xiaoxl/recipe_data huggingface dataset:
Mom's Dill Potato Salad
Category: salad
By Tsubaki

This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.

Ingredients:
3 pounds new red potatoes
1 cup mayonnaise
¾ cup sour cream
2 tablespoons dried dill weed
4  green onions, chopped
1 pinch salt and ground black pepper to taste

Directions:
Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl. Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 12 servings

Calories: 244.8
Fat: 17.8 g
Saturated fat: 4.1 g
Carbohydrates: 19.9 g
Sugars: 1.5 g
Dietary fiber: 2.1 g
Protein: 3 g
Cholesterol: 13.3 mg
Sodium: 133.4 mg
Mom's Cake


Ingredients:
chocolate pudding mix, chocolate chips

Directions:
Cook the pudding according to the package directions.
Add the dry cake mix to the cooked pudding and mix well.
Pour into a greased and floured 8x12 inch pan.
Pour chips and nuts over the top.
Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding.
Use butterscotch chips for the top.
I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.
Gingered Beet and Orange Salad


Ingredients:
beet, orange, sugar, ginger, cornstarch, water

Directions:
"Clean, peel, and slice beets.  Place the beets in  a large pot. Add the ginger, sugar, zest , and juice from one of the oranges.  Cover the beets with water and bring to a boil.  Reduce heat and simmer for one hour.  Add more water as needed.  Mix the cornstarch with 1/4 cup of cold water and add it to the beets during the last five minutes of simmering.  Let the beets cool. Peel and section the second orange.  Add the orange to the beet mixture. Stir to coat.  Serve well-chilled."
Quick Chicken a la King
Category: uncategorized
By Anonymous

This creamy chicken with diced green or red peppers makes a perfect topping for rice or potatoes, and is a family favorite.

Ingredients:
1 tablespoon margarine or butter
¼ cup chopped green pepper or red pepper
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
1 ½ cups cubed cooked chicken or ham
4 cups hot cooked regular long-grain white rice

Directions:
Heat margarine in saucepan.  Add pepper and cook until tender. Add soup, milk and chicken.  Heat through. Serve over rice.

Cook time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 842.2
Fat: 10.8 g
Saturated fat: 2.8 g
Carbohydrates: 155.3 g
Sugars: 2.5 g
Dietary fiber: 3.8 g
Protein: 24.6 g
Cholesterol: 31.9 mg
Sodium: 609.5 mg
Mini Veggie Rolls


Ingredients:
zucchini, corn kernels, frozen puff pastry, eggs, milk

Directions:
Squeeze excess liquid out of zucchini.
Combine zucchinis, corn, cheese, bacon & salt & pepper in a bowl. Mix well.
Cut each sheet of pastry in half lengthwise. Spoon an even amount of zucchini mixture along the long edge of each piece of pastry.
Roll up to complete enclose filling. Transfer to a foil-lined baking tray and mark segments approx 3cm apart with a sharp knife. Brush with egg or milk.
Bake at 190 C for 15-20 mins or until puffed and golden. Cut into the segments as marked and serve.
Shirley's Stuffed Celery With Nuts


Ingredients:
cream cheese, walnuts, milk, celery

Directions:
Put cream cheese in a bowl in the microwave for 45 secs. to soften.
Add milk, and mix well.
Add walnuts, and mix well.
Cut stalks of celery into thirds, and wash and dry well, (very important].
Stuff celery with cream cheese mixture, and refrigerate.
Chicken Palak


Ingredients:
onions, garlic cloves, green chilies, frozen spinach, olive oil, ground coriander, ground cloves, cinnamon stick, bay leaf, nonfat yogurt, cayenne pepper, salt

