xiaoxl/recipe_data huggingface dataset:
Uncle Bill's Russian Cabbage Rolls


Ingredients:
long grain rice, water, savoy cabbage, water, onions, margarine, butter, brown basmati rice, lean ground beef, pork sausage, garlic cloves, dried dill weed, salt, black pepper, granulated sugar, canned plum tomatoes, bay leaves

Directions:
In a medium size saucepan, add 2 cups of rice and 4 cups of water, bring to boil; reduce heat to simmer and cook for about 20 minutes or until all water is absorbed.
Fluff rice with a fork; set aside and let cool.
Remove core from savoy cabbage using a long thin knife.
Using a large microwave container with a lid, place cabbage with core side down and add 1/2 cup of water.
Cover and microwave on HIGH (full power] for 10 minutes.
Turn cabbage over and cook on HIGH (full power] for an additional 10 minutes.
Cook each cabbage head separately.
When cabbage is cooked, drain water and let cabbage cool slightly.
Separate leaves carefully and set aside.
Divide chopped onions in two.
In a frying pan add margarine or butter, 1/2 of the onions and saute' until translucent, about 3 to 4 minutes but do not brown.
In a large mixing bowl, mix together both cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic cloves, dill weed, salt, black pepper and sugar and mix well until well blended.
If cabbage leaves are too big, cut them in half along the rib.
Spoon about 2 or 3 heaping teaspoons of mixture onto the wide end of the cabbage leaf.
Bring the end of the cabbage leaf over the mixture, roll part way, then tuck or fold inward the ends to prevent the filling from falling out and continue to roll.
Carefully place each cabbage roll in a single layer (with the end of the roll down], in a 9" x 13" oven-proof casserole dish.
You will require 2- 9" x 13" casserole dishes.
In a food processor or blender, process condensed soup and tomatoes until smooth.
Pour tomato mixture over cabbage rolls until just covered.
If the cabbage rolls are not covered with tomato mixture, add more condensed soup or water.
Place 6 bay leaves on top of the sauce in each dish.
Cover each dish tightly with aluminum foil and bake at 300 F for 2 hours.
Maintain oven heat at this temperature so that the cabbage rolls do not burn.
When cooked, remove from oven and let cool for about 15 minutes.
Remove foil and serve while still hot.
These cabbage rolls freeze well.
You may also make small or petite cabbage rolls by cutting the cabbage leaves smaller and reducing the amount of filling.
Quick and Easy Brownies
Category: desserts
By C. Nelson

Takes about 45 minutes to make.

Ingredients:
1 cup butter, melted
2 cups white sugar
½ cup cocoa powder
1 teaspoon vanilla extract
4  eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup walnut halves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 20 bars

Calories: 229
Fat: 12.2 g
Saturated fat: 6.5 g
Carbohydrates: 28.8 g
Sugars: 20.2 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Cholesterol: 61.6 mg
Sodium: 150.4 mg
Lorelei's Chicken Paprikash


Ingredients:
chicken breasts, chicken thighs, cooking sherry, onion, sour cream, paprika, condensed chicken broth

Directions:
Wash chicen and pat dry., Season with salt and pepper., I like to use a crazy salt or seasoned salt., In a large skillet heat oil and brown chicken., Remove chicken from pan., Cook onions in dripping until soft., Add paprika., Add chicken to skillet turning once to coat with paprika., Remove chicken and add cooking sherry and chicken broth to onions and drippings., Bring to boil., Turn heat down to medium Add peas and chicken., Cook until peas are tender and chicken is cooked through., Remove Chicken., Add sour cream and 2 T frozen orange juice to peas and onions., Heat through, but DO NOT BOIL., Pour sauce over chicken., Serve over rice or noodles., Garnish with additional paprika and snipped parsley or chives., Great the next day if any is left over.
Grandma Dunn's Lemon Supreme Bundt Cake


Ingredients:
eggs, sugar, lemon juice, lemon zest, powdered sugar, lemon, zest of

Directions:
Mix together cake mix, sugar, oil and nectar., Add 1 egg at a time and stir until blended., Add lemon juice and lemon zest and mix well., Pour into greased and floured Bundt pan., Bake 325 oven for 1 hour. Invert onto plate., Make glaze and pour over warm cake., For glaze: Mix powdered sugar, lemon juice and zest.
Bacon Flavored Doggie Treats


Ingredients:
bacon fat, whole wheat flour, eggs, garlic powder, sea salt, cold water

