilla bean, long-grain rice, water, eggs, half-and-half, raisins

Directions:
Put milk, sugar, and a pinch of salt into a mixing bowl or container. Split and scrape in the vanilla and its pod. Whisk well. Set aside for at least an hour at room temperature, preferably more, or up to overnight in the refrigerator.  Retrieve the pod and save it for sugar.  Strain the mixture into a 6-8-cup saucepan. Add the rice.
Bring the mixture to a simmer, stirring almost continuously, simmer, uncovered, for about half an hour, while the mixture is loose, it's okay to stop stirring it, as it reduces, it will begin to stick, so stir it often, lowering the heat as needed, and cooking till thick. The rice will still be underdone. Add some water, cook, until thick again, taste, add more water, and continue cooking, until the mixture is thick and done, and edible, it should not be too al dente, but it is okay, if a few grains, are still "to the tooth".
Sometime while its cooking, beat together the eggs and half and half till smooth.
When the rice is done, strain it over the preparation, and cook, over medium, or medium-low heat, for about 8-10 minutes, or until it has thickened, without boiling, like for a custard.
Remove from heat, and stir in the raisins.
Chill six hours or overnight before serving, or save at room temperature, for serving in the afternoon.
Satsuma Oranges, Dried Cranberries & Blue Cheese Salad


Ingredients:
red onion, fresh ground black pepper, kosher salt, dried cranberries, satsuma oranges, blue cheese

Directions:
Place all ingredients except cheese and dressing in a large bowl.
Drizzle dressing around inside edge of bowl. Using tongs, gently toss to coat everything with dressing.
Divide salad among 4 chilled plates and sprinkle with blue cheese. Also great served with spiced pecans and grilled chicken.
Sour Cream Peach Pie


Ingredients:
sour cream, sugar, flour, egg, cinnamon, vanilla, butter, flour, quick oatmeal, brown sugar, cinnamon

Directions:
Prepare single pie crust in glass pie dish. I prefer using a clear one so  I can gauge if bottom is done.
Position oven rack to bottom one third and preheat oven to 400 degrees farenheit.  (Put pie onto cookie sheet in case it over flows and to make it easier to lift out.].
I put my butter for topping into small bowl so it warms up slightly-you don't want to melt it or it will be a batter.
Put peaches into bowl.
Stir together sour cream, sugar, flour, egg,  peach juice, optional cinnamon, and vanilla in small bowl.
I use a slotted spoon to put peaches into crust b/c I don't want all the juice.
Pour sour cream mixture over peaches.
Bake pie for 12 minutes, reduce oven to 350 degrees, at this point I like to lay foil strips over exposed crust, put pie back into oven for another 35 minutes.
Meanwhile mix together topping ingredients.
Sprinkle topping on pie, return to oven for another 20 minutes or until  nicely browned.  Sometimes I lay the foil back depending upon how crust edges look.
Chill.
Authentic Fresh Guacamole


Ingredients:
avocados, lime juice, garlic clove, cilantro, green onion, cumin, salt

Directions:
Cut avocados into halves., Pit and peel the avocado halves., Combine avocados and remaining ingredients in medium-large bowl., With a fork, mash avocados and mix in ingredients to desired consistency.
Russian Fluff Casserole


Ingredients:
elbow macaroni, ground beef, onion, frozen corn, milk, mushrooms, seasoning salt, garlic cloves

Directions:
Brown the meat with the chopped onion.  Drain.
Mix together the soups and milk.  Add the mushrooms, meat mixture, corn, garlic, and seasonings to the soup mixture.
Mix in the macaroni.  Heat through and serve.
Whole-Grain Sesame Bread


Ingredients:
buttermilk, water, butter, sugar, honey, sesame seeds, wheat germ, salt, bread flour, whole wheat flour, bread machine yeast

Directions:
Add ingredients to bread machine in the order recommended by the manufacturer.
Set Cycle: Whole Wheat, Size: 2lb.
Check the dough after 5 minutes, add a tablespoon at a time of flour if too wet, or a tablespoon of water at a time if too dry.
Dough should be smooth and slightly sticky to the touch.
You may also remove the dough after kneading and bake in the oven at 350°F until well browned, about 25 minutes.
Paprika Goulasch


Ingredients:
beef, onions, garlic cloves, fresh chili pepper, paprika, tomato paste, bay leaf, plain flour

Directions:
Season the beef in Salt, Pepper and Paprika.
Fry the beef in the oil until browned all over.
add the onions and fry until they are slightly browned as well.
add the peppers, garlic, more paprika powder and tomato paste and continue frying over a lower heat to marry and coat everything well.
add the stock, bring to a simmer and check the seasoning.
simmer for 1 1/2 hours until the meat is tender.
when the meat is tender enough add the flour/water to thicken the stew.
continue cooking for a few minutes.
Swedish Pancakes


