xiaoxl/recipe_data huggingface dataset:
Alsatian Meat Pie


Ingredients:
frozen puff pastry, milk, onion, garlic cloves, ground pork, parsley, fresh thyme, ground coriander, ground nutmeg, eggs, olive oil, salt, fresh ground pepper

Directions:
Preheat oven to 400F.
Remove puff pastry from package and wrapping.  Allow to thaw for approximately 40 minutes until it can be opened without cracking.
Place brioche in a bowl, add milk and mix.  Set aside.
Begin sweating onions in olive oil.  Make a well in the onions, add garlic and saute for a minute. Continue cooking, stirring occasionally, until onions are translucent.  Set aside to cool.
Separate two of the eggs.  Add the remaining whole egg to the whites.
Add a splash of water to the two yolks and mix together.  Set aside.
Place ground pork, soaked brioche, onions (reserve the dirty saute pan], salt, pepper, coriander, nutmeg, whole egg plus two whites, in bowl.  Strip leaves from thyme sprigs into bowl.  Mix until combined.
Saute a teaspoon or two of the pork mixture in the saute pan. Taste and correct seasoning as necessary.
Roll out first sheet of puff pastry with a dusting of flour and place in a greased 9-inch pie plate.  Trim.
Spoon pork filling into crust in pie plate.
Roll out second sheet of puff pastry.  Place on top of pie and trim to the edge of the pie plate or a bit wider than that. Tuck the cut end of the crust between the pie plate and the bottom crust.  Cut a 1-inch vent in the center of the top crust.  Brush the top of the pie with the egg yolk-water mixture. If desired, cut decorative pieces of puff pastry from the trimmings and place on top of the pie. Brush the decorations with the egg yolk-wash.
Bake for 45 minutes at 400°F  Use an instant-read thermometer to verify that the filling temperature is 160°F Cook longer if necessary.
Remove from oven and allow to rest for 10 minutes.
Slice and serve with a salad and beer.
Sweet-Sour Bean Salad


Ingredients:
dried red kidney beans, salt, carrot, onion, green olives, olive oil, wine vinegar, brown sugar, cinnamon, salt, pepper, garlic clove, dried savory

Directions:
Place beans in a saucepan, cover with boiling water and leave to soak for 2 hours.
Add the salt, bring to a boil, cover and simmer for 1-1/2 to 2 hours, or until tender.
Drain beans and allow to cool.
Peel and slice the carrot, peel and chop the onion and slice the green olives.  Place in a bowl and add the beans.
Combine all dressing ingredients, pour over bean mixture and toss to coat.
Refrigerate 2-3 hours or until serving time.
Alphabet Beef and Vegetable Soup


Ingredients:
ground beef, pepper, garlic cloves, stewed tomatoes, beef broth, alphabet pasta, parsley, parmesan cheese

Directions:
In a large saucepan, heat oil. Season meat with pepper and add to the pan. Cook over high heat, stirring, until browned, about 5 minutes.
Add garlic and cook 1 minute.
Add tomatoes, beef broth, Italian seasoning, frozen vegetables, pasta and 2 cups water.
Bring to a boil over high heat, reduce heat to medium, and cook uncovered until pasta and vegetables are tender, 5 to 7 minutes.
Stir in parsley and cheese and serve.
Delicious Stuffed Potato Pancakes
Category: side-dish
By Tallya

Very yummy potato pancakes with ground beef inside. So good! My hubby, who doesn't like potato pancakes, loved this! You can change it up the way you like.  Serve with sour cream. These are even good next day!