Directions:
Pre-heat oven 350 degrees.
Grease cookie sheet with some of the bacon fat from ingredient list.
Mix all remaining ingredients in large miking bowl.
Roll out flat and use desired cookie cutter shape. Use additional flour to prevent sticking to surfaces.
Bake 35-40 minutes.
Cook on wire rack.
Store in airtight container.
Stores at room temp for 1 week. Refrigerate up to 1 month. Freeze up to 6 months.
Dutch Oven Italian Sausage Kale Lasagna


Ingredients:
olive oil, onion, Italian sausage, kale, garlic cloves, crushed red pepper flakes, cottage cheese, eggs, coarse salt, ground black pepper, mozzarella cheese, parmesan cheese, flat-leaf Italian parsley

Directions:
Preheat oven to 375ºF.
On the stovetop, heat olive oil in a Dutch oven to medium-high heat. Add onion and cook 2-3 minutes, until starting to soften. Add turkey sausage and kale and sauté until sausage is browned and kale is wilted, about 5-6 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Remove from heat.
In a medium mixing bowl, whisk together marinara sauce, cottage cheese, eggs, salt, pepper, and the sausage/kale mixture.
In the same Dutch oven, spoon some of the sausage mixture into the bottom. Place 3 noodles on top, breaking them up to fit the pot, if necessary. Top with 1/3 of the sausage mixture then top with 1/3 of the mozzarella and Parmesan cheese. Repeat with remaining ingredients, finishing with a layer of cheese.
Bake in the oven for 35 minutes with the lid on. Remove the lid and bake for an additional 12 minutes. Turn the oven on a low broil and broil for 3-4 minutes, until cheese is bubbly and browned. Remove from the oven and allow to cool about 10 minutes.
Slice and serve with chopped parsley.
It's a Wrap!


Ingredients:
pecans, pineapple chunk, red onions, carrot, fresh basil, flour tortillas, romaine lettuce leaves, grape tomatoes, maple syrup, Dijon mustard, white wine vinegar, lemon juice, olive oil

Directions:
Mix together the chicken, pecans, pineapple, onion, jalapeño peppers, and carrot; set aside.
For the dressing, combine the syrup, mustard, vinegar and lemon juice in blender jar; turn on medium speed and gradually add the oil until mixture is slightly thickened.
Drizzle 2 to 3 tablespoons of dressing over the chicken mixture, sprinkle with a few grinds of freshly ground pepper and coarse salt, toss to coat.  The remaining dressing can be saved for a tossed salad or used as a dipping sauce for the wraps.
Warm tortilla slightly in the microwave or over an open flame; place 1 lettuce leaf on top of warmed tortilla; divide the chicken mixture evenly between the 2 and top with halved grape tomatoes.
Fold in one end of tortilla and fold over both sides, secure with toothpick and serve.
Goya (Bitter Melon)-Handama Sunburst Chili Penne


Ingredients:
bitter melon, sea salt, water, penne, parmesan cheese

Directions:
Gut and slice goya and then soak the slices in sea salt water for two hours. (It is very important to completely remove the white inner membrane and allow time for the salt soak to remove bitterness].
Prepare penne according to directions on package.
Rinse and strain handama.
Strain goya and sauté in sesame oil on medium heat until tender.
Add chili and heat for approximately 10 minutes.
Strain and toss penne with handama.
Plate and ladle on the goya-chili mixture.
Sprinkle with Parmesan cheese.
Alan King's Mothers Pot Roast


Ingredients:
beef brisket, salt, black pepper, onions, carrots, celery, garlic cloves, potatoes

Directions:
Sprinkle all sides of the beef with salt and pepper.  In dutch oven, brown the beef slowly in its own fat or oil.  (The recipe says to never trim off any of the fat.  Alan King's mother always said "That's the best part!"]  Add onions, carrots, celery and garlic to pot to brown along with the beef.
When beef is browned, add about 1-inch boiling water.  Cover and let simmer, slowly but steadily, for 2 hours, turning meat several times.  Add more water if needed to keep 1-inch of liquid in the pan.
After 2 hours, add the potatoes.  Continue cooking for another 2 hours, turning meat several times.
Half an hour before serving, remove meat and slice 1/2-inch thick.  Put back in the gravy to absorb the juices for another 30 minutes.
Spring Roll Wrappers
Category: appetizers-and-snacks
By PATTY5

This is a simple recipe for preparing homemade flour spring roll wrappers. Be sure to plan ahead, as the dough needs to chill several hours or overnight.