Ingredients:
egg, milk, butter, flour, salt, sugar, lemon juice, butter, powdered sugar

Directions:
Combine eggs, milk and butter, beating well.
Sift flour, salt, and sugar together.
Beat well.
Cook as a pancake.
Batter will be crepe thin.
Spread with filling; roll and sprinkle with powdered sugar.
Eggplant (Or Aubergine) Dip


Ingredients:
eggplant, yellow onions, olive oil, garlic cloves, cumin, plain yogurt, fresh flat-leaf parsley, cider vinegar, lemon juice, olive oil, fresh ground black pepper, walnuts

Directions:
Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark]; pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
Turn the eggplant and onion pieces.
After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes], add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes.  The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts] until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.
Smooth Enchilada Sauce


Ingredients:
garlic, shortening, flour, chili powder, beef broth, tomato sauce, oregano, salt, ground cumin

Directions:
In large saucepan saute garlic in oil until lightly browned; discard garlic.
Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
Stir in chili powder.
Gradually stir in broth, tomato sauce, oregano, salt and cumin.
Simmer for 15 minutes.
Cajun Stuffed Tomatoes


Ingredients:
tomatoes, andouille sausage, green pepper, celery, garlic, thyme leaves, eggs

Directions:
Preheat oven to 350°F
Cut off stem end of each tomato.
Scoop out pulp leaving 1/4 inch thick shells.
Turn tomatoes upside down to drain; set aside.
Heat a large skillet until hot.
Add sausage.
Cook and stir until sausage is browned, about 3 minutes.
Add green pepper, celery, garlic and thyme.
Cook and stir until vegetables are tender, about 2 minutes.
Remove from heat.
Stir in eggs.
Spoon meat mixture into reserved tomato shells.
Place in shallow baking pan containing 1/2 inch water.
Cover and bake until tomatoes are tender, 20-25 minutes.
Gyro-Style Lamb


Ingredients:
boneless leg of lamb, fresh oregano, lemon juice, garlic cloves, extra virgin olive oil, plain nonfat yogurt, cucumber, red bell peppers

Directions:
In a large bowl, toss together lamb, half of the oregano, 2 tablespoons lemon juice, garlic, 2 teaspoons salt and 1/2 teaspoon ground black pepper.
Heat 1 tablespoon oil in a large skillet over high heat. Add half of the lamb and cook, tossing constantly, until cooked through and liquid is absorbed, 5 to 7 minutes; transfer to a plate. Repeat process with remaining oil and lamb.
In a bowl, combine yogurt, cucumber, remaining 1 tablespoon lemon juice and salt and pepper to taste.
Arrange quinoa on a platter or individual serving plates. Spoon lamb over quinoa, top with peppers, cucumber-yogurt sauce and remaining oregano and serve.
Frozen Chocolate Cheesecake Bites


Ingredients:
Cool Whip Free, fat free cream cheese, Splenda granular

Directions:
Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended.
Evenly distribute mixture into 10 sections of an ice cube tray.
Tap tray firmly on the counter a few times to get mixture to settle flat.
Next, top each with a teaspoon of chocolate syrup.
Tap tray again to settle.
Place tray in freezer until Bites are solid -- at least 2 hours.
Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them].
Sesame Chicken Stir Fry Salad


Ingredients:
lemon juice, soy sauce, chicken breast, carrot, garlic cloves, gingerroot, sesame seeds, pineapple chunks, green onion, fresh spinach

Directions:
For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
For salad, heat oil in skillet.
Add chicken, carrots, garlic, gingerroot and sesame seeds.
Stir-fry 4-5 minutes until chicken is done.
Arrange spinach on plate, or platter.
Top with green onions and pineapple and chicken mixture.
Drizzle with dressing.
Italian Meatballs Pat's Reciepe


Ingredients:
egg, garlic powder, black pepper, parsley, onion, ketchup, green pepper, garlic clove, olive oil

