xiaoxl/recipe_data huggingface dataset:
Potato Bread II
Category: bread
By Kathy Nowell

Very good. Good texture. Always a hit.

Ingredients:
1 ⅓ cups warm water (110 degrees F/45 degrees C)
3 ¼ cups bread flour
½ cup dry potato flakes
2 tablespoons dry milk powder
2 tablespoons white sugar
1 ¼ teaspoons salt
2 tablespoons vegetable oil
1 ¾ teaspoons active dry yeast

Directions:
Place ingredients in the bread machine in the order suggested by the manufacturer.  Set machine to Light Crust.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 1/2 pound loaf

Calories: 41.6
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 4.6 g
Sugars: 2.8 g
Dietary fiber: 0.3 g
Protein: 0.8 g
Cholesterol: 0.2 mg
Sodium: 251.2 mg
Yellow Summer Squash Souffle


Ingredients:
onion, salt, sugar, butter, flour, eggs, milk, sharp cheddar cheese

Directions:
Combine first four ingredients and simmer with water to cover for 20 minutes., Drain and mash., Add flour, eggs, milk, cheese and 3T butter., Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes., Melt remaining 3T butter and mix with cracker crumbs., Top the casserole with the cracker crumb mixture and bake 10 more minutes.
The Perfect Simplified Sushi Vinegar
Category: world-cuisine
By TheEatertainment.com

The perfect simplified version of sushi vinegar!

Ingredients:
2 cups rice vinegar (such as Marukan®)
1 ½ cups white sugar
1 ½ tablespoons salt
⅛  lemon, juiced

Directions:
Stir the rice vinegar, sugar, salt, and lemon juice together in a saucepan until the sugar and salt have dissolved; bring the mixture almost to a simmer over low heat, but not allow to boil. Remove from heat and allow to cool completely. Store in refrigerator.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 3/4 cups

Calories: 96.8
Carbohydrates: 25 g
Sugars: 25 g
Sodium: 872.1 mg
Bread Machine Potato Bread


Ingredients:
water, butter, salt, sugar, skim milk powder, whole wheat bread flour, white bread flour, gluten, bread machine yeast

Directions:
Add all ingredients to machine according to manufaturer's direction.
Select dough cycle.
Remove from machine and shape into 2 loaves.
Place in greased loaf pan.
Let rise in warm place app 40 minutes.
Bake in a preheated 400* oven for 10 minutes.
Lower temperature to 350* and bake another 20 minutes.
Tip;.
Bring 2 cups water to a boil in microwave for 4 minutes.
Turn microwave off but leave water inside.
Place bread inside to rise(don't turn Microwave on].
It should be perfect for the oven in 30 minutes,.
Fresh Spinach & Basil Pie


Ingredients:
part-skim ricotta cheese, eggs, pre-shredded mozzarella cheese, fresh spinach leaves, tomatoes, fresh basil leaves, salt, black pepper, garlic powder

Directions:
Pre-heat oven to 350 degrees.
In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzerella and 3 eggs. Mix well!
Stir in chopped spinach, onion, tomato, salt, spices and fresh basil.
Sprinkle 1/2 cup shredded mozzarella into one 9" pie crust, then fill with cheese/spinach/egg, etc. mixture. There may be some left over -- do not overfill!
Top with remaining 1/2 cup shredded mozzarella.
Give yourself a pat on the back -- you're doing okay!
Carefully place remaining (thawed and flattened] frozen pie crust on top and pinch edges with a fork. Remember to cut a few slits in the top crust or your pie will explode!
Place on the middle rack of your nicely pre-heated oven and let it hang out for about 30 minutes. When the half-hour is up, pull the little guy out and brush egg white on the top surface (this will not only make your pie nice and shiny, but also very happy].
Pop back in the oven for 10-15 minutes until the top is a nice golden brown.
Let cool for about 10 minutes before serving.
Enjoy!
note: This recipe happens to be vegetarian, but I'm certain it would be delicious with some sausage in the mix. Feel free to experiment!
Moravian Cabbage (Moravske Zeli)


Ingredients:
cabbage, water, onion, flour, caraway seed, salt, sugar, vinegar

Directions:
Simmer cabbage in water for 5 minutes., Drain, saving liquid., Brown onion in lard, add flour and stir until brown., Pour in the liquid from the cabbage and stir until smooth., Add cabbage, caraway seeds, salt, sugar and vinegar., Simmer for 20 minutes.
Beet and Red Cabbage Salad


Ingredients:
green lentils, brown lentils, kosher salt, bacon, olive oil, fresh lemon juice, fresh ground black pepper, beets, fresh parsley, red cabbage, green leaf lettuce, blue cheese

Directions:
Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
Drain lentils, run under cold water, and drain again; set aside.
Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
Toss, season with salt and pepper, and top with bacon and bleu cheese.
Cheese Blintzes II
Category: breakfast-and-brunch
By Trish

Delicious and easy recipe for cheese crepes.  It sounds fancy and does take time but the process is easy and the taste is delicious. Serve with sour cream.

