xiaoxl/recipe_data huggingface dataset:
Spring Salad With Buttermilk Cream Dressing


Ingredients:
eggs, asparagus, butter lettuce, watercress, cucumber, radishes, shallots, red wine vinegar, light brown sugar, low-fat mayonnaise, low-fat buttermilk

Directions:
Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.
Slow Cooker Italian Beef Stew
Category: soups-stews-and-chili
By Christine Foley Wanner

Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.

Ingredients:
¼ cup all-purpose flour, or as needed
¼ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 ½ pounds cubed beef stew meat
1 tablespoon vegetable oil
½ (16 ounce) package baby carrots, quartered
½  yellow onion, quartered and sliced
4  red potatoes, quartered
2 stalks celery, roughly chopped
2 cloves garlic, chopped
¾ cup red wine
¼ cup beef broth
¼ cup tomato paste
1 teaspoon dried rosemary

Directions:
Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour. Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic. Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables. Cook on Low until beef and vegetables are tender,  4 to 6 hours.

Prep time: 20 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 397.9
Fat: 18.8 g
Saturated fat: 7 g
Carbohydrates: 26.8 g
Sugars: 4.3 g
Dietary fiber: 3.5 g
Protein: 25.9 g
Cholesterol: 74 mg
Sodium: 178.4 mg
Delish Sloppy Joes
Category: main-dish
By KG

This is a family recipe that lives up to its name. I love these Joes and haven't found any that taste the same.

Ingredients:
2 pounds ground beef
1 (10.75 ounce) can  condensed tomato soup (such as Campbell's®)
2 tablespoons brown sugar, or to taste
¼ teaspoon Worcestershire sauce, or to taste
2 tablespoons distilled white vinegar
8  hamburger buns, split and toasted

Directions:
Heat a large skillet over medium-high heat, and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup, brown sugar, Worcestershire sauce, and vinegar. Cook and stir until thick, about 5 minutes. Adjust seasoning to taste, and serve on the toasted hamburger buns.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 Sloppy Joes

Calories: 362.9
Fat: 16.1 g
Saturated fat: 5.8 g
Carbohydrates: 30 g
Sugars: 6 g
Dietary fiber: 1.3 g
Protein: 23.3 g
Cholesterol: 68.8 mg
Sodium: 520 mg
Orange and Apricot Glazed Chicken Cups


Ingredients:
reduced sodium soy sauce, rice vinegar, garlic clove, boneless skinless chicken breast halves, fresh green beans, olive oil, cooked brown rice, romaine leaves

Directions:
For glaze, in a blender or small food processor, combine the apricot preserves, orange juice concentrate, soy sauce, vinegar, and garlic. Cover and blend or process until smooth. Remove 1/4 cup to brush over chicken. Set remaining glaze aside.
Season chicken lightly with salt and pepper. Brush with some of the 1/4 cup glaze. For a charcoal grill, grease the grill rack. Place chicken on grill rack over medium-hot coals. Cover and grill about 10 minutes or until chicken is done (170 degree F.], turning once and brushing again with glaze halfway through. (For a gas grill, preheat grill. Reduce heat to medium-high. Add chicken to greased grill rack. Cover and grill as above.] Remove chicken from grill and let rest for 5 minutes. Discard any remaining brush-on.
While chicken is grilling, toss green beans in a bowl with oil and a dash salt and pepper. Place in a grill wok and place on the grill beside chicken the last 5 minutes of grilling, stirring once or twice. Remove and cool slightly. Cut beans crosswise into 1/2-inch pieces.
Chop chicken. In a medium bowl toss chicken and beans with about 1/4 cup reserved glaze. Spoon rice onto lettuce leaves. Top with chicken mixture and drizzle with any remaining glaze. Makes 4 servings (2 cups each].
Vegan Cookie Crumb Crust (Chocolate or Gingersnap)


Ingredients:
sugar, vanilla, vegetable margarine

Directions:
Preheat oven, 350 degrees.
Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.].
Mix crumbs, sugar, vanilla, and margarine.
If desired, reserve 2 tablespoons of crumb mixture for garnish.
Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
Bake 10 minutes. Cool.
For Vegan option use a Vegan cookie.
Apple and Cranberry Pie


Ingredients:
cranberries, apples for pies, sugar, flour, nutmeg

Directions:
Preheat oven to 450-degrees F.
Roll out two 11-inch rounds  and fit one round into 9-inch pie dish.
Combine remaining ingredients (cranberries- nutmeg] in a bowl.
Spoon filling into pie dish.
Cover with second crust and seal and crimp edges. Make slits in top crust. (I always place pies on a baking sheet].
Bake 10 minutes. Reduce oven temperature to 375-degrees F.
Bake another 30-40 minutes or until crust is golden and fruit is bubbling.
Strawberry Pie II
Category: desserts
By OKBEE

This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms.