Directions:
1.	In a large bowl mix: ground meat, garlic powder, black pepper, italian seasoning, parsley, onions, seasoned bread crumbs, ketchup/or sauce, green pepper, and 1 egg.
2.	Mix the meat and other ingredients, by hand until well blended. Then roll into approximately 15 meatballs(2" in diameter] or for more meatballs make them smaller.
3.	Then add directly into your sauce, make sure all meatballs are submerged under the sauce. Cook in sauce and stir ocassionally until they reach 165 degrees, approximately 2 hours.
**Continue to next step if you prefer to fry them up a little first.
5.	In a large frying pan, add the olive oil and heat. After heated about 1 minute drop in your meatballs and turn with a fork and cook till browned on all sides.
6.	Add meatballs and brown on all sides. Then set them aside on a paper towel to drain off some of the fat. Repeat until all meatballs are browned.
7.	Then add them into your sauce cooking them approximately 1 1/2 hours. Until they reach 165 degrees.
Easy Asian Chicken Noodle Soup


Ingredients:
bell peppers, water chestnuts, bean sprouts, frozen broccoli, carrot, frozen spinach, frozen okra, snow pea pods, celery, mushroom, water, low sodium soy sauce, five-spice powder, spring onion, fresh ground black pepper

Directions:
Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart] stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full]. Add chicken,  seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
Top off each serving with a handful of chow mein noodles.
Crumb-Top Rhubarb Custard Pie
Category: desserts
By Karen

Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.

Ingredients:
1  unbaked 10-inch pie shell
2  slightly beaten eggs
3 cups diced rhubarb
1 ½ cups white sugar
½ cup milk
1 teaspoon cornstarch
¼ teaspoon nutmeg
⅛ teaspoon salt
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup margarine

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell. Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie. Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 10-inch pie

Calories: 335.3
Fat: 13.6 g
Saturated fat: 2.9 g
Carbohydrates: 51 g
Sugars: 34.9 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 28.1 mg
Sodium: 208.2 mg
Healthy Lentil Dip for Cheapo Cooks on a Budget!


Ingredients:
brown lentils, vegetable broth, red bell peppers, green bell pepper, monterey jack cheese, red pepper flakes, salt

Directions:
Cook lentils in broth until tender.(about 20 minutes].
Drain.
In a skillet, saute onions and pepper (if using] until onions are translucent and peppers are slightly tender.
In baking dish, combine lentils, diced onion, cheese and chopped pepper (optional]. Season to taste with salt and red pepper flakes if desired.
Bake at 400 degrees F for 20 minutes.
Serve with crackers, tortilla chips, melba toast or bruschetta.
Southwest Egg and Cheese Boats
Category: breakfast-and-brunch
By Jill Lightner

The filling only needs a couple minutes to assemble, and the result is a flavor-packed hot sandwich that works as part of a casual brunch or weeknight meal.

Ingredients:
2  oval sandwich rolls
4  eggs
3 tablespoons whole milk
1 (4 ounce) can chopped green chile peppers
1 cup shredded sharp Cheddar cheese
½ cup shredded pepper Jack cheese
½ teaspoon smoked paprika
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Make a V-shaped cut in each roll, leaving the ends intact. Lift out V-shaped wedge. Hollow out rolls gently to make shallow bread bowls, being careful not to cut through the bottom or sides. Place bread bowls on the prepared baking sheet. Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in green chile peppers, Cheddar cheese, pepper Jack cheese, paprika, and salt. Pour mixture slowly into the prepared rolls, spreading evenly with a spoon. Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 3 minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 43 mins
Yields: 2 servings

Calories: 564
Fat: 43.5 g
Saturated fat: 23.6 g
Carbohydrates: 6 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 37.4 g
Cholesterol: 479.8 mg
Sodium: 1716.4 mg
Bread Pudding Ummm . . . Best Ever


Ingredients:
butter, brown sugar, eggs, cinnamon, ground nutmeg, vanilla extract, salt, raisins, butter, granulated sugar, vanilla, flour, salt

Directions:
Bread Pudding Directions.
In medium saucepan, over medium heat, heat milk (or half & half] just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
Place bread in a lightly greased 1 1/2 quart casserole.
Sprinkle with raisins if desired. Pour batter on top of bread.
Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
Bread Pudding Sauce Recipe.
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Chocolate Cherry Clusters


Ingredients:
bittersweet chocolate chips, dried cherries, walnut pieces

Directions:
In medium bowl, microwave chocolate chips on high 1 minute., Stir., Microwave on high 1 more minute, until nearly melted., Stir until smooth., Quickly stir in cereal, cherries, and walnuts until well coated., Using a tablespoon, drop clusters on a wax paper lined baking sheet., Refrigerate 1 hour, until no longer sticky.
Crab Cakes


Ingredients:
olive oil, celery, yellow onion, white pepper, kosher salt, eggs, lemon juice, panko breadcrumbs, unsalted butter

