xiaoxl/recipe_data huggingface dataset:
Marshmallow Caramel Rice Krispies Treats


Ingredients:
large marshmallows, margarine, sweetened condensed milk

Directions:
Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
Remove from heat.
Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
Let them cool on wax paper.
Store them in the refrigerator.
Enjoy!
Egusi Soup
Category: soups-stews-and-chili
By Karena

This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp.  Drained, smoked oysters and chicken can be used in place of the beef.

Ingredients:
¾ cup pumpkin seeds
1 ½ pounds cubed beef stew meat
½ cup peanut oil
2 large tomatoes, chopped
1 small onion, chopped
2  habanero peppers, seeded and minced
18 ounces tomato sauce
3 tablespoons tomato paste
1 ½ cups water
2 pounds fresh shrimp, peeled and deveined
1 pound fresh spinach, washed and chopped

Directions:
Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4  to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through. Place tomatoes, onions, and pepper in a blender and  blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender. Add tomato sauce, water, and shrimp and simmer for 10 minutes. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 6 to 8 servings

Calories: 757.9
Fat: 51 g
Saturated fat: 14 g
Carbohydrates: 16.9 g
Sugars: 7 g
Dietary fiber: 4.8 g
Protein: 60 g
Cholesterol: 306 mg
Sodium: 858.3 mg
Mustard Chicken (Poulet a La Moutarde)


Ingredients:
Dijon mustard, paprika, fresh ground pepper, sea salt, chicken wings, bacon, onion, thyme leaves, white wine, yellow mustard seeds, brown mustard seeds, creme fraiche, flat leaf parsley

Directions:
Combine and mix 1/2 cup mustard with the paprika, ground pepper, and salt in a bowl. Use your hands to rub the mustard mixture all over each chicken piece. Set coated chicken aside.
In a large saucepan, fry the bacon bits over medium heat until they are just beginning to crisp up. Using a skimmer or a slotted spoon, transfer crisp bacon pieces to a small bowl and set aside. Discard about 1/2 of the rendered bacon fat.
With the remaining fat still over medium heat, add the onions and thyme, and saute until soft. Transfer to the bacon bowl.
Over medium-high heat, add the chicken wings to the pan in single layers without crowding them. If they do not all fit, work in batches. Brown the chicken wings for about 8-10 minutes per side. Do not be afraid of the brown bits accumulating on the pan, but regulate the heat so that they do not burn and turn black. Avoid moving the chicken around in the pan; this will prevent the skin from turning crisp.
Once the chicken has all been browned, remove it from the pan and transfer it to a plate for a few moments. With the heat still on, add the white wine to de-glaze the pan. It will steam up, but don't be alarmed. Use a wooden spoon to scrape the bottom of the pan as the wine simmers. This simmering will cook off the alcohol and give you the foundation of your pan sauce (the fond].
Add the bacon and onions back to the pan with the fond and give it a little stir. Add all of the chicken back to the pan as well (cram it if you have to!], cover, and let it all simmer for 15-20 minutes.
Turn the heat off and add the remaining 1/4 cup of mustard, the mustard seeds, and the creme fraiche to create the sauce. Give it all a good stir and try to coat the chicken wings with the sauce.
Serve with parsley as a garnish.
Michael Symon's Homemade Pizza Sauce


Ingredients:
whole canned tomatoes, garlic cloves, dried oregano, dried basil, salt, fresh ground black pepper

Directions:
Combine the drained tomatoes, garlic, and dried herbs in a blender or food processor. Pulse until the desired consistency. I like to leave this one a little bit course.
Pour into a bowl and season with salt and pepper.  *This is a raw pizza sauce, meant to be cooked on the pizza.* .
Country Chocolate Gravy


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

Directions:
In a saucepan combine the sugar, flour, salt and cocoa and cook over medium heat. You will be adding the milk before the dry ingredients start to really cook! :]  Gradually add the milk. I add 1 Cup at a time stirring. Cook until thick and creamy, stirring constantly.  Remove from the heat and THEN then stir in the butter and vanilla. Serve over biscuits. It is sweet!
I am not sure on pricise cook time!
Marnie's Turkey Stroganoff


