xiaoxl/recipe_data huggingface dataset:
Artichoke & Sun Dried Tomato Dip


Ingredients:
sun-dried tomato, water-packed artichoke hearts, mayonnaise, plain fat-free yogurt, cheddar cheese, parmesan cheese, cheddar cheese, Tabasco sauce, Worcestershire sauce

Directions:
If your sun dried tomatoes are not already sliced into small pieces, julienne them.
Rinse & drain your artichoke hearts.
Remove any hard pieces from the artichoke hearts & dice them.
Add all ingredients in a large bowl and mix well.
Place mixture into a large glass or ceramic dish and bake at 350 F for 20 minutes or until bubbling on the sides.  Then broil on high until the top is lightly browned.
You may serve this as a dip on rye toast points while it is hot or allow to cool and refrigerate until cold and spread it on plain crackers.
Coleslaw Dressing


Ingredients:
mayonnaise, white sugar, milk, salt, dry mustard, celery seed

Directions:
Note that you can adjust the sugar and vinegar amounts to suit your taste, adding more or less of each as you prefer; also note that if you insist on using Miracle Whip, you'll likely want to cut the sugar back.
In a blender, food processor, or even in a bowl with a whisk, combine all ingredients well; taste, add more salt if you wish.
Either use right away to dress a coleslaw, or store, covered, in the refrigerator; keeps well for several days.
Simple Breakfast Casserole


Ingredients:
eggs, milk, cheddar cheese, sausage, bacon, green onion, hash brown patties, salt, pepper, dry mustard

Directions:
Spray with cooking spray and then line an 8x8 baking dish with frozen hash browns.
Sprinkle hash browns with crumbled sausage or bacon and green onions.
Mix together eggs, milk, salt, pepper, and dry mustard.
Pour over meat and hash browns.
Top with grated cheddar cheese.
Let set in refrigerator for about 1 hour.
Cook at 350 degrees for 45 minutes to 1 hour.
Curried Chickpeas and Tofu


Ingredients:
onion, minced garlic clove, ground cumin, ground coriander, turmeric, ground black pepper, cayenne, cake tofu, chickpeas, tomatoes, salt, fresh cilantro, plain yogurt

Directions:
Saute the onions and garlic in oil until the onions are translucent, stirring occasionally. Add the spices.
Add the tofu and cook for a minute or two, stirring constantly.
Add the chickpeas and about 1/4 Celsius of their liquid and simmer for five minutes.
Add the tomatoes and cook until thoroughly heated. Add salt to taste.
Serve topped with cilantro and/or yogurt, if you like, over rice.
Natasha's Mexican Casserole


Ingredients:
elbow macaroni, lean ground beef, garlic, onion, olive oil, stewed tomatoes, tomato sauce, sharp cheddar cheese, pepper, dill

Directions:
Sauté onions and garlic in olive oil for about 10 or 15 minutes over medium heat until wilted.
Remove from pan.
Sauté ground beef until browned.
Return onions and garlic to pan and add canned tomatoes, tomato sauce and taco/other seasonings, mixing well; lower heat and let simmer for about 10 minutes or until heated through.
Meanwhile, cook pasta for about 6 minutes so still slightly firm (do not overcook].
Drain pasta and put into large bowl, keeping warm.
Pour ground beef mixture over pasta in bowl.
Add 1 cup of shredded cheddar cheese and mix will.
Pour everything into a 9<U+0094>X13<U+0094> glass baking pan.
Top mixture with remaining 2 cups of shredded cheddar cheese.
Bake at 350º for about 20 minutes or until cheese is melted and casserole is bubbly on sides.
When serving, add a scoop of sour cream on side of plate if desired.
Serve with a crisp salad, ranch-flavored Doritos, and sangria.
Spicy Chicken Tenders


Ingredients:
water, salt, crushed red pepper flakes, curry powder, ground turmeric, ground ginger, ground cinnamon, paprika, chicken tenderloins

