xiaoxl/recipe_data huggingface dataset:
Zach's Easy-Cheesy Macaroni & Hamburger Meat


Ingredients:
ground beef, onion

Directions:
Prepare the Kraft Macaroni& Cheese as directed., I also start browning the ground beef, adding the onions., Drain fat., Mix browned, ground beef& onion with the macaroni& cheese and serve!, This recipe is so easy and kids should really love it!
Sweet and Sour Meatloaf


Ingredients:
ground beef, salt, pepper, eggs, tomato sauce, sugar, brown sugar, apple cider vinegar, prepared mustard

Directions:
Mix beef, bread crumbs, salt and pepper and eggs.
Add onion and half of tomato sauce.
Form into a loaf and place in a 8 x 8 pan.
Bake @ 350 for 50 minutes.
Meanwhile in a saucepan, combine sugars, vinegar, mustard and tomato sauce and bring to boil. Pour over meatloaf and bake for an additional 10 minutes.
Shirataki Pesto


Ingredients:
pesto sauce mix, unsalted butter

Directions:
Drain noodles and rinse well.  Noodles can be cut to preferred size., Pat noodles dry with paper towels., In a small frying pan, saute noodles on medium heat until cooked through., Add butter., When butter has melted, add pesto sauce mix and combine thoroughly with noodles., Heat through for another 5 minutes or so.
Carrot Apple Pineapple Cake


Ingredients:
carrots, pineapple, apple, coconut, flour, baking soda, cinnamon, cinnamon, nutmeg, honey, eggs, canola oil, vanilla, pecans

Directions:
Carrot, pineapple and apple pulp can be made by pulsing in a food processor., Add honey, oil and vanilla. Mix well., Sift dry ingredients together and then add until just blended., Fold in coconut and pecans., Pour into a greased and floured 9x13 pan., Bake at 350°F for 50-60 minutes., To make muffins: Fill muffin pans 3/4 full and bake at 350°F for 40-45 minutes.
Tangy & Moist Meatloaf With Special Sauce


Ingredients:
brown sugar, butter, yellow onion, lean ground beef, egg, milk, cornstarch, water, hot ketchup, ketchup, brown sugar

Directions:
Meatloaf:
Preheat oven to 350 degrees.
Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the loaf pan.
In a small sauté pan, melt butter.
Add chopped onions and cook until soften, about 5 minutes.
In a mixing bowl, combine ground beef, egg, breadcrumbs, milk and 3 tablespoons of the Heinz 57 sauce. Add cooked onions and season the mixture with salt and pepper.
Shape mixture into a loaf and press into pan.
Brush remaining 3 tablespoons Heinz 57 sauce on top of loaf.
Bake uncovered for about 1 hour or until juices are clear.
Sauce:
Whisk cornstarch in water until blended.
In a small saucepan over low heat, combine cornstarch mix, Heinz 57, Heinz Kicker Ketchup, A1 sauce, regular ketchup, apple juice and brown sugar.  Heat until bubbly. Sauce will be thick.
Pour sauce over meatloaf to serve.
Amazing Whole Wheat Pizza Crust
Category: bread
By Anonymous

A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the  outside. Use with your favorite pizza toppings or pizza recipes.

Ingredients:
1 teaspoon white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 ½ cups all-purpose flour

Directions:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 45 mins
Yields: 10 servings

Calories: 166.7
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 32.6 g
Sugars: 0.6 g
Dietary fiber: 3.7 g
Protein: 5.7 g
Sodium: 235.8 mg
Deviled Lamb Chops (Microwave)


Ingredients:
lamb chops, fruit chutney, curry powder, brown sugar, soy sauce, vinegar

Directions:
Remove fat from chops and place in a single layer in a shallow dish., Combine remaining ingredients and pour over lamb., Cook for 5 minutes on high or until chops are tender.
Everyone Loves This Crab Dip


Ingredients:
cream cheese, green onions, garlic cloves, Worcestershire sauce, salt, pepper, cheddar cheese

Directions:
Mix all ingredients except crab together until well blended., Fold in crab., Put dip into oven proof container., Top with cheese if desired., Heat at 350°F for 10-15 minutes or until heated through., Serve warm with crackers or French bread., *Can also be heated in individual size bread bowls*.
Pumpkin Streusel Bars


Ingredients:
old fashioned oats, whole wheat flour, light brown sugar, salt, baking soda, butter, pumpkin puree, light brown sugar, honey, pumpkin pie spice, milk, cornstarch, old fashioned oats, whole wheat flour, raw sugar, cinnamon, milk

Directions:
Preheat the oven to 375F and line a 9” pan with parchment.
Combine crust ingredients, mixing with a pastry blender or fork.
Press into the pan.
Bake for 10 minutes. Set aside.
In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
Whisk together the milk and cornstarch and mix into the pumpkin mixture.
Spread filling over baked crust.
Combine the topping mixture until crumbly and sprinkle over the filling.
Return to the oven and bake another 25-30 minutes.
Cool completely before cutting.
Tuna Salad With Olives, Orange and Bell Pepper


