xiaoxl/recipe_data huggingface dataset:
Sour Cream and Onion Smashed Potatoes


Ingredients:
small red potatoes, sour cream, scallion

Directions:
In a large saucepot, cover the potatoes by 2 inches cold water. Add 1/4 cup salt and bring to a boil. Partially cover, reduce the heat to medium, and simmer until very tender, about 30 minutes.
Drain well and return to the pot. Smash in the sour cream and scallions with a potato masher or large fork. Season to taste with salt and pepper.
Fish Roulade


Ingredients:
salmon fillets, bay scallops, dill, parsley, kosher salt, fresh ground pepper, butter, parsley flakes, kosher salt, fresh ground black pepper, Worcestershire sauce

Directions:
Remove skin from salmon filets.
Lay out salmon filets, tails toward you.
Overlap tilapia filets onto tails of salmon filets.
Place 6 bay scallops on each of two skewers.
Lay skewer crosswise on closest end of tilapia filets.
Brush fish with vegetable oil, and season with dry ingredients.
Roll up the tilapia filet, surrounding the scallops.
Roll clear to end of the salmon filets.
When finished rolling you will have a nice roll with the scallops in the center, and salmon on the outside.
Pin the rolaude in place with toothpicks and remove skewer.
Refrigerate for 1 hour.
COOK AND SERVE.
Place the roulade rounds onto a lightly greased broiler pan.
Place pan 6" under broiler for 3-5 minutes.
While the fish is cooking, slice two rounds of seasoned butter.
Place the roulade rounds on a parmesan crisp with a slice of seasoned butter on top.
Serve hot.
FOR SEASONED BUTTER.
Warm butter to room temperature.
Place ingredients in a bowl and mix thoroughly.
Pour out onto a sheet of wax paper.
Roll up the seasoned butter into the wax paper to form a cylinder.
Refrigerate 1 hour.
Cheesy Taco Macaroni


Ingredients:
ground beef, cheese, salsa, sour cream

Directions:
Brown and crumble the ground beef and add the taco seasoning mix according to package directions.
Make the macaroni and cheese according to package directions.
Spread 1 jar of salsa on the bottom of a greased 9x13 pan.
Add 1/2 of the taco meat.
Add 1/2 of the prepared macaroni and cheese.
Add 2 cups of the shredded cheese.
Repeat all 4 layers (your pan WILL be full].
Bake at 350 for 30-35 minutes.
Serve with sour cream and taco sauce if desired.
Fluffy Fire House Cinnamon Rolls
Category: uncategorized
By rbell

I came up with the recipe cooking at the fire station. It is my take of a recipe that was passed down from older firemen at my station. I love this recipe because the cinnamon rolls are fluffy and rise to be huge!

Ingredients:
4 cups bread flour, or more as needed
⅓ cup white sugar
1 teaspoon salt
1 (.25 ounce) package rapid-rise yeast
⅓ cup unsalted butter, melted
1 ½ cups hot tap water
1 large egg
1 teaspoon oil, or as needed
½ cup brown sugar, or as needed
½ cup chopped pecans, or as needed
2 tablespoons ground cinnamon, or as needed
½ cup unsalted butter, melted, or as needed
1 ½ cups confectioners' sugar
¼ cup unsalted butter, softened
3 ounces cream cheese, softened
½ teaspoon vanilla extract
1 pinch salt, or to taste

Directions:
Sift 2 cups flour, sugar, and salt for dough together into the bowl of a stand mixer fitted with the paddle attachment. Stir in yeast. Add butter and blend at low speed until combined. Add hot water (the hottest it comes from your tap) all at once with the mixer running. Mix in egg until fully incorporated. Add remaining 2 cups flour and mix briefly until dough is soft and flour is incorporated. Change to the dough hook and knead dough for 10 minutes. If dough does not knead, you may need to add a little bit more flour carefully while the mixer is running. Once the dough climbs up the dough hook you have the right consistency. Make dough into a ball. Oil a bowl. Place the dough into the bowl and turn to coat with oil. Cover with a cloth and let sit until doubled in size, 1 to 2 hours. Cover your countertop with flour and roll dough out to a large rectangle, roughly 18x24 inches. Sprinkle brown sugar, pecans, and cinnamon on the dough, then pour melted butter over top. Roll the dough up from the longer side and cut into twelve 2-inch pieces. Place the pieces in a baking pan or on a baking stone. Cover with a cloth and let rise until doubled in size, about 45 minutes. Keep a close eye on the rolls; if they start to fall or look deflated at all, bake them immediately. Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until golden brown, 6 to 10 minutes. Meanwhile, combine confectioners' sugar, butter, cream cheese, vanilla, and salt in a large bowl; beat with an electric mixer until no lumps of cream cheese remain. Whip for 2 to 3 more minutes on medium speed. Spread icing on warm rolls and serve.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 12 rolls

Calories: 479.3
Fat: 23.9 g
Saturated fat: 12.7 g
Carbohydrates: 61.2 g
Sugars: 30.2 g
Dietary fiber: 2.1 g
Protein: 6.7 g
Cholesterol: 67.4 mg
Sodium: 240.6 mg
Loaded Cauliflower
Category: fruits-and-vegetables
By BOOKCHICKADEE

A great way to add some zip to your cauliflower. This recipe is low-carb and resembles a loaded potato! Very unique and down right tasty!

