xiaoxl/recipe_data huggingface dataset:
Mashed Sweet Potatoes with Marshmallows
Category: side-dish
By Samantha

This is the traditional 'better than Boston Market®' recipe for mashed sweet potatoes. Easy to make and tastes great! If you're looking for the best recipe for this traditional holiday favorite, look no further.

Ingredients:
6  sweet potatoes, peeled and cut into cubes
⅓ cup brown sugar
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
½ (10.5 ounce) package miniature marshmallows

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet. Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl. Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture. Bake in oven until marshmallows just begin to brown, 10 to 15 minutes. Switch oven to broil; cook under broiler for 1 minute.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 189.5
Fat: 0.2 g
Carbohydrates: 44.6 g
Sugars: 25.9 g
Dietary fiber: 3.3 g
Protein: 2 g
Sodium: 61 mg
Weight Watchers 0 Point  Garden Vegetable  Soup


Ingredients:
chicken broth, garlic cloves, yellow onions, tomato paste, carrot, green beans, zucchini, frozen chopped spinach, basil, oregano

Directions:
Spray a large sauce pan with non stick cooking spray., Saute garlic, onions and carrots for 5 minutes., Add broth, tomato paste, green beans, basil, oregano, salt and pepper., Simmer for a about 5-10 minutes until all vegetables are tender., Add the zucchini and simmer for 5  minutes longer., Add frozen spinach and continue heating until the soup is steaming hot.
Cornmeal-Cherry Cookies


Ingredients:
all-purpose flour, yellow cornmeal, baking powder, salt, butter, sugar, vanilla, egg, orange, zest of, dried cherries, dried cranberries

Directions:
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
With an electric mixer, cream butter and sugar until light and fluffy.
Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined.
Stir in cherries.
Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
Preheat oven to 350°F; line two baking sheets with parchment.
Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice.
Place 1/2 inch apart on baking sheets.
Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.
Deluxe Spaghetti Pie


Ingredients:
bacon, onion, ground beef, tomato sauce, diced tomatoes, salt, Italian Blend Spice Mix, garlic cloves, fresh mushrooms, black olives, spaghetti, mozzarella cheese, cheddar cheese

Directions:
Saute bacon in skillet.  Add onion and ground beef.  Cook until meat is brown and onion is soft.
Stir in tomato sauce, diced tomatoes, salt, Italian seasonings, garlic, mushrooms, and black olives (if using].  Cover and simmer 15 minutes.
Meanwhile, cook spaghetti in a large pot of boiling, salted water until tender but still firm to the bite.
Preheat oven to 375 degrees.  Grease a 3-quart casserole.
Drain pasta, and add to sauce.  Toss to combine.
Spoon half of spaghetti mixture into prepared pan.  Combine mozzarella and cheddar cheese.  Sprinkle half over spaghetti mixture.  Top with remaining spaghetti, then remaining cheese.
Bake 20-25 minutes or until heated through and bubbly.
Asparagus Mango Dumplings With Coconut Basil Rice


Ingredients:
whole wheat flour, all-purpose flour, boiling water, red onion, cumin seed, curry powder, garlic cloves, ginger, red chili peppers, mango, scallions, cilantro, coconut butter, garlic cloves, scallion, red pepper flakes, basil, rice, water, broth, asparagus, cabbage leaf, limes

Directions:
Add the water to a bowl with the flour and mix together with a wooden spoon. If it is too sticky you can add more flour a tablespoon at a time. If it is too dry you can add more water a tablespoon at a time. Knead for 10 minutes until a hole poked in the dough fills back inches Let it rest in a covered bowl for 30 minutes.
Heat a bit of oil or broth in a large skillet or wok on high heat. Once hot, add the onion and sauté for about three minutes. Add the spices wait a minute, stir, and then add garlic, chilies, and ginger. Stir for another minute then add the mushrooms and stir fry for another 3 minutes. Deglaze the bottom of the pan with the juice and add the mango. Sauté for another minute or two then add the scallions and cilantro and remove from the heat.
Melt the coconut butter over medium heat making sure that it doesn’t burn. Add the garlic and scallion and sauté for about three minutes. Add the red pepper flakes, the rice, and the basil and cook another minute. Finally, add the water and the broth powder, mix well, reduce heat to low, cover and steam rice for about 30 minutes.
Fill your steamer pot with water, the leftover trimmings, and the limes. Line your steamer tray with red cabbage leaves. I have a bamboo steamer that has two layers, you could use a steamer insert though and just do three at a time putting them upright and then keeping them warm in the oven. Roll out your dough into a rope and tear of fist sized portion. Roll the dough into a ball and then press it together between to parchment sheet. Roll it into a thin flat disc, about 7 inches in diameter. Scoop two tablespoons of filling into the middle of the disc and then seal into a half moon shape. Place the asparagus with the bottom in the middle of the dumpling and fold the two corners over it and seal the edges with water if necessary. Repeat until you have 6 for two people. I made extra dumplings with the leftover filling for later and just folded them into half moons without the asparagus. Bring the steamer water to a boil and place the dumpling in the tray. Alternate the trays after about 5 minutes of cooking. Remove the dumpling with tongs and if the rice isn’t ready put them in a warmed oven until you are ready. For plating I put the steamed red cabbage leaves and some basil leaves on the bottom of the bowl, I molded the rice into a smaller bowl and inverted it in the center of the dish. I topped arranged the dumplings on top, and sprinkled some sesame seeds and a mix of soy sauce, lime, and siracha. Enjoy!
Rosemary Garlic Mashed Potatoes