Ingredients:
1 cup bread flour
1  egg, beaten
1 tablespoon cold water

Directions:
Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight. On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.

Prep time: 45 mins
Total time: 4 hrs 45 mins
Yields: 12 wrappers

Calories: 42.1
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 7.3 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 15.5 mg
Sodium: 6.1 mg
Pecan Caramel Rolls


Ingredients:
all-purpose flour, fast rise yeast, milk, butter, granulated sugar, salt, egg, brown sugar, ground cinnamon, butter, brown sugar, light corn syrup, water

Directions:
In large mixing bowl combine 2 cups flour and yeast. In saucepan, heat and stir milk, 3 tablespoons butter, granulated sugar and salt just until warm (120°F to 130°F]; add to flour mixture along with egg.
Beat with electric mixer on low speed for 30 seconds scraping bowl. Increase speed to medium high; mix until dough is soft and pulls away from the sides of the bowl. If dough is too wet, add a little flour up to ¼ cup. Beat on high speed 3 minutes.
Turn dough out onto lightly floured work surface. Knead to make a soft dough that is smooth and elastic; 2 to 3 minutes. Let rest for a few minutes before rolling.
Combine brown sugar and cinnamon in small bowl; mix well.
Roll out dough to 12 x 8-inch rectangle. Brush with remaining 2 tablespoons softened butter and sprinkle with brown sugar mixture. Loosely roll dough starting from long side into long tube. Cut tube crosswise into 9 rolls.
For topping, combine butter, brown sugar, corn syrup and water in small bowl; mix to combine. Spread mixture in lightly greased 8 or 9-inch round baking pan. Sprinkle with pecans.
Place rolls cut-side down in prepared pan 1-inch apart. Cover loosely with plastic wrap; set aside until almost doubled in size; about 1 hour.
Preheat oven to 375°F Bake 20 to 22 minutes. Remove from oven; cool 1 minute. Loosen and turn out onto serving plate. Cool slightly; serve warm.
Penne With Eggplant, Zucchini, and Yellow Squash


Ingredients:
eggplant, zucchini, onion, red bell pepper, penne, fresh basil, parmesan cheese, extra virgin olive oil

Directions:
Preheat the broiler.
Prepare 2 baking pans with nonstick cooking spray.
On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
Spray to coat well with nonstick cooking spray.
Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.
Curried Kielbasa and Black Beans


Ingredients:
olive oil, onion, curry powder, turkey kielbasa, smoked sausage, chicken broth, black beans, white vinegar, cooked rice

Directions:
Heat olive oil in skillet over medium heat. Add onion and curry powder and cook about 3-5 minutes, stirring often, until onion is tender.
Stir in sausage and broth. Simmer 3-5 minutes. Stir in beans and cook until everything is heated through.
Remove from heat and stir in vinegar.
Serve over hot rice.
Nancy's Rice


Ingredients:
unsalted butter, onion, rice, mushrooms, water, oregano

Directions:
"Melt butter in the skillet, add onion, rice, mushroom and oregano. Stir well and add consomme and water. Simmer until done about 2 hours."
Cheddar and Bacon-Stuffed Baby Potatoes


Ingredients:
new potatoes, smoked back bacon, sharp cheddar cheese, butter, nutmeg, extra virgin olive oil, oregano sprigs, flat leaf parsley

Directions:
Simmer the potatoes until just tender before draining in a colander. Preheat a grill and cook the bacon until crisp. Preheat the oven to 400°F
Cut tops off each potato, and using a small sharp knife, scoop out the flesh. Cut thin strips off each of the potato bases so that the potatoes can stay upright.
Using a fork, combine the potato flesh with the butter and cheese. Season well and stir in the bacon.
Using a teaspoon, carefully spoon the filling back into the potato shells and top with the potato lids set at a jaunty angle!
Brush liberally with the olive oil and set the potatoes on a baking tray, lined with baking parchment. Cook until the filling is golden and the cheese is golden - about 10- 15 minutes.
Garnish with herb sprigs and serve warm from the oven.
Baked Yam Fries with Dip
Category: side-dish
By Marleymg

This is my answer to the oh-so-yummy but very fattening deep-fried yam fries.