Directions:
Combine water and spices and brush over both sides of the tenders.
Place in a resealable bag and marinade in fridge for 15 minutes.
Spray a broiler pan with cooking spray.
Place chicken on pan and broil 3 minutes on each side or until meat is no longer pink.
Parmesan Smashed Potatoes


Ingredients:
kosher salt, kosher salt, half-and-half, unsalted butter, sour cream, parmesan cheese, fresh ground black pepper

Directions:
Place potatoes and 1 tablespoons salt in a 4 quart saucepan and add cold water to cover.
Bring to a boil; lower the heat and simmer, covered, for 30-45 minutes, until completely tender. Drain.
In an electric mixer with paddle attachment, mix potatoes for a few seconds to break them up.
In a small saucepan, heat half and half and butter.
Add them slowly to the potatoes, mixing on the lowest speed. The last quarter of the cream should be folded in by hand.
Fold in the sour cream, Parmesan cheese, 2 teaspoons of salt, and the pepper.
Serve immediately.
Honey Oatmeal Raisin Cookies


Ingredients:
honey, shortening, flour, baking soda, salt, oatmeal, milk, raisins, egg, lemon juice

Directions:
Sour the milk by adding lemon juice until it curdles.
In a bowl mix honey, shortening and egg. In another bowl mix flour, baking soda, salt and oatmeal. Slowly alternating between the dry ingredients and the milk, add to the honey mix. Add raisins.
Drop by the teaspoonful onto greased cookie sheets. Bake at 375F for 12-15 minutes.
Go Patriots Meatballs


Ingredients:
"sweet onion"

Directions:
Combine cocktail sauce, jelly and minced onion in a large pot over medium heat, stirring until the jelly melts and everything is smooth and combined well.
Add the meatballs, lower the heat, and let simmer, stirring occasionally, until meatballs are heated through and nicely coated with sauce (about 30-40 minutes].
You can pop this into a small crockpot on low to keep warm during your party.
Chinese Roast Chicken


Ingredients:
broiler-fryer chicken, soy sauce, lemon juice, honey, dry mustard, ground ginger, garlic, ground black pepper

Directions:
Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
Place chicken in a bowl or zip lock plastic bag.
Pour marinade over it.
Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
Turn the chicken over in marinade occasionally.
Preheat oven to 350 degrees Fahrenheit.
Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
Bring marinade to full boil and use to baste chicken every 15 minutes.
Rachael Ray's Oatmeal-Raisin Cookies


Ingredients:
pecans, flour, baking soda, salt, cinnamon, butter, light brown sugar, granulated sugar, eggs, vanilla extract, rolled oats, raisins

Directions:
Coarsely chop nuts., In bowl combine nuts and all dry ingredients., Beat butter, brown sugar and white sugar until fluffy.  About 4 minutes., Add eggs and vanilla and mix at medium speed until well mixed., Add the flour mixture at low speed., Stir in the oats and raisins., Let stand for 30 minutes., Preheat oven to 350.  Line cookie sheets with parchment paper., Using large or small cookie scoop drop dough onto prepared sheets., Bake until cookies are deep golden.  12-14 minutes., Remove from oven and cool 2 minutes.  Transfer to racks to cool completely.
orange pecan tea bread


Ingredients:
flour, baking powder, baking soda, salt, nutmeg, allspice, sugar, buttermilk, pecans, milk, orange marmalade, orange zest, eggs, powdered sugar, pecans

Directions:
preheat oven to 350., spray a loaf pan with cooking spray., combine flour and the next 5 ingredients in a large bowl., make a well in center., combine sugar and the next 7 ingredients and whisk into the dry ingredients., pour into the loaf pan., bake 45 minutes until a toothpick inserted in center comes out clean., cool on a wire rack., mix oj and powdered sugar and drizzle over loaf, garnish with toasted pecans.
Schokoladenpretzel (Chocolate Pretzels)


Ingredients:
butter, margarine, milk, sugar, egg, unbleached flour, vanilla extract, butter, margarine, confectioners' sugar, vanilla extract