Ingredients:
ground turkey, sour cream, milk, Minute Rice

Directions:
Prepare minute rice based on box instructions and preference.
Over medium heat, brown the ground turkey and remove any fat afterward.
Stir in one can of the desired soup to the cooked turkey.
Add milk to mixture and stir. Cook for 5 minutes.
Reduce heat to low. Fold sour cream into turkey/soup mixture being careful not to over-mix.
Spoon stroganoff on top of rice and serve. Enjoy!
Tender Pork Stew with Beans
Category: soups-stews-and-chili
By Sara Myers Gross

Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!

Ingredients:
2 ½ (2 pound) pork tenderloin, trimmed and sliced1 1/2-inch thick
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
2  onions, diced
2  red bell peppers, diced
2 tablespoons minced garlic
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, rinsed and drained
1 ½ cups beef broth
1 (4 ounce) can diced green chile peppers
2 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 (9 ounce) bag frozen shelled edamame
1 (8 ounce) bag frozen corn  (Optional)
1 (8 ounce) bag frozen sliced carrots  (Optional)

Directions:
Season pork tenderloin with salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes. Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours. Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 581.1
Fat: 15.1 g
Saturated fat: 4 g
Carbohydrates: 39.6 g
Sugars: 5.1 g
Dietary fiber: 12.5 g
Protein: 72 g
Cholesterol: 184.4 mg
Sodium: 1330.8 mg
Laurel's Kitchen Vanilla Pudding


Ingredients:
milk, brown sugar, salt, arrowroot, cornstarch, egg, pure vanilla extract

Directions:
Gently heat 1 1/2 cup of the milk in a saucepan or double boiler on medium heat.
Once the milk is very hot but NOT BOILING, stir in the brown sugar and salt.
Whisk together the arrowroot (or cornstarch] and the remaining milk. Add to the saucepan, cooking and stirring constantly over low to medium-low heat until the mixture starts to thickens. Be careful not to burn or scorch the pudding!
In a small heatproof bowl, whisk the egg then gently pour in about 1 cup of the pudding mixture. Whisk quickly to incorporate and to avoid curdling the egg. Add this mixture back to the saucepan and continue stirring constantly until mixture is thickened.
Once thickened, turn off heat and set the pan aside to cool about 15 minutes.
Stir in the vanilla extract.
If desired, top the pudding with toasted nuts for garnish.
Serve warm or cold.
Mushrooms with a Soy Sauce Glaze
Category: side-dish
By STEVEANDANGELA

Serve this tasty side with pork chops, steak, or salmon!  Serve over the meat of your choice.

Ingredients:
2 tablespoons butter
1 (8 ounce) package sliced white mushrooms
2 cloves garlic, minced
2 teaspoons soy sauce
ground black pepper to taste

Directions:
Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 135
Fat: 11.9 g
Saturated fat: 7.4 g
Carbohydrates: 5.4 g
Sugars: 2 g
Dietary fiber: 1.4 g
Protein: 4.2 g
Cholesterol: 30.5 mg
Sodium: 386.9 mg
Stir Fried Prawns


Ingredients:
scallion, soy sauce, ginger juice, salt, rice wine

Directions:
Marinate prawns with chopped scallions, soy sauce, ginger juice, a dash of salt and rice wine for 30 mins.
Heat oil in a pan on high.
Add in the prawns and stir-fry until the prawns changes color (about 1-2 mins].
(Do not over-cook the prawns] Remove for serving.
Buttermilk Peach Slush


Ingredients:
1% fat buttermilk, lime juice, granulated sugar

Directions:
Combine all ingredients in a blender & process until smooth., Pour into glasses & serve.
Tex-Mex Chicken and Rice


Ingredients:
salsa, black beans, cheddar cheese, chili powder

Directions:
Preheat the oven to 350 degrees., Spray a 2 quart casserole dish., Combine all the ingredients, reserving 3/4 cup of cheese., Place in the casserole dish., Top with the reserved cheese and cover with foil., Bake 25 minutes., Uncover and bake until lightly browned, about 10 minutes.
Tex-Mex E Z Macaroni Salad


