xiaoxl/recipe_data huggingface dataset:
Monster Molasses Muffins


Ingredients:
rolled oats, sunflower seeds, wheat germ, whole wheat flour, powdered milk, sesame seeds, salt, baking powder, molasses, milk, eggs, nutritional yeast, raisins

Directions:
Preheat oven to 375°F.
Mix together dry ingredients- oats, sunflower seeds, wheat germ, soy flour, flour, milk powder, ground sesame seeds, salt, baking powder.
Mix together wet ingredients- oil, molasses, milk, eggs.
Stir the wet and dry ingredients together until just moistened.
Bake for about 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Elies Zucchini Bread


Ingredients:
eggs, sugar, vanilla, zucchini, crushed pineapple, flour, baking soda, baking powder, salt, cinnamon, nutmeg, raisins

Directions:
"Beat eggs until thick & foamy, add oil, sugar & vanilla & mix. add zucchini & pineapple mix well. Separately mix flour baking soda, baking powder, salt, cinnamon, & nutmeg, Add to wet mixture. Stir in nuts & raisins. Pour into 2 greased & floured pans and bake at 350 degree oven for 1 hour or until golden brown."
Buffalo Chicken Lollies


Ingredients:
celery leaves, kosher salt, fresh ground pepper, celery, garlic clove, shallot, ground chicken, unsalted butter, honey, ketchup, mayonnaise, buttermilk, lemon juice, blue cheese, cracked black pepper, canola oil

Directions:
For the buffalo chicken:
Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes. Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.
For the dipping sauce:
While the sauce is cooking, blend the mayonnaise, buttermilk, lemon juice and 2 ounces of the bleu cheese in a blender until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper.
For cooking:
Prepare a grill for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 tablespoons of the canola oil. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the bleu cheese dipping sauce and garnish with more celery leaves.
Semolina Pancakes


Ingredients:
warm water, baking powder, fine semolina, all-purpose flour, active dry yeast, sugar, salt, honey, unsalted butter

Directions:
In a bowl, combine 1/4 cup of the warm water with the baking powder. In a food processor, combine the semolina with the flour, yeast, sugar and the remaining 2 3/4 cups of warm water; process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour.
Heat a 10-inch nonstick skillet and coat it with a thin layer of vegetable oil. In a small bowl, blend the honey with the melted butter. Whisk the batter until creamy. Ladle 1/3 cup of the batter into the skillet, tilting the skillet to distribute it evenly. Cook the pancake over moderate heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes. Shake the skillet to loosen the pancake, then slide the pancake onto a plate. Drizzle with the honey butter and serve right away. Repeat with more oil and the remaining batter and honey butter.
Notes Fine semolina flour, sometimes also called extra-fancy durum flour, is available at Whole Foods and online at kingarthurflour.com.
Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas


Ingredients:
warm water, active dry yeast, buttermilk, golden brown sugar, sugar, bread flour, salt, water, baking soda, golden brown sugar, salt, coarse sea salt

Directions:
Dough:
Place 1/2 cup warm water in medium bowl. Stir in yeast; let stand until dissolved, about 5 minutes.  Add buttermilk, both sugars, and vegetable oil; mix well.
Mix flour and salt in processor. With motor running, add yeast mixture and process 2 minutes. Spray large bowl with nonstick spray. Scrape dough into bowl (dough will be very sticky]. Spray sheet of plastic wrap with nonstick spray; cover bowl with plastic, sprayed side down. Refrigerate dough until slightly puffed and light, about 1 hour.
Line 2 large rimmed baking sheets with parchment paper, then spray parchment with nonstick spray. Transfer dough to lightly floured surface. Spray hands with nonstick spray. Divide dough into 8 equal portions. Working with 1 portion at a time, roll into 8- to 9-inch ling rope. Tie in knot, leaving 1/2 inch of 1 end sticking up through center. Tuck other end under, if needed (each pretzel will be about 2 3/4 inches in diameter]. Transfer pretzels to prepared baking sheets, knob side up. Cover pretzels with plastic wrap sprayed with nonstick spray. Refrigerate until puffed and light, 45 minutes to 1 hour.
Poaching Liquid:
Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F Bring 8 cups water, beer, baking soda, and brown sugar to simmer in large wide pot (liquid should reach depth of at least 1 1/2 inches].
Spray 2 baking sheets with nonstick spray. Cut parchment paper between pretzels so each rests on its own square. Using paper to lift pretzels from baking sheet and working with 2 pretzels at a time, carefully invert each pretzel into liquid in pot, allowing to slide off paper. Poach 10 seconds. Using skimmer or slotted spoon, turn pretzels over; poach 10 seconds longer. Lift from poaching liquid, allowing pretzel to drain well. Transfer to prepared sheets. Brush with vegetable oil and sprinkle with pretzel salt.
Bake pretzels 15 minutes, until pretzels are deep brown. (Rotate baking sheets halfway through baking time.] Transfer pretzels to rack; let cool to room temperature.
Can be made 8 hours ahead. Let stand at room temperature.
Cappuccino Nog