Directions:
In a skillet over medium heat, sauté the celery and onion in half the olive oil. You are not looking to brown the vegetables, really, but soften them. This will take about 10 minutes. Halfway through, season with white pepper and kosher salt.
Remove the vegetables from the skillet and allow to cool.
Meanwhile, in a mixing bowl, combine the crab meat with the lemon juice, half of the eggs, and the breadcrumbs. Mix together, thoroughly, with a wooden spoon.
When the vegetables are cool (such that you can handle them easily with bare hands] fold them into the crab mixture until evenly distributed.
Form the crab-and-vegetables mixture into four balls and flatten them into thick disks about 3" in diameter.
Coat each crab cake in the remaining beaten egg followed by a coating in the panko breadcrumbs.
In your skillet over medium-high heat, melt the butter with the remaining olive oil. When the butter has melted and is starting to bubble, add the crab cakes and sauté until brown on the first side (about 5 minutes]. Then, turn the cakes over and sauté, again, until brown on the second side (about 5 more minutes].
Remove to a plate to serve, hot, with mayonnaise, tartar sauce, lemon, aioli, or your favorite condiment.
Honey Garlic Chicken Wings
Category: meat-and-poultry
By malcriada

I like to bring this dish to work for potlucks. It's always a hit! Quick, easy, AND delicious!

Ingredients:
1 large white onion, chopped
½ cup honey
½ cup brown sugar
¼ cup soy sauce
¼ cup butter
2 teaspoons mustard powder
1 ½ teaspoons garlic, minced
5 pounds chicken wings

Directions:
Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes. Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings. Marinate wings in refrigerate 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 45 mins
Yields: 5 pounds chicken wings

Calories: 437.3
Fat: 15.8 g
Saturated fat: 7 g
Carbohydrates: 44.9 g
Sugars: 42.2 g
Dietary fiber: 0.6 g
Protein: 30.3 g
Cholesterol: 100.7 mg
Sodium: 750.1 mg
Sweet Potato Pound Cake


Ingredients:
all-purpose flour, baking powder, baking soda, salt, nutmeg, mace, cinnamon, unsalted butter, mashed sweet potato, eggs, vanilla, granulated sugar, light brown sugar

Directions:
Preheat oven to 350 degrees.
Grease and dust with flour two 8 1/2 x 4 1/2 x 2 5/8 (larger] loaf pans.
Mix flour, baking powder, baking soda, nutmeg, mace, and cinnamon in a medium sized bowl.
In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.
At low speed, add sweet potato and eggs one at a time until well mixed.
Beat flour mixture into the sweet potato mixture.
Add vanilla and mix.
Pour batter equally divided into 2 loaf pans.
Bake for approximately 55 minutes.
Serve warm or cold and can be frozen.
Enjoy!
Grilled Asparagus and Asiago Salad


Ingredients:
olive oil, chives, salt, black pepper, asparagus spears, asiago cheese

Directions:
"In a medium bowl, whisk together the vinegar, olive oil, chives, salt and pepper.  Toss the asparagus in the dressing, then cook over a medium-hot grill to desired doneness.  Place on four salad plates, drizzle with remaining dressing and garnish with cheese."
Dining on a $ With Chicken Breasts


Ingredients:
chicken breast, carrot, onion, celery, green pepper, olive oil, butter, lemon pepper seasoning, garlic, parmesan cheese, water

Directions:
In large skillet, melt olive oil and 2 tbsp butter on medium low heat.
Add in all ingredients except chicken, carrots, and noodles and sauté til el dente, scoop out into serving dish. ( Do NOT wash out skillet yet].
In same skillet add in additional tbsp of butter and more olive oil if needed, add chicken and cook on medium til all pink is gone. Approx 4 min depending on thickness of chicken strips.
In a separate pan at the same time bring 2 c water to a rolling boil. Turn down heat and Add in carrots and cook for 2 min then add in noodles and cook an additional 1-2 minute.
Drain any remaining liquid and toss into skillet., stir.
Then take vegetable mixture from serving dish and incorporate back into skillet to reheat on med low heat. Sprinkle on Parmesan cheese and incorporate through.
Return all to serving platter and voila.
Serve with crusty bread.
Options: other vegetables can be substituted or interchanged for variety such as broccoli, spinach, chard, zucchini disks, etc.
You can keep noodles separate and serve the chicken veggie mixture over top of the noodles as opposed to mixed together.
Lazy Peach Cobbler


Ingredients:
Bisquick, milk, ground nutmeg, butter, margarine, sugar

Directions:
Heat oven to 375ºF.
Stir together Bisquick, milk and nutmeg in ungreased square baking dish, 8x8x2 inches.
Stir in butter until blended.
Stir together sugar and peaches; spoon over batter.
Bake 50 to 60 minutes or until golden.