xiaoxl/recipe_data huggingface dataset:
V's Kicked-Up Baked Beans


Ingredients:
bacon, ketchup, cayenne pepper, brown sugar, honey

Directions:
In a dutch oven or stock pot cook chopped bacon until translucent, not crispy. Add canned baked beans. Turn to Med-high heat and cook 5 minutes.
Add brown sugar and stir until dissolved. Add ketchup, pickapeppa sauce, cayenne pepper and minced onion. Simmer on Medium for 5 minutes. Add 3 Tablespoons Honey and continue to simmer for additional 10 minutes. Stirring often.
Turn heat off and let beans sit. They will thicken.
Beans can be refrigerated and heated when ready to serve.
Ranchero Corn


Ingredients:
bacon, mushrooms, onions, cheddar cheese

Directions:
Fry the bacon in skillet until almost crisp, then drain off drippings.
Add the mushrooms, onion and saute until onions are tender.
Add the corn and heat through completely.
Turn heat to very low, sprinkle cheese on top, and heat until cheese is melted (do not stir].
The cheese will only take a couple of minutes to melt.
Bacon Cheeseburger Bombs


Ingredients:
lean ground beef, cheddar cheese, bacon, canola oil

Directions:
Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball] and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
For the Baked Version: Heat oven to 400°F Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.
Quick and Easy Apple Muffins
Category: bread
By MEVERTSE

A wonderful muffin recipe that's not too sweet! I like to add extra cinnamon for some more flavor. Great for breakfast with tea or coffee.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
¼ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup milk
1  egg, beaten
¼ cup butter, melted
1 cup apple - peeled, cored, and chopped

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners. Stir together flour, baking powder, sugar, cinnamon and salt. In a separate bowl, stir together milk, egg and butter. Stir egg mixture into flour mixture just until combined. Fold in chopped apples. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 147.9
Fat: 4.9 g
Saturated fat: 2.8 g
Carbohydrates: 22.7 g
Sugars: 6.3 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Cholesterol: 27.3 mg
Sodium: 198.8 mg
Moroccan Liver Slices


Ingredients:
calf liver, plain flour, cumin, paprika, salt, olive oil, red onion, garlic cloves, parsley

Directions:
Mix the flour, paprika, cumin, and salt in a bowl. Add the liver pieces to the flour, mix and toss thoroughly.
Heat the oil in a skillet then add the garlic & onion. Saute for 5-7 minutes then add in the liver slices.
Fry the liver for a couple of minutes, depending on how well done you like liver cooked.
Serve immediately topped with parsley.
Macaroni and Cheese Arrabiata


Ingredients:
penne pasta, olive oil, garlic, whole tomatoes, fresh coarse ground black pepper, crushed red pepper flakes, kalamata olive, dried basil, butter, flour, milk, Fontina cheese, parmesan cheese, parmesan cheese

Directions:
Cook pasta in boiling, salted water until al dente.
In a medum skillet heat olive oil.
Saute garlic until golden.
Add the tomatoes and the peppers.
Simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy.
Stir in olives and basil and set aside.
Melt butter in heavy saucepan.
Stir in flour.
Cook and whisk over medium heat for l minute.
Add milk all at once, whisking until smooth.
Cook and stir until thickened and bubbly.
Stir in fontina and 1/4 cup Parmesan cheese and remove from heat.
Stir until cheese melts.
Add salt to taste.
Stir in tomato mixture and stir well.
Drain macaroni.
Return to pasta pot and shake until all moisture evaporates.
Add sauce, sirring well to coat all the pasta.
Pour into a 9 by 13 inch baking pan.
Sprinkle with remaining Parmesan chees.
Bake at 400 degrees for 20 minutes, until golden brown.
Gluten-Free Oatmeal Dippers


Ingredients:
butter, brown sugar, egg, vanilla, buckwheat flour, unsweetened dried shredded coconut, baking soda, cinnamon, salt

Directions:
Cream butter and brown sugar in a bowl.
Add egg and vanilla; mix well.
Combine remaining ingredients in a separate bowl.
Add to butter mixture and mix well.
Press evenly into a wax paper-lined 8"x8" pan.
Chill for 1 hour.
Invert onto cutting board and discard wax paper.
Cut mixture in half.
Cut each half crosswise into 12 pieces, for a total of 24.
Arrange on greased baking sheets and bake in a preheated 350* oven for about 10 minutes until golden.
Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
Enjoy!
Macaroni Salad with a Twist
Category: salad
By Sean

I was messin' around in my kitchen trying to put a twist on my traditional macaroni salad recipe. I tried several different dishes before I came up with this one. Now my friends and family can't get enough of it! I recommend making it a day ahead and chilling it overnight to really develop the flavors.

