xiaoxl/recipe_data huggingface dataset:
Melt in Your Mouth Sugar Cookies


Ingredients:
butter, eggs, sugar, sour cream, vanilla, salt, flour, baking soda, baking powder, cream cheese, vanilla, powdered sugar, margarine

Directions:
Cream together butter, eggs, sugar, sour cream and vanilla.
Mix salt, flour, baking soda and baking powder and add to butter mixture.
Chill one hour or overnight.
Roll the batter out to 1/4 to 1/2-inch thickness.
Cut cookies with your favorite cookie cutters.
Bake at 350° for 10-12 minutes. Keep them white; don’t overbake!
For frosting: Cream together margarine and cream cheese.
Add vanilla and sugar.
Frost cookies.
Whole Wheat Bread


Ingredients:
honey, warm water, salt, wheat flour

Directions:
Combine water, yeast, and 2 cups flour. Let sponge 15 minutes.
Add honey, oil, salt, and 4-5 cups flour until dough begins to clean sides of bowl.
Knead 7-10 minutes, until smooth and elastic. Form into two loaves and place in greased loaf pan.
Let rise until doubled in size.
Bake at 350* for 25-30 minutes.
Variations: Onion Cheese Bread: For each loaf knead in 1/4 cup chopped onion and 1/2 cup grated sharp cheddar cheese.
Jalepeno-Ranch Sharp Cheese: Add 1/2 cup grated sharp cheese, 2 T ranch salad dressing mix, and 2 chopped, fresh jalepeno peppers.
Garlic-Herb Parmesan Bread: For each loaf add 1/3 cup parmesan cheese, 1 t garlic powder, and one t herb of choice.
Chorizo and Egg Breakfast Burritos


Ingredients:
chorizo sausage, potato, eggs, flour tortillas, monterey jack cheese, salsa

Directions:
In small pan boil potatoes until soft.  Time depends on the size of the dice.  Drain and set aside.
Meanwhile, remove casings from chorizo.  Cook over medium heat in a non stick skillet until browned. Drain.  But do not wipe out skillet.  You want a small amount of the fat to remain.
Add cooked sausage back into pan.  Stir in potatoes.  Cook and stir for about one minute.
Pour in beaten eggs.  Stir.  When eggs are almost done add cheese.  Stir well.  Cook until eggs are done and cheese is melted. Salt and pepper to taste.
Meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
Divide the egg mixture into two portions and fill tortillas. Add salsa to taste. Roll up burrito style.
Raspberry and Apricot Rugelach
Category: desserts
By MARBALET

A yummy and extra fruity version of this traditional cookie.

Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
¾ cup white sugar
1 cup chopped walnuts
¾ cup dried apricots, chopped
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup seedless raspberry preserves
1 tablespoon milk

Directions:
In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed. Line 2 large baking sheets with foil and grease foil. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge,  jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart.  Repeat with remaining dough, one-fourth at a time. Preheat oven to 325 degrees F (165 degrees C). In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Yields: 4 dozen

Calories: 115.9
Fat: 7.1 g
Saturated fat: 3.6 g
Carbohydrates: 12.3 g
Sugars: 7.6 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Cholesterol: 15.3 mg
Sodium: 54 mg
Athena's Spanakopita (Spinach and Feta Pie)


Ingredients:
water, feta cheese, sour cream, scallions, eggs, fresh mint leaves, fresh dill leaves, garlic cloves, lemon zest, lemon juice, ground nutmeg, ground black pepper, salt, cayenne pepper, unsalted butter, phyllo dough, pecorino romano cheese, sesame seeds

Directions:
Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid.
Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.
Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo].
Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino].
Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds.
Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.
Toddler-Friendly Carrot and Zucchini Muffins
Category: everyday-cooking
By AmyGail

These healthy, toddler-friendly muffins are packed full of veggies while still tasting delicious! You might need to double the recipe because you'll want to eat some yourself.

Ingredients:
cooking spray
1 cup whole wheat flour
½ cup rolled oats
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 pinch sea salt
4 large eggs
½ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup grated carrot
1 cup grated zucchini

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners. Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl. Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full. Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 muffins

Calories: 99
Fat: 2.1 g
Saturated fat: 0.6 g
Carbohydrates: 16.7 g
Sugars: 5.8 g
Dietary fiber: 2.1 g
Protein: 4.1 g
Cholesterol: 62 mg
Sodium: 256.8 mg
Cornbread and Chicken Thigh Casserole
Category: uncategorized
By Natasha Mathew

Easy to make casserole with chicken thighs and vegetables topped with cornbread.