Ingredients:
macaroni, mayonnaise, lime juice, lime zest, chili powder, garlic powder, salt, cayenne pepper, cherry tomatoes, scallions, fresh cilantro

Directions:
In large serving bowl, whisk together mayonnaise, lime juice, lime zest, chili powder, garlic powder, salt and cayenne.
Add pasta; toss to coat.
Stir in tomatoes, scallions and cilantro until combined.
Refrigerate until ready to serve.
Japanese Tempura Sauce


Ingredients:
water, soy sauce, sake, mirin, fish bouillon cube

Directions:
In a saucepan, mix all ingredients and bring to a rapid boil.
Remove from heat and cool before serving in individual dishes alongside a platter of tempura.
Asparagus-English Muffin Bake


Ingredients:
fresh asparagus, English muffins, colby-monterey jack cheese, cooked ham, red bell pepper, eggs, milk, salt, dry mustard, black pepper

Directions:
In a 4-quart saucepan, boil asparagus pieces 1 minute.
Drain and put in a large bowl of ice water to stop cooking process.
Drain and pat asparagus dry with paper towels.
Place English muffin halves, cut side up, to form a crust in a greased 13 x 9 inch pan.
Cut the muffins to fill the empty spaces in the pan as needed.
Layer asparagus, half the cheese, ham, and bell pepper over muffins.
In a large bowl, whisk eggs, milk, salt, dry mustard and pepper.
Pour the egg mixture evenly over muffins.
Cover and refrigerate 2 hours or overnight.
Remove from refrigerator before preheating the oven to 375 degrees.
Bake 40-45 minutes, or until set in the center.
Immediately sprinkle remaining cheese over top and serve.
Vegetarian Chickpea Burgers


Ingredients:
chickpeas, diced green chilies, flat leaf parsley, egg, cheddar cheese, Dijon mustard, ketchup, mayonnaise

Directions:
In a food processor, pulse the chickpeas, green chiles, and parsley until finely chopped.
Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste.
Stir in the egg and form the mixture into 4 patties, each about 2/3" thick.
In a large skillet or grill pan, heat the oil over medium-low heat.
Cook the burgers for 4 minutes, then flip and cook for 3 minutes more.
Top the patties with the cheese slices for the last minute of cooking.
Serve the cheeseburgers on the hamburger buns with your choice of optional toppings.
Strawberry Freeze


Ingredients:
strawberry ice cream, milk

Directions:
In a blender, add all ingredients., Blend until slushy and pour into a cocktail glass., Decorate with chocolate sauce.
Oven Chicken and Linguini
Category: meat-and-poultry
By CHEFTASMAN

Easy and delicious. Add more pepper flakes if you like it spicy.

Ingredients:
½ cup butter
1  onion, chopped
2 tablespoons dried basil
1 tablespoon red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
3 pounds chicken thighs
1 pound linguine pasta
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes. Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 9 servings

Calories: 588.6
Fat: 30.2 g
Saturated fat: 12.7 g
Carbohydrates: 41.9 g
Sugars: 2.8 g
Dietary fiber: 4.3 g
Protein: 38.4 g
Cholesterol: 129.2 mg
Sodium: 602.5 mg
Curried Chicken With Pears


Ingredients:
olive oil, boneless skinless chicken breast halves, fresh pears, onion, curry powder, all-purpose flour, chicken broth, ketchup

Directions:
In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the meat or fish in a single layer. Cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
Add the pears and cook, stirring, for about 2 minutes; remove from the skillet.
Add the onion and the remaining oil to the skillet and cook until soft, stirring occasionally, about 2 minutes. Stir in the curry powder and flour. Add the broth and ketchup and heat to boiling.
Return the meat or fish and pears to the pan and coat with the sauce. Reduce heat to medium-low and simmer, covered, 15 to 20 minutes for the chicken, 25 to 30 minutes for the pork, or 10 minutes for the salmon. Season with salt and pepper to taste and divide among 4 plates.
Bisquick® Cinnamon Rolls
Category: bread
By taylortaylor1

The easiest recipe for making delicious Bisquick® cinnamon rolls.