Ingredients:
olive oil, red wine vinegar, garlic, seedless oranges, red onion, red bell pepper, tuna in water, fresh parsley

Directions:
Whisk oil, vinegar and garlic in large bowl to blend.
Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl.
Add onion, bell pepper, tuna, olives and parsley; toss.
Season with salt and pepper.
(Can be made 2 hours ahead. Cover; refrigerate.].
Divide salad greens among plates.
Spoon tuna salad over, dividing equally.
Garnish with almonds.
Crab, Shrimp, & Potato Chowder


Ingredients:
butter, onion, shallot, celery, red bell pepper, garlic clove, all-purpose flour, heavy whipping cream, heavy whipping cream, fresh thyme, ground black pepper, ground nutmeg, chicken broth, lump crabmeat, medium shrimp, fresh parsley, salt

Directions:
*  Instead of buying multiple small shallots, you can use one plum-sized shallot.  It comes to a little more than 1/4 cup, but it still tastes great.
*  If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
*  I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons  I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
*  If not using canned broth, 2 cups of broth works well.
*  I used two 6 oz. cans of crab meat each time I've made this chowder.
*  I used I lb. of extra-large shrimp, cut into small pieces.
*  This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet.    Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
1]  In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
2]  Add onion, shallots, celery, red pepper, and garlic.  Saute for 4 minutes or until vegetables are tender.
3]  Add potatoes and saute for an additional 1 minute.
4]  Sprinkle flour over the mixture one tablespoon at a time, stirring well.  Cook the mixture for one minute more.
5] Add one more tablespoon of butter if the mixture if desired.
6]  Stir in cream, thyme, pepper, nutmeg, corn, and broth.  Bring to a simmer over medium heat, stirring frequently.
7]  Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
8] Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness.  Continue to stir occasionally until done.
White Chip Chocolate Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, margarine, granulated sugar, brown sugar, vanilla extract, eggs, white chocolate chips

Directions:
Preheat oven to 350°F., Combine flour, cocoa, baking soda and salt in small bowl., Beat butter, sugars, and vanilla in large mixer bowl until creamy., Add eggs, one at a time, beating well after each addition., Gradually beat in flour mix., Stir in chips., Drop by well-rounded teaspoon onto ungreased cookie sheet., Bake 10-12 minutes., Cool on rack.
Fluffy Fruit Dip


Ingredients:
granulated sugar, all-purpose flour, unsalted butter, egg, heavy whipping cream

Directions:
In a small saucepan, combine the sugar & flour, then gradually whisk in the pineapple juice.
Add the butter, then cook & stir until butter is melted & mixture comes to a boil.
Cook & stir for 1 to 2 minutes or until thickened.
Remove from heat & quickly stir a small amount of this hot mixture into the lightly beaten egg, before returning all of this mixture to the pan, stirring constantly.
Bring to a gentle boil, then cook & stir for 1 minute.
Remove from the heat & cool to room temperature, stirring several times.
Fold in the whipped cream, then cover & refrigerate for at least 1 hour before serving with sliced fruit.
Curried Potato Salad


Ingredients:
yukon gold potatoes, eggs, cashews, onion, celery, chili peppers, garlic cloves, fresh ginger, Madras curry powder, turmeric, cayenne pepper, sugar, fresh parsley, mayonnaise, paprika

Directions:
Wash and peel the potatoes. Boil in a large pot of salted water until cooked, approximately 20 minutes.
Meanwhile, heat 2 T. peanut oil in a large skillet over medium-high heat. Stir-fry the cashews until they are toasted and slightly browned, about 5 minutes. Remove the cashews, season them with salt and pepper, and set aside.
Add the remaining oil to the pan and heat it to medium. Add the celery and onion and saute until the vegetables are almost tender, about 8 minutes. Add one chile pepper (the other is reserved for garnish], garlic, ginger, curry powder, tumeric, and cayenne. Saute the mixture until the spices are toasted and the garlic is cooked, about 2 minutes. Remove from heat and stir in the sugar and 1/2 of the cashews, reserving the other half for garnish.
When the potatoes are cooked through, drained, and cool enough to handle (but still warm], cut them in half and then into half-rounds. Toss the warm potatoes with the warm curry mixture. Allow the potatoes to cool thoroughly.
Gently stir in the chopped egg, 1/4 Cup chopped parsley (reserving the other 1/4 Cup for garnish], mayonnaise, and salt and pepper. Taste for seasoning and adjust accordingly. Add more mayonnaise if the mixture is too dry.
Garnish with the remaining ingredients: one sliced chile pepper, 1/2 Cup toasted cashews, 2 sliced eggs, 1/4 Cup chopped parsley, and the reserved celery leaves. Sprinkle with paprika if desired.
Sausage and Pepper Pasta