Ingredients:
cooking spray
1 (8.5 ounce) package cornbread mix
2 stalks green onions, sliced, white parts and tops separated
½ cup water, or as needed
1 ounce shredded Cheddar-Monterey Jack cheese blend
1 teaspoon olive oil
1 pound skinless, boneless chicken thighs, diced
1 (8 ounce) package carrots, sliced
½ (8 ounce) package fresh mushrooms, sliced
1 medium red bell pepper, diced
1 medium yellow onion, chopped
1 medium jalapeno pepper, seeded and minced, or to taste
2 teaspoons Cajun seasoning
salt and ground black pepper to taste
¼ cup water

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray. Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling. Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside. Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes. Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin. Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 318.8
Fat: 11.7 g
Saturated fat: 3.5 g
Carbohydrates: 34.7 g
Sugars: 8.2 g
Dietary fiber: 2.5 g
Protein: 18.5 g
Cholesterol: 52.2 mg
Sodium: 901.1 mg
Mom's Pumpkin Bread


Ingredients:
sugar, eggs, pumpkin puree, water, flour, baking soda, salt, baking powder, cinnamon

Directions:
- Preheat oven to 350 degrees., - Grease two loaf pans., - Cream oil and sugar., - Add eggs, pumpkin and water., - In separate bowl, mix dry ingredients., - Add dry ingredients to wet ingredients., - Bake 65-75 minutes.
Delicious Tuna-Mushroom Noodle Casserole


Ingredients:
butter, mushroom, green bell pepper, onion, celery, garlic, flour, half-and-half cream, cheddar cheese, solid white tuna, parmesan cheese, butter

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch casserole dish.
In a skillet saute the onion, celery,  green bell peppers and garlic (if using] in butter for about 3 minutes.
Add in flour and cook for 1 minute.
Remove from the heat and slowly add in the milk.
Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
Transfer to a baking dish.
Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
Bake for about 25-30 minutes.
Mexican Cheeseburger Soup


Ingredients:
lean ground beef, garlic cloves, onion, red bell pepper, diced tomatoes, diced green chilies, black beans, salt, ground cumin, pepper, cheddar cheese, monterey jack cheese, low-fat milk

Directions:
In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper.  Cook until beef is mo longer pink; drain.
Return the cooked beef mixture to the pot.
Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
Bring to a gentle simmer and simmer for about 10 minutes.
Stir in the cheeses and milk.  Stir frequently and heat until cheese is melted and smooth --  do NOT let boil.
Sea Bass Thai Style


Ingredients:
sea bass fillets, fresh coriander, fresh ginger, orange, juice of, light soy sauce, spring onion, Thai fish sauce, red chile

Directions:
Apart from the sea bass, mix all the other ingredients together.
Arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside.
Score the fillets, and pull up the corners of the foil. Spoon over the Thai dressing and crimp the corners together to create a sealed bag.
Dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes.
Remove from the pan, tear open bag and serve.
Hearty Stuffed Portobello’s


Ingredients:
water, portabella mushrooms, garlic cloves, shallot, lemon, basil, sun-dried tomatoes, parmesan cheese, olive oil, cherry tomatoes

Directions:
Place water in large bowl.
Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
Thoroughly drain and pat wheat berries dry.
Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until dry enough to crack easily, usually about an hour. Crack wheat in a grain mill, blender or with a zip lock bag and a rolling pin.
Sift out the smallest flour-like bits (they will form a paste you don’t want in your recipe.
Preheat oven to 400 degrees.
In a sauce pan bring 2 cups water to a boil.  Add the bulgur and a pinch of salt.  Cover, turn heat off and let the bulgur steam for 20 minutes.  When bulgur is soft, fluff with a fork or drain if necessary and return to sauce pan, fluff with a fork, set aside and cover until ready to use (see below].
Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves – set each individually aside.
Coat mushroom caps with olive oil, season with salt and pepper, place on baking sheet and bake for 5-6 minutes.  Turn mushrooms over and bake for another 5-6 minutes.
In a small pan heat 1 tablespoons olive oil over medium heat.  Add the shallots and cook until softened, about 3 minutes.  Add the sun-dried tomatoes, basil, a large pinch of lemon zest-about 1 ½ tbsp., and juice from one lemon.   Cook for 1 minute, then fluff into prepared bulgur.  Season with salt and pepper.
Fill the mushroom caps with the bulgur filling and top with finely grated parmesan cheese.  Place back in the oven and cook until the cheese is golden brown, about 5 minutes.
Meanwhile, in a very large pan heat 2 tablespoons olive oil over medium heat, add minced garlic and cook for about 30 seconds, stirring continually.  Add spinach and wilt it, about 5 minutes.  Season with salt and pepper if you desire.
Serve by placing a layer of wilted spinach on each plate, set the bulgur filled mushroom on top of the spinach, and dot with cherry tomatoes.
Our stuffed mushroom recipe is really a pretty balanced meal, not to mention, a very filling meal.
Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil


Ingredients:
olive oil, zucchini, garlic cloves, cherry tomatoes, fresh basil, salt, fresh ground black pepper

Directions:
Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan.  Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
Add the garlic; cook, stirring, until just fragrant, about 30 seconds.  Add the tomatoes; stir until softened, about 1 minute.  Stir in the basil, salt and pepper to taste.
Homemade Naan Bread


Ingredients:
all-purpose flour, sugar, coarse salt, baking soda, milk, warm water, canola oil, butter

Directions:
Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment. Stir to combine.
Combine milk, water, and oil in a medium bowl. Whisk to combine.
With the mixer running, pour wet ingredients into dry ingredients. As soon as the mixture comes together, switch attachment to a dough hook, and mix until dough is smooth and no longer sticky. Do not over-mix.
Cover bowl with plastic wrap, and set aside at room temperature for 1 hour.
Place a pizza stone on a top rack of the oven, positioned approximately 6 inches below the broiler. Preheat oven to 500 degrees F for at least 30 minutes.
Divide dough evenly into 5 pieces. On a lightly floured surface, roll each piece into an 8-inch circle.
Turn oven to broil. Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes. Watch carefully, as the bread can burn very quickly. Repeat with remaining dough rounds.
Brush the warm bread with melted butter, and serve immediately.
Good-for-you Spicy Chicken


Ingredients:
boneless skinless chicken breast half, olive oil, onion, ground cumin, paprika, cayenne, ground cloves, green bell pepper, fresh ginger, garlic, no-salt-added stewed tomatoes, no-salt-added tomato sauce, cider vinegar, red wine vinegar, light brown sugar

Directions:
Heat the oil over medium heat in a deep 12-inch nonstick skillet; add the onions and cook, stirring now and then for a few minutes.
Add the chicken chunks; raise the heat to medium-high, cook the chicken, stirring frequently.
Add the cumin, paprika, cloves and cayenne pepper, stirring, then add the green pepper, ginger and garlic; stir well.
When chicken is cooked through, add the stewed tomatoes and their juice, the tomato sauce, vinegar and brown sugar; stir well, bring to a boil and cook, stirring frequently, for 1 minute.
Serve at once over hot, cooked pasta, if desired (also good over rice].
Maple Baked Beans


Ingredients:
navy beans, water, bacon, onion, pure maple syrup, ketchup, barbecue sauce, cider vinegar, prepared mustard, salt, pepper

Directions:
Sort and rinse beans.
Place beans in a large Dutch oven.
Add 2 quarts of cold water.
Bring to a boil; reduce heat and simmer for 2 minutes.
Remove from the heat; cover and let stand 1 hour.
Drain and rinse beans.
Return beans to the Dutch oven; add remaining water.
Bring to a boil; reduce heat and simmer 40 minutes or until almost tender.
Drain and reserve liquid.
In a large bowl, mix together beans and remaining ingredients; pour into a 2 1/2 quart casserole dish.
Cover and bake at 300 degrees for 2 1/2 hours or until tender.
Stir occasionally; add reserved bean liquid if necessary.
Green Beans With Stewed Tomatoes & Bacon


Ingredients:
French style green beans, bacon, stewed tomatoes, onion, salt, fresh ground pepper

Directions:
Cut bacon into small pieces.  Sauté bacon in skillet until crisp; remove bacon and place on paper towels.  Leave 1 T. bacon fat in sauté pan.
Chop onion and sauté over low heat in reserved 1 T. bacon fat.  Salt the onion (brings out the moisture] and cook about 5-8 minutes until onion is soft and translucent.
Place tomatoes and their juices in a large pot – break up large pieces of tomato.  Add drained green beans and sautéed onions.  Cover and simmer 20 minutes.  Add crumbled bacon and fresh ground pepper; stir and serve.
Hint – if you don’t have Stewed Tomatoes, you can use Petite Diced Tomatoes, Italian Style, and add 1-2 t. sugar.
Chicken & Sausage with Mushrooms & Peppers