Ingredients:
roasted garlic, yukon gold potatoes, salt, half-and-half, milk, butter, fresh rosemary, dried rosemary, white pepper

Directions:
Prepare Roasted Garlic.
Place potato pieces in medium saucepan; add water to cover and 1 teaspoon salt.
Bring to a boil.
Reduce heat; simmer, uncovered, 12 to 15 minutes or until potatoes are tender.
Drain potatoes; set aside.
Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often.
Mash potatoes with potato masher until smooth.
Add roasted garlic and milk mixture; beat with electric mixer until smooth.
Beat in remaining 1/2 teaspoon salt and pepper.
Serve hot.
Roasted Garlic: Cut off top third of 1 large garlic head to expose cloves; discard top.
Place head of garlic, trimmed end up, on 10-inch square of foil.
Rub garlic generously with olive oil and sprinkle with salt.
Gather foil ends together and close tightly.
Roast in preheated 350 degree oven 45 minutes or until cloves are golden and soft.
When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.
Perfect Pink Salad


Ingredients:
Cool Whip, cottage cheese, strawberry Jell-O gelatin dessert, crushed pineapple, flaked coconut, pecans

Directions:
Drain pineapple thoroughly., Mix all ingredients in a large bowl., Chill and serve.
Cream of Broccoli Soup


Ingredients:
broccoli, onion, butter, potato, chicken broth, salt, nutmeg, milk

Directions:
Parboil the broccoli 5 minutes.
Saute the onion in butter for 5 minutes.
Add the potato, broth and spices, bring it to a boil, reduce heat and simmer for 15 - 20 minutes.
Next add the broccoli and simmer another 5 minutes.
Process with a food blender until smooth.
Return to pan and add the milk, heat to boil, serve warm and enjoy.
You may garnish with shredded cheddar if desired.
Portobello Mushrooms Sauteed in Garlic and Wine


Ingredients:
olive oil, onion, garlic cloves, sugar, beef bouillon cubes, dry red wine, portabella mushrooms

Directions:
Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves.
Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.
Jan's Pretzel Dogs
Category: main-dish
By What's for dinner, mom?

Hot dogs wrapped in a pretzel are a perfect snack. Perfect for Super Bowl parties or the weekend tailgate!  A little something different using your favorite can of beer instead of water! Delicious!

Ingredients:
1 (12 fluid ounce) can or bottle room temperature beer
1 tablespoon white sugar
2 teaspoons kosher salt
1 (.25 ounce) package active dry yeast
4 ½ cups bread flour
¼ cup unsalted butter, melted
1  large egg yolk
1 tablespoon water
10 cups water
⅔ cup baking soda
¼ cup kosher salt, divided - or to taste
18  hot dogs

Directions:
Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C). Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl.  Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle. Preheat an oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper or grease with vegetable oil. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside. Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil. Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle. Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt. Bake in the preheated oven until golden brown, about 15 minutes.

Prep time: 35 mins
Cook time: 35 mins
Total time: 2 hrs 10 mins
Yields: 18 servings

Calories: 298.8
Fat: 15.8 g
Saturated fat: 6.6 g
Carbohydrates: 27.2 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 9.7 g
Cholesterol: 40.7 mg
Sodium: 4200.4 mg
Southern Cabbage for the Pressure Cooker
Category: side-dish
By EyeSpy

A good pot of cabbage can be served stand-alone with some cornbread or as a side dish to your favorite meal.  Preparing cabbage in a pressure cooker preserves most of the nutrients and produces a very sweet yet savory dish.  This recipe is quick, flavorful and easy!

