xiaoxl/recipe_data huggingface dataset:
Golden Crunchy Pickled Onions


Ingredients:
onions, whole cloves, whole black peppercorns, mustard, celery seeds, cider vinegar, water, sugar, salt, ground turmeric, ground cinnamon

Directions:
To each prepared pint jar add 6 cloves, 6 peppercorns, 1 tsp mustard seed and 1/2 tsp celery seed. Set aside.
Peel and slice the onions into 1/4" thick rings. Separate the onion rings carefully and divide among the jars.
In a large nonreactive saucepan, stir together the vinegar, water, sugar, salt, turmeric and cinnamon over high heat. Heat the syrup to boiling and then allow it to simmer for 2 minutes.
Pour the hot liquid over the onion rings being sure to leave 1/4" of headspace. Use a chopstick or skewer to remove air pockets that might be in the jars by running it along the inside wall of the jar. If needed, add more hot syrup to maintain the 1/4" headspace.
Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Apfelschorle (German Apple Spritzer)


Ingredients:
"mineral water"

Directions:
Mix equal parts of apple juice and carbonated water in a tall glass.
Serves 4.
Variations: You may mix equal parts of Apfelschorle with white wine for a "Weinschorle", or with Berliner Weisse beer for a "Apfel Berliner Weisse", -or- mix the apple juice with sparkling lemonade for a "Susser Schorle"; garnish with a slice of fresh lemon. Delicious and thirst-quenching!
Real Honest-to-Goodness Indoor S'Mores (really!)


Ingredients:
graham crackers, marshmallows

Directions:
Gotta make these one at a time.
Cut or break graham cracker in half (makes 2 squares] and place 1 on a plate.
Put several squares or a half a hershey bar on graham cracker and then top with a marshamallow.
Microwave on high 15 seconds, marshmallow will puff up.
Immediately put the other half of the graham cracker on top and gently press together.
Eat!
Personal Flat Bread Pizza, Sage Sausage, Red Pepper Jelly #5FIX


Ingredients:
flour tortillas, sage sausage, whole milk ricotta cheese

Directions:
Preheat the oven to 450*.
Line a large baking sheet with parchment paper and set aside.
In a 12” non-stick skillet over medium high heat, brown the sausage adding a small amount of water to help the meat release the juice and render the fat. Breaking the sausage up with the back of a spatula, brown the meat until just cooked through. About 15 minutes. Using a slotted spoon, remove the sausage from the skillet reserving the fat that remains in the pan.
Sauté the package of potatoes, stirring occasionally until they turn brown and tender and if necessary, add 2 Tablespoons of water to allow potatoes to steam a bit. You can also keep slightly covered. When potatoes are still slightly firm (about 17 minutes] and golden brown add the sausage back to the skillet and mix thoroughly.  Transfer entire mixture back to the bowl and set aside.
Again, do not rinse skillet. Add 1 tortilla to the skillet and toast on each side about 1-2 minutes per side until golden and slightly crisp. Remove from pan, put on a plate and toast remaining tortillas. Stack tortillas and cover with a tin foil or kitchen towel to keep warm and allow any steam to heat through.
Put 4 tortillas on the parchment lined baking sheet and using the back of a large Tablespoon, spread enough pepper jelly on each tortilla, stopping about ¼” from the outside edge.  Once 4 tortillas are coated with jelly, spoon the sausage/potato mixture on top. Add 5 small scoops of ricotta cheese to each pizza and place in 450* oven for 12 – 14 minutes until crisp and jelly begins to bubble.
Once cooked through, remove, and add another small amount of ricotta cheese to each pizza.  At this time you may serve 1 pizza per person while cooking the next set of 4 pizzas. To serve them all together, if you have a second baking sheet, these can be cooked together in the oven, rotating the sheets from the top to the bottom about ½ way through the cooking time, just like when baking cookies.
Place pizzas on plate, using a pizza cutter, cut into triangles and serve.
Tip: This is a great make-ahead snack for the kids. Sauté the meat and potato mixture and put into an air tight container in the refrigerator. Toast the tortillas as well and set aside lining each tortilla between a small sheet of wax paper.
To assemble, add the jelly to the previously toasted tortilla, put the potato/sausage mixture on top and once again add the ricotta cheese.  For children that are comfortable with the toaster oven, place on a small sheet pan and toast until warmed through being careful not to burn the edges. Allow to cool slightly before cutting and serving.
Enjoy!
Eggs Cebolla