Ingredients:
1 teaspoon olive oil
2  yams, peeled and cut into wedges
½ teaspoon seasoned salt
5 tablespoons fat-free sour cream
1 teaspoon mayonnaise
½ teaspoon taco seasoning
⅛ teaspoon paprika

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet. Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt. Bake the yams in the preheated oven until soft, about 25 minutes. While the yams bake, stir the sour cream, mayonnaise,  , and paprika together in a small bowl. Serve as a dip for the yams.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 528.7
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 113.8 g
Sugars: 5.8 g
Dietary fiber: 15.7 g
Protein: 8.5 g
Cholesterol: 7.1 mg
Sodium: 1335.3 mg
Lamb (Or Chicken or Veal) With Cabbage Stew


Ingredients:
boneless lamb, butter, onion, water, peppercorns, bay leaves, fresh dill, salt, cabbage, sour cream

Directions:
In a dutch oven brown the meat, half at a time, in hot butter. Set meat aside. Add the onion; cook till the onion is tender but not brown.  Drain off the fat.  Return the meat to the dutch oven.  Stir in the water, peppercorns, bay leaves, dill and salt.  Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Add the cabbage; cook uncovered, for 10 minutes.  Cover and simmer 30 minutes more. Remove from the heat; discard the bay leaves and peppercorns.  Serve with a dollop of sour cream, if desired.
Delicious Broccoli Cranberry Salad
Category: salad
By dragonfly099

Easy-to-make, super healthy salad. Perfect for picnics, parties, and family meals. The cranberries give it an extra tang. A real crowd pleaser!

Ingredients:
2 large heads  broccoli, cut into florets
1 cup dried cranberries
½ small red onion, chopped
½ cup chopped celery
1 cup mayonnaise
¼ cup white sugar
¼ cup rice vinegar
⅓ cup cashews

Directions:
Mix broccoli, cranberries, onion, and celery in a large bowl. Whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. Toss to combine. Sprinkle with cashews just before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 330.9
Fat: 24.8 g
Saturated fat: 3.8 g
Carbohydrates: 27.6 g
Sugars: 18.3 g
Dietary fiber: 3.3 g
Protein: 3.6 g
Cholesterol: 10.4 mg
Sodium: 226.6 mg
Crunchy Oven Baked Hot Honey Wings


Ingredients:
chicken wings, buttermilk, self rising flour, cornmeal, salt, pepper, onion powder, garlic powder, honey

Directions:
Soak the wings in buttermilk, 4 hours or up to overnight.
Pre-heat oven to 385 degrees.
Drain wings in colander.
Mix all dry ingredients (except chili flakes].
dredge wings in coating mixture and place on greased tray or baking sheet.
spray wings lightly with non stick spray to help them crisp and "fry" in the oven.
Bake wings about 35-40 minutes until crisp and lightly browned.
While wings bake, put honey and chilis in a saucepan over low heat.  The honey will get thin very quickly and once it does you can turn off the heat.
When wings come out of the oven, place wings in large bowl or plate and drizzle spicy honey mixture all over the wings!
Dig in and enjoy!
Honey and Whisky Cake


Ingredients:
self-rising flour, butter, soft brown sugar, eggs, orange, icing sugar, butter, clear honey, orange

Directions:
Set oven to 375 degrees F.
Grease two 7 inch sandwich tins.
Cream the butter and sugar together in a bowl; add the orange rind.
Beat in the eggs one at a time and whisk until the mixture is pale and fluffy Sift in about half the flour and add the wiskey; fold into the mixture.
Sift in the remaining flour and fold inches.
Divide the mixture equally between the two tins and smooth the tops.
Bake for 20-25 minutes until light golden.
Turn out on to a wire rack to cool.
To make the icing:
Put the butter into a mixing bowl; add the honey and one tablespoon of the orange juice.
Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined.
Sandwich the cakes together with half of the buttercream.
Smooth the remainder over the top of the cake and decorate with the toasted almonds.
Corn Oysters


Ingredients:
corn, flour, cornstarch, eggs, salt, baking powder

Directions:
Grate the kernals from the cob into a medium bowl using the large holes of a box grater. Using the back of a knife, scrape any pulp remaining on the cobs into the bowl with the grated corn. Stir in the flour, cornstarch, eggs, salt, and remaining baking powder until well blended.
Heat the oil in a Dutch oven over medium heat until it registers 350 degrees. Carefully drop 13 to 15 heaping T of batter into the hot oil and fry, turning once, until the corn oysters puff and are golden brown on both sides, about 2 minutes. Transfer to a paper-towel-lined plate. Add more oil to the pot if necessary and heat to 350 degrees. Repeat with remaining batter. Sprinkle the corn oysters with salt. Serve immediately.
NOTE FROM TEST KITCHEN: Use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter. Be sure to keep temperature at 350, too low and the oysters become sodden with oil, too high and they become too dark before they are done.
Indonesian Salad With Peanut Sauce