Ingredients:
1 head cauliflower
½ cup sour cream
½ cup shredded Cheddar cheese
1 teaspoon dry ranch salad dressing mix (such as Hidden Valley Ranch®)
½ teaspoon onion powder
½ teaspoon garlic powder
1 tablespoon butter, cut into small pieces, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water. Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter. Bake in the preheated oven until bubbling, 30 to 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 195.9
Fat: 14.8 g
Saturated fat: 9.2 g
Carbohydrates: 9.8 g
Sugars: 3.8 g
Dietary fiber: 3.6 g
Protein: 8.2 g
Cholesterol: 38.4 mg
Sodium: 226.9 mg
Easy Coffee Mug Cake
Category: desserts
By Mini Chef

The perfect thing for a cold day. If you like coffee, but you just are not in the mood for an entire cup of it, and cake sounds real good, then an easy coffee mug cake is perfect!

Ingredients:
1 cup all-purpose flour
⅔ cup brewed coffee
¼ cup powdered coffee creamer
1 tablespoon white sugar

Directions:
Mix flour, coffee, creamer, and sugar together in a microwave-safe mug. Microwave on high power until cake looks done in the middle, about 3 minutes. Let stand for 1 minute before serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 mug cake

Calories: 725
Fat: 15.9 g
Saturated fat: 14.9 g
Carbohydrates: 137.2 g
Sugars: 12.8 g
Dietary fiber: 3.4 g
Protein: 13.1 g
Sodium: 5.7 mg
Delicate Cucumber and Strawberry Tea Slices


Ingredients:
cucumber, chicken, fresh strawberries, light mayonnaise, salt, dried dill, black pepper

Directions:
Cut cucumber into coin sized slices., finely chop strawberries and add to chicken., add mayo and seasonings., Put chicken mixture over top of cucumber slices.
Baked Salmon in Foil
Category: main-dish
By barbara

A delicious recipe for salmon in foil - I bought a really large piece of wild salmon and made this when we had guests. Very little prep and the fish came out wonderfully.

Ingredients:
½ cup olive oil
2 ½ tablespoons fresh lemon juice, or more to taste
5 cloves cloves garlic, minced or pressed through a garlic press
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and freshly ground black pepper to taste
aluminum foil
1 teaspoon olive oil
1 (3 pound) salmon fillet
¼ cup chopped fresh parsley
1  lemon, sliced

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl. Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges. Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 429.1
Fat: 26.4 g
Saturated fat: 4.5 g
Carbohydrates: 6.1 g
Sugars: 2.4 g
Dietary fiber: 1.2 g
Protein: 41.5 g
Cholesterol: 96.2 mg
Sodium: 130.9 mg
Heather's Avocado, Pistachio Ice Cream


Ingredients:
avocados, pistachios, vanilla ice cream

Directions:
Peel and seed avocados., Cut avocados into small pieces to fit in the blender or food processor., Place ice cream, extract and avocados in blender and puree until well-blended., Stir in pistachio., Pour into container and place back into freezer overnight., Scoop, sit back and enjoy!
Raw Vegan Key Lime Mousse


Ingredients:
avocados, bananas, fresh lemon juice, fresh lime juice, lemon rind, lime rind, sea salt

Directions:
Throw all of the ingredients in your blender, and puree until creamy., Chill, serve and devour! Yum Yum Yum!, Serves 4.
Crock Pot Bone-In Chicken Breast With Mushroom Gravy


Ingredients:
salt, pepper, lemon pepper, paprika, sour cream, fresh mushrooms, white wine, chicken broth

Directions:
After removing the skin, sprinkle the chicken breasts with salt,pepper,lemon pepper,and paprika , then place in Crockpot.
Mix together the remaining ingredients and pour over the chicken pieces.
Cook on low 6-8 hours.  Serve over Rice or egg noodles.
Carrot and Pink Grapefruit Soup


Ingredients:
butter, onion, pink grapefruit juice, carrot, potato, heavy cream

Directions:
In a saucepan, melt the butter and add onion.  Cook until the onions are softened.  Deglaze with grapefruit juice.
Add chicken stock, carrots and potatoes.  Add salt and pepper to taste.
Bring to boil and cook 20 to 25 minutes.
Put the soup in the food processor until creamy.
Incorporate the cream and serve.
Berry Strawberry Punch