Ingredients:
bacon, fresh chives, fresh basil, eggs, parmesan cheese, monterey jack pepper cheese

Directions:
Preheat oven to 300°F.
Lightly grease 6 individual custard cups (Thanks Jellyqueen for the suggestion!], and inside make a mound consisting of one slice crumbled bacon, one teaspoon chopped chives, and one teaspoon chopped basil.
Break one egg into each custard cup, sprinkle each egg with one tablespoon (or more]cheese, cover with foil, and put in the oven until cooked to your desired doneness and the cheese is melted.
About 10 minutes for medium, depending on your oven.
Outstanding Shrimp Casserole


Ingredients:
green bell pepper, celery, onion, butter, margarine, cheddar cheese, swiss cheese, shrimp, ground black pepper

Directions:
Prepare rice mix according to package directions.
In a medium saucepan, melt butter; Saute green pepper, celery and onion for about 5-10 minutes or until tender.
In a very large bowl, combine the cooked rice, cooked vegetable mixture, mushroom soup, cheddar cheese, Swiss cheese and pepper.
Stir in the cooked shrimp; spoon mixture into a 3-quart rectangle baking dish.
Bake, covered with foil, at 350 degrees for about 40 minutes or until heated through.
Let stand 10 minutes before serving.
Salmon Cakes With Garlic Sauce


Ingredients:
salmon, garlic powder, dill, kosher salt, green onion, egg, spicy brown mustard, Worcestershire sauce, lemon juice, bell pepper, lemon juice, dill, garlic clove, kosher salt

Directions:
Set aside ingredients for sauce to be mixed separately.
Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl.
Combine all ingredients (except ailoi ingredients] and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon.
Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold].
NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray.
Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown.
Mix sauce ingredients together thoroughly and top as desired.
Fast Fiesta Mexican Ravioli


Ingredients:
salsa, monterey jack cheese

Directions:
Cook ravioli per package instructions., In large skillet, combine enchilada sauce and salsa., Stir and cook until heated through., Drain ravioli and add to enchilada sauce/salsa mixture., Stir to coat., Top with cheese and olives., Cover and cook for 3-4 minutes over low heat until cheese is melted.
Cantaloupe and Blueberries With Fresh Strawberry Sauce


Ingredients:
fresh strawberries, granulated sugar, kirsch, fresh lemon juice, cantaloupe, blueberries

Directions:
Puree strawberries in blender or foodprocessor., Add sugar, kirshc and lemon juice then process to mix., Halve cantaloupe, remove seeds and cut flesh into bite sized pieces., Spoon cantaloupe and blueberries into 4 stemmed glasses., Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.
Kelly's Spiral Ham & Swiss Strombolis


Ingredients:
deli ham, green onions, bacon, black olives, swiss cheese, egg, salt, parmesan cheese

Directions:
Unroll dough onto lightly greased cookie sheet., Place slices of ham on top, overlapping into 3 rows, to within ½” of edges., Sprinkle evenly with onions, bacon and olives., Sprinkle with cheese., Roll up, jelly~ roll style, starting from long end., Seal long seam, pinching, seal ends and tuck under a little., Place seam~side down onto cookie sheet., With sharp knife, cut several ¼” deep slits on top at an angle., Brush with egg wash, butter, or olive oil., Sprinkle with a pinch or 2 of salt., Sprinkle lightly with parmesan cheese if desired., Bake in 350• oven for 26-30 minutes till golden brown., Let cool just a bit., Cut into slices at an angle., About 3-4 servings., You can also make 2-4 individual ones if desired.
Miraculous Canadian Sugar Pie
Category: desserts
By CTREYNARD

The lovely regional specialty is truly miraculous. This version of sugar pie forms its own yummy crust, which is distinctively different and a tasty treat on its own!  One-bowl easy and prepared in less than 10 minutes!  A little slice of Quebecois heaven awaits!

Ingredients:
2 cups brown sugar
¼ cup butter, softened
2  eggs
1 teaspoon vanilla extract
1 teaspoon salt
½ cup all-purpose flour
1 ½ cups milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish. Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish. Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.