Ingredients:
8  potatoes, peeled and shredded
¼ cup all-purpose flour
½ teaspoon baking powder
3  eggs
salt and black pepper to taste
½ pound ground beef
½  onion, grated
1 pinch garlic salt
1  egg
¼ cup bread crumbs
2 teaspoons vegetable oil

Directions:
Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl. In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined. Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet. Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake. Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef. Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 388.5
Fat: 9.9 g
Saturated fat: 3.2 g
Carbohydrates: 58.1 g
Sugars: 3.2 g
Dietary fiber: 6.7 g
Protein: 17.5 g
Cholesterol: 147.6 mg
Sodium: 240.2 mg
Mexican Sp(Iced) Chocolate Sorbet


Ingredients:
sugar, dark chocolate, cayenne

Directions:
Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*]
Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it’s melted.
Let the mixture cool, and then refrigerate until cold.
Pour into ice cream maker and freeze according to manufacturer’s directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
Store in freezer for extra firmness.
Spider Eggs


Ingredients:
eggs, mayonnaise, prepared mustard, pepper, pitted black olives

Directions:
Cut eggs lengthwise into halves.
Slip out yolks and mash well with a fork.
Mix in remaining ingredients.
Fill whites with yolk mixture, heaping it up lightly.
To make spiders: cut each olive in half lengthwise. Set 1/2 olive on each egg.
Cut the remaining olives in quarters to form the legs. Put 4 legs on each side to make spiders.
1-2-3 Biscuits


Ingredients:
salt, flour, baking powder, milk

Directions:
Mix the first 3 ingredients together in a bowl.
Mix oil and milk and then add to dry ingredients.
Mix until combined.
Put on ungreased baking sheet and bake at 375 degrees for 10-12 minutes until golden brown.
Serve warm.
Littlemafia's Chili Dipping Sauce


Ingredients:
garlic, fresh chili peppers, soy sauce, white vinegar, water, scallions

Directions:
"Combine all ingredients except scallions in a blender and mix until smooth. Pour in individual dipping bowls and garnish with scallions."
Diabetic Dill Sweet Cucumber Salad


Ingredients:
cucumbers, onion, fat free sour cream, Splenda sugar substitute, dried dill weed

Directions:
Peel and slice the two cucumbers and slice the onion.
Set aside cucumber and onion.
Mix together fat free sour cream, Splenda and dill (add more Splenda if you desire it to be more sweet].
Add the vegetables to the sweet dressing.
Cover and refrigerate for 1 hour to let flavors blend.
Healthy Dhal – Gluten Free Lentil Soup


Ingredients:
olive oil, garlic cloves, yellow onion, dried red lentils, water, cumin seed, garam masala, sweet paprika, curry powder, black pepper, salt, coconut milk, black sesame seed, parsley, sage, coconut milk

Directions:
Finely dice the garlic cloves and the onion.
In a large pot heat up the olive oil over medium heat and toss in the minced onion and garlic. Fry for about a minute then toss in the lentils and the cumin seeds and let them toast for a couple of minutes mixing continuously with a wooden spoon.
Add in ½ of the water little by little and mix well.
Cover the pot and let the soup simmer for 15 minutes.
When your healthy dhal starts to thicken, add in all the spices, mix well and pour in the remaining water.
Keep simmering for 20 more minutes, add in the coconut milk, cook for 5 more minutes and serve.
Garnish your healthy dhal as you see in the photos and enjoy!
Eastern Mediterranean Potato Salad


Ingredients:
boiling potatoes, fresh lemon juice, cayenne pepper, extra virgin olive oil, onion, tomatoes, parsley, capers

Directions:
Cut any large potatoes in half to speed up the cooking.
Put the potatoes in a large saucepan, completely cover with water and add salt.
Bring to a boil.
Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
Add 3 tablespoons olive oil and whisk again.
Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
Peel them if you like, and cut them into 1 inch cubes.
Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper.
With a rubber spatula, fold together gently but thoroughly.
Let potatoes cool to room temperature.
Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
Whisk the remaining dressing, pour it over the potatoes and fold it in.
Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
Serve at room temperature.
Longevity Short Ribs


Ingredients:
beef broth, onion, sweet potatoes, parsnips, short rib of beef, pepper, fresh dill, tomatoes with juice, dill

Directions:
Mix all the ingredients except for the ribs, pepper, dill and tomatoes in a slow cooker.
Top with the ribs, sprinkle with the pepper, top with the dill and then the tomatoes.
Cover and cook on low for 7-9 hours.
Spoon the fat off the surface.
Serve in shallow soup plates, sprinkled with dill.
Einstein Bros Bagels Ultimate Toasted Cheese Sandwich


