xiaoxl/recipe_data huggingface dataset:
MAC & CHEESE


Ingredients:
unbleached all-purpose flour, milk, Dijon mustard, garlic powder, cayenne pepper, nutmeg, sharp cheddar cheese, monterey jack cheese, elbow macaroni, parsley

Directions:
Bring a large pot of salted water to a boil over high heat.  Add pasta and cook according to directions; drain well and set aside.
In a large deep skillet over medium heat, add clarified butter. When hot, add onions and sauté until translucent about 3 minutes. Add flour and stir well making sure the onions are coated. Cook onion/flour mixture a little, about 2-3 minutes, stirring constantly.
Pour in 1 cup cold milk and stir until smooth. Add the remaining 2 cups milk, stir well and then add mustard, paprika, garlic powder, cayenne pepper and nutmeg; stir again. Whisk in the two cheeses until melted; taste and adjust if necessary.
Add cooked and drained macaroni and gently combined into the cheese mixture. Turn up the heat to medium-high and bring the mixture to a simmer. Reduce heat to medium and cook for 5 minutes, stirring often. When ready to serve, sprinkle some fresh chopped parsley.
Wine & Tomato Braised Chicken -- Crock Pot


Ingredients:
chicken thighs, bacon, onion, garlic cloves, dried thyme, fennel seed, fresh ground pepper, bay leaf, dry white wine, tomatoes, salt, fresh parsley

Directions:
Place the skinless, bone-in chicken thighs in a 4-quart (or larger] crock pot.
Cook bacon ~ drain well ~ crumble bacon over chicken in crock pot.
IF YOU HAVE THE TIME, cook onion, over medium heat, in 2 tablespoons reserved bacon fat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
Pour the tomato-wine mixture over chicken.
IF YOU DON'T HAVE THE TIME, place the following into crock pot over the chicken: crumbled bacon, sliced onion, garlic, thyme, fennel seeds, pepper, bay leaf, wine, tomatoes and their juice, and salt!
Cover and cook until the chicken is very tender, about 3 hours on High, or 6 hours on Low. Remove the bay leaf.
Serve chicken and sauce over cooked noodles, or rice ~ garnish with chopped parsley.
Chicken, Pear and Blue Cheese Salad


Ingredients:
mesclun, boneless skinless chicken breasts, pears, fresh ground black pepper

Directions:
In a large salad bowl combine the greens, chicken and salad dressing., Toss gently to coat., Divide among 4 chilled, individual plates., Arrange pear slices on top of salad., Sprinkle with fresh ground black pepper.
Pizza Dough in Food Processor


Ingredients:
active dry yeast, white sugar, salt, all-purpose flour, olive oil, tap water, all-purpose flour

Directions:
Put in the food processor, yeast, sugar, the 3/4 cup flour, salt, olive oil and water.
Process for 15 seconds.
Add the next one cup flour, Blend.
Add the last one cup flour, til a ball forms.
Knead approximately.
10 times or so.
Let sit 20 minutes in a covered greased bowl.
While dough is resting,  prepare all your preffered toppings, sauce, pepperoni, sausage, cheese.
Roll out.
Makes two pizzas.
Place dough onto an oiled pizza pan, or a cornmeal sprinkles pan.
Top with toppings, and bake in a very hot oven 400 to 450 degrees for approx 12 to 15 minutes or until done.
October 2004 my food processor bummed out, so I made the recipe using my Kitchen Aide with dough hooks.  The recipe worked out very nice.
Mediterranean Lemon Pasta Salad


Ingredients:
rosamarina pasta, butter, green bell peppers, orange bell peppers, onion, tomatoes, cucumber, fresh parsley, black olives, artichoke hearts, lemon juice, salt, Belgian endive, fresh parsley

Directions:
Cook pasta according to package directions.
Rinse with cold water.
Drain.
Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.
Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes].
Remove from heat.
Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.
Cover; refrigerate at least 2 hours to blend flavors.
Garnish with Belgian endive and additional parsley, if desired.
Strawberry Swirl Cheesecake


Ingredients:
all-purpose flour, sugar, lemon peel, butter, cream cheese, sugar, all-purpose flour, heavy whipping cream, eggs, lemon juice, vanilla extract, fresh strawberries, water

