xiaoxl/recipe_data huggingface dataset:
Garlic-Crusted Sourdough With Cheddar


Ingredients:
water, garlic cloves, butter, parmesan cheese, cheddar cheese

Directions:
Bring the water to a boil in a saucepan; add the garlic; boil for 5 minutes, and drain.
In a small bowl, mash the garlic with the back of a fork (or use a garlic press].
Add the butter and Parmesan cheese, and mix well.
Butter one side of each slice of bread with the garlic butter.
Place 4 slices on your work surface, buttered side down.
Sprinkle the cheddar cheese evenly over the 4 slices; top with the remaining 4 bread slices, buttered side up.
Heat a large nonstick skillet over moderate heat for 2 minutes.
Put the sandwiches in the skillet (do this in batches if needed], cover, and cook for 2-3 minutes, or until the undersides are golden brown and the cheese has begun to melt.
Uncover and turn the sandwich with a spatula, pressing firmly to flatten them slightly.
Cook for 1-2 minutes or until the undersides are golden brown.
Turn the sandwiches again, press with the spatula, and cook for 30 seconds or until the cheese has melted completely; serve immediately.
Slow Cooker Picnic Ham


Ingredients:
brown sugar, smoked ham

Directions:
Trim thick skin (rind], and fat off ham.
Spread about 1 1/2 cups of brown sugar on the bottom off the slow cooker crock.
Place the ham flat side down into slow cooker. Rub remaining brown sugar onto top of ham.
Cover, and cook on Low for 6-8 hours.
Richly Baked Macaroni & Cheese


Ingredients:
macaroni, butter, flour, milk, sour cream, salt, pepper, cheddar cheese

Directions:
Heat oven to 350.
Cook macaroni in boiling water according to directions. Drain. Pour into a 3 quart casserole.
In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
Cook over low heat, stirring constantly,until bubbly and thicken.
Reserve 1 cup of cheese for the top of casserole. Toss macaroni with remaining cheese. Pour sauce over macaroni and mix.
Sprinkle remaining cheese.
Hotteok
Category: bread
By zhou

Hotteok is a street food in Korea. It's a flat bread filled with yumminess. Although my recipe may differ from the traditional ones, my family craves it all the time. You can also change the filling to whatever you like. If you have a sweet tooth, you may want to try this! And don't forget to smile when you finish eating hotteok.

Ingredients:
2 ½ cups all-purpose flour
1 tablespoon instant dry yeast
2 teaspoons white sugar
1 cup milk
¼ cup water
¾ teaspoon salt
¾ cup packed brown sugar
¼ cup white sugar
¼ cup finely chopped walnuts
¼ cup black sesame seeds, ground
2 teaspoons ground cinnamon
2 tablespoons margarine, or as needed

Directions:
Combine flour, yeast, and 2 teaspoons white sugar together in a bowl. Stir milk and water together in a microwave-safe bowl and heat until lukewarm, about 20 seconds. Pour milk mixture into the flour mixture and mix with a fork until dough is evenly combined. Turn dough onto a lightly floured surface and knead for 2 minutes. (Dough will be sticky.) Add salt to the dough and knead until dough is smooth, 2 minutes more. Shape dough into a ball, place on a floured surface, cover with a wet paper towel, and let rise for 10 minutes. Mix brown sugar, 1/4 cup white sugar, walnuts, sesame seeds, and cinnamon together in a resealable plastic bag. Close bag and shake until filling is evenly combined. Roll dough into a cylinder, cut into 10 pieces and form each into a ball. Roll each ball into a 5-inch circle using a rolling pin. Place dough into the palm of your hand and spoon 2 tablespoons filling into the middle of the dough. Wrap dough around filling, forming into a ball by taking 4 corners of dough, pinching together in the middle. Take another 4 corners and pinch together, sealing completely. Place balls, seam-side down, onto a floured surface. Roll each ball into a 5-inch circle using a rolling pin, making sure filling stays in dough. Place margarine in a skillet, spreading around with a paper towel; heat over medium heat. Place dough in the melted margarine and cook until golden brown, 5 to 10 minutes per side.

