xiaoxl/recipe_data huggingface dataset:
The Ultimate Pasta Salad
Category: salad
By Helene Rose-Carson

The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after.

Ingredients:
1 (16 ounce) package uncooked tri-colored spiral pasta
1 head fresh broccoli, cut into bite size pieces
1 head fresh cauliflower, chopped into bite size pieces
1  red onion, chopped
2 teaspoons minced garlic
8 ounces pepperoni slices, cut into quarters
1 (8 ounce) package mozzarella cheese, cut into cubes
1 (6 ounce) can large pitted black olives, drained and sliced
½ cup olive oil, or to taste
½ cup red wine vinegar, or to taste
salt and pepper to taste
Italian seasoning to taste

Directions:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator. Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 410.9
Fat: 22.7 g
Saturated fat: 6.3 g
Carbohydrates: 36.2 g
Sugars: 2.7 g
Dietary fiber: 4.2 g
Protein: 16.1 g
Cholesterol: 31.5 mg
Sodium: 572.1 mg
Flea Terminator Dog Treats
Category: everyday-cooking
By MOMDAUGHTERCOOKS

If you have a dog and hate fleas then this is the dog treat for you! The brewers yeast and garlic in these treats will please your pet, and repel fleas.

Ingredients:
3 cubes beef bouillon
1 ½ cups boiling water
2 cups whole wheat flour
1 cup cornmeal
⅔ cup brewers' yeast
2 tablespoons garlic powder
2  egg yolks

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 2 pounds

Calories: 45.5
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 9.2 g
Sugars: 0.3 g
Dietary fiber: 1.8 g
Protein: 2.2 g
Cholesterol: 0 mg
Sodium: 75.9 mg
Berry Oatmeal Pizza


Ingredients:
sugar, cornstarch, raspberries, blueberries, flour, brown sugar, cinnamon, butter, quick oats, powdered sugar, milk

Directions:
Spray counter lightly with non-stick cooking spray.
Combine dinner or Texas rolls and roll into a 12-inch circle.
Cover with plastic wrap and let rest while preparing the topping.
Combine sugar and corn starch in a bowl, add berries and gently toss until evenly coated.
Mix flour, brown sugar and cinnamon in a bowl.
Cut in butter until crumbly and add oats.
Remove plastic wrap from dough and place dough on a sprayed 12-inch pizza pan.
Arrange berries evenly over dough.
Sprinkle streusel over berries. Bake at 425°F 12-15 minutes or until topping and crust are browned.
Let cool while making glaze.
For glaze, combine sugar, almond and milk and stir until smooth.
Drizzle over warm pizza.
Fresh Green Pea Soup


Ingredients:
green peas, pancetta, side bacon, garlic, unsalted butter, yukon gold potato, cayenne, coarse salt, cracked black pepper, buttermilk, green onions

Directions:
In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
Add peas and let simmer an additional 5 minutes.
Carefully puree soup in blender or with a hand blender until smooth.
Stir in buttermilk.
Reheat until steaming.
Season with cayenne, salt and pepper.
Serve and garnish with pancetta.
Apple Coconut Cake (Gf, Cf, Vegan)


Ingredients:
flax seeds, hot water, sorghum flour, cornstarch, guar gum, baking powder, baking soda, sea salt, pumpkin pie spice, brown sugar, coconut oil, coconut milk, vanilla extract, apples, unsweetened coconut, apple, raw sugar

Directions:
Preheat the oven to 350 F and line the bottom of a 10” spring form pan.
In a small bowl, whisk together the flaxseed and hot water. Set aside.
Whisk together flours, starch, guar gum, baking powder, baking soda, salt and spice. Set aside.
In a large bowl, beat together flax mixture, brown sugar, oil, coconut milk and vanilla until the batter is smooth.
Fold in the chopped apples and coconut.
Spread in the prepared pan and lightly press sliced apple pieces in a decorative pattern on top.
Sprinkle the top of the cake with raw sugar.
Bake 55 - 60 minutes. Do not open the oven door before 45 minutes.
Cool in the pan twenty minutes, then loosen the sides of the cake from the pan and remove the ring. Cool completely before slicing (although this is delicious gently reheated].
Macaroni and Cheese Bake