Directions:
Mix 1/2 cup butter and the sugar until light and fluffy.
Beat in the egg, vanilla, and milk.
Sift cocoa and flour.
Mix into butter mixture until thoroughly blended.
Chill dough until firm enough to handle (about 30 minutes].
Using 2 teaspoons of dough, roll a rope about 12 inches long between your hands.
Shape into a pretzel as follows: make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails.
Flip the loop down over the crossed ends.  Press firmly into place.
Place pretzels on greased baking sheets.
Bake at 350°F for about 10 minutes.
Make frosting in a small bowl.
Mix cocoa and confectioners' sugar.
Gradually stir in butter and vanilla.
If frosting is too thick, thin with milk.
When pretzels are cool, spread with cocoa frosting.
Light Wheat Bread (Bread Machine)


Ingredients:
milk, warm water, egg, honey, unsalted butter, salt, bread flour, whole wheat flour, active dry yeast

Directions:
"In a bread machine, place all ingredients in order as suggested by manufacturer.  Select bread setting.  Choose crust colar and loaf size, if available.  Bake according to bread machine directions."
Fresh Blueberry Crisp


Ingredients:
fresh blueberries, lemon juice, flour, sugar, brown sugar, flour, cinnamon, nutmeg, margarine

Directions:
Heat oven to 350.
In large baking dish, combine blueberries, lemon juice, 3 tablespoons flour and sugar; toss gently.
In medium bowl, combine all topping ingredients except margarine.
With fork or pastry blender, cut in margarine until crumbly.
Sprinkle topping over fruit.
Bake at 350 for 30 minutes or until golden brown and bubbly.
If desired, serve with frozen whipped topping, thawed.
Mom's Best Pork Chops
Category: main-dish
By AREJAY59

Tender and crunchy breaded pork chops are everyone's favorite!

Ingredients:
2  eggs
½ teaspoon garlic powder
½ teaspoon onion powder
3 (4 ounce) packets saltine crackers, crushed
3 tablespoons vegetable oil
6  thin cut pork chops

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet. Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 520.6
Fat: 21.3 g
Saturated fat: 4.4 g
Carbohydrates: 48.7 g
Sugars: 0.5 g
Dietary fiber: 2.1 g
Protein: 31.5 g
Cholesterol: 121.4 mg
Sodium: 816 mg
Cranberry and Orange Bread


Ingredients:
sugar, applesauce, milk, orange zest, vanilla, eggs, fresh cranberries, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350ºF/Gas Mark 4/180ºC.
Grease the bottom of a 2lb or 9 x 5 x 3 loaf tin.
Mix sugar, applesauce, milk, orange juice, orange zest, vanilla and eggs in large bowl.
Stir in cranberries.
Mix in dry ingredients.
Pour into tin.
Bake 30 to 35 minutes or until a toothpick or skewer inserted into the center comes out clean.
Cool 10 minutes in tin.
Loosen sides of loaf from tin and remove onto a wire rack.
Cool completely on wire rack before slicing.
Can be stored in fridge tightly wrapped for up to a week.
Irish Coffee Cake
Category: world-cuisine
By Natalia

A really good and tasty Irish coffee cake.

Ingredients:
2 ¼ cups all-purpose flour
1 ½ cups white sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
3 (1 ounce) squares unsweetened chocolate
3  eggs
1 ⅔ cups whipping cream, chilled
2 teaspoons vanilla extract
½ cup Irish whiskey
3 tablespoons instant coffee granules
2 tablespoons white sugar
2 tablespoons Irish whiskey
1 tablespoon instant coffee granules
⅔ cup butter, softened
2 teaspoons vanilla extract
2 ⅔ cups powdered sugar
1 (6 ounce) package semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer. Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl. Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool. Beat eggs in a bowl until thick and lemon-colored, about 5 minutes. Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork. Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes. Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake. Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip. Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

Prep time: 35 mins
Cook time: 55 mins
Total time: 2 hrs 40 mins
Yields: 1 coffee cake

Calories: 657.4
Fat: 31.7 g
Saturated fat: 19.2 g
Carbohydrates: 85.4 g
Sugars: 62.4 g
Dietary fiber: 2.6 g
Protein: 6.2 g
Cholesterol: 113.3 mg
Sodium: 293.3 mg
Spicy Sesame Tofu Salad (Vegetarian Times)


