xiaoxl/recipe_data huggingface dataset:
Easter Brunch Casserole
Category: breakfast-and-brunch
By lisa diven

This is a dish I made for Easter Brunch at church and it was a big hit. This can be made the night before and put in the refrigerator. You will need a 9x13 baking dish.

Ingredients:
1 pound bacon
1 pound bulk pork sausage
¼ cup bacon drippings
1 large sweet onion, chopped
¼ cup chopped garlic
2 (4.5 ounce) cans diced green chile peppers, divided
6  eggs
2 dashes liquid smoke flavoring
½ teaspoon hot pepper sauce (such as Cholula®)
½ teaspoon seasoned salt (such as LAWRY'S®)
⅛ teaspoon white pepper
1 tablespoon dried parsley
1 teaspoon dried basil
3 pounds frozen hash brown potatoes, thawed
salt and black pepper to taste
1 cup shredded pepper Jack cheese
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 (4 ounce) can chopped black olives

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place sausage into the bacon grease, and cook until crumbly and brown, about 10 minutes. Place the sausage on the plate with the bacon, and pour off all but 1/4 cup of the bacon drippings. Reduce heat to medium, and stir in the onion, garlic, and one can of green chiles. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Meanwhile, beat the eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble the bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed. Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight. Preheat an oven to 400 degrees F (200 degrees C). Bake the covered dish in the preheated oven for 1 hour. Remove the casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

Prep time: 20 mins
Cook time: 4 hrs 20 mins
Total time: 12 hrs 40 mins
Yields: 1 9x13-inch baking dish

Calories: 573.2
Fat: 46.2 g
Saturated fat: 19.1 g
Carbohydrates: 30.4 g
Sugars: 1.8 g
Dietary fiber: 3.1 g
Protein: 27.4 g
Cholesterol: 195.7 mg
Sodium: 1506.1 mg
Cheddar Chive Drop Biscuits


Ingredients:
flour, baking powder, salt, shortening, plain yogurt, cheddar cheese, dried chives, fresh chives

Directions:
Grease cookie sheet., Mix flour, baking soda and salt in a bowl., Cut shortening into flour mixture until it turns to coarse crumbs., Add yogurt, cheese and chives.  Stir gently and quickly until just moistened., Drop by generous tablespoons onto cookie sheets.  Press top down slightly,., Bake at 450 degrees for 9-12 minutes or until brown.
Root Vegetable Casserole


Ingredients:
potatoes, sweet potato, celery root, parsnips, lemon juice, olive oil, lemon pepper, dried parsley, dried tarragon leaves, kosher salt, panko breadcrumbs, olive oil

Directions:
Preheat oven to 350°F Peel vegetables and chop into bite-sized pieces. Put in a pan of boiling water and boil for 10 minutes. Drain and set aside.
In a small bowl, mix lemon pepper, dried parsley, dried tarragon leaves, salt, and panko bread crumbs. Stir. Pour lemon juice and olive oil over vegetables. Stir gently. Then sprinkle in half of bread crumb/spice mixture, and stir. Sprinkle in the rest and stir again. Pour into a 9x12 pan that has been coated with olive oil. Bake at 350F for 15 minutes, then serve.
Crockpot Cheesy Chicken Spaghetti


Ingredients:
spaghetti, Velveeta reduced fat cheese product, chicken breasts, Rotel tomatoes & chilies, mushroom stems and pieces, water, onion, green pepper

Directions:
spray slow cooker with non-stick cooking spray., combine all ingredients in slow cooker and stir well., cook on LOW for 2-3 hours. stir again just before serving.
Vegan Carrot Broccoli and Bean Shoot Salad


Ingredients:
carrots, broccoli, broccoli stems, mung bean sprouts, cucumber, fresh cilantro, green onion, lime juice, apple cider vinegar, tamari, ground pepper, sea salt, garlic

Directions:
Toss all of the vegetables together with the cilantro.
Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
Then stir in the garlic and chilli.
Pour the dressing over the salad and season to taste.
Garnish with sesame seeds or chopped raw nuts if desired. YUM!
The Best Canning Salsa
Category: appetizers-and-snacks
By cookingmama

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Ingredients:
30  tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2  green bell peppers, chopped
2  red bell peppers, chopped
4  banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17  (1 pint) canning jars with lids and rings

Directions:
Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 17 pints

Calories: 143.5
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 32.8 g
Sugars: 21.1 g
Dietary fiber: 6.9 g
Protein: 5.1 g
Sodium: 1325.3 mg
Italian Easter Bread (Anise Flavored)
Category: breakfast-and-brunch
By LadyAnna123

Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!