Ingredients:
ground beef, onion, milk, cheddar cheese

Directions:
Heat oven to 350 degrees.
Prepare box of macaroni and cheese as directed on the box.
While preparing the macaroni and cheese, in a dutch oven brown the ground beef with the onion.
After ground beef is browned, mix in the soup, milk, and prepared macaroni and cheese. Mix thoroughly.
Place mixture in a 9x13 greased pan.
Sprinkle shredded cheese over the top.
Bake, uncovered for 30 minute or until the edges are bubbling.
Let stand for 15 minutes then serve.
Goat Caldereta


Ingredients:
distilled white vinegar, salt, olive oil, garlic cloves, onion, cinnamon sticks, bay leaves, tomato paste, potatoes, red bell pepper, whole black peppercorn, fresh ground black pepper

Directions:
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
Drain the meat, saving the liquid,  and pat it dry.
In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
Put in black peppercorns, cinnamon stick and bay leaves.
Stir and cook for another minute.
Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
Stir and cook for another minute.
Add 2 cups of waters and bring to boil.
Cover, bring the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
When the meat has cooked for 15 minutes, add the potatoes.
Cover, and continue to cook for 45-60 minutes or until the meat is tender.
Seed the bell pepper and cut it into 1/4 inch wide strips.
When the meat is tender add the pepper into the stew.
Stir and cook for another 3-5 minutes.
Blackened Scallops


Ingredients:
scallops, shallot, green pepper, paprika, black pepper, white pepper, cayenne pepper, oregano, rosemary, olive oil, thyme, salt

Directions:
mix spices and herbs, (except salt] with oil in small bowl, set aside.
heat cast iron pan over high heat.  when hot, add spice mixture to pan and cook 1 minute, stirring constantly.
add peppers and shallot mix and cook 2 min over high heat.
add scallops.  mix well and cook 3 minutes over high heat.  stir once during cooking and season with salt.
serve over hot pasta.  if desired sprinkle with lemon juice.
Seven Layer Magic Bars
Category: desserts
By Stephanie Phillips

Easy and delicious bar cookie recipe--my husband's favorite!

Ingredients:
½ cup butter
1 cup graham cracker crumbs
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 cup flaked coconut
1 cup salted peanuts
1 (14 ounce) can sweetened condensed milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan or microwave; pour into a 9x13-inch baking dish, tilting to coat. Sprinkle on the graham cracker crumbs; press mixture with your hands to form a crust. Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers. Bake in preheated oven until edges begin to brown, about 20 minutes. Allow to cool before cutting into bars.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 597.4
Fat: 35.5 g
Saturated fat: 21.3 g
Carbohydrates: 64.8 g
Sugars: 56.2 g
Dietary fiber: 3.4 g
Protein: 7.4 g
Cholesterol: 31.4 mg
Sodium: 288.2 mg
Peking Pork Chops


Ingredients:
boneless pork loin steaks, brown sugar, ground ginger, ginger, soy sauce, ketchup, garlic

Directions:
Trim excess fat from pork chops and place in slow cooker.
Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat.
Cover, turn to low and cook 4 to 6 hours, or until tender.
Do not overcook.
Season with salt and pepper, if needed.
Serve with steamed Jasmine or Basmati rice and/or Chinese.
This also works well with chicken.
Strawberry Crumble Bars


Ingredients:
Bisquick, quick-cooking oats, brown sugar, butter

Directions:
Heat oven to 400º.  Grease a 9x9x2 pan.
Mix Bisquick, oats and sugar.
Cut in the butter until fully mixed.
Press half of the bisquick mixture into the pan and spread the jam on top.  Press the rest of the mixture gently on top of the jam.
Bake 25 to 30 minutes until lightly browned.
Country Oatmeal Cookie in a Jar
Category: desserts
By CARRIKER

My boyfriend and I made 2 dozen of these jars as Christmas gifts this year, and they were a big hit. You can substitute raisins for chocolate chips, but the chocolate makes for a nice change.