Directions:
Boil the frozen spinach, according to package directions, until done.  Place cooked spinach in a collindar and drain off excess water.  Set aside.
Heat 1 tablespoon olive oil in Wok over medium heat.
Add cloves, cinnamon stick, bay leaf and stir fry for one miute.
Add onions to spice mixture in wok and stir fry for 1-2 minutes.
Add minced garlic, green chillies and coriander and stir fry for 1-2 minutes.
Add spinach.  Stir fry mixture for 4 minutes and remove from heat.
Remove the bay leaf and cinnamon stick and set aside.
Using a hand held blender, process the mixture in the Wok until it becomes the consistency of a paste -or- process in a food processor until the consistency of a paste and return to wok.  You can return the cinnamon stick and bay leaf back into the wok mixture at this time.
Turn heat back on and add yogurt to spinach paste and blend well.
If you like heat, add 1/4 to 1/2 teaspoon cayenne pepper and mix well.
Add the cooked chicken to the spinach/yogurt mixture until chicken is heated through.
Before serving, remove cinnamon stick and bay leaf and discard.
Serve with basmati rice and Lavash bread.  Salt to taste.
Stuffed Celery Stalks


Ingredients:
yellow onions, kosher salt, fresh ground black pepper, cream cheese, cream cheese, blue cheese, heavy cream, Worcestershire sauce, fresh chives, kosher salt, black peppercorns, pistachio nut, celery ribs

Directions:
To make the onion spread:
Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat. Season with the kosher salt, black pepper and smoked paprika. Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese. The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
To make the blue cheese spread:
Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff. Season the mixture with the Worcestershire, chives, salt and black pepper.
To make the stuffed celery:
Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.
Brown Sugar Pecan Shortbread


Ingredients:
flour, cornstarch, pecans, salt, butter, dark brown sugar, turbinado sugar

Directions:
Combine flour and next 3 ingredients (through salt], stirring well with a whisk.
Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute].
Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.]
Sprinkle ice water over flour mixture; beat at low speed just until combined.
Shape the dough into 2 (6-inch-long] logs; wrap each log in plastic wrap.
Chill 1 hour or until very firm.
Preheat oven to 350°.
Line baking sheets with parchment paper.
Unwrap dough; cut each log into 16 slices using a serrated knife.
Place dough circles 1 inch apart on prepared baking sheets.
Sprinkle tops evenly with turbinado sugar, gently pressing into dough.
Bake for 18 minutes or until lightly browned.
Remove from baking sheets; cool on a wire rack.
Simple 3 Step Slow Cooker Tangy Chicken With Heinz 57 Sauce


Ingredients:
roasting chicken, butter, tomatoes

Directions:
Wash, and dry chicken quarters with  paper towels and place in large slow cooker.
In a large saucepan, combine butter, 57 sauce, and stewed tomatoes. Heat just until butter melts, and ingredients mix well.  Pour over chicken.
Cover aand cook on low for 5-6 hours.
Cheesecake-Poppy Seed Muffins


Ingredients:
cream cheese, milk, eggs

Directions:
Heat oven to 425ºF.
Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
Squeeze Glaze packet (from muffin mix] about 10 seconds (do not microwave]. Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy]. Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full].
Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
Fire-And-Iceberg Salad


Ingredients:
garlic clove, tomato paste, sweet paprika, honey, red wine vinegar, white wine vinegar, fresh lemon juice, olive oil, cayenne pepper, walnut halves, salted butter, head iceberg lettuce, radicchio, celery heart, blue cheese

Directions:
For the dressing, combine the garlic, tomato paste, both paprikas, honey, vinegar, and lemon juice in a small bowl, and stir to combine. Whisk in 6 tablespoons of the olive oil. Season with the cayenne, ¼ teaspoon salt, and 1/8 teaspoon pepper. Pour the dressing into a small pitcher for serving at the table.
To toast the walnuts, combine them with the remaining 1 tablespoon olive oil and the tablespoon of butter in a small skillet set over medium-low heat. Season with salt and pepper. Cook, tossing regularly, until the walnuts are fragrant and have turned golden brown, about 5 minutes. Let the nuts cool.
Tear the iceberg lettuce and the radicchio into bite-size pieces, and combine in a large salad bowl. Add the celery and the walnuts (cooking fat and all], and toss to combine. Sprinkle the blue cheese over the top and serve immediately, passing the dressing alongside.
Note: For perfect crispness, let each person drizzle the dressing over his or her own salad. Tossing the iceberg with the dressing before it reaches the table causes the lettuce to wilt.
Zucchini With Mint and Parsley