Ingredients:
Italian sausage, garlic cloves, onion, green pepper, Italian-style tomatoes, parsley, basil, cream cheese, bow tie pasta, romano cheese

Directions:
Cook pasta according to package directions., Cook sausage in a large pan just until it loses it's pink color., Add garlic and onion and cook 2 to 3 minutes., Add peppers, cook 2 minutes more., Add tomatoes and seasonings, cook about 15 minutes until the peppers are tender., Take pan off heat, cook 5 minutes., Add softened cream cheese and stir until melted., Add sauce to cooked pasta, toss to coat., Top with grated Romano cheese.
***** Chewy English Flapjack *****


Ingredients:
porridge oats, butter, golden syrup, sugar, chocolate chips, raisins

Directions:
Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted.
put the melted mixture into a miXing bowl, and add the porridge oats and any optional ingredients you want to add.
put the mixture in a papered tin, flattening the mixture with the back of a spoon.
bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned.
note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat.
once you take the flapjack out, you should cut it before it cools completely because it will harden.
if youre impatient, eat some warm (if you havent already!] but flapjack is just as delicious chilled.
***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****.
Emeril's Roasted Garlic Pasta Sauce


Ingredients:
onion, extra virgin olive oil, garlic, tomato paste, salt, dried basil, plum tomatoes with liquid, garlic heads

Directions:
In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
Add the minced garlic and cook stirring for 1 minute.  Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
Add the tomatoes, crushing with your hands as you place them in the pan with their juices.  Stir to combine well and bring to a boil.
Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
Add the roasted garlic cloves and stir to combine.
Continue to simmer for 30-45 mnutes longer until the flavors have come together.
Serve over your choice of pasta.
Spiced Orange Olive Oil Cake
Category: desserts
By ChefJackie

With just a touch of sweetness, this olive oil cake has a hint of orange zest and five-spice powder. If you don't eat it all the first day, cut it into cubes and layer with whipped cream and oranges, or toast and slather with honey.

Ingredients:
4  eggs
¾ cup white sugar
⅔ cup extra-virgin olive oil
2 tablespoons fresh orange zest
1 teaspoon Chinese five-spice powder
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan. Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 loaf cake

Calories: 291.8
Fat: 17.1 g
Saturated fat: 2.7 g
Carbohydrates: 30.2 g
Sugars: 15.2 g
Dietary fiber: 0.6 g
Protein: 4.5 g
Cholesterol: 74.4 mg
Sodium: 144.6 mg
Pan Seared Duck Served With Parsnip Puree


Ingredients:
duck breasts, olive oil, onion, parsnips, butter, garlic cloves, sweet potatoes, feta cheese, eggs, onion, sea salt, watercress

Directions:
Start preparing your sweet potato croquettes. They will have to chill in the fridge before deep frying so they are stiffer. Grate skin off sweet potatoes. Once cleaned, grate sweet potato into thin slices into a large mixing bowl.
Finely chop 1 onion and place in bowl with sweet potato. Add your feta, eggs and breadcrumbs.
Mix this all together well and place in fridge to chill.
Heat up your grape seed oil in a small saucepan. Once hot, add the other chopped onion and sliced garlic cloves. Cook until onion is a clear colour.
Add butter, 50ml of your cream and  3 chopped parsnips. Cook until parsnips are soft enough to puree (around 10-12 minutes]. You will need to stir regularly during this process so you don't burn the puree.
While that is cooking, wash excess blood off your duck breasts and sprinkle course sea salt over the skin side of the breasts.
Start to heat up your oil until it starts to lightly smoke from the heat. Place the duck skin side down in the pan and cook for around 8 minutes until the skin is darkened and crispy.
By now your puree should almost be ready, so take it off the heat and put it through a sieve so that all the solids are separate. Place all solids into a blender or food processor and add remaining cream. Blend until a very smooth paste forms.
When you have your paste, put it in a bowl and slowly add the remaining butter mixture you used while cooking until you get a medium thick puree consistency. Place one side until serving.
Turn your duck breast over and cook on the meat side for another 3 minutes until a medium rare stage.
While the duck is cooking, heat up for frying oil in a deep fryer or deep pan. Quickly roll your croquette mixture into balls or small sausage shapes. Once all the mixture is rolled, place then in the oil (in basket or straight in if you don't have one] and cook until golden.
By now your duck should be ready. Take off the heat and place on a chopping board to rest for approximately 10 minutes.
Take your croquettes out the pool and place them on kitchen paper to drain excess oil. Quickly peel a parsnip into fine strips and fry those to make chips. When they are ready they will be a golden colour (3 minutes].
Heat up your puree slightly. Once warm, place a tablespoon in the middle of the plate and smear into large circle. Slice your duck into thin slices, and place around 4-5 cuts onto the middle of the puree. Top that with parsnip chips and watercress. On the side, add 2 croquettes. Serve immediately.
Scallops With Curry Chive Mayonnaise