Ingredients:
eggs, sugar, salt, milk, vanilla, espresso coffee, brandy, brown sugar, cinnamon

Directions:
Stir together eggs, sugar, and salt in heavy dutch oven.
Gradually add milk.
Cook over low heat 15-20 minutes, stirring constantly, just until mixture coats spoon.
Remove from heat.
Stir in vanilla.
Stir together coffee and liqueur.
Gradually stir coffee mixture into egg mixture; keep warm.
Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high until stiff.
Gently stir 2 cups of whipping cream into egg mixture.
Pour into mugs.
Top with dollops of remaining whipped cream.
Sprinkle with cinnamon.
Serve immediately.
Immediately refrigerate any remaining nog.
Seafood - Prawn & Squid Stir-Fry


Ingredients:
squid, raw cashews, spring onions, garlic clove, green ginger, bamboo shoots, carrot, cornflour, soy sauce, sugar, water

Directions:
Shell and de-vein the prawns.
Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
Add the garlic, ginger, squid and prawns and mix gently.
Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain.
Heat the 2tbl oil in the wok and then add the cashews and stir-fry until         golden brown then allow to stand.
Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min  then drain.
Cut the spring onions diagonally into 2cm lengths.
Mix the soy sauce, sugar, corn flower and water.
Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the         squid starts to curl and the prawns change colour.
Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
Add the water, soy etc and stir-fry until the sauce thickens.
Greek Summer Salad (Anamikti Salata)


Ingredients:
tomatoes, red onion, green pepper, cucumber, stuffed green olives, parsley, oregano, olive oil

Directions:
Combine all ingredients (except olive oil in a large bowl].
Toss to combine, sprinkle with olive oil ( about 1/4 cup].
Chill for 30 min., serve chilled.
Pork Chops and Cheese Potatoes


Ingredients:
potatoes, onions, flour, salt, pepper, milk

Directions:
Brown chops in large skillet., Toss potatoes, onions, flour and seasonings together., Place potato mixture in buttered 13x9 pan., Place chops on top of potato mixture., Add soup and milk to skillet., Bring to boil over medium heat., Pour over chops and potatoes., Cover and bake at 350 for 1 hour., Uncover and bake and additional 15 minutes.
Smothered Pork Chops
Category: main-dish
By Jana Hart

The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!

Ingredients:
1  onion, chopped
4 cloves crushed garlic
6  (3/4 inch) thick pork chops
½ cup water
⅓ cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

Directions:
Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil. Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Yields: 6 servings

Calories: 187.3
Fat: 5.2 g
Saturated fat: 1.7 g
Carbohydrates: 7.8 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 25.8 g
Cholesterol: 59.4 mg
Sodium: 175.1 mg
Chicken Parmesan Meatballs


Ingredients:
ground chicken, onions, parsley, salt, pepper, garlic clove, fennel seed, egg, lemon zest, olive oil, fresh mozzarella cheese

Directions:
Preheat oven to 400°F, setting rack to upper third part of oven.
In a large bowl, using your hands, gently mix together first 11 ingredients.
Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis] and place a few inches from each other on a foil-lined baking sheet.
In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 20 - 25 minutes.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese.
Broil another 3 to 5 minutes until cheese is bubbly and golden.
Heat remaining sauce in a small saucepan.
Serve meatballs with a dollop of sauce.
Crock Pot Steak