Ingredients:
zucchini, extra virgin olive oil, garlic cloves, of fresh mint, flat leaf parsley, kosher salt, pepper

Directions:
Heat a large skillet over medium heat.
Cut zucchini into 1/4-inch slices.
Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
Add mint, parsley, salt, and pepper, and cook 1 minute longer.
Remove from heat and serve.
Ham'n Cheese Picnic Bread


Ingredients:
all-purpose flour, active dry yeast, water, egg, butter, sugar, salt, ham, mozzarella cheese, pimento pepper, black olives

Directions:
In a small bowl, dissolve yeast in warm water and let stand until fully dissolved and creamy (this will take close to 10 minutes].
In a large mixing bowl, combine the dissolved yeast mixture, with the flour, butter, egg, sugar and salt and mix this well.
When the dough has come (pulled] together, turn it out onto a lightly floured surface and knead until nice and smooth.
This will take around 7-8 minutes.
Lightly oil a large mixing bowl, place the dough in this bowl and turn to coat the dough with oil.
Cover with a damp cloth and set aside to rise in a warm place until it has doubled in volume.
This will take approximately 1 hour.
Preheat your oven to 400 degrees F (200 degrees C].
Combine ham, cheese, pimento, and olives in a medium bowl, and set aside.
Deflate the dough and turn it out onto a lightly floured surface.
ROll or pat the dough into a 10x14 inch rectangle.
Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle.
Evenly spread the filling mixture over the center of the rectangle.
Fold the short ends of the rectangle over the filling.
Starting from one of these ends-- alternately stretch strips so that they overlap diagnally.
Transfer the loaf to a lightly greased baking sheet, cover with damp cloth and set aside to rise until doubled in volume.
This will take around 40 minutes or so.
Bake for 20 to 30 minutes or until golden brown.
Black Eyed Pea Soup With Ham and Greens


Ingredients:
onions, cooked ham, carrot, garlic cloves, chicken broth, water, bay leaf, red pepper flakes, black-eyed peas, cider vinegar

Directions:
Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.
Honey-Lime Vinaigrette
Category: side-dish
By Lisa Weston

Perfect on any salad, this dressing is light and refreshing.

Ingredients:
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon white sugar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ cup olive oil
¼ cup canola oil

Directions:
Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 143.1
Fat: 13.8 g
Saturated fat: 1.5 g
Carbohydrates: 5.8 g
Sugars: 5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 136.3 mg
Walter's Cochinita Pibil


Ingredients:
ground annatto seed, peppercorn, ground cinnamon, salt, whole cloves, garlic cloves, fresh oregano, habanero pepper, limes, olive oil, fresh cilantro leaves, habanero pepper, red onion, seville oranges, tomatoes, limes, seville oranges, fresh cilantro leaves, onion, baguette, tortillas

Directions:
Preheat the oven to 325 degrees F (160 degrees C].
For the recado:
Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
Meanwhile, for the mild salsa:
Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
For the spicy salsa:
Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.
Fast and Easy Kfc Cole Slaw


Ingredients:
Miracle Whip, sugar, cabbage, carrot, onions

Directions:
Combine miracle whip with sugar in a large bowl.
Mix well with electric beater until sugar is dissolved.
Add cabbage, carrot and onion mixture and toss well. (be sure the cabbage and carrot are chopped into very small pieces, about the size of rice.]
Cover and chill at least 2 hours, preferably over night, before serving. To make things even easier i usually just buy the pre packaged cole slaw bags in the produce dept. they have the carrots and cabbage already chopped. i just chop them up smaller and use that instead of cutting up my own fresh ingredients.
New Zealand Summer Fruit Cake


