xiaoxl/recipe_data huggingface dataset:
Sweet and Sour Meatballs
Category: appetizers-and-snacks
By Tammy Moore

These meatballs are slow-cooked in a sweet and sour sauce.

Ingredients:
1 (12 fluid ounce) can or bottle chile sauce
2 teaspoons lemon juice
9 ounces grape jelly
1 pound lean ground beef
1  egg, beaten
1 large onion, grated
salt to taste

Directions:
Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm. Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 2 to 3 dozen

Calories: 152
Fat: 5.6 g
Saturated fat: 2.2 g
Carbohydrates: 17.4 g
Sugars: 13.2 g
Dietary fiber: 0.2 g
Protein: 8.3 g
Cholesterol: 37.6 mg
Sodium: 22.2 mg
Low - Fat Creamy Mushroom and Rice


Ingredients:
water, mushroom, Minute Rice

Directions:
In sauce pan bring soup, stock, and water and mushrooms to boil., Add rice, stir and cover for 10 minutes.
Basil Mashed Potatoes


Ingredients:
potatoes, salt, butter, milk, sour cream, fresh ground black pepper, fresh basil

Directions:
Place potatoes in a saucepan and cover with 1 inch of water, season with salt; bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
Drain potatoes, return to saucepan with butter and milk.
Once butter melts, turn off heat and add sour cream; mash potatoes.
Season with more salt, if necessary, and pepper; stir in basil and serve.
Avocado Taco Dip


Ingredients:
avocado, sour cream, cream cheese, salt, tomatoes

Directions:
Peel and mash avocados., Slightly heat Cream Cheese until very soft. Mix with Sour Cream., Stir mashed Avocado into Sour Cream and Cream Cheese mixture., Add Taco Seasoning, Salt, and Mrs. Dash., Mix to taste. Add more seasoning to taste if desired., Pour into flat bottomed serving dish., Top with diced tomato and cheese., Serve with Tortilla Chips.
Griddle Style Philly Steak Sandwiches
Category: main-dish
By AUTUMNHEARTS

This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser.

Ingredients:
1 (8 ounce) can sliced mushrooms, drained
1 small onion, sliced
1  green bell pepper, seeded and sliced into strips
8 slices provolone cheese
salt to taste
seasoned salt to taste
1 pound thinly sliced roast beef
4  submarine rolls, halved

Directions:
Preheat an electric griddle or stovetop griddle over medium-high heat. On one half of the griddle, place the mushrooms, onion and pepper. On the other side, place the roast beef. Cook and stir each group separately, chopping the beef into smaller pieces as it cooks, and seasoning with salt and seasoned salt. When the vegetables are tender and the beef is hot, place the slices of provolone cheese over the beef to melt. Turn off the griddle. Scoop the cheesy grilled beef into sandwich rolls, and top with the onions and peppers.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 741.1
Fat: 25.7 g
Saturated fat: 12.8 g
Carbohydrates: 76.6 g
Sugars: 8.2 g
Dietary fiber: 5.8 g
Protein: 50.4 g
Cholesterol: 93.7 mg
Sodium: 2697.7 mg
Amish Cooked Salad Dressing


Ingredients:
egg, water, water, all-purpose flour, dry mustard, sugar, apple cider vinegar, lemon juice

Directions:
In a small bowl, beat the egg with 1 tbsp of the water;set aside.
In a saucepan, whisk together the flour, mustard, and sugar, then whisk in the remaining 1 cup water, vinegar, oil and lemon juice; heat over medium heat for 1 minute, whisking continuously (the dressing will be thick].
Add the egg mixture to the flour mixture and continue to cook for about 1 minute, stirring until the dressing has a mashed potato consistency and is off-white in color.
Remove from heat, cover, and cool completely.
Store in a covered jar in the refrigerator (will keep for several weeks].
Pizza Sauce


Ingredients:
garlic cloves, olive oil, Italian tomatoes, dried basil, dried oregano

Directions:
In pot, heat the garlic and oil., Mash the tomatoes, by hand, and add them to the oil along with the spices., Let simmer for 20 minutes, uncovered.
Christmas French Toast