Prep time: 30 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 10 hotteok

Calories: 271.4
Fat: 6.7 g
Saturated fat: 1.2 g
Carbohydrates: 48.3 g
Sugars: 22.4 g
Dietary fiber: 2 g
Protein: 5.6 g
Cholesterol: 2 mg
Sodium: 215.8 mg
Primavera Salad


Ingredients:
green leaf lettuce, zucchini, carrot, mushroom, radish, cucumber, tomatoes, green onion, parmesan cheese

Directions:
Tear the lettuce leaves in a large salad bowl., Top with the vegetables., Add your favorite vinaigrette or salad dressing., Garnish with the cheese., Serve well chilled.
Phil's Cheesecake


Ingredients:
cream cheese, sugar, eggs, vanilla, sour cream

Directions:
1. Beat cream cheese, eggs, sugar & vanilla till creamy., 2. Fold in sour cream., 3. use a 10 inch buttered pan., 4. preheat oven to 350 degrees., 5. Bake 1 hour 10 minutes., 6. leave in oven 30 minutes with door slightly opened., 7. take out of oven and cool.
Grilled Chicken Salad With Raspberry Vinaigrette


Ingredients:
boneless skinless chicken breast, white wine, cayenne pepper, salt, blood oranges, red onion, avocado, olive oil, white wine, cayenne pepper, salt

Directions:
Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
Drain marinade, and pat dry chicken.
Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.
Festive Appetizer Spread


Ingredients:
cream cheese, green onion, Worcestershire sauce

Directions:
Mix all ingredients with electric mixer on medium speed until well blended., Refrigerate., Garnish with chopped nuts, parsley or fresh vegetable cutouts., Serve with assorted crackers, breads, breadsticks or vegetables.
Jungle Juice (Cucumber and Tomato Salad)


Ingredients:
cucumber, tomatoes, garlic cloves, salt, extra virgin olive oil

Directions:
Combine cucumber and tomatoes in serving bowl.
In small mixing bowl add lemon juice, garlic, salt and olive oil.
Whisk.
Add to cucumber and tomatoes and stir.
Refrigerate for 2 hours for flavors to combine.
Serve with steak and fries.
I like to dip pieces of dark rye bread into the juice for an extra taste sensation.
Jungle Juice tastes even better the next day topped up with more cucumber and tomatoes if required.
Peas With Chives


Ingredients:
butter, shallots, chicken broth, chives

Directions:
In a skillet over medium high heat melt butter.
Add shallots and saute until tender (3-5 minutes].
Stir in peas and broth. Cook for 5-10 minutes or until peas are tender.
Stir in chives and season with salt and pepper.
Tortilla Soup


Ingredients:
water, crushed tomatoes, black beans, garbanzo beans, frozen corn, chili powder, cumin, canola oil, olive oil, tortilla chips, cheddar cheese, monterey jack cheese

Directions:
Place all ingredients up to the crushed tortilla chips in a large pot and bring to a boil.
Add tortilla chips, mix cover, turn off heat, and allow to rest for about 10 minutes, or until chips have dissolved in the soup.  Serve with garnishes.
Vegetarian Meatloaf
Category: everyday-cooking
By RAINSINGER

For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.

Ingredients:
1 (12 ounce) bottle barbeque sauce
1 (12 ounce) package vegetarian burger crumbles
1  green bell pepper, chopped
⅓ cup minced onion
1 clove garlic, minced
½ cup soft bread crumbs
3 tablespoons Parmesan cheese
1  egg, beaten
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon parsley flakes
salt and pepper to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan. Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 155.2
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 21.3 g
Sugars: 12.6 g
Dietary fiber: 2.3 g
Protein: 9.6 g
Cholesterol: 24.9 mg
Sodium: 687.9 mg
Kugel
Category: everyday-cooking
By Ann

This is a wonderful side dish generally made for Jewish holidays.  Your guests cannot guess the ingredient used for the topping.  Very rich!

Ingredients:
1 (8 ounce) package large egg noodles
6 tablespoons butter, sliced
6  eggs, separated
½ cup white sugar
¾ (8 ounce) package cream cheese, softened
4 tablespoons sour cream
1 (16 ounce) package cottage cheese, creamed
1 pinch salt
4 tablespoons butter, melted
¼ cup white sugar
⅓ cup graham cracker crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x13 inch glass baking dish. Bring a large pot of lightly salted water to a boil.   Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter. In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt.   Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish. In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs.  Sprinkle over noodle mixture. Bake in preheated oven for 1 hour.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 to 10 servings

Calories: 454.4
Fat: 27.8 g
Saturated fat: 15.8 g
Carbohydrates: 37.1 g
Sugars: 18.3 g
Dietary fiber: 0.8 g
Protein: 15.2 g
Cholesterol: 206.8 mg
Sodium: 419.7 mg
Chex® Lemon Buddies
Category: trusted-brands-recipes-and-tips
By Chex

Stir up a delicious snack that is bursting with a bright lemony flavor!