Ingredients:
extra firm tofu, sesame seeds, cabbage, peanuts, snow peas, carrots, green onion

Directions:
To make tofu:
Preheat oven to 350 degrees.  Coat baking sheet with cooking spray.
Toss tofu with sesame seeds and oil in a large bowl until well coated.
Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned.  Turn occasionally and let cool when done.
To make salad:
Combine kimchee, peanuts, sesame oil in a large bowl.  Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
Serve immediately or store up to two days in refrigerator.
Chicken in Pepitoria


Ingredients:
chicken pieces, all-purpose flour, garlic cloves, green onion, mushroom, chicken broth, dry white wine, parsley flakes, bay leaf, eggs, powdered saffron, cooked rice

Directions:
Rinse chicken pieces; pat dry.
In a paper or plastic bag, combine flour, 1 tsp salt, and 1/4 tsp pepper.  Add chicken a few pices at a time; shake to coat.  In a skillet brown chicken on all sides in hot oil about 15 minutes.  Remove and set aside; reserve oil.
Cook garlic, onion, and mushrooms in reserved hot oil till onion is tender.  Drain off fat.  Stir chicken broth, wine, parsley, and bay leaf into onion mixture.
Return the chicken to the skillet.  Bring to a boil; reduce heat. Cover and simmer 45 minutes or until chicken is tender.  Transfer chicken to a platter.  Remove bay leaf and skim the fat.
For sauce, combine the eggs, almonds, bread crumbs and saffron; stir into the skillet.  Cook and stir till it is thickened and bubbly.  Pour sauce over chicken.
Serve with hot cooked rice.
Pesto Chips
Category: appetizers-and-snacks
By Cally

This is a delicious snack hack for your favorite pesto pasta.

Ingredients:
1 (8 ounce) bag kettle-cooked potato chips
1 cup finely grated Parmesan cheese, divided
1 tablespoon dried basil
2 cloves garlic, minced
4 leaves fresh basil, minced
1 teaspoon olive oil

Directions:
Preheat oven to 425 degrees F (220 degrees C). Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic. Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 8 servings

Calories: 206.2
Fat: 14.1 g
Saturated fat: 4.9 g
Carbohydrates: 15.1 g
Sugars: 0.2 g
Dietary fiber: 1.5 g
Protein: 5.8 g
Cholesterol: 8.8 mg
Sodium: 302.2 mg
Almond Poppy Seed Scones


Ingredients:
all-purpose flour, granulated sugar, poppy seed, baking powder, salt, unsalted butter, sour cream, egg, milk

Directions:
Preheat oven to 400 degrees F.
Combine dry ingredients in a medium sized bowl.  Cut the butter with a pastry cutter to make a coarse meal.  In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
Add the liquid ingredients  to the dry ingredients and mix with a rubber spatula or wooden spoon until blended.  Turn dough onto floured surface and knead slightly five or six times.
For wedges: divide the dough into two equal sized balls.  PAt each ball into 6 inch circles, slightly domed in shape.  Cut into 8 wedges.
OR.
For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone.  Brush with egg white and decorate the tops with sliced almonds.  Carefully brush a little more egg white on top to help hold the almonds in place.
Bake 12 minutes or until golden brown.
Mashed Potatoes With Roasted Garlic and Rosemary


Ingredients:
garlic heads, yukon gold potatoes, onion, plain fat-free yogurt, nonfat sour cream, dried rosemary, salt, fresh ground black pepper

Directions:
Preheat oven to 350 degrees.
Remove white papery skin from garlic heads (do not peel or separate the cloves]. Wrap each head separately in foil.
Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.
Apple Crisp


Ingredients:
tart apples, brown sugar, flour, quick oats, cinnamon, nutmeg, butter

Directions:
Place apples in greased 8x8x2 baking pan., Mix remaining ingredients., Sprinkle mixture over apples., Bake at 375 for 30 minutes.
Browned Rice with Peas