Ingredients:
Splenda granular, fresh lemon juice, water, fresh strawberries

Directions:
Stir together all ingredients., Cover and chill., Serve over ice.
California Santa Maria Style Tri-Tip


Ingredients:
tri-tip roast, garlic cloves, olive oil, salt, pepper

Directions:
Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
Soak wood chips in bowl of water to cover for 15 minutes.
Open bottom vents on grill.
Light large chimney starter filled with charcoal briquettes (about 100 coals] and burn until charcoal is covered with fine gray ash.
Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
Using paper towels, wipe garlic paste off roast.
Rub pepper and garlic salt all over meat.
Grill directly over coals until well browned, about 5 minutes per side.
Carefully remove roast and cooking grate from grill and scatter wood chips over coals.
Replace cooking grate and arrange roast on cooler side of grill.
Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare], about 20 minutes.
Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain. Serve.
Cherry Ripe Cocktail


Ingredients:
cherry brandy, Malibu rum

Directions:
Blend all ingredients until smooth., Garnish with a piece of cherry ripe.
Cheesy Pinwheel Rolls


Ingredients:
cream cheese, mozzarella cheese, parmesan cheese, milk

Directions:
"Preheat oven to 425°. In medium bowl, combine all ingredients except pizza crust; set aside. Unroll pizza crusts, then evenly top with filling. Roll, starting at longest side, jelly-roll style. Cut into 32 rounds*. On baking sheet sprayed with nonstick cooking spray, arrange rounds cut side down. Bake 13 minutes or until golden brown."
Dahi Tamatarwala Murgh (Chicken in Yogurt N Tomato Gravy)


Ingredients:
yogurt, garlic paste, salt, cloves, onions, fresh mint leaves, coriander powder, turmeric powder, red chili powder, cardamom powder, ground nutmeg, tomatoes, black pepper, ginger paste, black cardamom pods, cinnamon sticks, bay leaves, chicken

Directions:
In a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. Stir-fry for a few seconds and add sliced onions. Sauté until golden brown. Add the remaining ginger and garlic pastes. Sauté for two minutes.
Add the marinated chicken and sauté on high heat for two minutes stirring constantly. Lower the heat and put it to simmer for another two minutes.
Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
Whisk the remaining yogurt and add. Cook for two to three minutes.
Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.
Deep Dish Rhubarb Pie


Ingredients:
fresh rhubarb, sugar, flour, lemon juice, cinnamon, ground nutmeg, butter

Directions:
Preheat oven to 450°F.
Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
Prick crust with the tines of a fork to allow steam to escape.
Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.
Pasta and Burnt Butter Sauce


Ingredients:
pasta, pasta, salt, butter, garlic powder, dried basil, dried oregano, cheese, parsley

Directions:
Fill a large pot with plenty of cold water, about 3/4 capacity and bring to a boil over high heat. When at a boil, add in the pasta, 1/2 teaspoon salt and 1 to 2 teaspoons oil. Stir pasta continuously until the water returns to a boil. Boil pasta according to packaging, or your preference, stirring occasionally.
Drain pasta well in colander. Wipe the pot dry with a paper towel and then add in the butter. Melt the butter over high heat until frothy, and until its color has turned to an amber golden brown color, but not dark brown or black.
Remove the pot from the heat and add in the drained pasta, and then quickly toss it well, as to prevent the pasta from sticking to the pot, coating pasta evenly with butter. Sprinkle in the garlic powder, crushed basil, oregano and grated cheese of choice. Add salt and pepper according to taste and toss well again.
Transfer to serving bowl and sprinkle with finely chopped parsley (optional] and serve.
Bayrisher Kartoffel Salat (Bavarian Potato Salad)


Ingredients:
potatoes, chicken broth, bacon, onion, sugar, lemon juice, Dijon mustard, flat leaf parsley

Directions:
Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
The Easiest Cupcakes Ever!!


Ingredients:
flour, baking powder, salt, sugar, orange, butter, milk, eggs, vanilla

Directions:
combine flour, baking powder and salt in a bowl.
in the blender put the sugar, orange juice and zest,  butter, cream and the eggs.Blend very well.
add these blended liquid ingredients at once and stir lightly till you can't see the flour.
turn on your oven LOW.
prepare your cupcake tray with your cupcake liners, and start spooning the batter.
put it in the oven it will take no more than 2 minutes, start checking it as soon as you can smell it.
leave to cool in the tray for 15-30 minute.
Slow Cooker Barbecue Pulled Pork
Category: main-dish
By Donna Mohr Bungo

This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.