Ingredients:
1 head cabbage, cored
3 slices bacon, cut into 1/2 inch pieces
¼ cup butter
2 cups chicken broth
salt and ground black pepper to taste

Directions:
Chop cabbage into 1- to 2-inch pieces. Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted. Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated. Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes. Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 135.8
Fat: 10.6 g
Saturated fat: 5.3 g
Carbohydrates: 8.6 g
Sugars: 4.7 g
Dietary fiber: 3.7 g
Protein: 3.2 g
Cholesterol: 22.4 mg
Sodium: 154.9 mg
Grilled Jalapeno Poppers
Category: appetizers-and-snacks
By Philip Dally

Best poppers you'll have off your grill! Any left over cheese mixture makes a good spread for crackers while you're waiting.

Ingredients:
8 ounces cream cheese
2 tablespoons grated Parmesan cheese
1 ½ teaspoons garlic powder
1 ½ cups shredded Cheddar cheese
16  whole jalapeno peppers with stems
8 slices bacon, cut in half crosswise

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended. Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks. Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 16 stuffed jalapenos

Calories: 164
Fat: 15 g
Saturated fat: 7.6 g
Carbohydrates: 1.6 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 5.8 g
Cholesterol: 36.8 mg
Sodium: 234.1 mg
Blackberry & Orange Iced Tea


Ingredients:
tea bags, water, blackberries, sugar, water, sugar, mint sprigs

Directions:
Ice Cubes - For flavored ice cubes - freeze orange juice in ice cube trays.
For the orange slices/blackberries  ice cubes - place half a slice of orange and two blackberries in ice cube tray and fill with water -- freeze and store in plastic bag until ready to use.
Steep teabags in 4 cups of boiling water for 3 - 4 minutes, then discard the teabags.  Place tea on counter to cool.
Don't allow tea to over steep, it will result in a bitter tea.
In large pot, bring blackberries, juice, sugar and 1/2 cup water to boil.
Reduce heat and simmer, stirring occasionally until the blackberries break down.
Next add the berry mixture to the tea. Allow the hot tea to cool on the counter before putting into the fridge to prevent clouding in your tea.
Once tea has cooled put in fridge to chill for 4 hours.
Strain tea mixture and serve in a ice cube filled glass that you have rimmed with orange juice and dipped in sugar.
Garnish with orange slice and mint. Close your eyes, sit back on the deck and enjoy.
Iced tea taste best when it is freshly made and will last for two or three days.
Honey-Butter Roasted Beets


Ingredients:
beets, butter, honey, salt, vanilla bean paste, vanilla extract

Directions:
Preheat oven to 375°F.
Slice green tops from beets (and reserve for another use if desired].  Carefully peel rough outside layer from beets.  Slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters].  Then arrange in a single layer on a large baking sheet with raised sides.
In a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth].  Whisk in the salt and vanilla.
Drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated.  Then rearrange into a single layer.
Roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes.
Remove from oven, allow to cool for 5 minutes and serve.
Old Drover's Inn Stuffed Eggs With Hickory-Smoked Salt


Ingredients:
mayonnaise, white vinegar, dry mustard, curry powder, salt

Directions:
Scoop egg yolks into medium bowl and mash with fork.
Add mayonnaise, vinegar, mustard, and curry powder and blend well.
Spoon into pastry bag fitted with fluted or star tip.  Pipe into reserved egg whites.
Refrigerate for at least 2 hours.
Just before serving, lightly sprinkle the eggs with hickory-smoked salt.
Chocolate Ganache Cake
Category: desserts
By Farah

This moist cake has a deep dark chocolate flavor with an amazing spiced chocolate ganache. You could use the same cake batter to make cupcakes! Top with strawberries or shaved chocolate.

Ingredients:
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
½ cup unsweetened cocoa powder
½ cup brown sugar
1 cup boiling water
½ cup butter, softened
2 tablespoons butter, softened
¾ cup white sugar
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
½ teaspoon vanilla extract
8 ounces chopped dark chocolate
¾ teaspoon ground cinnamon
½ teaspoon chili powder
1 pinch salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans and dust with cocoa powder or spray with baking spray. Sift flour, baking powder, baking soda, and salt for cake together in a bowl. Dissolve cocoa and brown sugar in the boiling water. Beat butter and sugar together in a separate bowl until creamy. Add vanilla extract. Add of the flour mixture and mix; add 1 egg and mix. Add remaining flour mixture and combine. Mix in remaining egg. Pour in cocoa mixture gradually and mix well until combined. Divide batter evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 20 minutes. Let cakes cool completely, about 1 hour. Meanwhile, bring cream to a boil in a saucepan and add vanilla extract. Place dark chocolate in a bowl and pour hot cream on top. Stir until chocolate is melted and a smooth mixture forms. Add cinnamon, chili powder, and salt; mix. Let chill for 30 minutes. Spread some ganache on top of the cooled cakes and layer them. Spread remaining ganache over the whole cake and smooth out with a spatula. Chill for 30 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 25 mins
Yields: 1 cake