Ingredients:
self-raising flour, sugar, butter, vanilla, eggs, sugar, cinnamon

Directions:
Blend the flour and sugar together. Add the melted butter, vanilla and eggs. Pour the mixture into a greased, loose-bottomed 24cm cake tin.
Place the fruit on top of the cake, piling it up and pressing down a little. Sprinkle with cinnamon and sugar and bake 180C classic bake for 1 hour.
*You can substitute the seasonal fruit for another can of drained fruit, such as pears, if desired. Serve warm with a mixture of whipped cream and unsweetened plain yoghurt.
** You can cream the softened butter and sugar if desired and add eggs/vanilla and then dry ingredients - it takes a little longer but does produce a slightly better result - just depends on time and inclination!
Seafood Newburg
Category: main-dish
By GIGIMOM15

A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.

Ingredients:
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
¼ cup dry sherry
1 pinch paprika
3 tablespoons ketchup
1 dash Worcestershire sauce
2 (6 ounce) cans small shrimp, drained

Directions:
Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil. Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 302.6
Fat: 15.1 g
Saturated fat: 8.8 g
Carbohydrates: 16.4 g
Sugars: 7 g
Dietary fiber: 0.3 g
Protein: 23.6 g
Cholesterol: 183.1 mg
Sodium: 768 mg
German Baked Red Beets


Ingredients:
red beet, lemon juice, lemon zest, olive oil, honey, fresh thyme, salt, pepper

Directions:
Peel the red beets and cut them into 1/2 cm (about 1/4 inch] thick slices. (Warning: This will stain your hands pretty good.  So either you wear gloves or be prepared to scrub your hands afterwards.]
Preheat the oven to 375°F / 190°C.
Place two large pieces of parchment paper on top of each other on a baking sheet.  Place the beet slices on the bottom parchment paper.
In a small bowl, combine the lemon juice, lemon zest, olive oil, and the honey.  Mix until everything is combined.  Then add the thyme.  It is up to you how much thyme you want to use(the author uses 2 tbls.].   Then add some salt and pepper.
Pour the sauce over the red beets and cover it with the  top parchment paper by twisting the ends together like a bonbon.
Place the baking sheet in the oven and bake the red beets for about 45 minutes or longer if you want them softer.
Serve warm or cold.
Guten Appetit!
Arroz Con Tofu


Ingredients:
tofu, olive oil, onion, garlic clove, thyme, nutmeg, bay leaf, fresh cilantro, parsley, vegetable broth, cooked rice

Directions:
Brown tofu in skillet in hot oil on medium heat.
Remove tofu to warm platter and add onion and spices.  Sautee until golden.
Return tofu to skillet and add broth.  Simmer about 20 minutes.  Remove tofu to platter with warm rice.
Add to skillet 3 tablespoons corn starch and whisk.  Boil and stir adding corn starch as needed until thick gravy is formed.  Spoon over tofu and rice.
Body Flattering Oatmeal Raisin Cookies


Ingredients:
all-purpose flour, baking soda, baking powder, kosher salt, unsalted butter, applesauce, sugar, dark brown sugar, brown Sugar Twin, vanilla, nutmeg, cinnamon, oats, raisins

Directions:
Preheat oven to 350°.
Whisk together ingredients from group A; set aside.
Combine ingredients from Group B with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Combine group A and Group B and mix until no flour is visible.
Now add the oats and raisins, Group C; stir to incorporate.
Fill a small cookie scoop with dough.
Drop 1 inch apart onto baking sheet sprayed with nonstick spray.
Bake 8 minutes (on center rack], until golden,.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Barbie's Tuna Salad
Category: salad
By TANAQUIL

This is a really great tuna salad recipe I got from a friend who used it in her catering service business many years ago. The secret ingredients are the curry and Parmesan cheese! Odd combinations but this makes a terrific tuna sandwich! She used it for an appetizer with gourmet crackers and people always wanted her recipe. I have never tasted another tuna salad quite like this one, and it has been my favorite recipe for tuna salad for many, many years.