Ingredients:
tomatoes, swiss cheese, cheddar cheese, provolone cheese, monterey jack pepper cheese, chive & onion cream cheese, butter, margarine

Directions:
Lightly butter each slice of bread and place, butter side down on a plate.
Spread 1 tablespoon of chive and onion cream cheese on each slice.
Top one piece of bread with slice of tomato. Layer with Swiss, cheddar, provolone and pepper jack cheese.
Top with second slice of tomato. Place second slice of bread on top so that buttered side faces out.
Place in lightly oiled skillet and grill on medium heat until lightly browned.
Turn over, and lightly brown the other side.
Cut in half and enjoy with a dill pickle!
These can also be made with a sandwich/panini maker or placed under the broiler until cheese is melted.
Baked Pork Chops


Ingredients:
water, salt, pepper, onions, brown sugar, catsup

Directions:
Arrange chops in a shallow baking dish and add water., Season and top with onions., Sprinkle the sugar on top and spoon catsup over all., Baked uncovered for 1 hour at 375 degrees or until done.
Stir-Fry Chicken Salad


Ingredients:
boneless skinless chicken breasts, garlic cloves, broccoli floret, reduced sodium soy sauce

Directions:
Heat the oil in a (preferably non-stick] wok over a medium heat for 1 minute.
Add the chicken and stir-fry for 5 minutes or until golden.
Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
Serve with noodles or rice.
Hot Cheese Sandwich Rolls


Ingredients:
cheese, hard-boiled eggs, mayonnaise, pimentos, green onions

Directions:
Boil the eggs and chop., Preheat oven to 350 degrees fahrenheit., Mix together all ingredients excluding rolls., Split rolls on top and hollow out. Removing about 1/3 of the bread., Fill rolls with cheese mixture., Wrap rolls individually in foil., Bake for 30 minutes., Cool for 10 minutes before serving.
Crock Pot Black Bean Salsa Chicken (Oamc)


Ingredients:
boneless chicken breasts, corn, black beans, salsa, cream cheese, rice

Directions:
For immediate cooking:
Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
Add the chicken.
Salt and pepper to taste if desired.
Added 1 more cup of salsa over the top of the chicken.
Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.
For OAMC:
You can dump everything into a freezer bag except for the cream cheese and freeze.
Dump in the crock pot (frozen is ok].
Cook on low for 8 hours.
Add cream cheese when you are done.
Good served over cooked rice and dipped into with tortilla chips.
Japanese-Style Sesame Green Beans
Category: side-dish
By Cooking_Muse

I discovered this dish at my mother-in-law's house during a family holiday buffet. Her being Japanese, she had many friends who brought wonderful Japanese dishes, and this was and has remained one of my favorites. It's light and fresh any time of the year.

Ingredients:
1 tablespoon canola oil
1 ½ teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Directions:
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

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

Calories: 97.1
Fat: 6.6 g
Saturated fat: 0.7 g
Carbohydrates: 8.9 g
Sugars: 1.7 g
Dietary fiber: 4.2 g
Protein: 2.7 g
Sodium: 232.5 mg
Homemade Powdered Sugar


Ingredients:
sugar, cornstarch

Directions:
"Combine the two and process in blender until powder forms."
Chocolate-Peanut Butter Fudge Bars


Ingredients:
creamy peanut butter, marshmallow cream, unsalted butter, confectioners' sugar, unsalted butter, corn syrup

Directions:
Heat oven to 350*. Line a 9-inch quare pan with foil, letting foil extend above pan on opposite sides and coat foil with nonstick cooking spray.
Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts, spread evenly in prepared pan.
Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on wire rack.
Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners sugar and beat until blended. Spread evenly over brownie.
Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over filling layer. Refrigerate 1 hour until filling is firm and glaze sets.
Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
Refrigerate in a container with wax paper between layers up to 2 weeks or freeze up to 3 months.
Fruit and Mascarpone Italian Cheesecake/Pie


Ingredients:
graham cracker pie crust, mascarpone cheese, powdered sugar, kiwi, strawberry