Directions:
In a bowl combine flour, sugar, and lemon peel.
Cut in butter until crumbly.  Using a pastry cutter works well.  I have had luck in other recipes using a food processor, but have not yet tried it with this recipe.
Pat dough onto the bottom and about 1 inch up the sides of a greased 9 inch springform pan.
Place on baking sheet and bake for 15-20 minutes at 325 degrees until lightly browned.  Cool on a wire rack.
In a large mixing bowl, beat the cream cheese, sugar, flour, and heavy whipping cream until smooth.
Add the eggs and beat on a low speed just until combined.
Beat in lemon juice and vanilla just until blended.
Pour 2 1/2 cups batter into a bowl and set aside.
Stir pureed strawberries and food coloring if desired into the remaining batter.  If you would like to use pureed strawberries for the topping, use only 3/4 cup of the strawberries and reserve the rest.  Personally, I do NOT use pureed strawberries for the topping since I have found that the strawberry jelly comes out much prettier.  So, I add the whole cup of pureed strawberries to the batter at this point.
Pour the strawberry batter into the crust.
Place your pan on a double thickness of heavy duty foil (about 16 inches square] and wrap securely about the pan.
Place your foil wrapped pan in a large baking pan and add about 1 inch of hot water to larger pan.
Bake for 35 minutes (still at 325].
Remove from oven and carefully pour reserved vanilla batter over the bottom layer.
Now, the swirl part of the recipe!  If you reserved pureed strawberries for this, then use those.  If not, get out a small bowl and combine the strawberry jelly, water, and red food coloring if desired.  Combine until you have a smooth mixture.
For either pureed strawberries or strawberry jelly, use a spoon to add about 1/2 teaspoon spoonfuls over the top of the cheesecake.
Using a knife, carefully cut through only the top layer to swirl the topping.  I try to start at the outside and cut through every dollop of strawberry in a spiral that ends at the center.
Bake for 40-50 minutes until center is almost set.
DO NOT REMOVE FROM OVEN.  Just turn the oven off!  Leave your cheesecake in the oven for an hour to allow it to cool very slowly.  (cooling a cheesecake too fast leads to cracking!].
Remove the cheesecake from the oven and from the water bath.  Take a knife and carefully run it around the edge of the pan to loosen.
Cool for an additional hour on a wire rack then put in the fridge UNCOVERED overnight.  (covering your cheesecake will lead to condensation on the top of the cheesecake].
Roasted Asparagus


Ingredients:
asparagus, extra virgin olive oil, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 450 degrees F.
Trim the woody ends from the asparagus.  Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.  Arrange the roasted asparagus on a serving platter and top with some Parmesan (optional].  Serve warm or at room temperature.
Spasagne or Spaghetti Pie


Ingredients:
ground chicken, beef mince, onion, carrots, celery, garlic cloves, bay leaves, thyme, tomato paste, diced tomatoes, mushrooms, red wine, flour, butter, extra virgin olive oil, butter, milk, flour, cheese, spaghetti

Directions:
In a large saucepan saute all the ingredients separately.
I start with garlic as it flavours the oil and add the carrot and celery (chopped] to the garlic after 30 seconds then fry until the garlic is just turning.
Drain with a slotted spoon into a dish or Pyrex jug.
Then the onion. Until brown.
Then the meat, make sure it's not swimming in blood or juice.
When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together.
Sprinkle flour and mix inches.
Add the wet stuff, the tomato the tomato paste and the red wine.
don't add the mushrooms yet.
sir, bubble it up them simmer it for 30 minutes.
while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts.
Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas].
Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more.
Drain the spaghetti and add some butter to make it non-stick.
Get your dish of choice - rectangular is best.
Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes.
Serve with garlic bread and salad.
Excellent after being refrigerated and nuked.
Cinnamon Swirl Bread


Ingredients:
shortening, sugar, eggs, vanilla, sour cream, milk, baking powder, baking soda, salt, sugar, ground cinnamon

Directions:
Cream together shortening and sugar.
Beat in eggs and vanilla.
Blend in sour cream and milk.
Combine dry ingredients and add to creamed mixture.
Spread 1/2 batter in greased 9x5x3 pan.
Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel]; sprinkle over batter, reserving 1 tablespoon.
Top with remaining batter. Gently swirl with knife.
Sprinkle with remaining tablespoon of cinnamon mixture.
Bake at 350 degrees for 45 minutes.
Indian Lentil Pilaf


Ingredients:
brown lentils, canola oil, onion, carrots, brown basmati rice, garlic cloves, garam masala, diced tomatoes, cilantro

Directions:
Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl.
Wipe out the pot and heat the oil over medium high.  Sauté the onion in the oil 4 minutes, or until just golden.
Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
Add garlic, ginger and garam masala and cook 1 minute more.
Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
Cover, reduce heat to low  and cook for 20 minutes or until liquid is absorbed and rice is tender.
Season with salt and pepper.  Remove from the heat and cover, let stand 5 minutes.
Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
Serve hot and enjoy.
Emeril's Candied Sweet Potatoes - Kicked Up!