Ingredients:
3 cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package rapid rise yeast
⅔ cup milk
1 teaspoon anise extract
2 tablespoons butter at room temperature
2  eggs
1  egg, beaten
½ tablespoon colored candy decorating dragees, or as desired

Directions:
Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together. Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.) Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees. Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 1 loaf

Calories: 211.5
Fat: 4.6 g
Saturated fat: 2.2 g
Carbohydrates: 35.4 g
Sugars: 6.6 g
Dietary fiber: 1.2 g
Protein: 6.6 g
Cholesterol: 63.2 mg
Sodium: 287.9 mg
Avocado Corn Salad


Ingredients:
corn, water, ground cumin, cayenne, red pepper flakes, avocado, fresh lime juice, red bell pepper, red onions, salt, fresh cilantro

Directions:
In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
Uncover and continue to cook for a few minutes to evaporate the excess moisture.
Set skillet aside to cool.
Slice the avocado in half lengthwise and remove the pit.
Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
Add in the lime juice and stir.
Chop the bell pepper into 1/2 inch pieces and add to the bowl.
Add the red onion and cooked corn; stir to combine.
Add salt and hot pepper sauce to taste.
Sprinkle fresh chopped cilantro on top.
Serve immediately or chill, then serve.
Tropical Cream Pie


Ingredients:
nonfat yogurt
crushed pineapple
unflavored gelatin
banana
lemon juice
powdered sugar
flaked coconut
prepared graham cracker crusts
Graham-Cracker Crust (Microwave]

Directions:
The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
Fold in the drained pineapple, bananas and toasted coconut.
Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.
The Best Ever Guacamole


Ingredients:
avocados, minced garlic cloves, white pepper, kosher salt, lime, juice of

Directions:
Mince garlic, dice onions (use more if necessary].  Cut avacados and scoop out contents into glass bowl.  Add onion and garlic.  Using 2 knives cross-cut mixture until you have small chunks, then mash with a fork.  Squeese in 1/2 the lime, white pepper and salt.  Taste, and use remaining lime juice if needed.  Chill covered.
Garnish for serving with a few pieces of cilantro and small dices of tomato.
Serve with tortilla chips or as a side with Mexican dishes.
Chicken With Mango & Coconut


Ingredients:
chicken breast halves, mangoes, egg, coconut, butter, shallot, garlic, butter, mangoes, chicken broth, dry white wine, curry powder, coconut milk, salt, pepper

Directions:
Cut a pocket in each chicken breast half, cutting to, but not through, remaining side.  Place a mango slice in each pocket, and secure with a wooden toothpick.
Dip chicken in egg; dredge in coconut.  Brown chicken in 1/2 cup butter in a large skillet.  Remove chicken to an ungreased 11 x 7 x 1 1/2 inch baking dish.  Bake uncovered at 350 degrees for 25 minutes or until chicken is done.  Remove and discard toothpicks.  Place chicken on a serving platter, set aside and keep warm.
Cook shallot and garlic in 3 tbsp butter in a saucepan over medium-high heat, stirring constantly, until tender.
Add 1 cup cubed mango, broth, wine, and curry powder.  Bring to a boil.  Reduce heat, and simmer, uncovered, 10 minutes.
Add coconut milk, salt, and pepper; cook 2 additional minutes.
Pour mango mixture into an electric blender, or process with a handheld blender.  Blend until smooth.  Pour mixture into a serving bowl.  Stir in the remaining 1 cup of mango cubes.  Serve mango mixture spooned over the chicken.
Hello Dolly Bars


Ingredients:
butter, graham cracker crumbs, white chocolate chips, walnuts, sweetened condensed milk

Directions:
Preheat oven to 350 degrees. In a 13 by 9 inch baking pan mix together butter and graham cracker crumbs. Press into bottom of pan.
Sprinkle coconut, chocolate chips, and walnuts in layers evenly over crust. Drizzle sweetened condensed milk over the top. Bake for 25 to 30 minutes. Let cool completely before cutting into squares.
Pizza Dough Pretzels
Category: bread
By Chef John

When you suddenly get a craving for homemade soft pretzels and you're not at the mall, you won't need to wait for dough to rise if you use store-bought pizza dough! Serve, of course, with mustard.

Ingredients:
¼ cup all-purpose flour, or more as needed
1 (16 ounce) package refrigerated pizza crust
1 tablespoon cornmeal, or as needed
6 cups water
⅓ cup baking soda
coarse salt

Directions:
Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal. Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough. Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball. Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick. Transfer pretzels (in batches if necessary) to simmering alkaline bath. Boil about 30 seconds per side. Transfer to prepared sheet with slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest 5 to 10 minutes before baking. Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel. Transfer to a rack to cool a bit.