Ingredients:
Egg Beaters egg substitute, pumpkin pie spice, powdered sugar

Directions:
Spray griddle or skillet w/ Pam and heat griddle to 350 dgrees F or skillet on medium heat.
Mix eggnog, egg and spice thoroughly.
Dip both sides of the bread into egg/eggnog mixture.
Lay bread slices on griddle and cook on both side until lightly brown (@ 2-3 minutes on each side].
Sprinkle w/ powdered sugar.
Healthy Pumpkin Soup


Ingredients:
olive oil, onion, pumpkin flesh, carrot, fresh rosemary, bay leaves, skim milk powder

Directions:
In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
Add stock and bay leaves.
Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
Remove any rosemary stalks and bay leaves.
Place a third of the soup in the blender with a third of the skim milk powder and puree.
Pour into a large bowl.
Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
For Vegetarian use vegetable stock.
Gianduia Pie


Ingredients:
hazelnuts, butter, sugar, salt, vanilla extract, hazelnuts, heavy cream, vanilla extract

Directions:
Preheat oven to 350 degrees.  Process cookies and nuts in a food processor until finely ground.  Add melted butter, sugar, salt and vanilla and pulse to moisten cookie mixture.  Press the mixture across the bottom and up the sides of a 9 inch pie plate, packing it tightly with your fingertips.  Bake until crisp, 6 to 8 minutes. Cool completely before filling.
Place the nuts in a food processor and chop finely.  Set aside.  With an electric mixer, whip the cream and vanilla until stiff peaks form.  In a separate bowl, combine 1/4 of the whipped cream with the Nutella.  Stir until smooth.  Gently fold Nutella mixture back into the remaining whipped cream.  Fold in the reserved hazelnuts.  Scrape into prepared pie shell and smooth the top with spatula.  Cover with plastic wrap and refrigerate until firm, about 6 hours.
Frosty the Snowmint


Ingredients:
sugar, vanilla extract, salt, hot water, milk, marshmallows

Directions:
Stir together sugar, cocoa, vanilla, salt and hot water in a large saucepan until blended.
Break peppermint patties into smaller pieces and drop into liquid.
Bring liquid to a boil over low heat, whisking constantly; until mixture is dissolved and mixted together smoothly.
Stir in milk and heat through until chocolate reaches desired drinking temp; pour into mugs and top with a snowman marshmallow in each mug (or 2 reg marshmallows if using those]; serve.
Good Morning Breakfast Sausage


Ingredients:
dried sage, salt, pepper, dried marjoram, brown sugar, crushed red pepper flakes, ground cloves, ground pork

Directions:
In a small bowl, combine the seasonings and sugar., Add to pork in a large bowl and mix well with your hands., Form into patties., Saute the patties over medium high heat for 5 minutes per side., NOTE: If you use real lean pork, you made need to add a touch of olive oil.
Fresh Herb Scones


Ingredients:
flour, fresh parsley, sugar, fresh thyme, dried thyme, baking powder, fresh rosemary, dried rosemary, salt, butter, margarine, milk, egg

Directions:
Heat oven to 400 degrees.
Lightly grease cookie sheet. In a large bowl, combine  flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
With  pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Stir in milk and egg just until moistened.
On floured surface, gently knead  dough 10 times.
Place on cookie sheet; roll or pat dough into a 6" round.
Cut 8  wedges; separate slightly.
Bake for 15-20 min.
or until golden brown.
serve  warm.
Sheila's Irish Cream Liqueur


Ingredients:
half-and-half, sweetened condensed milk, instant coffee, eggs, vanilla extract

Directions:
Combine all ingredients in blender.
Blend on high until well mixed and foamy.
Serve (or freeze for later use].
Make-Ahead Instant Pot® Cauliflower Rice
Category: fruits-and-vegetables
By Soup Loving Nicole

This is my simple how-to method for make-ahead cauliflower rice. I like to keep this plain since I'm never sure what I will be serving it with, but if you plan on using it right away, feel free to season your cauliflower prior to putting it in the steamer basket. Store in the freezer for up to 1 month.