Ingredients:
rice, boiling water, butter, onion, water chestnuts, soy sauce

Directions:
Preheat oven to 350 degrees.
In dry skillet, brown rice, stirring often.
Turn into a 1 1/2 qt casserole; add water and stir with fork to separate grains.
Cover and bake for 30 minutes or until rice is tender.
Meanwhile in skillet, over low heat, melt butter, add onion and mushrooms and saute, then remove from heat; add peas, chestnuts and soy sauce.
Add to rice and blend gently.
Bake uncovered for 15 minutes.
Hint: Add 1 TBS oil, butter or margarine to rice before boiling to make grains separate and rice will never stick to pan.
Frosted Brownies


Ingredients:
flour, baking powder, salt, butter, margarine, sugar, vanilla, eggs, dark corn syrup, walnuts, butter, margarine, powdered sugar, hot water, vanilla, walnuts

Directions:
To make brownies: Preheat oven to 350-degrees F.
Butter and flour 8-inch square baking pan or line pan with buttered and floured parchment paper.
Sift together first 4 ingredients (flour- salt]. Repeat (sifted twice]. Set aside.
Cream butter with sugar and vanilla until light.
Beat in eggs one at a time.
Add corn syrup.
Add dry ingredients, blending well. Stir in walnuts, if using.
Spoon batter (batter will be very thick] into prepared pan, smoothing with plastic spatula or knife.
Bake for 30-35 minutes or until toothpick tests clean.
Cool while making frosting.
To make frosting: Melt chocolate and butter in double boiler over simmering water or in microwave. Stir in sugar, water and vanilla.
Spread frosting over brownie. Sprinkle with walnuts, if desired.
Let stand until frosting sets and then cut into 8 squares.
Sloppy Joe Macaroni and Cheese


Ingredients:
butter, cavatappi pasta, onion, tomato sauce, milk, yellow mustard, all-purpose flour, cheddar cheese

Directions:
Preheat oven to 375°F
Coat 2-qt. baking dish with 1 Tbs. butter.
Cook pasta according to package directions; drain.
Meanwhile, in large skillet, heat 1 Tbs. butter over medium heat.
Add onion; cook until softened.
Add beef; cook until lightly browned, 3 minutes.
Stir in sauce, 1 cup water and seasoning mix; cook 5 minutes.
Combine milk and mustard; bring to boil.
Reduce heat to low and whisk in flour; cook, whisking, until smooth and slightly thickened.
Stir in 2 cups cheese and pasta.
Spread meat mixture in baking dish; top with pasta mixture, then remaining cheese.
Melt remaining butter; stir in breadcrumbs.
Sprinkle over cheese.
Place baking dish on baking sheet.
Bake until golden, 25-30 minutes.
Baked Summer Squash Casserole


Ingredients:
sour cream, onion, carrot, margarine, chicken stove top stuffing mix

Directions:
Boil squash in small amount of water, (I boil the onion with the squash]. Season to taste, with salt and pepper.
Add butter and all the other ingredients.
Do not dilute the soup.
Pour into a greased casserole dish and bake about 30 minutes at 350. (you can top with cheese].
Self Rising Flour


Ingredients:
all-purpose flour, baking powder, salt

Directions:
"Mix ingredients and store in air tight container."
Tomato, Cucumber and Red Onion Salad


Ingredients:
cucumbers, red wine vinegar, white sugar, salt, tomatoes, red onion, fresh basil leaf, extra virgin olive oil

Directions:
In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
Add tomatoes, onion, Basil and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
This recipe is featured in our.
Mom's Johnny Marzetti


Ingredients:
macaroni, ground beef, Italian-style diced tomatoes, tomato juice

Directions:
Pre-heat the oven to 350 degrees.
Cook the macaroni according to the package directions, drain.
Brown the ground beef, drain the fat.
Mix all the ingredients together and put in a large casserole dish. Reserve 1 cup of the shredded cheese.
Top with the rest of the shredded cheese.
Bake in the oven at 350 degrees for 30 to 40 minutes.