Ingredients:
scallops, mayonnaise, curry powder, chives, sherry wine vinegar, olive oil

Directions:
Heat olive oil in skillet. Add scallops, cook 2-3 minutes until opaque, set aside.
Mix all ingredients (except scallops] with 1/4 tsp salt and 1/4 tsp pepper in a small bowl.
Place 10  scallops on each plate. Spoon a portion of the Curry Chive Mayonnaise alongside the scallops and serve.
Italian Sausage Rigatoni


Ingredients:
rigatoni pasta, olive oil, garlic cloves, parsley

Directions:
Cook sausage according to package directions, keep warm.
Cook the rigatoni according to directions, keep warm.
In a large pan, place olive oil and garlic, sauté lightly for 30 seconds. Add peppers and cook until crisp tender.
Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately.
Top with fresh parsley. Serve warm.
Cornbread Sausage Casserole
Category: breakfast-and-brunch
By Christian

All your breakfast favorites are baked together between layers of cornbread!

Ingredients:
1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1  medium onion, diced
4  fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. In a medium bowl, mix corn bread mix, cream style corn and water. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 613.3
Fat: 37.4 g
Saturated fat: 16 g
Carbohydrates: 51.6 g
Sugars: 9.1 g
Dietary fiber: 1.5 g
Protein: 19 g
Cholesterol: 67.4 mg
Sodium: 1639.1 mg
Easy Chicken Quesadillas


Ingredients:
diced green chilies, monterey jack cheese, 8-inch flour tortillas, chicken meat, tomatoes, green onions, fresh cilantro, butter, margarine, sour cream, salsa

Directions:
Heat a skillet over low heat.
Spread a small amount of butter evenly over one side of tortilla and place tortilla buttered side down in the skillet.
For each tortilla, sprinkle 1/4 cup cheese over 1/2 of the tortilla and top with chopped chilies, chicken, tomato, green onions, and cilantro.
Fold the other side over the top and press down gently.
Cook quesadilla over low heat 3-4 minutes or until lightly browned, turning once.
Remove quesadilla from skillet and keep warm on a plate in a low oven (300F].
Repeat with remaining tortillas.
When finished, serve quesadillas cut in three sections (using a pizza cutter works great] and garnished with guacamole, sour cream and salsa, if desired.
Avocado Dressing For Salads
Category: side-dish
By Linda

I hope you people like this recipe as much as I do. It was given to me by a friend a few years ago when I asked for a dressing recipe for green salad. This is very smooth and fantastic-tasting. Store, covered, in the refrigerator. Use within a few hours to prevent discoloration.

Ingredients:
2  avocados - peeled, pitted, and mashed
¾ cup sour cream
⅓ cup milk
1 tablespoon lemon juice
½ teaspoon celery salt
3 dashes hot pepper sauce, or to taste

Directions:
Whisk avocado, sour cream, milk, lemon juice, celery salt, and hot pepper sauce together in a bowl until smooth and creamy.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 105.8
Fat: 9.7 g
Saturated fat: 3.2 g
Carbohydrates: 4.7 g
Sugars: 0.7 g
Dietary fiber: 2.7 g
Protein: 1.6 g
Cholesterol: 8.2 mg
Sodium: 97.4 mg
Chicken and Wild Rice Casserole Supreme


Ingredients:
onion, sliced water chestnuts, French style green beans, chopped pimiento, black pepper, parsley, fresh lemon juice, mayonnaise, butter

Directions:
Preheat oven to 350 degrees F.
Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
Spoon the topping mixture evenly over the casserole.
Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture], add the cheese during the last 15 minutes of baking.
Asian Style Chicken Breasts and Bacon


Ingredients:
low sodium chicken broth, Chinese five spice powder, thick slab bacon, garlic, boneless skinless chicken breast, white mushroom, dry white wine, soy sauce, scallions

Directions:
In a small saucepan, mix the stock and 5-spice powder and simmer over low heat for 3 minutes.
Set aside.
In a large skillet, heat 1 tablespoon of the peanut oil.
Add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned (about 15-20 minutes].
Add the garlic.
Saute for 2 minutes.
Add the chicken.
Season with salt and pepper.
cook over medium heat until the chicken is brown and just cooked through (about 8-10 minutes].
Remove from skillet.
Heat the remaining 1 tablespoon peanut oil in skillet.
Add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown (about 8 minutes].
Remove mushrooms to plate.
Add wine to skillet and simmer over medium-high heat until it is reduced by half.
Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms.
Cook, stirring, until heated through.
Add scallions.
Serve (over rice].