Ingredients:
1 (16 ounce) package small seashell pasta
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large Vidalia or sweet onion, chopped
2 stalks celery, chopped
1  green bell pepper, seeded and chopped
¼ cup grated carrots
1 pound diced cooked ham

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente,  8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes. To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside. Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

Prep time: 20 mins
Cook time: 8 mins
Total time: 4 hrs 28 mins
Yields: 8 servings

Calories: 581.9
Fat: 29.2 g
Saturated fat: 5.5 g
Carbohydrates: 64.1 g
Sugars: 20.3 g
Dietary fiber: 2.9 g
Protein: 17.7 g
Cholesterol: 43.9 mg
Sodium: 1415.5 mg
Habanero Salsa


Ingredients:
habanero peppers, tomatoes, onion, cilantro, garlic cloves, black pepper, salt, tomato sauce, dried oregano

Directions:
NOTE: Remove seeds from peppers and the sauce will be a little hot. Leave seed and it should be pretty firey.
Finely chop and combine all fresh ingredients except garlic. Press garlic into mixture. Add salt, pepper, oregano and tomato sauce. Mix well. This can be pulsed in the food processor if you want a smoother texture.
Crock Pot Beef Stew


Ingredients:
beef chuck, flour, salt, pepper, beef broth, Worcestershire sauce, garlic clove, bay leaf, paprika, carrots, potatoes, onions, celery, Kitchen Bouquet

Directions:
Place meat in Crock Pot.
Mix flour, salt and pepper and pour over meat; stir to coat with flour.
Add remaining ingredients and stir to mix well.
Cover and cook on Low 10-12 hours or High 4-6 hours.
Stir stew thoroughly before serving.
Hot and Cool Three-Cheese Nachos


Ingredients:
fat-free cheddar cheese, fat free mozzarella cheese, fat-free swiss cheese, baked corn tortilla chips, nonfat sour cream, salt

Directions:
Pre-heat broiler.
Arrange tortilla chips on a cookie sheet in a single layer.
Place 1 jalapeno slice on each chip.
Tear swiss cheese slices into small pieces and place one piece atop the pepper on each chip.
Scatter cheedar and mozzarella cheeses over the dish, covering all the chips.
Sprinkle salt over entire dish (skip for lower sodium version].
Heat 3-5 minutes or until cheese is melted and chips are slightly toasted.
Serve with a side dish of buffalo wing sauce and another side dish of sour cream.
Dip chip into the wing sauce for some heat --  cool it down with a dip into some sour cream!
Coconut Curry Haddock
Category: seafood
By Cindy Anschutz Barbieri

Don't you love one-pot recipes? I love making them. As much as I love to cook, not having a big mess makes me very happy. The curry blend smelled so good and the haddock took on the flavors perfectly! Thanks again, City Fish! This is also a 30-minute meal and a paleo dish! Keep it healthy...

Ingredients:
1 tablespoon olive oil
1 pound haddock, cut into cubes
¼ cup chopped red bell pepper
1  shallot, finely chopped
1 clove garlic, minced
1 (13.5 ounce) can full-fat coconut milk
2 teaspoons red curry paste
2 teaspoons curry powder
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
2 cups baby spinach
1 cup shelled edamame
2  green onions, sliced

Directions:
Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes. Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.

Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yields: 4 servings

Calories: 345.1
Fat: 26.5 g
Saturated fat: 18.9 g
Carbohydrates: 8.2 g
Sugars: 1.1 g
Dietary fiber: 2.5 g
Protein: 25.5 g
Cholesterol: 65.5 mg
Sodium: 153.4 mg
Chicken Tacos
Category: world-cuisine
By caliboo

This chicken tacos recipe is quick and easy--perfect for those nights when you don't have a lot of time for dinner preparations.