Ingredients:
water, tomato sauce, garlic powder, salt, pepper, russet potatoes, mushrooms

Directions:
Brown steak in skillet with 2T. olive oil. Transfer to crock pot and set aside. In a small bowl, combine tomato sauce, and seasonings. Place potatoes, carrots and mushrooms on top of browned steak and pour sauce over all.
Cover and cook on low for 8 hours or until steak is tender and veggies are done.
For gravy if you like it: Add 1/4 cup of beef broth and 2 T. of flour to crockpot about 30 minutes before serving allow to cook and thicken.
Sage Pork Chops
Category: main-dish
By Tiffany Nixon

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

Ingredients:
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6  center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes  beef bouillon

Directions:
Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 159.3
Fat: 7.8 g
Saturated fat: 3.6 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 20.6 g
Cholesterol: 75.2 mg
Sodium: 1063 mg
Janet's Thanksgiving Meat Stuffing


Ingredients:
ground beef, pork sausage, ground pork, onion, potatoes, salt, pepper

Directions:
Combine ground beef, sausage, pork, and onion in a skillet.  Brown.
Cook the gizzard (and whatever else you have] for 10-15 minutes.  Grind up.
Cook and mash the potatoes.
Combine all cooked items.  Add salt, pepper, and celery salt.
Refrigerate.  Re-heat in oven when ready to prepare meal.
Shrimp, Sausage, and Fish Jambalaya
Category: soups-stews-and-chili
By Baron

Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.

Ingredients:
¼ cup butter
10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 ½ teaspoons minced garlic
1 (6 ounce) can tomato paste
1 (14.5 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
½ teaspoon ground black pepper
4 cups low-sodium chicken broth
2 cups medium-grain rice
¾ pound shrimp, peeled and deveined
¾ pound cod fillets, cut into 1 1/2-inch chunks  (Optional)
salt to taste
⅓ cup chopped fresh parsley

Directions:
Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel. Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes. Stir garlic into the onion mixture; cook and stir together for 1 minute. Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes. Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine. Pour chicken broth over the sausage mixture; bring to a boil. Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes. Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally. Season with salt and fold parsley into the jambalaya to serve.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 621.6
Fat: 23 g
Saturated fat: 10.1 g
Carbohydrates: 66.8 g
Sugars: 8 g
Dietary fiber: 3.8 g
Protein: 34.5 g
Cholesterol: 156.6 mg
Sodium: 1880.1 mg
Almost Apple Pie for One


Ingredients:
apple, flour, cinnamon, nutmeg, Splenda sugar substitute, light margarine

Directions:
slice and core apple., combine flour, spices & sweetener in bowl., toss apple in dry mixture., pour in pan., drop margarine in dots on top., bake at 350 for 20 minutes or until apples are soft.
Sautéed Green Beans With Mushrooms and Onion


Ingredients:
fresh green beans, butter, button mushrooms, garlic cloves, salt, pepper

Directions:
Place trimmed beans in a large pot and cover with water.  Bring to a boil, then reduce heat and cover and simmer for about 10 minutes or until crisp-tender. Drain beans.
Meanwhile, in a large skillet, melt butter and sauté onions, mushrooms, and garlic until tender.
Add drained beans and salt and pepper to skillet.  Stir well and sauté and additional 4-5 minutes.
Serve.
Tasty Meatballs Without Milk


Ingredients:
ground beef, onions, garlic cloves, tomato sauce, ketchup, eggs, beef broth, salt, pepper, parsley, sage, allspice

Directions:
Dice onions and garlic
Add to ground beef.
Add breadcrumbs, tomato sauce, beef broth, and all sesaonings to ground beef.
Beat eggs and add to mixture.
Form meatballs.
Place in pre-heated (400 degrees] or pan-fry.
Party Chicken I
Category: meat-and-poultry
By LEAGLE

This is a delicious and easy recipe.  My kids love it.  It can be made the day before and refrigerated. Good served over rice.