Ingredients:
sweet potatoes, brown sugar, water, vanilla beans, orange zest, ground cinnamon, salt, Bourbon, butter

Directions:
Preheat the oven to 375 degrees F.
In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
Add the bourbon to the sauce and cook (stirring often] on medium-high heat until syrup is thickened, about another 15-30 minutes.
Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
Serve immediately.
Citrus Sangria


Ingredients:
sugar, water, oranges, limes, pineapple chunk

Directions:
Dissolve sugar in water.
Combine the sugar mixture with wine, port, orange and lime slices and pineapple cubes in a large glass, ceramic or stainless-steel container.
Add ice before serving.
Toad in the Hole


Ingredients:
sausages, onion, plain flour, egg, milk, grainy mustard

Directions:
Pre-heat the oven to 220*C/425*F.
Pour the sunflower oil into a solid based 9 inch by 6 inch baking tray.
Throw in the cut up onion and scatter in the sausages.
Place in the hot oven, on the lowest shelf,  for about 15 minutes while you make the batter.
Using a sieve and holding it up high above the bowl sieve the flour into the bowl.  (Doing this from a height forces air into the flour and gives you a lighter batter.
Make a well in the middle of the flour and using a whisk, whisk in the egg and milk, along with some salt and pepper. As you whisk the flour will be incorporated from the edges and you will end up with a nice lovely thick and smooth batter.
Whisk in the grainy mustard.
Take the hot pan of sausages out of the oven and quickly pour the batter in and around the sausages while the fat in the pan is still sizzling.
Return the pan to the oven, placing it on the highest shelf this time, and continue to bake for 30 minutes longer, until the sausages are nicely browned and the batter has puffed up all nice and brown around them.
Serve hot, cut into squares with mashed potatoes and onion gravy for a delicious meal!
Alan's Vegetarian Vegan Bean and Rice Burger Mashup


Ingredients:
black beans, pinto beans, brown rice, chili powder, cumin, oregano, salt, black pepper, garlic, cayenne pepper

Directions:
1] Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours].
2] Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact].
3] About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package].
4] Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes].
5] Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice].
6] Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl].
7] Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix].
Wet Chocolate L'orange Pound Cake


Ingredients:
granulated sugar, margarine, butter, all-purpose flour, sour cream, idaho potato, baking soda, salt, eggs, raspberries, cream cheese, milk, confectioners' sugar, vanilla extract

Directions:
About 4 hours before serving or early in the day: preheat oven to 350°F.
Grease and flour 10 inch tube or Bundt pan.
In a large bowl, with mixer at low speed, beat sugar with margarine or butter just until blended.
Increase speed to high, beat 3 minutes or until light and fluffy, scraping bowl often with rubber spatula.
Reduce speed to low, add flour and next 8 ingredients; beat until well mixed, constantly scraping bowl.
Increase speed to high, beat 2 minutes, occasionally scraping bowl.
Spoon batter into prepared pan.
Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.
Cool cake in pan on wire rack 15 minutes.
With spatula, loosen cake from pan, remove from pan and cool completely on rack.
When cake is cool, prepare Cream Cheese Icing, spread on top of cake allowing some to drizzle down the sides of cake.
Garnish cake with raspberries.
To prepare the Cream Cheese Icing:In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth.
Beat in confectioners’ sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.
Pork Loin With Fresh Mozzarella, Basil and Tomatoes


Ingredients:
olive oil, basil leaves, basil pesto, roma tomatoes, garlic cloves, tomato sauce, fresh mozzarella cheese

Directions:
Preheat oven to 400 degrees.
Trim the pork tenderloins to remove "silver skin," then slice into 3/4-inch thick rounds.
In a hot skillet, brown the tenderloins on both sides in olive oil.  Set aside.
In a 9 X 13-inch baking pan, arrange the pork slices face up.
On top of each slice of pork, top with a small dollop of basil pesto, a slice of tomato and a fresh basil leaf.  Repeat until all slices of pork are covered.
In a small bowl, combine garlic and tomato sauce.  Pour into baking dish, being careful of pork slices.  Sauce can cover pork.
Top each slice of pork with a thin slice of mozarella cheese.
Bake at 400 degrees for 15-20 minutes, or until cheese is melted and golden brown.  Cheese may be slid under the broiler for a few minutes for extra browning if desired.
Twice  Baked Potatoes/Quick and Simple!


Ingredients:
baking potatoes, milk, olive oil, butter, bacon bits

Directions:
"Bake or nuke your potatoes as normal till done-then here's what I like to do with them-Scoop out all that you can and mash them with some milk- add whatever you want to them bacon bits etc. (cheese] let your imagination go wild- in the mean time set the oven to 350  spray the potato skins with butter or olive oil and salt and pepper them, put them --skin side up---- on a cookie sheet and bake them till they start to brown a little- take them out -add the hot mixture inside the cavity and bake again till they start to brown on top alittle--I guarantee that you'll never fix a baked potato any other way again!"
Cooper River Smuttered Shrimp


Ingredients:
bacon grease, shrimp, paprika, garlic powder, flour, onion, green bell pepper, celery, hot water