Ingredients:
2 ¼ cups baking mix (such as Bisquick®)
⅔ cup milk
2 tablespoons softened butter
2 tablespoons white sugar
2 ½ cups white sugar
⅔ cup melted butter
5 tablespoons ground cinnamon
1 cup confectioners' sugar
3 tablespoons milk

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper. Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms. Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick. Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces. Place rolls into the prepared circular baking pan so that rolls touch. Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely. While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 cinnamon rolls

Calories: 425
Fat: 15.9 g
Saturated fat: 8.8 g
Carbohydrates: 71.2 g
Sugars: 55.2 g
Dietary fiber: 1.9 g
Protein: 2.4 g
Cholesterol: 33.6 mg
Sodium: 377.2 mg
Tortilla Rolls


Ingredients:
flour tortillas, green onions, green chilies, cream cheese, sour cream, cheddar cheese

Directions:
Have tortillas at room temperature.
Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed.
Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge.
Roll up jelly-roll fashion and wrap each tortilla in plastic film.
Refrigerate overnight.
When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
Serve with salsa.
Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
Cook time is chilling time.
Apple Crisp


Ingredients:
coconut, cinnamon, banana, apples, raisins, vanilla, apple cider vinegar, quick oats

Directions:
Combine almonds, coconut and 1/4 tsp cinnamon for topping. Set aside.
In a medium microwave proof bowl, combine banana pieces, chopped apple, raisins, 1/4 teaspoon cinnamon, vanilla and cider vinegar and mix well.
Add oats and mix well.
Microwave for 2 minutes. Mix.
Sprinkle with topping mixture and microwave for 1 minute.
Let cool about 15 minutes and serve warm.
Quick Golden Crispy Latkes


Ingredients:
russet potato, yellow onion, egg, all-purpose flour

Directions:
Peel potato and onion and grate in a box grater or using the shredder attachment of a food processor.  Squeeze as much liquid as possible out of the shredded vegetables -- the best way to do this is to put it in cheesecloth and squeeze hard over the sink.
Combine vegetables with remaining ingredients except for peanut oil and stir to combine with a fork.
Heat a few good sloshes of peanut oil over medium-high heat in a cast-iron or other heavy-bottomed sauté pan.  Drop small blobs of potato mixture into oil -- it should sputter happily -- and cook until golden on the bottom.  Flip pancakes and cook the other side.  Drain on a paper towel and keep warm in a 200 degree oven until ready to serve.
Marinated Tomatoes


Ingredients:
white wine, olive oil, white vinegar, garlic clove, green onion, tomatoes, parmesan cheese

Directions:
Mix together the Italain salad mix, white wine, oil and vinegar and set aside., In a jar or other container that has a lid, layer the tomatoes and green onions., Pour dressing over tomatoes., Sprinkle top with parmesan cheese., Cover and refrigerate for 2-3 hours before serving.
Middle Eastern Lentil & Kofta Bowl by Sy


Ingredients:
lentils, celery rib, onion, tomato paste, green zucchini, butter, garlic cloves, lemon zest, olive oil, ground cumin, ginger, ground turkey, ground chicken, ground cumin, ground coriander, black pepper, onion, parsley, mint