Ingredients:
1 cup milk
3  eggs
½ teaspoon salt
¾ cup all-purpose flour
2 cups cottage cheese
1  egg yolk
1 teaspoon melted butter
2 teaspoons white sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
2 tablespoons butter, or as needed
2 tablespoons cinnamon sugar, or as needed

Directions:
Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth. Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter. Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling. Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 8 blintzes

Calories: 392.2
Fat: 18.1 g
Saturated fat: 9.9 g
Carbohydrates: 32.6 g
Sugars: 5.7 g
Dietary fiber: 0.6 g
Protein: 23.9 g
Cholesterol: 230.4 mg
Sodium: 874.5 mg
Kona Coffee Barbeuce Sauce


Ingredients:
roasted garlic, onion, brown sugar, coffee, cider vinegar, ketchup, Worcestershire sauce, Dijon mustard, honey

Directions:
Combine all ingredients in saucepan and bring to boil., Reduce heat to simmer, and reduce by 1/2., Using stick blender, blend until smooth., Cool and use as needed.
Asian Chili Chicken Noodle Soup


Ingredients:
onion, celery ribs, garlic cloves, fresh ginger, chili powder, red pepper flakes, chicken broth, crushed tomatoes, boneless skinless chicken thighs, fish sauce, cilantro leaf, bok choy, lime, juice of, fresh cilantro

Directions:
In a large pot heat oils over medium heat.
Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
Garnish with the 1/4 cup cilantro and serve.
Low Fat Yellow Squash Bake


Ingredients:
squash, onion, milk, cheddar cheese, pepper

Directions:
cook squash and onion in about a tablespoon of butter with seasonings., when done lightly mash mixture., combine milk and soup mix well and add squash mixture., put in a baking dish and layer breadcrumbs then cheese., cook in 350 degree oven for 10-15 minutes.
Fresh Fig Appetizer Spread


Ingredients:
fresh figs, butter, honey, baguette

Directions:
Saute onion in butter until soft, then add chopped fig.  Saute to reduce liquid, add honey, and continue until mixture is carmelized.
Sprinkle with goat cheese.
Serve on warm baguette or cracker.
Coffee Brownies.


Ingredients:
unsalted butter, salt, sugar, eggs, vanilla extract, all-purpose flour, pecans

Directions:
Preheat the oven to 325°F.
Butter and flour a 9- x 12-inch baking pan and line with parchment paper.
Combine the chocolate, butter, coffee, and salt in the top of a double boiler or bowl over simmering water. Cook until melted and smooth. Let cool.
In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour until it just disappears. Gently fold in the pecans.
Pour into the prepared pan, smoothing the top. Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan on a rack 1 hour. Run a knife around the edges of the pan to loosen and cut into squares. Lift out and transfer to serving dish or tin.
5 Ingredient Peanut  Butter Cookie


Ingredients:
vanilla, peanut butter, flour, egg

Directions:
1- Preheat oven to 180\350f\gas4, line a baking tray with parchment set aside.
2-In a large bowl,add sugar mix in peanut butter,vanilla and egg after mixing thoroughly. add in flour then take a scooper  and scoop the mixture onto the parchment paper and bake
Enjoy! (: P.S don't burn the batter and crunchy peanut makes it have  a nice crunch to them.
Classic One-Dish Chicken Stuffing Bake With Vegetables


Ingredients:
hot water, boneless skinless chicken breasts, sour cream, mozzarella cheese

Directions:
PREHEAT oven to 400°F.
Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 3-qt. baking dish or 13x9-inch baking dish.
Mix soup, sour cream, cheese and vegetables; spoon over chicken.
Top with prepared stuffing.
BAKE 30 minute or until chicken is cooked through.
Vegan Lasagna Rollatini


Ingredients:
extra firm tofu, diced tomatoes, spinach

Directions:
Boil lasagna noodles per package instructions, drain and set aside.
If using frozen spinach, thaw in the microwave, then press the water out in a strainer.
Drain the water from the tofu, place into large mixing bowl and mash with a potato masher (until it looks like the texture of ricotta cheese].
Drain the canned tomatoes.
Mix the tofu, spinach, canned tomatoes and italian seasoning.
Preheat oven to 350F and grease a 13x9 baking dish.
Spread mixture of tofu, spinach and tomatoes onto lasagna noodles and roll, then place into the baking dish.
Once all lasagna noodles are in the baking dish, pour desired amount of sauce over the noodles.
Cover dish with foil and bake at 350F for 30 minutes.
Asian Pork and Cabbage (Low Carb)