Ingredients:
4 tablespoons paprika
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon white sugar
1 tablespoon ground white pepper
1 teaspoon cayenne pepper, or more to taste
1 (7 pound) bone-in pork shoulder roast
¼ cup water
½ teaspoon liquid smoke flavoring  (Optional)
2 cups barbecue sauce

Directions:
Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl. Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours. Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours. Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat. Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.

Prep time: 15 mins
Cook time: 8 hrs 30 mins
Total time: 11 hrs 45 mins
Yields: 16 servings

Calories: 271.9
Fat: 12.6 g
Saturated fat: 4.3 g
Carbohydrates: 16.4 g
Sugars: 10.9 g
Dietary fiber: 1.6 g
Protein: 22.7 g
Cholesterol: 78.2 mg
Sodium: 1299.6 mg
Midnight Eggs and Cheese Sandwich


Ingredients:
cheese, egg, water, butter, Tabasco sauce

Directions:
Toast the bread, and while still hot, place on a plate and add one slice of cheese to each slice of toast.
Melt the butter in a frying pan.
Crack the egg into a bowl, fill one half of the egg shell with water and pour into the bowl.
Add the Tabasco Sauce and whisk into a froth.
Pour the beaten egg into the frying pan, and stir lightly until the egg has set.
Pour the scrambled egg and the butter from the pan on one slice of the toast, place the other slice on top, and allow to cool.
Montessori Muffins My Way


Ingredients:
old-fashioned oatmeal, whole wheat pastry flour, baking powder, cinnamon, nutmeg, allspice, salt, powdered milk, water, egg, molasses, canola oil

Directions:
Preheat oven to 375 degrees.  Spray a 12-cup muffin tin with non-stick cooking spray or oil and lightly flour the muffin tin.  Set aside.
Place the oatmeal in a blender container and process until a fine flour consistency.   Measure the oat flour and whole wheat pastry flour to make 2 cups; add to a large mixing bowl.
To the flour mixture add the baking powder, spice mixture and salt.  Whisk lightly to combine.
In the blender container add 1/2 cup dry milk powder, 1 cup water, egg, molasses and canola oil.  Turn on blender and mix thoroughly.
Pour the mixture into the mixing bowl with the flour mixture and stir until just combined.  Stir in the chopped prunes.  Evenly divide the batter into the muffin tins and place in preheated oven.  Bake for 15 to 20 minutes or until toothpick inserted off center comes out clean.
Allow to stand 5 minutes, remove from baking tin and enjoy.
Mediterranean Bean Salad


Ingredients:
tomatoes, zucchini, chickpeas, kalamata olive, parsley, feta cheese, olive oil, garlic clove, Dijon mustard, salt, pepper

Directions:
Stir together tomato, zucchini, red pepper, chickpeas, artichoke, cheese, olives and parsley in a bowl; set aside.
Whisk together lemon juice, olive oil, garlic and mustard in a small bowl.
Pour over salad and toss well to combine.
Season with salt and pepper to taste.
Let stand at room temperature one hour before serving.
Enjoy.
Kahlua Whipped Cream


Ingredients:
heavy cream, granulated sugar

Directions:
In a chilled bowl, add all of the ingredients.
Beat ingredients with a hand mixer on "high" for about 1 minute (until cream gets stiff and fluffy].
Serve immediately or store up to one week in the refrigerator.
Picadillo Tacos


Ingredients:
ground beef, onion, potatoes, garlic cloves, cumin, chili powder, ground coriander, pepper, salt, water

Directions:
Place diced potatoes in boiling water and cook until soft.
In the mean time fry the ground beef in a pan over medium high heat.
When the meat is nearly cooked add the onion and continue cooking until the onions are soft and browned.
Add the chili powder, coriander, cumin, and pepper, cooked potatoes and minced garlic.
Also add a little water to your meat to moisten it and pick up some of the bits of meat from the bottom of the pan, it only needs to be about a 1/4 of a cup.
Serve with warm flour tortillas and salsa.
Mongolian Beef


Ingredients:
soy sauce, cornstarch, sugar, salt, white pepper, garlic cloves, ground ginger, sliced water chestnuts, green onions, soy sauce

Directions:
Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour.
In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes.
Add remaining ingredients, including meat mixture.
Stir fry for 5-10 minutes, or until meat is cooked through.
Italian Cioppino
Category: soups-stews-and-chili
By Cindy Anschutz Barbieri

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!

Ingredients:
3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
¾ cup white wine
½ cup water
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2  bay leaves
1 ¼ pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10  mussels, cleaned and debearded

Directions:
Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes. Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes. Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 293.2
Fat: 6.4 g
Saturated fat: 3 g
Carbohydrates: 10.5 g
Sugars: 4.2 g
Dietary fiber: 1.5 g
Protein: 41.4 g
Cholesterol: 173.9 mg
Sodium: 926.8 mg