Directions:
"Heat oil in a skillet. Sprinkle the shrimp with paprika, salt, pepper, and garlic powder. Place the flour in a bag or bowl, add the seasoned shrimp, and shake or toss to coat well. Test the oil temperature by dropping in a dab of flour and adjusting the heat so the flour browns, not burn. Shake excess flour from the shrimp, then add them to the hot skillet and cook until brown on both sides (don't overcook or the shrimp will get chewy]. Drain the oil. Add the onion, bell pepper, celery, and hot water. Add seasoning, if needed, to taste. Cover the skillet and simmer 10 to 15 minutes, until the gravy thickens. Serve over rice, grits, or potatoes."
Mock Apple Pie
Category: desserts
By Brenda Moore

Apple pie flavor without the apples. Fun to make and sure to please, but should be served warm! Enjoy.

Ingredients:
2 cups water
1 cup white sugar
2 teaspoons cream of tartar
30  buttery round crackers
½ teaspoon ground cinnamon
1 tablespoon lemon juice
1 recipe pastry for a 9 inch single crust pie
1 cup crushed buttery round crackers
½ cup packed brown sugar
½ teaspoon ground cinnamon
⅓ cup butter, melted

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil. Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice. Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling. Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9-inch pie

Calories: 440.3
Fat: 20.9 g
Saturated fat: 7.9 g
Carbohydrates: 61.8 g
Sugars: 39.6 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 20.3 mg
Sodium: 366.4 mg
Quick and Easy Hamburger Stroganoff
Category: main-dish
By Denny

Quick and easy hamburger stroganoff.

Ingredients:
1 (16 ounce) package egg noodles
2 tablespoons butter
1 pound ground beef
1  onion, chopped
1 tablespoon all-purpose flour
1 (4.5 ounce) can sliced mushrooms, drained  (Optional)
1 tablespoon garlic salt
1 (10.75 ounce) can  cream of mushroom soup (such as Campbell's®)
1 (10.75 ounce) can  cream of chicken soup (such as Campbell's®)
1 cup sour cream

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Melt butter in a large skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add ground beef to skillet in small chunks; cook and stir to break the beef into smaller pieces as it cooks until no longer pink, 5 to 7 minutes. Sprinkle flour over the beef mixture, stir, and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture. Pour mushroom soup and chicken soup over beef, stir, and cook until hot, about 5 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 654.9
Fat: 30.3 g
Saturated fat: 13.4 g
Carbohydrates: 67.8 g
Sugars: 4.5 g
Dietary fiber: 3.7 g
Protein: 27.6 g
Cholesterol: 141.1 mg
Sodium: 1764.5 mg
Cream-Style Red Beans and Rice


Ingredients:
olive oil, onion, green bell pepper, celery, garlic cloves, water, smoked ham, salt, dried thyme leaves, dried oregano leaves, black pepper, bay leaves, andouille sausages, smoked sausage, tomato paste, cooked rice

Directions:
Heat oil in large Dutch oven over medium-high heat until hot.  Add onion, bell pepper, celery and garlic; cook and stir 2 minutes.  Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves.  Bring to a boil.  Reduce heat.  Cover; simmer 1 hour.
Add beans to ham mixture; bring to a boil over high heat.  Reduce heat to low. Cover; simmer 1 hour or until beans are tender.
Carefully ladle 1 cup bean mixture into food processor or blender container.  Cover; process until mixture is smooth.  Returnpureed mixture to Dutch oven; stir in sausage and tomato paste.
Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally.  Remove bay leaves; discard.  Serve in bowls over hot cooked rice.
Coconut Jasmine Rice


Ingredients:
coconut milk, water, salt, limes, zest of, brown sugar

Directions:
Rub oil on bottom of pot.
Put the rice, coconut milk, water, and salt in a saucepan on med high heat stir occasionally until it comes to a gental boil.  Add brown sugar if you decide to go with that option.
Cover 3/4 of the way with lid and put on a med low heat gently simmer until liquid is mostly absorbed, about 15 to 20 minutes.
When liquid is absorbed let it rest off of burner with the lid completely covering for 5 to 10 minutes.  Fluff with a fork and stir in the lime zest if you decide to go with that option. Serve.
Easy Parmesan Roasted Potatoes


Ingredients:
potatoes, olive oil, dried basil, dried oregano, garlic powder, ground black pepper, salt, parmesan cheese

Directions:
Preheat oven to 350°F.
Place the potato pieces in a medium-sized tupperware bowl and add all other ingredients.
Place the tupperware top on the bowl and shake until well combined.
Dump out onto an ungreased cookie sheet and spread out into one layer.
Bake for 20 minutes and turn the potato pieces.  Bake for another 15-20 minutes or until potatoes are cooked through and browned.