Ingredients:
boneless pork loin, cabbage, onion

Directions:
Slice the pork loin in very thin strips (or as thin as you can manage]. Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
Heat oil in a large skillet (or a wok if you're lucky enough to have one]. Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.
"creamy" Fiddlehead Soup


Ingredients:
onion, butter, potatoes, bay leaf, milk, yogurt, lemon rind, chives

Directions:
In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes.  Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour.  Remove from heat and cool slightly.  Remove bay leaf.
In a blender, process mixture in batches.  (Can be prepared to this point a day or two ahead of time.  Cool, cover and refrigerate.].
Return mixture to saucepan and slowly bring to a simmer, stirring frequently.  Add milk, a little at a time, until it reaches the consistency you like.  Add salt and pepper to taste.  Serve in heated soup bowls, garnish as desired.
Quick Skillet Black Beans and Rice


Ingredients:
olive oil, onion, garlic cloves, black beans, diced tomatoes, green chilies, dried oregano, paprika, cumin, chili powder, instant brown rice

Directions:
In large saucepan, heat oil over medium-high., Add onion and cook about 3 minutes until tender., Stir in remaining ingredients EXCEPT rice., Bring to a boil then stir in rice., Cover, reduce heat and simmer for 5 minutes., Remove from heat and let stand 5 minutes before serving.
Basic Oatmeal


Ingredients:
rolled oats, water, ground cinnamon, vanilla, honey, applesauce

Directions:
Place 3/4 cup of the rolled oats into a blender and process until a flour., Add all rolled oats, water, cinnamon and vanilla to pan and bring to a boil., Reduce heat and cook for 3 minutes., Add honey and applesauce and stir for 1 minute., Add to bowls., Enjoy.
Green Chile Pork Tamale Filling


Ingredients:
olive oil, yellow sweet onions, garlic cloves, mild green chilies, Mexican oregano, dried ancho chile powder, ground cumin, Cotija cheese

Directions:
In a large, heavy pot heat the oil (I use my Le Cruset].  Saute the onion until just translucent, then add the minced garlic and saute another few minutes until garlic softens.
Add the green chiles and saute, stirring occasionally, for about 7 minutes, allowing most of the moisture from the chiles to evaporate.
Add the ground pork and stir well to combine.  Saute until pork is fully cooked and slightly browned, about 10-14 minutes.  Add the ancho powder, cumin, and oregano, stirring to coat the mixture well.
Fold in the cotija cheese and combine well.  Use as tamale filling and enjoy!  Top your tamales with your favorite tamale sauce (I use my Rich and Delicious Enchilada Sauce recipe for tamales, absolutely wonderful stuff].
Also works very well as an enchilada filling.  Makes about 3-4 cups filling.
Chicken Sauce Piquant


Ingredients:
fettuccine pasta, unsalted butter, extra virgin olive oil, onion, garlic cloves, green pepper, tomatoes, fresh basil, fresh parsley, fresh oregano, granulated sugar, kosher salt, crushed red pepper flakes, fresh ground black pepper, white wine, parmesan cheese, boneless skinless chicken breasts

Directions:
Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into various sizes. Set aside.
Roast bell pepper over open flame until fully charred. There will be some smoke. This CAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Remove the seeds and interior membrane, and dice the pepper. Set aside.
In a very large skillet or saut√© pan, melt 1/2 stick of unsalted butter over medium high heat. Add 1/4 cup of extra virgin olive oil. When the butter is melted, add onion and a pinch of kosher salt. Reduce heat to medium. Sweat onion for about 5 minutes, then add garlic, continue to cook over medium heat for another 2 minutes. Add green bell pepper and another pinch of kosher salt. After a few minutes, add tomatoes and basil, parsley, oregano and red pepper flake.
After 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. Add another 1/4 tomato juice and simmer until reduced. Add 1/4 cup white wine and deglaze (scrape] the bottom of the skillet.
While the sauce is simmering, in another non-stick pan, heat 2 TBSP of vegetable oil. Season the chicken breasts liberally with Jambalaya Seasoning. Blacken chicken for about 5 minutes per side (or until fully cooked]. Remove chicken from pan and allow to rest 10 minutes.
After the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 TSP of sugar. After reduction, add the remaining tomato juice and Tony Chachere's Seasoning to taste. Reduce heat to low.
In a large pot, bring enough water for the fettucine to a boil. Add salt to the water (this is the only chance you have to season your pasta, take advantage!].
Slice chicken into strips and add to sauce. Remove from heat.
Drain fettucine in a collander, do not rinse. After fully drained and noodles to sauce and toss to coat.
Sprinkle parmesan cheese to top. Serve with garlic bread, or crusty french bread. Enjoy.
Ranch Dip


Ingredients:
reduced-fat sour cream, mayonnaise, onion powder, garlic powder, fresh scallions, salt

Directions:
"mix all ingredients together in a bowl and refrigerate for 20 minutes."
Breakfast Rice from Japan
Category: world-cuisine
By caquilter

Healthy and quick breakfast I learned from friends in Tokyo. Use chilled white or brown rice. Adjust ingredients for your hunger needs and enjoy!