Ingredients:
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
3 tablespoons sweet pickle relish
1 tablespoon Parmesan cheese
⅛ teaspoon dried minced onion flakes
1 tablespoon dried parsley
1 teaspoon dried dill weed
¼ teaspoon curry powder
1 pinch garlic powder

Directions:
In a medium bowl, stir together the tuna, mayonnaise, relish, Parmesan cheese, and onion flakes. Season with parsley, dill, curry powder, and garlic powder. Mix well and serve with crackers or on a sandwich.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 228.4
Fat: 17.3 g
Saturated fat: 2.8 g
Carbohydrates: 5.3 g
Sugars: 3.6 g
Dietary fiber: 0.3 g
Protein: 13.4 g
Cholesterol: 23.7 mg
Sodium: 254.6 mg
Cold-Brewed Iced Coffee


Ingredients:
ground coffee, cold water, sweetened condensed milk

Directions:
In a jar with a tight fitting lid combine coffee grounds and 4 1/2 cups cold water. Cover and shake well. Set aside at room temperature at least 12 hours.
Strain the coffee twice through sieve lined with a coffee filter or cheesecloth. Pour the strained coffee into a large pitcher. Add the remaining 4 1/2 cups cold water. Serve with sweetened condensed milk or sugar and regular milk.
Note: Make one batch to use for ice cubes. Freeze the coffee in ice cube trays and serve iced coffee with frozen coffee cubes so it doesn't get watered down.
Greek Tomato Salad


Ingredients:
red wine vinegar, olive oil, garlic clove, dried oregano, dried basil, sugar, salt, pepper, red onion, green pepper, tomatoes, feta cheese

Directions:
In a bowl, whisk together the vinegar, oil, garlic, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat.
Stir in tomatoes, olives and cheese. Cover and refrigerate at least one hour. Serve with a slotted spoon.
Gluten-Free Pumpkin Nuggets


Ingredients:
amaranth flour, garbanzo flour, cornstarch, tapioca starch, potato starch, xanthan gum, salt, cinnamon, nutmeg, eggs, soymilk, honey, pumpkin puree

Directions:
In a mixer, mix wet ingredients on low.
Add dry slowly.
When just mixed, put into lightly greased pan. I used a loaf pan, just for the convenient size.
Bake for about an hour at 350°F
Cut in desired sized pieces when cooled.
Fried Apples


Ingredients:
apples, butter, cinnamon, nutmeg, clove, lemon juice, sugar

Directions:
Melt butter in saucepan and add remainder of ingredients., Simmer until apples are tender about 20-25 minutes .
Chocolate Rainbow Krispies Treats


Ingredients:
marshmallows, margarine

Directions:
Measure out cereal into a huge bowl and set aside.
Melt margarine and marshmallows together in a large saucepan over low heat, stirring (do not let burn].
As soon as the mixture has melted together, pour over the cereal and mix well using two large spoons.
Let the cereal mixture cool down just a few seconds, then stir in 1/2 cup of the mini M&Ms candies, saving the remaining 1/2 cup for later.
Mix well; some of the M&Ms will melt and the cereal will turn chocolaty.
Immediately spread this mixture into a 9x13" baking pan that has been greased or sprayed with nonstick baking spray.
Sprinkle the remaining 1/2 cup M&Ms over the top, pressing if needed to make them stick to the top (using a large sheet of wax paper to press will keep your fingers from getting sticky].
Allow to cool completely.
When cool, cut into 12 large pieces (or smaller pieces for more servings].
Note: regular M&Ms will not melt quickly enough, which is why I recommend the miniature.