Directions:
Combine mascarpone, powdered sugar, and whipping cream in a medium bowl; beat until creamy.
Spread mixture evenly onto crust.
Chill thoroughly in the refridgerator for at least 1 hour.
Arrange sliced fruit over pie before serving.
Frozen Swiss Roll Ice Cream Cake


Ingredients:
"vanilla ice cream"

Directions:
Line a 12 cup metal bowl with plastic wrap.
Line inside of bowl with sliced swiss rolls, allowing them to overlap if necessary.  Reserve the remaining slices for the top.
Fill with 2 cups of softened ice cream, spreading ice cream slightly up the sides of the bowl.
Cover with 1/4 of the caramel syrup.
Continue layering ice cream and alternating syrups, ending with ice cream.
Place remaining swiss roll slices on top.
Cover with plastic wrap and freeze until firm, about 3 hours.  To serve, invert onto serving dish, remove plastic wrap and garnish with additional sundae syrups.
Russian Black Bread


Ingredients:
water, cider vinegar, bread flour, salt, margarine, dark corn syrup, brown sugar, instant coffee granules, caraway seed, fennel seed, active dry yeast

Directions:
Place ingredients into the bread machine in order suggested by the manufacturer.
Use the whole wheat, regular crust setting.
After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
Tomato and Chicken With Feta


Ingredients:
chicken thighs, red onion, potatoes, garlic clove, tomatoes, kalamata olive, parsley, feta

Directions:
Spray chicken with oil.  Heat a deep medium frying pan over a moderate heat.  Cook chicken for 3 minutes each side or until well browned.  Transfer to a heatproof plate.
Add onion and potatoes to pan.  Cook and turn for 2 - 3 minutes until golden brown.  Add garlic, tomatoes and stock; bring to boil and stir in risoni.
Return chicken to pan.  Bring to boil, reduce heat and cook covered for 15 minutes or until chicken is cooked and risoni tender.  remove from heat.  Stand, covered, for 5 minutes.
Stir in olives and parsley.  Season with salt and pepper.  Serve sprinkled with feta.
Lemon Whippersnaps


Ingredients:
Cool Whip, egg, confectioners' sugar

Directions:
Mix the dry cake mix, cool whip and egg to form a cookie dough.  Drop by spoonfuls into powdered sugar and roll.
Bake at 350 degrees for 10-15 minutes.
Baileys Hot Chocolate
Category: drinks
By Baileys

Baileys Hot Chocolate recipe takes indulgence to the next level with delicious toppings like whipped cream, chocolate sauce, and sprinkles!

Ingredients:
2 ounces Baileys® Original Irish Cream
1 cup prepared hot chocolate
Whipped cream
Chocolate topping

Directions:
Prepare hot cocoa and pour into a mug. Stir in Baileys® Original Irish Cream. Top with whipped cream and drizzle with chocolate syrup.

Yields: 1 serving

Calories: 536.8
Fat: 12.4 g
Saturated fat: 7.6 g
Carbohydrates: 69.8 g
Sugars: 60.7 g
Dietary fiber: 3 g
Protein: 10.1 g
Cholesterol: 41.3 mg
Sodium: 164 mg
Oyster Casserole
Category: seafood
By Pearl

Quick and easy oyster casserole.

Ingredients:
1 cup butter, melted
½ (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 ½ tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

Directions:
Preheat oven to 425 degrees F (220 degrees C).  Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice. In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce. Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture.  Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil. Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 8 servings

Calories: 446.4
Fat: 29 g
Saturated fat: 16.1 g
Carbohydrates: 41 g
Sugars: 3.5 g
Dietary fiber: 2.1 g
Protein: 8.6 g
Cholesterol: 95.6 mg
Sodium: 828.6 mg
Fresh Pasta and Peas


Ingredients:
fresh peas, salt, spring onions, olive oil, parsley, water, tagliatelle pasta noodles