Ingredients:
chicken, hot Italian sausage, olive oil, onions, garlic, oregano, parsley, basil, fresh basil, green pepper, mushrooms, red wine vinegar

Directions:
Cut up sausage into 1 inch pieces., Partly cover with 1/2 inch water in skillet., Simmer for 20 minutes., Set aside., In large heavy bottom skillet or dutch oven heat olive oil., Brown chicken pieces lightly on all sides adding salt and pepper to taste., Add chopped onions, cover and steam for 5 minutes., Add chopped garlic, cover and steam for 5 minutes., Add oregano and basil, cover and steam for 5 minutes., Add parsley, cover and steam for 5 minutes., Add peppers and mushrooms cook uncovered for 10 minutes, stirring often., Drain sausage, add to chicken., Add vinegar to sausage dripping in pan stirring to loosen bits., Add this to chicken and cook for another 5 minutes.
Egg Noodle Lasagna


Ingredients:
lean ground beef, green onions, garlic cloves, salt, pepper, ricotta cheese, sour cream, parmesan cheese

Directions:
Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink.  Drain well.
Stir in tomato-basil pasta sauce and pepper.  Cover, reduce heat and simmer 20 minutes.
While meat sauce is simmering, prepare egg noodles according to package directions.  Drain noodles.  Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish.  Repeat layers.
Bake at 350-degrees for 25 minutes.  Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
Let stand 10 minutes before serving.
Sunday Salmon Casserole


Ingredients:
potatoes, onions, butter, lox, fresh dill, salmon steak, fresh lemon juice, cream cheese, eggs, milk, sweet Hungarian paprika

Directions:
Boil the potato slices for 5 minutes (they will not be fully cooked]. Drain and set aside.
Saute the onions in the butter until translucent. Add the lox and dill, sauteing for a few more minutes. Salt and pepper to taste.
Sprinkle the salmon steak with lemon juice and steam it for 5-8 minutes. It should flake easily.
Preheat the oven to 375°F.
Skin and bone the salmon and break into chunks. Stir fresh salmon and lox mixture in a large bowl.
Grease a 9 x 9 inch baking dish, and cover the bottom of the pan with the potatoes.
Layer the cream cheese cubes on top of the potatoes, then layer on the salmon mixture.
Mix together the eggs and milk with salt and pepper and pour it on top of the other ingredients.
Dust the top with paprika.
Bake until firm and golden, about 40 minutes. Cut in squares and serve.
Savory Pecan Roast


Ingredients:
pecans, cooked brown rice, onion, 1% low-fat milk, eggs, sage, olive oil, parsley, soy sauce, salt, thyme, sweet basil

Directions:
Combine all ingredients, mixing well., Pour into a well-greased 8x4 loaf pan and bake for 1 hour in 350 degree oven., Turn onto a platter and garnish with parsley., Serve with mushroom sauce or other favorite gravy.
Freeze Ahead Cheese Bread


Ingredients:
butter, margarine, garlic powder, cayenne, cream cheese, sharp cheddar cheese, swiss cheese

Directions:
Beat egg whites until stiff and set aside., Cream butter or margarine, garlic powder, and cayenne., Beat in the cream cheese, sharp cheddar cheese, and Swiss cheese., Fold in stiff egg whites., Spread mixture on bread slices., Bake at 400 degrees Fahrenheit for 15 minutes.
Corn Cake (Sweet)


Ingredients:
eggs, sugar, salt, heavy cream

Directions:
Mix it all together in a bowl.
grease a 9 x 13 pan and add mixture to pan.
Bake at 350. Check it after about an hour. The edges should begin pulling away from the sides but the middle will still be soft.
Adjust cooking time according to your oven and your own taste.
Peanut-Raspberry Pita


Ingredients:
peanut butter, raspberries, banana

Directions:
Spread the peanut butter, fairly thickly, on 1 half of the inside of the pita.
In a bowl, mash the raspberries into jam. You can add some honey at this point if you like. Spread the berry mush over the peanut butter.
Thinly slice the banana so it's layered evenly on top of the "jam". Fold the plain pita half over the filling and eat like a taco!
Rhubarb Custard Pie


Ingredients:
eggs, milk, sugar, flour, vanilla, rhubarb

Directions:
Preheat oven to 400°F.
Line your 9" pie plate with the pastry and crimp edge attractively.
Combine ingredients; pour into pastry-lined pan or pie plate.
Bake 10 minutes.
Reduce heat to 300F and continue baking for 50 to 60 minutes.
Cool.
Top with whipped cream.