Ingredients:
9 cups Rice Chex® cereal
1 ¼ cups white vanilla baking chips
¼ cup butter or margarine
4 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
2 cups powdered sugar

Directions:
Into large bowl, measure cereal; set aside. In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 cups

Calories: 164.9
Fat: 5.5 g
Saturated fat: 3.9 g
Carbohydrates: 26.6 g
Sugars: 10.9 g
Protein: 1.5 g
Cholesterol: 5.1 mg
Sodium: 127.3 mg
Margaret Wood's Mushroom Casserole


Ingredients:
onion, margarine, eggs, milk, aged cheddar cheese

Directions:
Saute the onions in the margarine.
Beat the eggs. Add all the remaining ingredients. Add the onions.
Pour into a greased casserole dish.
Bake uncovered in a 350 degree Fahrenheit oven for approximately 35 minutes or until cooked and golden.
blue cheese crusted filet mignon


Ingredients:
olive oil, salt, butter, shallots, garlic, red wine, rosemary, panko breadcrumbs, blue cheese, parsley, pine nuts

Directions:
preheat the broiler.
mix panko,4 oz blue cheese, parsley in a small dish, set aside.
in a saute pan add oil and 1 tbsp butter.
salt and pepper filets and cook about 5 mins per side for med rare, transfer to a baking dish.
pour liquid out of pan, then add 2 tbsp butter and shallots and garlic, cook until softened.
add wine, scraping up bits from the pan and reducing.
add stock, rosemary and cook until reduced by half.
stir in blue cheese. keep warm
top each filet with blue cheese mixture, broil for 3-5 minutes until browned.
place sauce on plates, add filets, top with toasted pine nuts.
Pressure Cooker Mashed Potatoes
Category: side-dish
By wayl0n

After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.

Ingredients:
3 cups cold water, or as needed
3 ½ pounds russet potatoes, peeled and sliced 3/4 inch thick
¼ cup butter
½ cup whole milk
2 teaspoons kosher salt
½ teaspoon white pepper

Directions:
Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes. Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk. Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 289.6
Fat: 8.5 g
Saturated fat: 5.3 g
Carbohydrates: 48.9 g
Sugars: 2.6 g
Dietary fiber: 3.5 g
Protein: 6.4 g
Cholesterol: 22.4 mg
Sodium: 719.4 mg
Grilled Bacon Apple Sandwich
Category: meat-and-poultry
By niki.gillespie

This is a big, messy sandwich that sounds quirky but is delicious!  Great for warming up in the fall and very kid-friendly. The proportions of this recipe are approximate, and feel free to change them to suit your needs.  The bacon provides saltiness, the jelly provides sweetness, the apple provides tartness, and the cayenne pepper the spiciness.  However, including all ingredients provides a more complex range of awesomeness.

Ingredients:
6 slices maple-cured bacon
5 tablespoons peanut butter
4 slices whole wheat bread
5 tablespoons apricot jelly
cayenne pepper to taste
1  Granny Smith apple, cored and thinly sliced
3 tablespoons softened butter

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Spread the peanut butter onto two slices of bread; set aside. Spread the apricot jelly onto the remaining two slices of bread, and sprinkle with cayenne pepper to taste. Arrange half of the cooked bacon and half of the sliced apple onto each apricot jam-covered bread sliced. Top with the peanut butter smeared pieces of bread. Heat a large skillet over medium heat. Spread the butter over the outside of the sandwiches and place into the preheated skillet. Cook until golden brown and crispy, then turn the sandwiches over, and continue cooking until golden brown on the other side, about 4 minutes per side.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 sandwiches

Calories: 832.5
Fat: 51.3 g
Saturated fat: 19.4 g
Carbohydrates: 72.6 g
Sugars: 35.7 g
Dietary fiber: 7.8 g
Protein: 28.5 g
Cholesterol: 76 mg
Sodium: 1233.3 mg
Pork Chops and Pierogies for 2


Ingredients:
frozen potato and onion pierogies, salt, pepper, butter, sweet onion, golden delicious apple, sugar, cider vinegar

Directions:
Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
EXOTIC INDONESIAN STYLE CHICKEN


Ingredients:
chicken pieces, vinegar, lemon, garlic, onion, oregano, salt, curry powder, Tabasco sauce