Ingredients:
¾ cup white sugar
¾ cup packed brown sugar
1 cup rolled oats
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts  (Optional)

Directions:
Using a 1 quart or 1 liter jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid. Attach a tag to the ribbon with the following instructions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 314.2
Fat: 11.2 g
Saturated fat: 3.2 g
Carbohydrates: 52.8 g
Sugars: 33.8 g
Dietary fiber: 2.6 g
Protein: 4.6 g
Sodium: 164.1 mg
Easy New England Clam Chowder


Ingredients:
bacon, leek, sweet onion, celery, carrots, potatoes, garlic cloves, butter, baby clams, chicken broth, flour, milk, dried oregano, black pepper, liquid smoke

Directions:
Cut bacon into 1/2" pieces.  Rinse leek under cold water; cut off root  end and slice in half.  Cut into 1/2" pieces.  Rinse celery and cut into 1/2" pieces.  Clean garlic and mince finely.  Clean onion and dice.  Clean carrots and cut into 1/2" pieces.  Wash and cube potatoes;  no need to peel if you are using red or yellow potatoes.
In a large stock pot, brown the bacon over medium high heat.  Remove from pot with slotted spoon and set aside.  To the drippings in the pot, add the butter and melt.  Add the leek, onion, celery and garlic.  Cook and stir for 10 to 12 minutes.  Add the potatoes and carrots.  Cook and stir for 5 minutes longer.
Add the chicken broth, clam juice and liquid smoke.   Bring to a boil and turn heat to medium.  Cook, stirring occasionally, for 30 minutes or until vegetables are tender.
Meanwhile, in a medium bowl, combine the flour and milk.  Whisk well so that no lumps remain.
Add to the broth and stir until slightly thickened.  Stir in drained clams. Turn heat to low and cook, stirring frequently, for 12 to 15 minutes.
Serve with a crisp green salad and crackers or fresh bread.
Serves 6 to 8.
Pan De Sal


Ingredients:
milk, water, active dry yeast, sugar, butter, egg, all-purpose flour, bread flour, sugar, salt

Directions:
Prepare 1 cup milk 1/4 cup water -microwave for 45secs enough to be lukewarm .
add 2 tsp  yeast, add 2Tbsp sugar, allow yeast to ferment& bubble.
*add  Wet ingredient first to breadmaker .
add 5Tbsp butter or coconut oil.
add 1Tbsp vegetable or olive oil.
add 1 egg - wisk and mix altogether the wet ingredients.
prepare&mix Dry ingredients below then add to Wet mix.
4cups AllPurpose flour or Bread Flour.
1cup sugar.
1/2 tsp salt.
-use breadmaker #Dough setting for 1hr30m includes 1st rise/proofing, may open during resting phase to scrape ingredients sticking to the sides.
-after 1st rise is done, line clean counter w dry flour, remove dough from breadmaker, punch air out.
-lay flat and cut into two lengthwise.
-roll diagonally to make two log rolls .
-cut into 1inch or 1.5 oz portions and fold and seal under like a siopao/bun.
-brush with melted butter.
-roll in bread crumbs, line in tray w parchment paper.
- do 2nd rise/proofing in oven preheated at 200F and turned off, place a pan of hot boiled water, let rise for 20mins.
-preheat oven to 350F, bake for 12mins, turn tray, bake for 3mins more.
-let cool in cooling rack.
- serve 30-34small pcs.
- if stuffed for meatroll, extend 2mins and 2mins each side.
Air Fryer Salt and Vinegar Potato Chips
Category: appetizers-and-snacks
By Soup Loving Nicole

Three ingredients and some paper towels is all you need to make these homemade salt and vinegar potato chips. They come out of the air fryer super crispy and the vinegar flavor really comes through.

Ingredients:
3 cups apple cider vinegar
1 pound red potatoes, thinly sliced on a mandoline
sea salt to taste

Directions:
Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes. Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried. Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry. Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 117.2
Fat: 0.2 g
Carbohydrates: 19.7 g
Sugars: 1.9 g
Dietary fiber: 1.9 g
Protein: 2.1 g
Sodium: 95.8 mg
Rajma (Kidney Bean Curry)
Category: world-cuisine
By SUSMITA

Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?

