xiaoxl/recipe_data huggingface dataset:
Apple Crisp Pie
Category: desserts
By Beth

I had an abundance of apples and needed to use them.  We love apple crisp but I just made it a few days before.  Pie sounded nice, so I combined 4 different recipes to get this one.  It has almost a shortbread type crust and is just the right balance of sweet and tart.  I had to hurry and write the recipe down so I wouldn't forget it because I will definitely be making this again!

Ingredients:
½ cup butter, softened
2 ounces cream cheese, softened
1 ¼ cups all-purpose flour
2 tablespoons white sugar
¼ teaspoon salt
6 cups Granny Smith apples - peeled, cored and thinly sliced
1 tablespoon lemon juice
¼ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
¼ cup brown sugar
2 tablespoons all-purpose flour
10 tablespoons quick cooking oats
6 tablespoons butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray. To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese. Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds. Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds. Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper. Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering  the dough. With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish. Peel of the remaining portion of waxed paper. To make the filling, mix together the apples and lemon juice in a bowl. In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples. Pour the apple filling into the crust. To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs. Spoon the topping evenly over the apple filling. Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes. If the crust begins to look  brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil.

Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch pie

Calories: 419.3
Fat: 23.3 g
Saturated fat: 14.4 g
Carbohydrates: 51 g
Sugars: 26.3 g
Dietary fiber: 3.2 g
Protein: 4.3 g
Cholesterol: 61.2 mg
Sodium: 242.4 mg
Creamy Coleslaw with Fennel
Category: salad
By Jayma Sanderson Smith

This is a nice alternative cole slaw recipe. If you don't have raspberry chardonnay vinegar, cider vinegar, white balsamic, or champagne vinegar will work, as well.

Ingredients:
1 ½ pounds green cabbage, finely shredded
1  red onion, finely shredded
2  carrots, peeled and finely shredded
1 large fennel bulb, finely shredded
3 tablespoons finely chopped fresh parsley
1 ½ cups mayonnaise
¾ cup raspberry chardonnay vinegar
¾ cup white sugar
¼ cup vegetable oil
2 tablespoons dry mustard
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Mix cabbage, onion, carrot, fennel, and parsley in a large bowl. Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 10 servings

Calories: 406.2
Fat: 32.6 g
Saturated fat: 4.8 g
Carbohydrates: 28.9 g
Sugars: 21.2 g
Dietary fiber: 3.9 g
Protein: 2.7 g
Cholesterol: 12.5 mg
Sodium: 471.3 mg
Sausage Stuffed Mushrooms


Ingredients:
sweet Italian sausage link, garlic, provolone cheese, white button mushrooms, sweet marsala wine, butter

Directions:
In a large mixing bowl combine sausage,garlic, bread crumbs,provolone, and a splash of the marsala wine.
Combine well with very clean hands.
Brush clean all mushrooms, and remove all the stems.
Stuff each mushroom with the sausage filling and place in a 9x13 baking dish.
Pour the remainder of the marsala wine in the dish with the mushrooms, and place the cold butter cubes in the pan around all the mushrooms.
Place the pan in a pre heated 350 oven.
Bake until sausage gets very brown and crispy on top around 25-35 min.
During baking time, baste mushrooms with the buttery pan juices at least twice.
Enjoy, these are just too good!
Baked Shells and Broccoli With Ham and Cheesy-Creamy Cauliflower


Ingredients:
olive oil, head cauliflower, garlic cloves, shallots, coarse salt, ground black pepper, all-purpose flour, skim milk, nutmeg, pasta shells, smoked ham, broccoli, panko breadcrumbs

Directions:
Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.
Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400 degrees.
Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot.
Add ham, broccoli, and cauliflower sauce; toss to combine.
Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.
Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes.
Divide among dishes, top with breadcrumbs, and serve immediately.
Chicken and Mandarin Oranges


Ingredients:
salt, ground ginger, pepper, boneless skinless chicken breast halves, canola oil, mandarin oranges, onion, crushed red pepper flakes, rice, cornstarch, water, fresh cilantro