Calories: 471.3
Fat: 28 g
Saturated fat: 16.9 g
Carbohydrates: 55.1 g
Sugars: 22.4 g
Dietary fiber: 2.3 g
Protein: 5.8 g
Cholesterol: 100.3 mg
Sodium: 234.4 mg
Salsa De Monja, Aka Ajete, Aka Aceitunas Aliñadas


Ingredients:
lemon, garlic, olive oil, kosher salt, fresh ground black pepper

Directions:
Prepare jars. Use three 1-pint jars or combination. Sterilize jars: In a large pot with a rack on the bottom, place clean jars right side up. Fill with water to cover jars by 1 inch. (If hard water, add a splash of vinegar so jars don't dry spotty.] Bring to the boil, then boil for 10 minutes and turn off. Put clean lids in the pot to get warm. Leave jars and lids in hot water until needed. (Tita Dolly starts with the jars from the olives and cocktail onions, then adds jars as needed.].
Wash the lemons well. Thinly slice lemons and pick out the seeds. Place them in a large pot, squeezing with your hands. (You may want to put half the lemon first and reserve the rest to adjust flavor as you go.].
(Tita Dolly rinses the olives and cocktail onions. I don't -- I like the extra tanginess.] Add the remaining ingredients and bring gently to a simmer, stirring to mix well. Texture should be thick but not pasty; color should be bright orangey but not brown; flavor should be complex so you can taste all the elements, and not overly lemony. Adjust seasoning and add bread crumbs or olive oil as needed. Once mixture is hot, turn off the heat.
Place a kitchen towel on the counter. Remove jars from hot water, drain, and place on towel, right side up. Carefully fill with mixture, leaving about 1/2 inch at the top; gently tap each bottle on the counter, and stir with a chopstick to remove any air bubbles. Top each jar with remaining liquid from mixture, leaving 1/4 inch at the top; if there's not enough liquid, top with more olive oil.
Wipe jar tops clean. Place lids on jars, and tighten. (If using canning lids, place lids and hand-tighten rings.] Turn jars upside down and allow to cool. Keep refrigerated.
NOTES * Use any combination of olives you like. Be warned -- some stuffed olives may lose their stuffing. * 1 jar of Mezzetta manzanilla olives stuffed with pimentos is ~1 cup. 1 tiny jar of cocktail onions is ~1/2 cup. * Tita Dolly uses about equal proportions of olives and cocktail onions. * For the garlic, smash well, then remove peels. * Tita Dolly uses whatever paprika she has handy; I like pimenton dulce. * Taste the mixture -- if you like, add more lemon juice. * You will be tasting the olive oil, so use one with good flavor. Don't use a light or very mild oil. * I've estimated a serving to be about 1/4 cup, so each pint (500 ml] is 8 servings. *.
Mary McCormack's Marinated Mushrooms
Category: appetizers-and-snacks
By Marilyn McCormack

This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home.

Ingredients:
1 ½ teaspoons garlic salt
1 ½ teaspoons seasoning salt
¼ cup distilled white vinegar
½ cup olive oil
2 (8 ounce) cans mushrooms, drained

Directions:
Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

Yields: 2 cups

Calories: 134.9
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 3.2 g
Sugars: 1.1 g
Dietary fiber: 1.4 g
Protein: 1.1 g
Sodium: 750.1 mg
Cinnamon Apples


Ingredients:
granny smith apples, sugar, ground cinnamon, kosher salt

Directions:
Core and peel the apples.
Cut each apple into about 10 wedges.
Toss the apples with the sugar, cinnamon, thyme, and salt.
Heat the oil in a non stick skillet.
Saute the apples over medium high heat for 7-10 minutes, until the apples soften but still retain their shape.  Add 2 tablespoons of water if softer apples are desired.
Weeknight Cajun Chicken Pasta


Ingredients:
boneless skinless chicken breasts, linguine, butter, green onions, heavy whipping cream, half-and-half, sun-dried tomatoes, salt, dried basil, garlic powder, fresh parmesan cheese, parmesan cheese

Directions:
Place chopped chicken and cajun seasoning in a bowl and toss until evenly coated.
In a large skillet over medium heat, sautée chicken in butter until tender. (Make sure chicken is 'flaky' all the way through].
Reduce heat and add heavy cream, green onion, tomatoes, basil, salt, garlic powder, and half of the parmesan cheese. Bring heat back to medium to a slight simmer and heat through until sauce begins to thicken.
Gently mix in cooked pasta and stir in remaining parmesan cheese. Alternatively you can pour the mixture over plated noodles.
Let your body melt in heavenly goodness.