Ingredients:
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 ½ teaspoons Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
1  bay leaf
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream

Directions:
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes. Meanwhile, warm the tortillas in the oven or microwave until soft.  When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 400.8
Fat: 20.7 g
Saturated fat: 10.5 g
Carbohydrates: 30.3 g
Sugars: 7.7 g
Dietary fiber: 4.4 g
Protein: 24.9 g
Cholesterol: 74.8 mg
Sodium: 435 mg
Easy Incredible Ice Cream Cake
Category: uncategorized
By NicoleMcmom

Perfect for summer parties or birthdays any month of the year, this simple ice cream cake is better and less expensive than any store-bought version! Layers of moist cake, crunchy cookies, rich ice cream, and a smooth, buttery-like icing deliver sweet perfection in every bite.

Ingredients:
nonstick cooking spray
1 (15.25 ounce) package devil's food cake mix
1 cup water
½ cup oil
3 large eggs
½ gallon vanilla ice cream, slightly softened
2 cups chopped chocolate sandwich cookies (such as Oreo®)
1 (7.25 ounce) bottle chocolate shell topping (such as Magic Shell®)
2 cups heavy whipping cream
2 cups powdered sugar
decorating icing (optional)
candy sprinkles (optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans. Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes. While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour. Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes. Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.) Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour. Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour. Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 5 hrs
Yields: 1 8-inch layer cake

Calories: 818.1
Fat: 50.8 g
Saturated fat: 23.4 g
Carbohydrates: 85.7 g
Sugars: 67.9 g
Dietary fiber: 1.7 g
Protein: 9.5 g
Cholesterol: 146.7 mg
Sodium: 443.4 mg
Simple Corn Pudding (Bajan)


Ingredients:
flour, salt, pepper, butter

Directions:
Mix creamed corn, salt, pepper, and flour., Pour into a greased 8x8 pan., Cut the butter and spread it evenly over the corn., Bake at 350 for 45-60 minutes, till golden and bubbly.  Serve warm.
Portabella Mushroom Sauce


Ingredients:
portabella mushrooms, white wine, fresh parsley, garlic cloves, alfredo sauce, parmesan cheese

Directions:
Rinse and thinly slice mushroom caps., On a low heat, combine wine, parsley, garlic, and mushrooms. Stir frequently., Sauté 5 minutes or until mushrooms are cooked through., Remove skillet from heat.  Slowly add alfredo sauce., Season with salt and pepper to taste., Pour over pasta, garnish with cheese., Serve immediately.
Tunisian Chakchouka


Ingredients:
tomatoes, eggs, sweet peppers, onions, garlic, harissa, cumin, bay leaf, thyme, salt, olive oil

Directions:
Cut the tomatoes into large pieces. Deseed and dice all the peppers.
Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it.  Add the onion and garlic, and before it is brown, add the cumin.  When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa.  Add salt.  Blend the ingredients with a long spoon.  Add 1 - 3 bay leaves, and the thyme.
As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs.  The eggs will be poached in the pot.  Space the eggs to give them room.  Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is.  The yolk should be runny.
When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this.  Repeat for four people.  Have french bread cut and ready to dip into the chakchouka.
Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.
Elimination Diet Salad Dressing


Ingredients:
soft silken tofu, soymilk, tahini, extra virgin olive oil, garlic clove, dried parsley, dried basil, cilantro, salt

Directions:
Throw all the ingredients in a food processor or blender.  Mix until smooth.
It helps to leave it a short while after mixing to let the ingredients drip to the bottom and then mix again.
OMAC: I triple the recipe to use a whole 12 oz box of tofu.  I then split the batch into cup portions (about] and freeze.  I find each portion does two salads.  I let it thaw in the fridge a couple of days before use, but based on other experience I expect it would defrost in the microwave fine.
Air-Fried Olives
Category: appetizers-and-snacks
By Soup Loving Nicole

These fried olives are salty, spicy, crunchy, and very addictive. Serve with ranch or blue cheese dressing for dipping if desired.

Ingredients:
⅓ cup all-purpose flour
1 large egg, beaten
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 (6 ounce) jar jalapeno-stuffed green olives, drained
nonstick cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place flour in a bowl. Place beaten egg in a separate bowl. Combine bread crumbs and Parmesan cheese in a third bowl. Coat olives first in flour, then in egg, and finally in the bread crumb mixture. Place 1/2 of the olives in the basket of the air fryer. Spray the tops with cooking spray. Cook for 12 minutes, shaking halfway through cook time. Repeat with remaining half of olives.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 20 air-fried olives

Calories: 37.6
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 4.1 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 10.2 mg
Sodium: 177.8 mg
Mexican Chicken Pizzas


