xiaoxl/recipe_data huggingface dataset:
Chocolate Truffle Cookies
Category: desserts
By Kevin Barr

A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).

Ingredients:
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3  eggs
1 cup white sugar
1 ½ teaspoons vanilla extract
½ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips

Directions:
In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs
Yields: 3 dozen

Calories: 112.3
Fat: 6.8 g
Saturated fat: 4 g
Carbohydrates: 13.9 g
Sugars: 10.7 g
Dietary fiber: 1.2 g
Protein: 1.6 g
Cholesterol: 20.6 mg
Sodium: 40 mg
Peas and Rice (Red Beans and Rice)


Ingredients:
canned red kidney beans, garlic clove, water, coconut milk, onion, scallion, thyme, cayenne pepper

Directions:
Drain the kidney beans and combine with garlic, water and salt to taste in a saucepan.
Add the coconut milk, pepper to taste, scallion, onion, thyme and cayenne pepper.
Boil, reduce heat and simmer for 5 minutes. Then add the rice and stir.
Return to a boil, cover, reduce the heat, and simmer for 20 minutes, or until all the liquids have been absorbed.
Chipotle Chicken Salad


Ingredients:
garlic cloves, chipotle pepper, adobo sauce, mayonnaise, plain yogurt, buttermilk, cilantro, scallions, apple cider vinegar, fresh ground pepper, tomatoes, avocado, jicama, cheddar cheese, cheddar cheese, limes

Directions:
For the salad dressing:
Mash the garlic and salt to a paste with the side of a chefs knife.
In medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using  1/4 cup of the buttermilk.
If the dressing is too thick, thin with a couple tablespoons of buttermilk.
Can be stored in the refrigerator for up to 3 weeks.
For the salad:
Remove the chicken from the bone and cut into bite sized pieces, set aside.
Place the salad greens in large bowl.
Add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
Toss gently with dressing (refrigerate leftover dressing].
Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.
Asparagus With Butter Lemon and Mint Drizzle


Ingredients:
fresh asparagus, butter, lemon juice, fresh mint leaves, lemon zest

Directions:
Simmer, steam or roast the asparagus until tender but still firm.
Use a paper towel to remove any residual water from the asparagus.
Place the butter in a microwave proof container (I use a glass measuring cup] along with the lemon juice and chopped mint.
While the asparagus is cooking warm the butter to the point where it's not quite all melted.
Remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together.
Drizzle the butter mixture over the still hot asparagus.
Sprinkle the lemon zest over the top if using.
Black Bean and Avocado Salsa


Ingredients:
black beans, corn, onion, tomatoes, avocados, garlic clove, cayenne, cumin powder, fresh lime juice, cilantro

Directions:
Combine Beans, Corn, Onion, Tomato, Jalapeno, Spices, Cilantro, Lime Juice in a bowl.
Add Avocados last, and gently mix them inches
Cover with plastic wrap and refrigerate.     Ensure that the plastic wrap is touching the salsa and no air remains between the plastic wrap and the salsa.
Lemony Israeli Couscous with Asparagus
Category: salad
By Diana Moutsopoulos

I came up with this versatile dish during asparagus season. You can eat this as a salad for lunch, or as a great side dish to kabobs or grilled meats. This makes two hearty lunch-sized salads or four side-dish portions.

Ingredients:
1 ½ tablespoons olive oil, divided
1 cup pearl (Israeli) couscous
1 ½ cups boiling water
1  shallot, sliced
1 bunch asparagus, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1  lemon, zested and juiced

Directions:
Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes. Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes. Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 445.7
Fat: 11.1 g
Saturated fat: 1.6 g
Carbohydrates: 76.9 g
Sugars: 5 g
Dietary fiber: 11.1 g
Protein: 15.8 g
Sodium: 99.7 mg
Chicken With Sun-Dried Tomatoes and Artichokes - 8 Net Carbs


Ingredients:
artichoke hearts, sun-dried tomato, cauliflower floret, garlic, dried oregano, kosher salt, black pepper, white wine, water, crushed red pepper flakes, boneless skinless chicken thighs

Directions:
Coat the inside of the crockpot with nonstick spray., Add all ingredients except the chicken.  Stir to mix well., Add chicken thighs to the mix and stir together., Cover and cook on low for 8 hours.
White Bean Pasta E Fagioli


Ingredients:
extra virgin olive oil, carrots, celery ribs, red onion, garlic cloves, chicken broth, cannellini beans, Italian parsley, dried oregano, tomatoes, parmesan cheese, baguette