Ingredients:
4  skinless, boneless chicken breasts
4 slices bacon
1 (4 ounce) jar dried beef
1 cup sour cream
1 (10.75 ounce) can  condensed cream of chicken soup

Directions:
Shred beef, and spread into the bottom of a greased 8 inch square baking dish. Wrap each chicken breast with 1 strip of bacon, and lay on top of beef. Mix together undiluted soup and sour cream.  Pour over chicken. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 492.6
Fat: 31.1 g
Saturated fat: 13.6 g
Carbohydrates: 8.9 g
Sugars: 1.3 g
Protein: 42.8 g
Cholesterol: 141 mg
Sodium: 1621.1 mg
Easy Mixed Cheese Sandwich Spread


Ingredients:
cottage cheese, cream cheese, sharp cheddar cheese, feta cheese, Miracle Whip, mayonnaise, salt, paprika, cayenne pepper, onions, pickle

Directions:
Place all ingredients in a sturdy mixing bowl.
Use an electric mixer, gradually going from low to high, and beat until creamy (about 3 minutes].
Homemade Tortillas


Ingredients:
all-purpose flour, baking powder, salt, shortening, hot water

Directions:
Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly. If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly.
Add just enough of the HOT water to make the ingredients look moist.
Now, knead the mixture. Kneading anywhere you see any loose pieces or flour so you are sure to get everything. If it sticks to the anything add a some more flour. Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape. You want your dough to be smooth and sort of elastic.
Cover bowl with a towel and let it rest for about an hour.
After it rests, cut or pinch off 10 to 12 balls. Add some flour to your rolling pin and workspace LIGHTLY. Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch.
Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks. Black specks mean your pan is too hot. Reduce heat so the tortilla puffs and browns. It should puff up underneath if done right. Do not worry if it does not though. Practice will get you to that stage.
NOTE: Here are some tips as to technique: Do not use bread flour. You want flour with a low gluten content. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board] than any other surface I tried. A flat dough scraper, or "bench knife" is perfect for removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas. Making perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
Breaded Pork Scallopine With Mushroom Sauce


Ingredients:
salt, fresh ground black pepper, egg, parmesan cheese, olive oil, unsalted butter, onion, white button mushrooms, fresh chives

Directions:
Heat the oven to 180 degrees F.
Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces. Pound the slices until they are about 1/4-inch thick, then sprinkle them with 3/4-teaspoon of the salt and pepper.
Beat the egg thoroughly with a fork in a shallow bowl.
Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the crumb mixture until well coated on each side. Arrange the breaded meat on a platter.
Divide the olive oil between two nonstick skillets and heat until hot but not smoking. Arrange 4 scaloppine in each skillet so that they don't overlap and sauté over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven.
Add the butter and onion to one of the skillets, and sauté onion over high heat for 1 minute or until slightly softened.
Add the mushrooms and the remaining 1/2-teaspoon salt and sauté for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated.
Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.
Balsamic Pea Salad
Category: salad
By LLAMAMAMATOO

I quickly make this the night before I need it as it tastes much better if it sits overnight. My daughter and her friend will not eat peas, but they love this salad.

Ingredients:
1 (16 ounce) package frozen green peas
½ cup chopped almonds
½ cup chopped green onions
½ cup crumbled feta cheese
¾ cup mayonnaise
2 tablespoons balsamic vinegar
black pepper to taste

Directions:
Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl. Toast almonds in a skillet over medium heat. Then combine with peas. Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 255.1
Fat: 21.6 g
Saturated fat: 4.1 g
Carbohydrates: 11 g
Sugars: 4.6 g
Dietary fiber: 3.3 g
Protein: 5.8 g
Cholesterol: 16.2 mg
Sodium: 286.6 mg
Pumpkin Latte Cake Bars


Ingredients:
brewed coffee, pumpkin puree, egg, cream cheese, sugar, egg, brewed coffee, walnuts

Directions:
Preheat oven to 350°F  Lightly spray the 9 x 13 baking pan with cooking spray.
In a large bowl, stir together cake mix, pumpkin, cooled doffee and egg.  Spread mixture into baking pan.
In a medium mixing bowl, beat together the softened cream cheese and sugar until fluffy.  Add the egg and cooled down coffee.  Beat until smooth.  Spread the cream cheese mixture ove rthe cake batter.
Sprinkle the oatmeal packet and walnuts over the cream cheese toping.
Bake in preheated oven for 15 minutes and then reduce the heat to 325 F and continue baking for 45 to 50 minutes.
Remove from oven and let cool completely before cutting into bars.