Ingredients:
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
¾ cup water
½ cup heavy whipping cream

Directions:
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Yields: 1 9-inch pie

Calories: 265
Fat: 10.9 g
Saturated fat: 5.1 g
Carbohydrates: 41.9 g
Sugars: 29.4 g
Dietary fiber: 1.7 g
Protein: 1.5 g
Cholesterol: 20.4 mg
Sodium: 109.3 mg
Warm Beer and Cheese Fondue


Ingredients:
sharp cheddar cheese, beer, flour, mustard powder

Directions:
In a fondue pot or sauce pan, bring beer to a simmer.
Add mustard and red pepper to beer.
Coat cheese with flour.
While stirring constantly, slowly add cheese.
Fondue is done when mixture becomes a uniform cheese sauce.
Good dippers are bread (especially multi-grain], tortilla chips, broccoli, celery, mushrooms, ham and turkey slices, and apples.
When I make this as simply a chip dip, I often cook very small (1/4" diameter] sausage balls, and add them to the finished fondue mixture.
Banana-Date Flax Seed Bread


Ingredients:
flax seed, banana, sugar, eggs, all-purpose flour, flax seed, baking powder, baking soda, salt, pitted dates

Directions:
Place 1/2 cup flax seeds in a blender, and process until ground to measure 3/4 cup flaxseed meal.
Set flax seed meal aside.
Preheat oven to 350°.
Beat the banana, sugar, oil, and eggs at medium speed of a mixer until well-blended.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, flaxseed meal, 1/4 cup flax seeds, baking powder, baking soda, and salt, and gradually add to sugar mixture, beating until well-blended.
Stir in chopped dates.
Spoon the batter into an 8x4-inch loaf pan coated with cooking spray.
Bake bread at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack, and remove from pan.
Cool completely on wire rack.
Serve and enjoy!
Ann's Shrimp Etouffee
Category: soups-stews-and-chili
By Ann Cooper

Delicious shrimp dish with a Cajun flair!  I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!

Ingredients:
1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

Directions:
In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down. Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes. Pour in 2 to 3 cups of water and mushrooms. Stir in  paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Prep time: 30 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs 25 mins
Yields: 20 servings

Calories: 204.9
Fat: 11 g
Saturated fat: 5.9 g
Carbohydrates: 3.9 g
Sugars: 0.9 g
Dietary fiber: 0.9 g
Protein: 22.9 g
Cholesterol: 203.7 mg
Sodium: 328 mg
Irish Tea Cake
Category: world-cuisine
By Cindy

This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.

Ingredients:
½ cup butter, softened
1 cup white sugar
2  eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup confectioners' sugar for dusting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch round cake

Calories: 272.7
Fat: 10.7 g
Saturated fat: 6.3 g
Carbohydrates: 40.6 g
Sugars: 23.7 g
Dietary fiber: 0.6 g
Protein: 4 g
Cholesterol: 62.6 mg
Sodium: 273.1 mg
Shortcut Lasagna


Ingredients:
ground beef, onion, salt, garlic powder, tomato sauce, cottage cheese, parmesan cheese, parsley flakes, mozzarella cheese

Directions:
In a large saucepan, cook and stir meat, onion, salt and garlic powder until meat is brown and onion is tender.  If meat created a lot of grease, you can drain.  But it will be hard keeping all the onions, they get stuck in strainer.
Stir in Spaghetti sauce and simmer for 15mins, stirring occasionally.
Heat oven to 350 degrees.
Mix cottage cheese, parmesan cheese and parsley flakes together.
In an 11 x 7 ungreased baking dish (like a pyrex glass dish] cover the bottom with the 8 oz can of tomato sauce.  This is to prevent the lasagna noodle from sticking and will also cook them.
Start placing the lasagna noodle on top for the sauce. You may need to "cut" the corners of the pasta to fit it in the pan. they should overlay a bit.
After your first layer of noodles add sauce, mozzarella cheese and cottage cheese mixture.
Repeat with the noodles now going in the opposite direction.  (so horizontal first then the next layer Parallel].
Now you have 2 layers, add on more layer of noodle and top off with sauce and shredded cheese.  you should have used most of the cottage cheese mixture on the first two layers.
Cover with tin-foil and bake 40 to 45 minutes
Let stand at room temperature for 10mins uncovered.
Cut into squares and enjoy!
Baked Spaghetti II
Category: main-dish
By Debbie Clark