Directions:
Step 1.
Prepare the marinade: Combine all ingredients [vinegar, lemon, garlic, onion, oregano, curry powder, Tabasco sauce] in a saucepan. Stir and heat, but only until sauce boils. Remove from heat and cool to room temperature.
Step 2.
Season the chickens lightly with salt and pepper to taste. Place them in a baking pan. Cover with about ?rd of the marinade.
Step 3.
Bake at 350 degrees for about 40 minutes. Add a little water to pan if the marinade starts to burn. Turn chicken over and spoon on rd more of the marinade.
Step 4.
Bake an additional 30-45 minutes, or until chickens are tender.
Step 5.
Add more marinade and water as needed during the cooking.
Philadelphia New York Cheesecake


Ingredients:
sugar, butter, margarine, Philadelphia Cream Cheese, sugar, flour, vanilla, eggs, cherry pie filling

Directions:
HEAT oven to 325°F
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minute
MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
BAKE 40 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
How to Bake in Springform Pan: Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan]. Prepare batter as directed; pour into pan. Bake 1 hour 10 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups] for the HONEY MAID Honey Grahams and 3 tablespoons sugar.
Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1.5g trans fat, 165mg cholesterol, 340mg sodium, 34g carbohydrate, less than 1g dietary fiber, 27g sugars, 7g protein, 25%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 4%DV iron.
Tartare Sauce for Fish & Seafood ( Tartar Sauce )


Ingredients:
salt, white vinegar, lite olive oil, fresh lemon juice, green onions, capers, fresh parsley, water

Directions:
Using a blender or food processor blend the egg yolks, salt& vinegar together Very slowly with the blender swithced on quite high speed pour a very thin, slow stream of oil into the egg yolks, stop every once in a while and blend for a second then resume with the oil until all has been poured in Add lemon juice and the tbsp of water.
The sauce should now look like white mayonnaise.
Mix in the green onions, gherkin, capers and parsley.
Serve with seafood or fish.
Teriyaki Cabbage


Ingredients:
head of cabbage, carrots, zucchini, garlic cloves, extra virgin olive oil, black pepper

Directions:
Shred cabbage.
Peel and slice carrots diagonally into thin, oval slices.
Slice zucchini
Mince garlic.
Heat olive oil in large skillet over medium heat. Sautee the carrots first, then add cabbage, and then zucchini. Add teriyaki sauce and stir fly until the vegetables are sligtly soft but still have some crunch to them (5-10 min]. Stir in garlic and let it sit for several minutes so the garlic essence can sink inches Sprinkle with black pepper to taste.
Candy Apple Pie


Ingredients:
apples, golden raisin, candied ginger, lime juice, brown sugar, flour, cinnamon, nutmeg, mace, salt, butter, butter, brown sugar, heavy cream, pecans

Directions:
Preheat oven to 400 degrees Prepare crust for a double crust pie.
Set aside.
In a large bowl combine all ingredients for filling.
Blend well and pour into pie shell.
Dot with butter cubes and top with remaining pie crust.
Cut three of four steam vents on top of pie.
Bake in a 400 degree oven for 45 minutes.
Pie Topping Put butter, brown sugar and cream in small pot and bring to a boil, remove and add pecans.
Then pour over pie crust and return pie to oven for 5 minutes, until bubbly.
This pie is wonderful served with sharp cheddar cheese or French vanilla bean ice cream.
Black Diamond Marinated Steaks


Ingredients:
light soy sauce, honey, brown sugar, vinegar, ginger, garlic powder

Directions:
Mix marinade ingredients together., Score steak on both sides., Marinate steaks for 8 to 10 hours., Grill 6 to 8 minutes per side.
Chicken and Yellow Rice With Broccoli and Cheddar Cheese


Ingredients:
onion, garlic, water

Directions:
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside.
Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through.
Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.
Very Green Broccoli Soup
Category: trusted-brands-recipes-and-tips
By Progresso

This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!

Ingredients:
1 ½ pounds fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
½ cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme leaves
5 cups Progresso® chicken broth
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel)
Freshly ground pepper
¼ cup Progresso® panko crispy bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

Directions:
Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces. In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender. Meanwhile, in small bowl, stir together gremolata ingredients; set aside. Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt). In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

Prep time: 50 mins
Total time: 50 mins
Yields: 8 cups

Calories: 243
Fat: 18.5 g
Saturated fat: 8.5 g
Carbohydrates: 15 g
Sugars: 2.6 g
Dietary fiber: 3.1 g
Protein: 6.4 g
Cholesterol: 44.6 mg
Sodium: 704.4 mg