Ingredients:
ground chicken, yellow capsicum, cherry tomatoes

Directions:
Cook chicken mince in a greased  and heated pan, breaking up any large clumps until mince is just cooked through, remove from heat.
Place pizza bases on oven trays and spread taco sauce over them, sprinkle with cheese and then top with cooked mince, capsicum and tomatoes.
Bake at 190°C in a preheated oven for 20-25 minutes or until bases are crisp & topping lightly browned.
Leftover Ham Stuff


Ingredients:
margarine, cooked ham, sharp cheddar cheese, salt, black pepper

Directions:
Cook pasta according to package directions.
When pasta is almost done, add frozen peas.
Let pasta and peas return to boiling point; cook until peas are heated through.
Drain pasta and peas, return to pan.
Add contents of cheese packet and margarine, mixing well.
Then add ham, milk and shredded cheddar cheese, stirring well (you might need to add a little more milk to make it a little creamier].
Serve and enjoy.
Spectacular Spinach Balls


Ingredients:
frozen chopped spinach, eggs, butter, margarine, parmesan cheese, romano cheese, asiago cheese, dried thyme, garlic, shallots, salt, fresh ground pepper

Directions:
Place toast in a blender or food processor and blend until finely crumbed.
Combine all ingredients in a large bowl and chill for at least three hours or overnight.
Form into balls and place on a greased cookie sheet.
Balls can be covered and refrigerated at this point for up to twelve hours.
Bake at 400 degrees for 12-15 minutes, or until golden brown.
Creamed Spinach


Ingredients:
milk, black pepper, garlic powder, frozen spinach, flour

Directions:
Cook spinach in microwave as package directs, then drain.
Meanwhile, mix the oil, flour, and milk in a sauce pan, stirring to remove any lumps. Heat over low to medium heat stirring constantly until mixture thickens, or about 10 minutes. Remove from heat.
Add Hidden Valley® The Original Ranch® Light Dressing, black pepper and garlic powder (if using], and cooked spinach.
Stir to combine.
Easy Quinoa Salad


Ingredients:
fresh basil leaves, garlic cloves, lemon juice, parmesan cheese, salt, fresh ground black pepper, quinoa, chicken broth, green onion, sugar snap pea, dried cranberries

Directions:
In a mini processor, combine the basil, vinegar, and Parmesan cheese until the basil is pureed.
With the motor running, pour the oil through the opening and blend until smooth.
Season with salt and pepper to taste, pour into a small bowl, and set aside.
Salad
Rinse your quinoa in cold water. In a saucepan, over medium heat, bring quinoa and chicken broth to a boil. Reduce heat and boil gently for 10 to 15 minutes. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.
In large bowl, combine quinoa, peppers,green onions, peas, cranberries and almonds.
Spoon on the vinaigrette and gently toss together. Taste to adjust seasoning.
Baked Boneless Skinless Chicken Breasts With Ginger Marinade


Ingredients:
lemons, green onions, fresh ginger, boneless skinless chicken breasts, cayenne, onion powder, pepper, garlic powder

Directions:
In a bowl put in the orange juice and apple juice and stir some.
Fresh squeeze 2 lemons and put in the bowl.
Take a piece of ginger, peel the skin, finely grate and put in the bowl. I like to freeze the ginger because it's easier to peel and grate it, and it stays fresh longer.
Chop 4 good sized green onions and as much of the green as you can get and place it in the bowl.
Stir well.
Put a 1/2 cup of the marinade in a measure cup and 1/2 cup of water. (This is for the baking part].
Rinse your chicken and place in a 9x13 pan pour the measure cup contents over the chicken.
Sprinkle cayenne, onion powder, garlic powder and pepper over the top (you can omit the cayenne if you don't like it spicy hot].
Bake at 350°F for 40 minutes uncovered.
Turn and sprinkle the same over the top.
Place in oven for another 10-15 minutes.
Put the chicken in a container (I like to use a large Tupperware] and pour the remaining marinade over it, cover and store in the refrigerator.
Asian Fire Meat
Category: world-cuisine
By SONNYCHIBA

For a great tasting beef dish from Asia, fire meat is delicious and easy to prepare. Ice cold beer is the beverage recommended with fire meat.

Ingredients:
½ cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2  leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin

Directions:
In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight. Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 381.8
Fat: 20.5 g
Saturated fat: 6.5 g
Carbohydrates: 22.3 g
Sugars: 11.2 g
Dietary fiber: 2.8 g
Protein: 27.3 g
Cholesterol: 71.4 mg
Sodium: 1886 mg