Prep time: 10 mins
Cook time: 50 mins
Total time: 2 hrs
Yields: 1 9-inch pie

Calories: 330.6
Fat: 8 g
Saturated fat: 4.6 g
Carbohydrates: 62.2 g
Sugars: 55.7 g
Dietary fiber: 0.2 g
Protein: 4 g
Cholesterol: 65.4 mg
Sodium: 383.4 mg
No Roux White Sauce


Ingredients:
cornflour, 1% low-fat milk

Directions:
Mix a little of the milk with the cornflour to form a smooth paste and mix into the rest of the milk.
Heat in a saucepan on a medium heat, stirring constantly until thickened.
Chef John's Tuna Noodle Casserole
Category: seafood
By Chef John

I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.

Ingredients:
3 tablespoons unsalted butter
½ cup finely diced yellow onion
1 ½ teaspoons kosher salt, divided
3 tablespoons all-purpose flour
4 cups cold milk
1 cup shredded white Cheddar cheese
1 (12 ounce) package dry egg noodles
2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled, or to taste
¾ cup frozen peas, thawed and drained
1 pinch cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon Worcestershire sauce
½ cup plain bread crumbs
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish. Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed. Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed. Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined. Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole. Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 1 9x13-inch casserole

Calories: 511.3
Fat: 22.8 g
Saturated fat: 10.4 g
Carbohydrates: 46.2 g
Sugars: 8.3 g
Dietary fiber: 2.6 g
Protein: 29.7 g
Cholesterol: 86 mg
Sodium: 808.5 mg
Lemongrass Tea (Citronnelle)


Ingredients:
water, lemongrass, sugar

Directions:
Place  lemongrass in a small 2-cup teapot., Pour boiling water over lemongrass and allow to steep for 5 minutes., Serve hot as an after-dinner tisane with sugar to taste.
Heart Stopping Fried Rice


Ingredients:
bacon, red bell pepper, green bell pepper, onion, fresh ginger, soy sauce, medium-grain white rice, eggs

Directions:
Cut bacon into half inch pieces and fry in a wok until crisp.  Remove bacon and set aside leaving all the bacon grease in the wok.
Sautee the peppers and onions in the bacon grease until almost tender.  The onions should be slightly translusent.  Add in the ginger.
Push the vegetables to the side of the wok and add the rice, soy sauce, and sesame oil.  Fry the rice until it shows signs of browning or crisping.  It is okay if the vegetables begin to mix in at this point.
Push aside the rice to make room to scramble the eggs.  Once the eggs are cooked blend them into the rice and vegetables.  It's okay if the vegetables and rice get into the eggs during the scrambling.
Add reserved cooked bacon and mix well.
Serve with extra soy sauce to taste.
Lamb Stew With White Beans


Ingredients:
lamb shoulder, garlic cloves, ginger, fresh mint leaves, olive oil, all-purpose flour, dried navy beans, cannellini beans, carrots, bay leaves, cinnamon sticks, fresh oregano, star anise, ground cumin, lemon zest, lemon juice, chopped tomatoes, flat leaf parsley

Directions:
Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don’t, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step], the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
To serve, ladle into bowls and speckle with parsley.
Golden Pecan Pie


Ingredients:
sugar, all-purpose flour, salt, eggs, light corn syrup, vanilla, butter, pecan halves

Directions:
Combine dry ingredients in large mixing bowl., Add eggs, vanilla and butter., Beat with electric beater until blended., Stir in pecan halves., Pour into pie shell and bake at 350 degrees F., for 55-60 minutes, or until tests clean.
Homemade Tomato Sauce I
Category: side-dish
By MOLSON7

Fresh and delicious.