Ingredients:
1 (4 pound) cauliflower, cut into large florets

Directions:
Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®) and set a trivet inside. Place a steamer basket on top of the trivet and place cauliflower inside. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Transfer cauliflower to a bowl of ice water to stop the cooking. Use a food processor to pulse cauliflower into rice-sized pieces. Place riced cauliflower in a colander and press to remove excess water. Scoop individual servings of cauliflower rice into freezer-safe zip-top bags and freeze.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 56.8
Fat: 0.2 g
Carbohydrates: 12 g
Sugars: 5.4 g
Dietary fiber: 5.7 g
Protein: 4.5 g
Sodium: 68.1 mg
Cowgirl Stew


Ingredients:
black pepper, salt, garlic powder, yellow onion, carrots, celery, green beans, low-sodium stewed tomatoes, Italian-style diced tomatoes, quick-cooking tapioca

Directions:
On a tray or piece of wax paper, toss the steak with salt, pepper and garlic powder. Allow to reach room temperature while you are cutting your other vegetables.  Place in 5-quart electric slow cooker.  Layer the onion, then the potatoes, carrots, celery, and green beans on top.
In a bowl, stir together the tomatoes and tapioca and pour over the meat and vegetables. Cover the pot and cook on High for 5 to 6 hours or on Low for 9 to 10 hours or until the beef and vegetables are tender; stir once during the last hour of cooking.
Barefoot Contessa's Cauliflower Gratin


Ingredients:
cauliflower, kosher salt, unsalted butter, all-purpose flour, milk, fresh ground black pepper, nutmeg, gruyere, parmesan cheese

Directions:
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.
Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
Add the flour, stirring constantly with a wooden spoon for 2 minutes.
Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
Boil, whisking constantly, for 1 minute, or until thickened.
Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
Sprinkle with salt and pepper.
Bake for 25 to 30 minutes, until the top is browned.
Serve hot or at room temperature.
Four Seasons' Lemon Ricotta Poppy Seed Pancakes


Ingredients:
butter, eggs, ricotta cheese, vanilla, flour, baking powder, sugar, salt, lemon zest, poppy seed, powdered sugar, strawberry syrup

Directions:
Melt butter.
Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning].
In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
Using an electric mixer beat egg whites until they form stiff peaks.
Gently fold the egg whites into the pancake batter.
Oil a skillet  and  heat over medium high.
Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
Serve with powdered sugar or strawberry syrup.
Devilishly Sinful Chocolate Bread Pudding


Ingredients:
heavy cream, instant espresso powder, sugar

Directions:
Adjust oven rack to middle position and heat oven to 300°F Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl.
Increase oven temperature to 325°F Grease 13- by 9-inch baking pan. Heat 1½ cups cream, milk, cocoa, espresso, and ½ cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
Meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving]. Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine.
Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding. Serve. (Leftover bread pudding should be refrigerated; reheat individual portions in microwave.].
Make Ahead: In step 4, once soaked bread mixture has been transferred to prepared pan, the pan can be covered with plastic wrap and refrigerated overnight. When ready to bake, remove plastic and proceed with recipe as directed, increasing baking time to 55 to 60 minutes. Let reserved chocolate serving sauce cool, then cover with plastic wrap and refrigerate. Heat sauce in microwave when needed.
Golden Flapjacks


Ingredients:
butter, demerara sugar, golden syrup, porridge oats

Directions:
pre heat oven to 160 degrees Celsius grease and base line a 20cm round cake tin.
to measure the golden syrup easier, measure the sugar first, keep it in the scales and pour the syrup on top to avoid sticking to plate.
put butter, syrup and sugar in a saucepan and heat gently until butter has melted and sugar dissolved.
remove from heat and stir in oats.
pour into lined tin and press down with back of a spoon until is surface is level.
bake in oven about 25-30 minutes until golden brown.
remove from oven and loosen from the sides of the tin with a palette knife and leave to cool for about 10 minutes.
tip out onto board, remove paper and cut into even wedges, leave to cool completely.
Tzatziki


Ingredients:
olive oil, wine vinegar, garlic, plain low-fat yogurt, salt, cucumbers, of fresh mint

Directions:
Whisk the oil, vinegar, and garlic in a bowl.
Add yogurt and salt and beat until smooth.
Squeeze the cucumber with your hands to remove excess moisture, then mix it into the sauce with the mint.
Cover and refrigerate.
Serve lightly chilled, garnished with mint.
Corn Dog Muffins


Ingredients:
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Directions:
Once your cornbread batter is prepared mix in cut up hot dogs.
Fill greased muffin tin with batter until 2/3 full and bake according to cornbread instructions.
Great easy snack or lunch for the kids.
Moist Chocolate Layer Cake
Category: desserts
By Jovy

I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.