Prep time: 15 mins
Cook time: 22 mins
Total time: 47 mins
Yields: 6 servings

Calories: 220.8
Fat: 2.7 g
Carbohydrates: 40.5 g
Sugars: 4 g
Dietary fiber: 1.2 g
Protein: 7.2 g
Sodium: 4782.3 mg
Broccoli Crumble
Category: side-dish
By Buckwheat Queen

Broccoli is simmered in a cheesy sauce before being baked with a crunchy topping for a flavorful side dish even your kids will enjoy.

Ingredients:
½ cup all-purpose flour
¼ cup bread crumbs
¼ cup grated Parmigiano-Reggiano cheese
1 teaspoon Chinese five-spice powder
1 ½ tablespoons cold butter
1 head broccoli
3 tablespoons butter
1 small onion, sliced
1 clove garlic, minced
2 tablespoons cornstarch
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 ¼ cups milk
½ cup grated Cheddar cheese, divided

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed. Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets. Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish. Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 379.9
Fat: 22.6 g
Saturated fat: 13.9 g
Carbohydrates: 32.1 g
Sugars: 6.3 g
Dietary fiber: 3.1 g
Protein: 13.8 g
Cholesterol: 63 mg
Sodium: 382.6 mg
Amazing Apricot Balls


Ingredients:
sweetened flaked coconut, sweetened condensed milk, coconut, pecans

Directions:
In a food processor chop apricots and coconut until thoroughly combined.
Add the 1/4 cup sweetened condensed milk; process until combined.
Pour the mixture into a dish; refrigerate until firm (about 30-45 minutes].
Place wax paper on a baking sheet; set aside.
Place additional coconut or finely chopped pecans in a shallow bowl.
Shape apricot mixture into balls (about 1-inch in diameter].
Roll in coconut; place on wax paper.
Refrigerate until firm.
Store in an airtight container in the refrigerator.
Easy Texas Chili


Ingredients:
lean ground beef, onion, bell pepper, pinto beans, diced tomatoes, tomato sauce, chili powder, crushed red pepper flakes, ground black pepper, salt, garlic powder, clove

Directions:
Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain excess grease from beef.
Stir in beans, tomatoes, tomato sauce, jalapenos (if using], chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.
Spicy Lamb Chili


Ingredients:
onion, lean ground lamb, garlic cloves, red pepper flakes, dried oregano, cumin, allspice, cinnamon, chili powder, bay leaf, diced tomatoes with juice, salt, pepper, monterey jack cheese, onion

Directions:
Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
When onions are soft and meat browned; drain well.
Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
Sauté for 1 to 2 minutes.
Add tomatoes and beans; bring soup to a boil.
Reduce heat, simmer for 15 minutes.
Ladle into bowls and garnish with toppings.
Zesty Slow Cooker Chicken Barbecue
Category: meat-and-poultry
By Zanne

Use your slow cooker to prepare this great twist on basic barbecue chicken. Throw the chicken breasts in frozen, and serve with baked potatoes.

Ingredients:
6  frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
½ cup Italian salad dressing
¼ cup brown sugar
2 tablespoons Worcestershire sauce

Directions:
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 299.5
Fat: 8.1 g
Saturated fat: 1.5 g
Carbohydrates: 32.4 g
Sugars: 25.7 g
Dietary fiber: 0.3 g
Protein: 23 g
Cholesterol: 60.8 mg
Sodium: 1058.4 mg
Chef John's Twice-Baked Potatoes
Category: side-dish
By Chef John

When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.

Ingredients:
4 large russet potatoes
2 teaspoons vegetable oil
3 tablespoons butter
1 tablespoon minced green onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup shredded white Cheddar cheese
½ cup heavy cream
1  egg yolk
1 tablespoon butter, melted
1 teaspoon paprika

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Rub potatoes with vegetable oil and place on the prepared baking sheet. Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes. Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl. Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste. Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika. Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 581.1
Fat: 31 g
Saturated fat: 17.9 g
Carbohydrates: 66.1 g
Sugars: 3 g
Dietary fiber: 8.4 g
Protein: 12.5 g
Cholesterol: 137.3 mg
Sodium: 205.3 mg
Honey Sesame Mahi Mahi


Ingredients:
mahi mahi fillets, butter, garlic clove, fresh lemon juice, honey, sesame seeds

Directions:
In a skillet melt 1 Tbs of butter over medium heat, add garlic, and sauté 'til tender (watch carefully so that it doesn't burn!].
Remove from heat and stir in teriyaki sauce, lemon juice, honey and sesame seeds.
Let cool a few minutes then pour over fish and marinate 30 minutes in refrigerator.
Heat remaining Tbs of butter in skillet over medium heat.
Remove fish from marinade and add to pan, sautéing 4-5 minutes per side and basting with marinade.
Note:  I like to toast the sesame seeds before adding them to the mixture for a more pronounced flavor.