Here is an inexpensive and delicious meal made rich and zesty by tomato soup, cream of mushroom soup, green pepper, and cheese. You can use any kind of pasta and you can substitute ground chicken and turkey for beef. My kids love it!

Ingredients:
1 pound spaghetti
1 pound lean ground beef
1  onion, chopped
1  green bell pepper, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ½ cups water
1 (10.75 ounce) can  condensed tomato soup
2 cups shredded sharp Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet. Preheat oven to 350 degrees F (175 degrees C). Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese. Bake in preheated oven for 20 to 30 minutes; serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 to 8 servings

Calories: 648.3
Fat: 30.7 g
Saturated fat: 14.6 g
Carbohydrates: 60.2 g
Sugars: 6.7 g
Dietary fiber: 2.8 g
Protein: 31.5 g
Cholesterol: 90 mg
Sodium: 817.1 mg
Spaghetti With Calamari Fra Diavolo


Ingredients:
olive oil, onion, garlic cloves, tomatoes, chicken broth, red wine, tomato puree, dry oregano, ground cayenne pepper, red pepper flakes, squid rings, spaghetti, fresh parsley

Directions:
Sauté onion in hot olive oil until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds.
Stir in the tomatoes with their juices, broth, wine, tomato puree, ½ tablespoon dry oregano, cayenne pepper, smoked paprika and the red pepper flakes. Reduce the heat to medium-low and cook for 15 - 20 minutes, uncovered, until the sauce is lightly thickened and the flavors have blended.
Add the squid, cover, reduce the heat to low and cook for 25 - 30 minutes until very tender. Stir in the remaining oregano.
Meanwhile cook spaghetti in lots of boiling water according to the manufacturer’s instructions.
Drain and stir into the warm sauce. Toss thoroughly until the pasta is fully coated with sauce.
Serve immediately sprinkled with fresh parsley.
Lemon Oatmeal Poppy Seed Muffins


Ingredients:
all-purpose flour, oats, sugar, poppy seeds, baking powder, baking soda, milk, eggs, lemon juice, lemon rind, sugar, butter, oats

Directions:
Heat oven to 400 degrees .
Line 12 muffin cups with baking cups or lightly grease bottoms only.
Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way].
Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
Fill muffin cups.
Sprinkle streusel over muffins and pat gently.
Bake 18-20 minutes.
Note: I made 10 muffins since I fill the pan to the top!
Cheese and Sesame Damper Scrolls


Ingredients:
self-raising flour, butter, milk, sesame seeds, poppy seed

Directions:
Preheat oven to 200°C.
Line an oven tray with baking paper.
Sift flour into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Season to taste.
Reserve 1 tablespoon milk. Using a blunt knife, mix in remaining milk all at once, until mixture just comes together.
Knead dough gently on a lightly floured surface. Form into a 20cm x 25cm rectangle. Press cheese into dough. Roll up from the long side and cut into 6 pieces.
Arrange rolls in a circle, cut side down, on prepared tray. Brush tops with reserved milk and sprinkle with seeds.
Bake for 15-20 minutes, until scrolls sound hollow when tapped. Serve warm.
Fig Spice Cake
Category: desserts
By dakota kelly

This is a delicious fig cake.