Directions:
Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes].
Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
Season with salt and pepper, oregano, and half of the parsley.  Be careful with the salt, as salty Parmesan cheese will be added later.
Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot.  Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions].
Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley.  Heat for two minutes, mixing well.
Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites], and ladle the soup over the bread.  Sprinkle on some additional Parmesan and serve.
Teriyaki Wings


Ingredients:
butter, chicken wings, pepper

Directions:
Preheat oven to 400°. Melt butter in a baking pan. Snip off wing tips and discard or save for another use. Find joint and cut wings in two. Season wings with garlic salt and pepper. Place in pan and bake until golden brown, about 30 - 40 minutes.
Pour Teriyaki sauce over golden wings and toss to coat. Bake for 20 minutes more, turning frequently. Serve with blue cheese dressing on side.
Graham Nut Muffins


Ingredients:
graham cracker crumbs, flour, whole wheat flour, brown sugar, baking powder, pecans, dates, skim milk

Directions:
Heat oven to 375°F.
Line 12 muffin cups with paper baking cups, or spray with cooking spray.
In large bowl, combine graham cracker crumbs, all purposed, flour, whole wheat flour, brown sugar and baking powder; mix well.
Sit in pecans and dates.
Slightly beat egg whites in small bowl.
Add milk and oil; blend well.
Add to dry ingredients all at once; stir until dry ingredients are just moistened.
Fill muffin cups 3/4 full.
Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean.
Cool 1 minute; remove from pan.
Low Fat Vegetarian Cheeseburger Salad


Ingredients:
vegetarian hamburger patty, ketchup

Directions:
Put your salad greens into a bowl.
Microwave your veggie burger on a plate for about 1 minute on high.  Check the burger.  You want hot and about ready, but not getting tough.  Then add the slice of cheese and microwave for 30 seconds on high.  If the cheese is not melted at that point, put it back in the microwave for 5-10 more seconds.  Cut the cheeseburger into strips.  Put it on top of the lettuce.
Drizzle your ketchup on top like salad dressing, or put out a little cup to dip into.
Vegetable Mushroom Soup


Ingredients:
potatoes, carrots, parsley, celery, water, salt, fresh ground pepper, shiitake mushrooms, butter, onion, flour

Directions:
Place potatoes, carrots, parsley and celery in a soup pot., Cover with about 8 cups water., Add salt, pepper and mushrooms., Bring to a boil, then reduce heat and simmer, half covered, for 1 hour., When soup is almost done, melt butter in a small frying pan., Add onions and sauté until transparent., Add flour and stir until flour is brown, 5 minutes., Stir into soup and serve.
Artichoke Crab Spread (For the Crock Pot)


Ingredients:
artichoke hearts, cream cheese, green onions, parmesan cheese, lemon juice

Directions:
Spray inside of 1-3 quart slow cooker with cooking spray.
Place all ingredients except crackers in cooker.
Cover and cook on low setting for 1 to 1 1/4 hours or on high setting for 30 to 45 minutes or until cream cheese is melted.  Stir until cheese is smooth.
Scrape down side of cooker with rubber spatula to help prevent edge of spread from burning.  Turn to low heat setting and hold for up to 3 hours.
Serve with crackers.
Breakfast Croissants Stuffed with Ham and Gruyere
Category: breakfast-and-brunch
By B. Tario

A quick grab-and-go breakfast timesaver and a great use of leftover ham. This recipe makes a week's worth of meals that can be frozen. Thaw in the refrigerator overnight then reheat on medium to low power (40% power) for approximately 45 seconds.

Ingredients:
1 (12 ounce) package crescent roll dough (such as Pillsbury® Grands!™)
1 (8 ounce) ham steak, cut into 1/2-inch pieces
8 tablespoons shredded Gruyere cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese. Arrange crescents 1 inch apart on a baking sheet. Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack. Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 252.5
Fat: 15 g
Saturated fat: 4.9 g
Carbohydrates: 16.7 g
Sugars: 3.1 g
Protein: 10.8 g
Cholesterol: 22.7 mg
Sodium: 749.7 mg
Baked Sweet Potato Fries


Ingredients:
sugar, ground cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, pepper, sweet potatoes, olive oil

Directions:
Combine all spices in a small bowl. Set aside.
Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato]. Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.
Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.
Dixie Cafe Baked Squash