Directions:
In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken.
In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned.
Remove chicken to plate and keep warm.
Reduce heat to medium low.
Drain oranges, reserving juice.
Stir juice, onion and red pepper flakes into skillet.
Cook and stir for about 3 minutes or until onion is tender. Bring to a boil.
Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear.
Place chicken over rice; keep warm.
Combine corstarch and water until smooth.
Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened.
Add mandarin oranges; heat through.
Pour sauce over chicken.
Sprinkle with cilantro.
Green Enchiladas Chicken Soup


Ingredients:
boneless skinless chicken breasts, chicken broth, half-and-half, monterey jack cheese, cream cheese, salsa verde

Directions:
In a 6 quart slow cooker add chicken breast, Green enchilada sauce and chicken broth. Cook on low for 6 to 8 hours.
Remove chicken and shred. In a small bowl mix one or two ladles of soup with half-and-half, stir, then add to slow cooker. Add chicken, jack cheese, cream cheese, and salsa Verde. Turn crockpot to warm and stir until cheese is are melted.
top with avocado, cilantro, green onion, and sour cream.
Oatmeal Peanut Butter Fudge


Ingredients:
butter, margarine, sugar, evaporated milk, peanut butter, quick oatmeal, marshmallow cream

Directions:
Mix butter, sugar and milk in sauce pan. Boil for 2 minutes., Add remaining ingredients and stir until thick., Spread in an 8 by 10 pan.  Let Cool.
Gourmet Grilled Cheese


Ingredients:
cream cheese, Miracle Whip, monterey jack cheese, cheese slices, Miracle Whip

Directions:
Stir the cream cheese, Miracle Whip and Montery Jack cheese together.
Spread the cream cheese mixture over half of the bread, top with a cheese slice.
Place another slice of bread over the cheese slice making a sandwich.
Spread the second amount of Miracle Whip over the bread, using it like butter.
Turn the sandwich over, spreading it onto that slice.
Spray a frying pan with cooking spray and grill the sandwiches, turning once, until brown.
Seasoning Blend - Creole Style


Ingredients:
onion powder, garlic powder, dried oregano, dried basil, dried thyme, black pepper, white pepper, cayenne pepper, paprika, kosher salt

Directions:
"Mix all of the ingredients together and store in an airtight container."
Rice Cake With Almond Butter and Bananas


Ingredients:
almond butter, banana, cinnamon

Directions:
Spread the nut butter on the rice cake., Top with sliced bananas., Sprinkle with cinnamon.
Low Carb Rib Rub


Ingredients:
fresh coarse ground black pepper, paprika, Splenda granular, kosher salt, dry mustard, cayenne pepper, garlic powder, onion powder

Directions:
Mix ingredients together and store in an airtight container., Rub meat thoroughly with mixture several hours before using.
Lemon Ginger Salmon


Ingredients:
salmon fillets, green onions, garlic clove, reduced sodium soy sauce, fresh lemon juice, lemon zest, granulated sugar

Directions:
Chop green onions. Reserve green tops for garnish.
In a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil.
Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour.
Preheat oven to 425°F.
Bake, uncovered, for 13-15 minutes or until salmon turns opaque.
Garnish with reserved green onions. Sesame seeds also make a nice garnish.
Salmon could be grilled or microwaved instead of baking in the oven.
Grits and Greens Casserole


Ingredients:
bacon, olive oil, onion, garlic cloves, reduced-sodium chicken broth, vegetable broth, salt, kale, water, grits, extra-sharp cheddar cheese, salsa, egg

Directions:
Preheat oven to 400°F Coat an 8-inch-square baking dish with cooking spray.
Place bacon (if using] in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
Return the pot to medium-low heat; add oil, onion, and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon]. Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale]; stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa, and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using].
Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.
Berry Banana Smoothie


Ingredients:
banana, berries, low-fat vanilla yogurt, fresh strawberries

Directions:
In blender combine frozen banana pieces,desired berries,orange juice and yogurt., Blend until smooth., Garnish each drink with fresh sliced strawberries if desired.
Htipiti


Ingredients:
feta cheese, extra virgin olive oil, lemon juice, garlic clove, sun-dried tomatoes, sun-dried tomatoes packed in oil