Ingredients:
cucumbers, tofu, tempeh, lettuce, cabbage, peanuts, coconut milk, garlic cloves, cloves, red onion, bay leaf, sugar, salt, water

Directions:
Mixed and delicated fried peanut, garlic, red onion, then boiled with lump sugar, bay leaf and coconut milk,cooked until coagulate.
Serving: stack vegetables, and than put the peanut sauce in top vegetables.
Canadian Cheddar Soup


Ingredients:
butter, carrot, celery, onion, parsnip, butter, flour, beef broth, extra-sharp cheddar cheese, half-and-half

Directions:
Place the 3 tablespoons butter in a large pot on the stove.
Add the carrots, celery, onion, and parsnips.
Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary].
Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes].
Add the Cheddar cheese and stir till melted.
Slowly add the half-and-half.
Heat but DO NOT boil, stirring constantly about 3 minute.
Ladle into bowls and enjoy!
Pumpkin Chocolate Chip Oatmeal Cookie Bars


Ingredients:
baking mix, quick oats, baking powder, chocolate chips, pumpkin pie spice, pumpkin, egg, milk, sugar, pecans, powdered sugar

Directions:
Preheat oven to 350 degrees.
In large bowl add baking mix, oats, baking powder, chocolate chips, and the tablesppon of pumpkin pie spice. Stir until combined.
In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth.
Stir in pecans.
Add wet ingredients to dry and stir until combined.
Spoon minture into greased 9 X 13inch pan and bake for 25 mins or until toothpick inserted in the middle comes out clean.
Allow "cake" to cool slightly and transfer from pan to wire rack to continue cooling.
When cool slice width wise into 1/2 inch strips and then in half length wise.
Place evenly on cookie sheet(s] and bake for an additonal 10-15 minutes
Remove from oven and let cool slightly. Dust with powdered sugar.
Allow the cookies to cool completely and enjoy!
Beef Pockets (Steaks Stuffed With Mushrooms Filling)


Ingredients:
butter, garlic clove, onion, fresh parsley, red wine, heavy cream

Directions:
Using a sharp, pointed knife, make a horizontal cut in each steak without cutting all the way through. Season to taste.
Melt the butter in a medium saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
Add the parsley, red wine, breadcrumbs and cream. Mix together well.
Generously fill each pocket of the steaks with the stuffing and use some toothpicks to help keep stuffing in the steaks.
Grill the steaks for 5 - 15 minutes, until the meat is cooked to taste.
Serve with potatoes and salad for a wonderful meal!
Boysenberry Cake


Ingredients:
shortening, milk, flour, salt, sugar, baking powder, butter

Directions:
"In a bowl combine flour salt and baking powder.Cream the shortening and 1 cup of the sugar in a mixing bowl. Add the flour mixture to the shortening mixture alternately with the milk , beat until smooth. Grease a 13x9 pan and spread in the batter. Cover the batter with the 2 cups boysenberries. Cover the berries with the remaining 1 cup sugar and dot with butter. Pour 1 cup hot water over the berries. Bake at 325 degrees for about 1 hour."
Reunion Dinner - Bountiful Goldfish Salad (å¹´å¹´æœ‰ä½™)


Ingredients:
green apple, canned tuna, smoked salmon, mayonnaise, parsley flakes, raisins, cherries, lettuce, ground black pepper

Directions:
Shell & devein prawns. Rinse. Blanch prawns in boiling water. Remove immediately when prawns turn pink & transfer to cold water to top cooking process.
Half the prawns & set aside.
Remove apple skin. Cut into cubes & put in salt water to prevent it from turning brown. Mix tuna with apples, mayo, parsley & pepper.
Begin moulding the shape of the fish by using the tuna mixture. To make "scales", layer the prawns according to pix below.
When shape is formed, use mayo to make to line the body. Finally, cut the 2 slices of Salmon into the shape of fins; roll 1 slice to form the mouth. Cut cherry into tiny bites & add 1 to the center of the mouth. Decorate tail with Jelly Fish & you'll get your creative dish for the festive mood!