Ingredients:
2 teaspoons unsweetened cocoa powder (such as Hershey's®)
2 cups cake flour
¾ cup unsweetened cocoa powder (such as Hershey's®)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup canola oil
2  eggs
1 cup 2% milk
1 cup brewed coffee
1 tablespoon vanilla extract
1 cup sour cream

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed. Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth. Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x13-inch cake

Calories: 460
Fat: 24.9 g
Saturated fat: 4.9 g
Carbohydrates: 57.1 g
Sugars: 34.7 g
Dietary fiber: 2.3 g
Protein: 5.4 g
Cholesterol: 41.1 mg
Sodium: 476.5 mg
Blueberry Scones (Cook's Illustrated)


Ingredients:
unsalted butter, blueberries, sour cream, unbleached all-purpose flour, all-purpose flour, sugar, sugar, baking powder, baking soda, table salt, lemon zest

Directions:
Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate butter and place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.
Yuma Jack's Jalapeno Poppers


Ingredients:
sausage meat, sausage meat, cream cheese, parmesan cheese, garlic

Directions:
Fry the sausage meat and drain really well.
Cut jalapenos in half, scooping out and discarding the seeds and veins.
Mix together sausage with garlic, cream cheese and Parmesan cheese.  Spoon into jalapeno halves (I use rubber gloves].
Bake in 350 oven for 20 minutes.
Makes 20 poppers.
Can be made a day in advance and refrigerated til needed.
Maria's Taco Xpress Pollo Guisado


Ingredients:
boneless skinless chicken thighs, kosher salt, kosher salt, tomatoes, chipotle chile in adobo, ground cumin, garlic powder, fresh ground black pepper, olive oil, onion, lettuce, diced tomato, cheddar cheese

Directions:
Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool, then shred the chicken.
Place the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoons pepper, 3/4 teaspoons salt, and 1 cup water in a blender. Puree until smooth.
Heat the oil in a saucepan over medium heat. Add the onion, and cook until the onion is golden brown, about 7-10 minutes.
Add the chipotle mixture and bring to a simmer. Add the chicken and simmer unil the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste.
Serve the pollo guisado in crisp taco shells with shredded lettuce, diced  tomato and shredded Cheddar cheese. Enjoy!
Lemongrass Ground Beef Skewers
Category: world-cuisine
By bbqgirl

Great flavor combinations in these simple, fast, and economic kabobs.

Ingredients:
½ cup coarsely chopped lemon grass
1  onion, coarsely chopped
2 cloves garlic
1 ½ pounds lean ground beef
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon white sugar
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon sesame oil

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil. Form meat mixture into 12 meatballs. Thread onto skewers. Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 meatballs

Calories: 391.8
Fat: 24.8 g
Saturated fat: 9.4 g
Carbohydrates: 8.3 g
Sugars: 2.2 g
Dietary fiber: 0.6 g
Protein: 32.1 g
Cholesterol: 110.9 mg
Sodium: 709 mg
Lamb Shanks With Celery


Ingredients:
lamb shanks, bacon, onion, garlic clove, oregano, baking potato, carrots, celery ribs, stewed tomatoes, water, chicken bouillon, sour cream

Directions:
Place 6 lamb shanks in casserole dish.  Place 6 slices of bacon atop the shanks.
Prepare vegetables and place in casserole around lamb shanks.
For the cooking liquid use 2 cups of water in which 2 teaspoons of beef or chicken bouillon have been dissolved.
Cover casserole and cook for 2 hours at 325°F.
Serve with a dollop of sour cream over each shank.
Awesome Olive Bruschetta


Ingredients:
mayonnaise, green olives, black olives, roma tomato, garlic clove, oregano, black pepper, mozzarella cheese

Directions:
"Mix all ingredients together the night before serving. Spread on your choice of sliced bread (french, cuban, italian baguette] and toast at 350 degrees until melted and slightly browned on top."