Ingredients:
10  ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1  onion, chopped
1  green bell pepper, chopped
2  carrots, chopped
4 cloves garlic, minced
¼ cup chopped fresh basil
¼ teaspoon Italian seasoning
¼ cup Burgundy wine
1  bay leaf
2 stalks celery
2 tablespoons tomato paste

Directions:
Bring a pot of water to a boil.  Have ready a large bowl of iced water.  Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.  Remove with slotted spoon and place in ice bath.  Let rest until cool enough to handle, then remove peel and squeeze out seeds.  Chop 8 tomatoes and puree in blender or food processor.  Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.  Pour in pureed tomatoes.  Stir in chopped tomato, basil, Italian seasoning and wine.  Place bay leaf and whole celery stalks in pot.  Bring to a boil, then reduce heat to low, cover and simmer 2 hours.  Stir in tomato paste and simmer an additional 2 hours.  Discard bay leaf and celery and serve.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 3 cups

Calories: 148.6
Fat: 8.9 g
Saturated fat: 3.1 g
Carbohydrates: 15 g
Sugars: 8.4 g
Dietary fiber: 4.2 g
Protein: 2.9 g
Cholesterol: 10.2 mg
Sodium: 104.9 mg
Carol's Garlic Ribs


Ingredients:
boiling water, beef bouillon cubes, chicken bouillon cube, cold water, brown sugar, mustard powder, soya sauce, Worcestershire sauce

Directions:
Brown ribs, and drain off fat., Dissolve bouillon cube in boiling water, and add to all remaining ingredients., Pour sauce over browned ribs and cover tightly., bake in 325 deg.oven for at least an hour, basting often., Serve with rice.
Italian Stewed Tomatoes


Ingredients:
whole tomatoes, butter, salt, sugar, cornstarch, celery, onion

Directions:
Bring all ingredients to a boil., Reduce heat and simmer for 10 minutes or until mixture is of medium thickness.
Our Favorite Balsamic Vinaigrette
Category: side-dish
By Singer6

This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.

Ingredients:
½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1  shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste

Directions:
Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 132.8
Fat: 13.5 g
Saturated fat: 1.9 g
Carbohydrates: 3.2 g
Sugars: 2.1 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 38 mg
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Category: bread
By Corey Habbas

This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying. We also like to have this with fried eggs.

Ingredients:
2  red bell peppers
4  tomatoes
1 tablespoon olive oil
4 cloves garlic, chopped
1  jalapeno pepper, chopped
salt to taste
2 pounds semolina
1 ½ teaspoons salt, or to taste
3 cups water, or as needed
4 tablespoons olive oil
6 tablespoons olive oil for frying

Directions:
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 servings

Calories: 795.8
Fat: 17.1 g
Saturated fat: 2.4 g
Carbohydrates: 134 g
Sugars: 3.8 g
Dietary fiber: 7.4 g
Protein: 23.4 g
Sodium: 701 mg
Broccoli Ala Ritz Casserole


Ingredients:
Velveeta cheese, margarine, butter

Directions:
Cook and drain the broccoli.
Place broccoli in a buttered, 2 quart casserole baking dish.
Over low - medium heat, melt 1/4 cup of margarine or butter and Velveeta, until smooth and pour on top of the broccoli.
Crush 1 tube of Ritz crackers and mix all ingredients together, in the casserole dish.
Melt rest of margarine or butter and pour over the top and bake in a pre-heated 350 degree oven for 10-15 minutes .
Gaelic Steak Flambe


Ingredients:
unsalted butter, shallots, white mushrooms, filet of beef, coarse black pepper, salt, half-and-half, Worcestershire sauce

Directions:
1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side].
The steaks should be nicely seared.
Put them in the oven for 5-10 minutes to finish, depending upon the thickness of the steaks.  Take them out when the internal temp reaches how well done you like your steaks.
Remove the steaks from the oven and put on a plate.
4. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
Pour the whiskey over the steaks and ignite!
When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.
Chicken Salad with Grapes and Apples
Category: salad
By aravis121

Delicious, fruity chicken salad!

Ingredients:
2 tablespoons mayonnaise
1 cup cubed cooked chicken
1 cup halved grapes
1  Gala apple, diced
⅓ cup diced red onion
1 tablespoon honey mustard
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

Directions:
Mix mayonnaise, chicken, grapes, apple, onion, honey mustard, garlic powder, and black pepper in a bowl.

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

Calories: 153.7
Fat: 7.8 g
Saturated fat: 1.4 g
Carbohydrates: 15.3 g
Sugars: 12.2 g
Dietary fiber: 1.6 g
Protein: 7.2 g
Cholesterol: 20.3 mg
Sodium: 86.2 mg