Ingredients:
1 pound dried figs
½ cup buttermilk
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup butter
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid. Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 - 10 inch tube pan

Calories: 275.2
Fat: 11.7 g
Saturated fat: 4.4 g
Carbohydrates: 41.6 g
Sugars: 28.2 g
Dietary fiber: 4.3 g
Protein: 4.3 g
Cholesterol: 38.8 mg
Sodium: 268.4 mg
Southwestern Bruschetta


Ingredients:
roma tomatoes, garlic cloves, garlic cloves, olive oil, fresh cilantro, kosher salt, fresh cracked pepper, parmesan cheese

Directions:
Mix chopped garlic, vinegar, salt, pepper, and cilantro.
Slowly stir in oil.
Add chopped tomatoes and jalapenos and allow to sit for 30 minutes at room temperature.
Meanwhile place the bread rounds on cookie sheet and lightly toast under broiler.
When the bread is toasted rub tops of toast with whole garlic pieces.
Top bread with tomato mixture.
Sprinkle on a little cheese and if desired, pop into warm oven to melt cheese.
Serve immediately.
Insanely Easy Chickpea Salad


Ingredients:
chickpeas, vegan mayonnaise, celery, onion powder, onion, garlic powder, salt, pepper

Directions:
In a bowl, mash chickpeas with a potato masher or fork. Leave some chunks in for texture.
Stir in remaining ingredients until well-combined. This keeps in the refrigerator for several days.
Italian Vegetable Stew


Ingredients:
green beans, onion, garlic cloves, eggplant, zucchini, bell peppers, baking potato, tomato sauce, olive oil, salt, crushed red pepper flakes, parmesan cheese

Directions:
Trim green beans and cut in half.  Slice the onions and peppers.  Mince the garlic.  Cut the eggplant and zucchini into 1" chunks.  Peel the potato and cut into 1/2" chunks.
Put the green beans, onions, and garlic in a large crock pot.
Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl.  Add to crock pot.
Cover and cook on low 8 hours, or high 4 hours.
Serve topped with Parmesan cheese.
Blueberry Stuffed French Toast


Ingredients:
eggs, milk, maple syrup, cream cheese, frozen blueberries, sugar, water, frozen blueberries, cornstarch

Directions:
Grease the bottom of one pyrex dish (9x13].
Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
Add your second layer of bread on top of your cream cheese and berries.
Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
Bake covered with foil (spray foil with Pam to keep toast from sticking] for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
Blueberry Sauce:
Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.
Breakfast Pita Pockets


Ingredients:
bacon, spinach, cherry tomatoes, mushrooms, olive oil, eggs, salt, pepper, light sour cream

Directions:
Heat a large frying pan and add the bacon. Dry fry for 3 or 4 minutes until it starts to brown.
add the tomatoes and mushrooms with the olive oil.
continue to fry until the mushrooms have softened and browned.
Put the pita pockets on to toast.
Meanwhile, add the spinach to the frying pan and cook for one minute.
Add the beaten egg and stir until the egg is cooked.
Season to taste.
Slice open one side of each of the pita breads and spread the inside with a thin layer of sour cream.
Fill the pitas with the egg mixture and enjoy!
It tastes good with some bbq or tomato sauce on the side and also works with some cheddar cheese stirred through the egg mixture just after cooking. It's also good with different veggies, such as capsicum, spring onions or avacado.
Cold Thai Noodles With Shrimp


Ingredients:
spaghetti, snow pea pods, red bell pepper, medium shrimp, Thai Burgers

Directions:
Bring a large pot of water to a rolling bowl
Add the spaghetti and cook as directed on package; rinse with cold water to cool.
While the spaghetti is cooking, combine the pea pods, bell pepper, shrimp and peanut sauce in a large bowl.
Add the cooked spaghetti; toss gently to mix and serve.
Hallie's Christmas Oyster Dip


Ingredients:
hard-boiled egg, mayonnaise

Directions:
Mix all ingredients, refrigerate and serve on crackers.
Tweak recipe as you desire on amount of egg and mayo.
As Gram didn't have a real recipe, I just guessed and I am sure I never make it the same, but it is always delicious!
Autumn Sausage Casserole (In the Crock Pot )


Ingredients:
sweet potatoes, carrots, cooked rice, sausage, apples, yellow onion, raisins, dried parsley flakes, cumin, brown sugar, allspice, cinnamon, black pepper, chicken broth, black beans

Directions:
If you are going to use uncooked sausage, brown on the stove top, and drain before adding to the crockpot.
Otherwise, line your 4 quart sized crock pot with a slow cooker liner, dump ingredients into the crock, and stir well.
Cover and cook on low for 3 1/2 to 4 hours, or until the orange vegetable is tender.
STIR once during the cooking time. I have not made this on high but am guessing an hour with more frequent stirring.