Ingredients:
1 teaspoon vegetable oil
1 cup cold cooked rice, or more to taste
1  egg, or more to taste
2  green onions, sliced, or more to taste
2 teaspoons soy sauce, or to taste

Directions:
Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in the skillet; cook until crispy on the bottom, 2 to 3 minutes. Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top. Season with soy sauce.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 332.3
Fat: 10 g
Saturated fat: 2.4 g
Carbohydrates: 47.9 g
Sugars: 1.3 g
Dietary fiber: 1.5 g
Protein: 11.8 g
Cholesterol: 186 mg
Sodium: 673.9 mg
Martha Stewart Meatloaf Recipe


Ingredients:
milk, olive oil, yellow onion, celery rib, garlic cloves, carrots, ground pork, eggs, fresh parsley, Dijon mustard, coarse salt, fresh ground pepper, smoked bacon, fingerling potato, leeks, light-brown sugar, Coleman's dry mustard, tomato paste

Directions:
Heat oven to 375 degrees.  Cut the bread into 1 inch cubes and place in a small bowl.  Pour the milk over the bread.  Set aside for five minutes.
Heat the olive oil in large skillet over medium heat.  Add onion, celery, and garlic.  Cook until soft and translucent, about 3-5 minutes.  Remove from heat.  Let cool for five minutes.
Place carrots in a large mixing bowl.  Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper.  Add onion mixture.  Combine well using your hands or a rubber scraper.
Place mixture in a large ungreased baking dish or roasting pan.  Shape into a 5 by 12 inch loaf.  Overlap bacon slices across the top, covering the meat.  Place potatoes and leeks around the loaf.  Season with salt and pepper as needed.
In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water.  Stie in tomato paste making a glaze.  Brush the meat loaf all over with the glaze.
Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours.  Let cool 10 minutes before slicing.  Serve with potatoes and leeks on the side.
Clove & Orange Silverside/Corned Beef (Slow Cooker/Crock Pot


Ingredients:
corned beef, golden syrup, orange, whole cloves, water

Directions:
Place all ingredients into a slow cooker or crock pot. Make sure the meat is covered with water (top up if necessary]. Cook on low for 8-10 hours or high for 5-6 hours.
Or for non crock pot:
First, cover the meat in water (only] and boil for an hour to reduce the salt. Tip the water out then add fresh water and the rest of the ingredients to finish cooking. Bring back to the boil, then reduce heat and simmer for 2-3 hours or until meat is tender.
Serve with steamed carrots, broccoli, cauliflower, cabbage etc. with white sauce.
Banana Boats
Category: desserts
By KELS909

These are great for a camp fire during a trip to the outdoors.  If you don't have a fire, use the oven or barbeque. Serve with hot chocolate.

Ingredients:
2  bananas
¼ cup semisweet chocolate chips
¼ cup miniature marshmallows

Directions:
Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side.  Stuff the bananas with marshmallows and chocolate chips. Wrap each banana in aluminum foil and cook over a fire, on the barbecue, or in a 300 degree oven for 5 minutes, or until chocolate is melted.  Eat with a spoon.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 2 boats

Calories: 252.7
Fat: 13.5 g
Saturated fat: 4.7 g
Carbohydrates: 36.7 g
Sugars: 26.6 g
Dietary fiber: 3.1 g
Protein: 1.8 g
Sodium: 8.1 mg
Potato and Vegetable Omelet (Bulgarian Style)


Ingredients:
potatoes, red onion, garlic clove, olive oil, fresh parsley, eggs, low-fat cheddar cheese

Directions:
Peel and cut the potatoes in 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
While potatoes are cooking chop the onions and peppers, crush the garlic.
Heat half the oil in a large frying pan, add the onions and garlic, cook for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
Beat the eggs, add with the cheese and season with pepper to taste. Pour over the mixture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set.
This omelette works well either hot or served at room temperature.
Greek Baklava
Category: world-cuisine
By NEONWILLIE

A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.

Ingredients:
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

Directions:
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough.  Cut whole stack in half to fit pan.  Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly.  Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking.  Boil sugar and water until sugar is melted.  Add vanilla and honey.  Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it.  Let cool.  Serve in cupcake papers.  This freezes well. Leave it uncovered as it  gets soggy if it is wrapped up.

Yields: 3 dozen

Calories: 393.1
Fat: 25.9 g
Saturated fat: 9 g
Carbohydrates: 37.5 g
Sugars: 19.9 g
Dietary fiber: 3.1 g
Protein: 6.1 g
Cholesterol: 27.1 mg
Sodium: 196.4 mg