Directions:
Place peas in a saucepan with the salt, spring onions, olive oil, parsley and water.
Cook them gently for 15 minutes.
In the meantime,cook the tagliatelle in a separate saucepan, drain it and return it to the saucepan.
Add the cooked peas to the tagliatelle, making sure to include the juices.
Mix well and serve hot with grated pecorino cheese.
Crabmeat and Cream Cheese Bake


Ingredients:
cream cheese, green onion, dried dill weed

Directions:
Preheat oven to 350 degrees.
In a medium bowl combine cream cheese, green onions and dill weed.
Unroll crescent roll dough onto a greased baking sheet, being careful not to separate dough into pieces. Press dough into an 8X11 inch rectangle.
Spoon crabmeat lengthwise along center of dough.
Spoon cream cheese mixture over crabmeat.
Fold long edges of dough over cream cheese mixture, slightly overlapping edges;pinch edges together to seal.
Place seam side down on baking sheet.
Cut slits in top of dough.
Bake 20 minutes.
Stir-Fried Chicken With Chinese Cabbage


Ingredients:
skinless chicken breasts, soy sauce, soy sauce, dry sherry, cayenne, onion, garlic cloves, ground coriander, wine vinegar, Chinese cabbage, water chestnut, tomato paste, dried red pepper flakes, water, cilantro, scallion tops, salt

Directions:
In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of the sherry and the cayenne. Let marinate for 10 minutes.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1-2 minutes. Remove.
Add the remaining 1 tablespoon of oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until onion is golden, about 4 minutes.
Add the remaining 2 tablespoons of sherry and the vinegar. Cook, stirring one minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red pepper flakes and water to cook, stirring 3 minutes longer.
Add the chicken and any accumulated juices, the cilantro and/or the scallions plus the salt and cook 1-2 minutes longer until the chicken is done.
Smoked Salmon Dip


Ingredients:
lebanese cucumbers, cream cheese, sour cream, lemon rind, lemon juice, dill, capers, smoked salmon, radishes, celery rib

Directions:
Peel deseed and dice 1 cucumber.
Place cream cheese, sour cream, lemon rind and lemon juice in a bowl and stir until smooth and then add dill, capers, diced cucumber and salmon and stir gently to combine and cover with plastic wrap and refrigerate for 30 minutes for flavours to develop.
Meanwhile, cut remain cucumbers in half and thickly slice diagonally.
Serve dip with radish, celery, sliced cucumber, carrot and crackers (if you can leave the stalk/leaves on the radishes and carrots it makes for an attractive presentation.
Heavenly Whole Wheat Bread
Category: bread
By Ed Canipelli

This bread-machine recipe for whole wheat bread is best served a day after it's prepared.

Ingredients:
1 ⅛ cups warm water
4 tablespoons butter
2 cups whole wheat flour
1 cup bread flour
1 ½ teaspoons salt
2 tablespoons white sugar
¼ cup potato flakes
1 ¼ teaspoons active dry yeast

Directions:
Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix. Select Whole Wheat cycle; press Start. Remove loaf from pan to a wire rack to cool.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 5 mins
Yields: 1 loaf

Calories: 116.8
Fat: 3.3 g
Saturated fat: 1.9 g
Carbohydrates: 19.4 g
Sugars: 1.7 g
Dietary fiber: 2.2 g
Protein: 3.3 g
Cholesterol: 7.6 mg
Sodium: 240.8 mg
Vanilla Torte With Raspberry Filling and Chocolate Frosting


Ingredients:
sea salt, eggs, vanilla extract

Directions:
In a medium bowl, combine flours and salt.
In a larger bowl, whisk together eggs, agave and vanilla.
Whisk flours into egg mixture until well blended.
Line bottoms only of 3 nine inch cake pans with parchment paper.
Divide cake batter evenly between pans.
Bake at 350 degrees for 20-25 minutes.
Remove from oven when cakes are golden brown and a toothpick inserted in center comes out clean.
Cool cakes for at least one hour.
Run knife around cake to loosen from pan, remove from pan and peel off parchment.
Place bottom layer on a cake plate and spread with jam.
Add next layer of cake and spread with jam.
Place top layer on cake and frost entire cake with chocolate frosting.
Serve.