Ingredients:
egg, onion, butter, sugar

Directions:
Trim squash, cut into large chunks & boil to tender.
Drain & mash.
Mix all ingredients, saving half of the crumbs and put into sprayed 8x8 baking dish.
Cover with remaining bread crumbs.
Bake at 350 until lightly browned.
Grilled Rib Steaks With Spinach and Sesame Salad


Ingredients:
sesame seeds, fresh parsley, fresh lemon juice, garlic clove, honey, salt, extra virgin olive oil, cherry tomatoes, fresh ground black pepper, avocado

Directions:
Heat a small frying pan over medium heat. Add sesame seeds and cook, shaking and swirling occasionally until golden and fragrant (about 2 to 3 minutes]. Transfer to a small bowl.
Combine parsley with lemon juice, garlic, honey and ½ teaspoon salt in a Mason jar. Put on the lid and shake until well combined. Add olive oil and shake again.
Preheat barbecue to high. Season steaks with remaining salt. Grill 3 minutes per side for medium-rare. Transfer to a platter and let rest for 5 to 10 minutes. Slice thinly.
Combine spinach with tomatoes in a large bowl. Add half of the parsley dressing and toss well to combine. Season generously with pepper. Top with avocado and sesame seeds. Serve alongside sliced steaks with additional parsley dressing drizzled over top.
French Apple Tart


Ingredients:
apples, sugar, butter

Directions:
Preheat oven to 375 degrees.
Arrange the apple slices decoratively on the pastry shell.
Sprinkle sugar on top, dot with butter slices and bake in middle rack for 45 minutes, until the apple and shell are golden.
Brush with heated apricot jam while tart is still hot.
Serve with vanilla ice cream.
Note: prep time doesn't include chill time for pastry dough if you decide to make that yourself.
Cinnamonlicious French Toast (Hungry Girl ) 3 Ww Points!


Ingredients:
fat free egg substitute, cinnamon, vanilla extract

Directions:
combine egg substitute with vanilla extract and half of the cinnamon (1/4 teaspoon]. Use the egg mixture as an egg wash, and dip your bread into it.
cook bread over medium heat in a pan sprayed with nonstick spray, flipping after a few minutes. Once both sides are brown, plate em, and sprinkle with splenda and the remaining 1/4 teaspoon of cinnamon.
Pasta With Tomato and Mozzarella


Ingredients:
penne pasta, mozzarella cheese, basil leaves, parmesan cheese, tomatoes, olive oil, onion, garlic clove, fresh basil leaves

Directions:
First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
Reserve 3 tomatoes for later and roughly chop the rest.
Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
Cook the pasta as per the package instructions.
When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt].
Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using] and add a few basil leaves as garnish.
Lemon Confit or Preserved Lemons


Ingredients:
kosher salt, lemons

Directions:
Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.
Breakfast Oatmeal


Ingredients:
rolled oats, water, banana, raisins, flax seeds, cinnamon

Directions:
Put the water and rolled oats in a pot and set on High.
Bring to a boil, then stir, turn the heat to the lowest setting, and cook until thickened.
Meanwhile, dice up the banana and peach.
Put the banana, peach, and raisins in the pot and stir.
Add cinnamon and flaxseed to taste.
Splash of rice milk to taste.
Best-Ever Pumpkin Bread


Ingredients:
flour, baking soda, salt, ground cloves, nutmeg, baking powder, cinnamon, white sugar, brown sugar, canned pumpkin, eggs, butter

Directions:
Preheat the oven to 325 degrees.
In a medium bowl, sift the dry ingredients (flour, baking soda, salt, ground cloves, nutmeg, baking powder, cinnamon] together.
In a large bowl, combine the sugar & wet ingredients (white sugar, brown sugar, canned pumpkin, vegetable oil, eggs] and blend until smooth.
Stir in the dry ingredients into the wet ingredients and blend until smooth.
Butter two 9"x5" loaf pans using the spreadable butter.
Pour the mix into the buttered pan.
Bake until toothpick inserted into the center comes out clean.
Start checking after 45 minutes.
Twisted Pesto Breadsticks


Ingredients:
pesto sauce, fresh parmesan cheese

Directions:
Spray counter lightly with non-stick cooking spray.
Combine 4 rolls and roll into a 9x10-inch rectangle.
Repeat with remaining rolls.
Spread the pesto onto one of the rectangles.
Sprinkle cheese on top of pesto.
Carefully lift the remaining rectangle and lay it on top of the first.
Press down all over.
Slice with a pizza cutter to make 9 strips 10 inches long.
Carefully lift each strip and place them 2 inches apart on a sprayed baking sheet.
Pinch the ends of each of the strips together and twist each strip 4 or 5 times.
Bake at 400°F 6-8 minutes or until golden brown.
California-Style Burrito