Directions:
Place feta cheese, garlic, tomatoes on a foil tray (if roasting on grill] or in a ceramic pot or pan if cooking in the oven.  Lay pepperocini on top of other ingredients, do not mix yet (pepperocini will be removed after cooking].
Roast for about 10 minutes over low coals, or about 10 mins in a 350 degree oven.  Feta will look "runny" or "watery" when the correct doneness.
Remove from oven or coals, remove pepperocini.  If roasted over coals,  place in bowl to mix.
With a FORK (do not use food processor] mix the rest of the ingredients together, slightly smashing the feta as you go.You may remove some of the tomatoes if desired, depending on taste.  You can also choose to chop (very fine] the pepperocini (remove stems and seeds] and add it back to your dip (I do this as I like it spicy!].
Spread on plate, let cool slightly before serving.  Can be garnished with Kalamata olives before serving if desired.
Serve with Pita Bread, crusty French Bread or also good with bagels!
Although not ideal, leftovers (if you have any!] can be stored in refrigerator and warmed in microwave slightly before serving.
Linguine with White Clam Sauce I
Category: main-dish
By JANBLIDEN

Quick and Easy!  Can be used when you forget to take something else out of the freezer.  You can use water instead of the clam juice, if you like.

Ingredients:
1 (16 ounce) package linguini pasta
1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
¼ cup clam juice
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

Directions:
In a large pot with boiling salted water cook linguini pasta until al dente. Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes. Toss pasta with clam sauce. Serve warm.

Yields: 5 servings

Calories: 457.4
Fat: 6.2 g
Saturated fat: 0.9 g
Carbohydrates: 69.7 g
Sugars: 3 g
Dietary fiber: 3.1 g
Protein: 31 g
Cholesterol: 49.8 mg
Sodium: 113.9 mg
Grilled Soft Shell Crabs With Jicama Salad


Ingredients:
jicama, cucumbers, cilantro, extra virgin olive oil, fresh lime juice, salt, tomatoes, serrano chilies, garlic clove, avocado, soft shelled crabs, lime

Directions:
Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl.  Dress with 4 tablespoons olive oil and 4 tablespoons lime juice.  Season with salt, mix well and set aside.
In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro.  Dress with remaining lime juice, season with salt, mix gently and set aside.
Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil.  Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
To serve, divide jicama salad and tomato-avocado salsa between four plates.  Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.
Easy Pitcher of Margaritas


Ingredients:
frozen limeade concentrate, water, triple sec, Cointreau liqueur, fresh lime juice

Directions:
Put all of the ingredients in a pitcher.  Use the empty limeade can to measure the water (2 1/2 cans] and tequila (1 can].
Stir to mix.  I don't put ice in the pitcher since they will water down.
Serve with or without a salted rim over ice or frozen.
Any leftovers can be kept in the fridge.
Frittata (Basic Pasta and Cheese)


Ingredients:
eggs, cheese, pasta, fresh herbs of choice, salt, black pepper, olive oil

Directions:
In a large bowl, whisk the eggs and cream together. Gently fold in the cheese, pasta and rest of ingredients.  One at a time, in that order.
In a nonstick pan, heat the oil over medium heat.
Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges start to brown.
Flip the frittata by sliding it onto a large plate or tray then carefully inverting it back into the pan.  Continue to cook for 5 to 6 minutes more.
Remove from pan then cut into wedges and serve.  This is delicious served warm or at room temperature.
(You may also add about 1/2 cup of leftovers such as cubed meat or diced sauted vegetables mixing and matching to suit your taste.  Some of my favorites are ham and Swiss, or chicken and cheddar with a tablespoon or so of canned green chilies.  Be creative, find your own then share the results].
Sweet Crunchy Mustard Chicken


Ingredients:
light brown sugar, dried tarragon, dried basil, kosher salt, fresh ground pepper, Dijon mustard, chicken breast halves, lemon wedge

Directions:
Preheat the oven to 500 degrees.
In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper.
Spread the mustard all over the chicken breast and sprinkle with the crumb mixture.
Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp.
Serve the chicken breasts hot, with lemon wedges.
Lemon Pudding With Raspberries and Gingersnaps


Ingredients:
sugar, cornstarch, warm water, unsalted butter, fresh lemon juice, lemon zest, heavy cream, fresh raspberry

Directions:
In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
In a large saucepan, combine sugar and cornstarch.
Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
Return entire mixture to the pot and heat 1 minute more.
Remove from heat and stir in butter, lemon juice,and the lemon zest.
Transfer to a medium sized bowl, cool to room temperature; about one hour.
In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
To assemble dessert: Select a large wide bowl (preferably glass] with a 4-5 quart capacity.
Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
Repeat the layering twice more.
Garnish the top layer with raspberries.
Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!] before serving.
Monkey Bread Kabobs
Category: bread
By SHORECOOK

Monkey bread on a stick! My granddaughter and I were looking for a new way to make monkey bread when we came up with this idea. Fresh pineapple chunks may also be added.