Ingredients:
2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2  dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6  whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2  tomatoes, chopped
2 cups water
1 teaspoon white sugar
salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
¼ cup cilantro leaves, chopped

Directions:
Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse. Grind the onion, ginger, and garlic into a paste using a mortar and pestle. Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender. Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

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

Calories: 223.6
Fat: 5.5 g
Saturated fat: 1.3 g
Carbohydrates: 34.2 g
Sugars: 3.3 g
Dietary fiber: 8.6 g
Protein: 11.3 g
Cholesterol: 2.8 mg
Sodium: 34.9 mg
Santa Fe Black Bean Gazpacho


Ingredients:
black beans, capers, yellow onion, yellow onion, pimientos, cumin, cilantro, limes, juice of, green chilies, extra virgin olive oil, Worcestershire sauce, garlic, salsa, hot salsa, cucumbers

Directions:
Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a  bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
Chill at least three+ hours. SERVE cold!
Serve with: COBBETTES & corn tortillas.
PHILADELPHIA Pumpkin Swirl Cheesecake
Category: uncategorized
By Anonymous

Impress your guest with this marbled cheesecake that's surprisingly easy to make.

Ingredients:
18 each PEEK FREANS Ginger Crisps, crushed
¼ cup finely chopped pecans
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup sugar, divided
1 teaspoon vanilla
3  large eggs eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash ground cloves

Directions:
Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Prep time: 20 mins
Cook time: 45 mins
Total time: 5 hrs 5 mins
Yields: 12 servings

Calories: 375
Fat: 27.4 g
Saturated fat: 13.9 g
Carbohydrates: 30.4 g
Sugars: 18.4 g
Dietary fiber: 1 g
Protein: 6.6 g
Cholesterol: 127.2 mg
Sodium: 376.2 mg
Mexican Burgers


Ingredients:
lean ground beef, kidney beans, onion, egg, cheddar cheese, lettuce leaf, sour cream, salsa, avocados, garlic clove, red onion, tomatoes, lemon juice, Tabasco sauce

Directions:
Combine mince, beans, seasoning mix, onion, egg & breadcrumbs in a bowl.
Divide the mixture into 6 portions and shape into flat hamburger patties.
Heat the oil in a frypan & cook the patties over med heat for 3-4 mins each side or until cooked through.
Place a couple slices of cheese on top of each patty. and continue cooking until the cheese starts to melt.
Toast & lightly butter the hamburger buns. Top the bases with lettuce leaves, a hamburger patty, and a generous spoon of each the guacamole, salsa & sour cream & finish with the bun lid.
To make guacamole, combine all ingredients in abowl & mix well to combine.
Ultimate Scrambled Eggs


Ingredients:
eggs, Dijon mustard, fresh dill, ricotta cheese

Directions:
"Scramble till just done."
Crock Pot Ranch Potatoes


Ingredients:
small red potatoes, sour cream

Directions:
Place the cut up potatoes in the crock pot.
In a small bowl, mix together the remaining ingredients and then spoon over the potatoes.
Stir to blend well.
Cover; cook on low setting for 7 hours.
Stir gently before serving.
Turkey Enchiladas
Category: world-cuisine
By Marta Sanchez

These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.

Ingredients:
2 cups shredded Cheddar and Monterey cheese blend
1  onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a small bowl, combine the cheese, onion, and black olives. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover. Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 672.8
Fat: 33.5 g
Saturated fat: 15.2 g
Carbohydrates: 53.6 g
Sugars: 1.7 g
Dietary fiber: 7.8 g
Protein: 41.4 g
Cholesterol: 135.6 mg
Sodium: 498.6 mg
Chai Smoothie


Ingredients:
milk, pitted dates, vanilla extract, pumpkin pie spice, salt, bananas

Directions:
Put all ingredients in blender and blend until smooth, 30-60 seconds., Serve immediately.