Ingredients:
sour cream, French fries, pico de gallo, flour tortilla

Directions:
Make sure meat, french fries and tortilla are fresh and warm., Fill tortilla with carne or pollo asada add fries, sour cream, pico and cheese., Serve immediately., Enjoy!
Cherry Cream Cheese Pie


Ingredients:
graham cracker pie crusts, cherry pie filling, cream cheese, sweetened condensed milk, lemon juice, vanilla

Directions:
In a medium bowl, beat cream cheese until smooth., Add sweetened condensed milk, blending well., Add lemon juice and vanilla until well blended., Pour into pie crust and chill 3 hours, or until firm., Add cherry filling on top of pie., You can also use blueberry, or strawberry pie filling.
Vichyssoise
Category: soups-stews-and-chili
By Derek Parker

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives.  The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

Ingredients:
2  leeks, chopped
1  onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

Directions:
Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes.  Do NOT let them brown. Add potatoes and stock to the saucepan.  Salt and pepper to taste; do not overdo them!   Bring to the boil, and simmer very gently for 30 minutes. Puree in a blender or food processor until very smooth.  Cool.  Gently stir in the cream before serving.

Yields: 4 - 6 servings

Calories: 280.9
Fat: 24.8 g
Saturated fat: 15.3 g
Carbohydrates: 13.1 g
Sugars: 3 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 87.9 mg
Sodium: 478.4 mg
Espresso Shortbread Bars


Ingredients:
butter, sugar, vanilla extract, salt, all-purpose flour, instant espresso, butter, brown sugar, instant espresso, corn syrup, salt, chocolate-covered coffee beans

Directions:
Preheat oven to 300.  Line 9x13 baking pan with parchment paper.
For the BARS: In a large bowl beat butter and sugar at med speed until fluffy and very pale.  Beat in vanilla and salt.  In a small bowl, combine flour and espresso powder.  Add dry ingredients to large bowl in 3rds, scraping and beating until just combined.
Firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan.  Toss plastic.
Bake about 40 minutes or until very lightly browned and firm but not solid to the touch.  Do not over cook.  Cool pan on rack about 10 minutes.
Cut bars into 5 strips by 8 strips. (40 bars]  Cool completely.
For the GLAZE:  In a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt.  Boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes].  Remove from heat.  When bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula.  Using a lightly oiled knife, score the glaze without dragging, along cuts.  Press an espresso bean in the center of each bar.  Cool slightly then separate bars and transfer to a plate.
The World's Best Sugar Cookies


Ingredients:
butter, powdered sugar, sugar, eggs, vanilla, flour, baking soda, cream of tartar, salt, sugar

Directions:
Preheat oven to 375°F.
Beat oil and butter until blended.
Add powdered sugar and 1 cup sugar; beat well.
Beat in eggs and vanilla.
Sift flour, soda, cream of tartar and salt together.
Stir into sugar mixture.
Mix well.
Chill at least 2 hours.
Roll into 1-inch balls; roll balls in sugar.
Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
The cookies should be flattened to 2-inch rounds; don't flatten too thin.
Bake for 10-14 minutes or until brown around the edges.
Relaxing in Front of the Fire


Ingredients:
"Kahlua"

Directions:
Add schnapps and Kahlua to a coffee mug.
Add in coffee to fill mug; stir to combine.
Top with whipped cream.
Eggedosis


Ingredients:
sugar, brandy

Directions:
Beat the egg yolks and whites with an electric mixer until thick and lemon-colored.  Add the sugar gradually, continuing to beat.
Use sherbet glasses, and place 1 tsp of brandy in each.  Gently spoon the egg mixture over this.
Scallion Asparagus Egg Bake


Ingredients:
asparagus, cheese, scallions, eggs, sour cream, kosher salt, fresh ground pepper

Directions:
Preheat oven to 350 degrees Butter a 13x9<U+0094> baking dish.
Add asparagus and scallions along bottom of dish.
Sprinkle with salt and pepper to taste.
Top asparagus with cheese mixture of your choice Wisk the eggs with the sour cream until well blended.
Add salt and pepper to taste.
Pour beaten eggs over the cheese, and tap the baking dish gently, yet firmly on counter to get out any air bubbles.
Bake in the middle of the oven for about 45 minutes, or until eggs are set.