Ingredients:
1 ¼ cups white sugar
1 cup brown sugar
2 ½ teaspoons ground cinnamon
3 (7.5 ounce) packages refrigerated biscuit dough (such as Pillsbury®)
½ cup butter, melted
40  maraschino cherries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper. Mix white sugar, brown sugar, and cinnamon together in a large resealable bag. Cut each biscuit into four pieces. Dip each biscuit piece in melted butter; transfer to sugar mixture. Gently shake bag to coat biscuits in sugar mixture. Thread three biscuit pieces onto a skewer; add a maraschino cherry. Repeat with three more biscuit pieces, ending with a maraschino cherry. Repeat with remaining ingredients to make 20 kabobs. Arrange kabobs on the prepared baking sheets. Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking. Transfer kabobs to prepared wire racks and let cool.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 20 kabobs

Calories: 250
Fat: 9 g
Saturated fat: 4 g
Carbohydrates: 41.3 g
Sugars: 25.5 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 12.5 mg
Sodium: 355.1 mg
Elitetwig's Icebreaker Cocktail


Ingredients:
grapefruit juice, Cointreau liqueur

Directions:
Place all ingredients into a blender, ADD ICE, and blitz., Then serve!  Bottoms up!
Shrimp With Roasted Red Pepper Cream


Ingredients:
reduced-fat cream cheese, garlic cloves, large shrimp, fresh basil

Directions:
Prepare pasta according to package directions, omitting salt and oil.
Keep pasta warm.
Process red peppers and next 4 ingredients in a blender or food processor until smooth.
Pour mixture into large skillet.
Cook over medium heat 5 minutes stirring often, until thoroughly heated.
Add shrimp and cook 2-3 minutes until thoroughly heated.
Remove from heat.
Serve over hot cooked pasta.
Sprinkle with basil.
C Hudson's Ham & Potato Casserole


Ingredients:
cooked ham, potatoes, butter, green peppers, onion, flour, milk, mustard powder, cheddar cheese

Directions:
Saute the onion and green pepper in the butter., Gradually add flour, milk and mustard., Cook until thickened, stirring constantly., Put the ham and potatoes in a casserole dish., Pour sauce over. Season with salt and pepper to taste., Top with cheese., Bake uncovered in a 350 degree Fahrenheit oven for 25 to 30 minutes.
Skillet Pastitsio


Ingredients:
ground lamb, onion, ground cinnamon, ground nutmeg, garlic cloves, tomato paste, oregano leaves, low sodium chicken broth, heavy cream, salt, elbow macaroni, cornstarch, pecorino romano cheese, ground black pepper

Directions:
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. Transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat.
Add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. Add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds.
Stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 9 to 12 minutes.
Whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute. Off the heat, stir in 1/2 cup of the Pecorino and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Pecorino over the top and bake until lightly browned, 5 to 10 minutes. Serve.
Pumpkin Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ground cinnamon, butter, sugar, canned pumpkin, egg, walnuts

Directions:
Preheat oven to 350 degrees and lightly grease baking sheets. In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in pumpkin and egg. On low speed gradually add the flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool.
Dees Mostly Whole Wheat Flour Pancakes


Ingredients:
butter, milk, eggs, lemon juice, vanilla, sugar, baking powder, wheat flour, flour

Directions:
Heat oil and butter until butter melts; set aside.
Mix milk, eggs, lemon juice, and vanilla together.
Add sugar, baking powder, wheat flour and flour; mix lightly.
Pour a little oil butter mixture on skillet or griddle.
Make 4  smaller pancakes. Cook on low heat because these scorch easily.