Directions:
Mix the kofta ingredients and set aside.
Put stock in a pot (non-stick Teflon] and after heated add; peas (lentils], celery, onion, tomato paste and let simmer for about 30+ minutes, with the cover on.
Stirring occasionally.
When the lentils are three quarters done, reserve about 1/2 cup for later use.
Remove pot from stove and puree the soup, then back on the stove.
After the soup is reduced somewhat, add; Semneh Seasonings and puree again.
Let soup simmer for about 15 minutes, stir often (and make sure nothing sticks to the bottom of the pot].
When you have a real thick soup add the 1/2 cup reserved lentils and cook for one minutes more.
The soup should be thick which will allow the koftas, zucchini and red peppers to float on top when added.
While the soup is cooking, make the koftas.
Form about 12-16 small flat kofta patties and fry with a little oil (or grilled].
Make sure that the ground poultry is thoroughly cooked, flatten them with a spatula.
Put the zucchini and chopped red pepper into a big bowl, add the butter and then into the microwave for about 1 minutes.
Do not over cook!
Add the thick lentil soup to each bowl.
Make a nice looking design around the bowl by placing 2- koftas, 3 slices of zucchini and garnish with red peppers.
Enjoy, with pita bread and accompanied with hot chili sauce, yogurt sauce, mint sauce, sour cream, sour pickles/vegetables, lemon wedges on the side.
Little Tyke Pizzas


Ingredients:
tomato sauce, dried oregano, dried basil, garlic powder, mozzarella cheese

Directions:
Roll or pat biscuits into 2 1/2 inch circles.
Place on two greased baking sheets.
In a small bowl, combine tomato sauce, onion, oregano, basil, and garlic powder; spread over biscuits.
Sprinkle with cheese.
Bake at 400 degrees for 8-10 minutes.
Calamari & Chipotle Dip


Ingredients:
lemon juice, black pepper, salt, buttermilk, all-purpose flour

Directions:
Wash and clean squids properly under water and drain.
To absorb extra water place them on paper towel and cover with paper towel too .
Heat oil in frying pan or fryer at medium high heat.
To prepare batter , add all ingredients in one mixing bowl .
Once oil is properly heated, add squids into batter and fry them as single squid ,so they wont stick with each other.
Fry them until golden brown and place them on paper towel to absorb excess oil.
Serve hot with chipotle sauce and lime. Squeeze lime juice on squid to get extra tangy flavor.
Pumpkin Scones


Ingredients:
whole wheat flour, baking powder, salt, ground cinnamon, ground cloves, ground ginger, butter, pumpkin puree, confectioners' sugar, ground cinnamon, ground ginger, ground cloves

Directions:
Preheat oven to 425.
Sift dry ingredients together in a large bowl.
Cut butter into flour mixture until crumbly, with no discernible chunks of butter.
In a small bowl, whisk together pumpkin, milk, and egg.
Fold wet ingredients into dry ingredients.
Form dough into two balls.
Pat each ball into a long rectangle (9x3x1 inch] on a floured surface.
With a sharp, floured knife, cut each rectangle into 3 squares, and each square on the diagonal to form triangles.
Place the scones on a floured baking sheet and bake for 8-10 minutes.
Whisk together ingredients for spiced icing & drizzle over cooled scones.  Allow icing to dry (at least 1 hour] before serving.
Creamy Leek Risotto


Ingredients:
butter, leeks, chicken broth, butter, olive oil, onion, dry white wine, arborio rice, parmesan cheese, parsley

Directions:
Put chicken broth in sauce pan and bring to a slow simmer.
In thick bottomed 2 quart pan melt 1 tablespoons butter, saute chopped leeks, till softened.
Add 1/2 cup light cream. (I use goat milk]
salt and pepper to taste.
Continue cooking until most of the liquid is gone.  Set aside.
In another pan or the same one that has been cleaned, add 2 tablespoons butter and 1 Tbsp of olive oil.
Saute the minced onions, when softened, add the Arborio rice, stir until the grains turn opaque.
Add the dry white wine, stir until no liquid is left.
Add broth to rice 1/2 cup at a time stirring until incorparated.
5 minutes before finished add the leeks and the Parmesan cheese.
Continue cooking until thickened to desired level, stirring constantly.
Garnish with parsley or stir in before serving.
Super Easy Lemon Pie


Ingredients:
reduced fat graham cracker crust, lemon yogurt, sugar-free lemon gelatin, Cool Whip Free

Directions:
"Combine yogurt, dry gelatin and Cool Whip mixing well.  Spoon into the pie crust.  Freeze for several hours or overnight."