xiaoxl/recipe_data huggingface dataset:
Potato and Mushroom Chowder Crockpot


Ingredients:
onion, celery, butter, flour, salt, black pepper, water, mushrooms, potatoes, carrot, milk, parmesan cheese

Directions:
Sautee the onion and celery in the butter until the onion is translucent., Turn off heat and add the flour, salt and pepper.  Stir and put in the crockpot., Add water., Stir in potatoes, mushrooms and carrots., Cover and cook on low for 6-8 hours or on high for 3-4 hours., When done, stir in the milk and Parmesan., Cook for 30 minutes on high., This recipe is recommended for a 4-7 quart crockpot.
Chocolate Pretzel Bars


Ingredients:
quick oats, unsalted butter, creamed honey, brown sugar, flax seeds

Directions:
Heat a large non-stick frying pan over medium-high. Add quick oats, stirring often, until browned, 4 to 5 minutes. Set aside.
Stir unsalted butter, creamed honey and packed brown sugar in a large saucepan set over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oats, puffed-rice cereal, chopped pretzels and flax seeds until combined.
Scrape into a greased 8” x 8” baking dish. Smooth top, then sprinkle with chocolate chips. Refrigerate until firm, about 30 minute Cut into bars. Let stand at room temperature 5 minutes before serving.
Keep well-refrigerated in a re-sealable plastic bag for up to one week.
Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.
Cherry Plum Preserves "Jam & Jelly "


Ingredients:
plum, frozen cherries, butter, lemon juice

Directions:
Place pectin in the bottom of the jam & jelly maker.
Top with fruit, butter, lemon juice.
Set for jam.then enter.
Wait 4 minutes when beeps gradually add sugar.
Place lid on.
When done press cancel and unplug appliance.
Preserve water canning method.
Fill Sterilized jars leaving 1/4 inch headspace.
Wipe rims and place lids and rings.
Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
Place at room temperature for 12 - 24 hours.
Check lids. and store for up to 1 years.
Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;].
Ham and Swiss Appetizer Wheels


Ingredients:
ham, swiss cheese

Directions:
Roll out dough in 2 rectangles.
Sprinkle each rectangle with 3 Tbsp swiss cheese and 1 tsp seasoning.
Lay slices of ham on top of each rectangle.
Starting on longer side; roll up each rectangle tightly creating two logs; pinching together seams.
Place on cutting board and cut eight slices from each log.
Bake at 350F for 11-13 minutes until golden brown.
Cherry Applesauce Jello


Ingredients:
boiling water, applesauce

Directions:
Boil 1 cup water. Add to cherry  jello. While hot, add cinnamon candies and stir till dissolved. Add applesauce. Pour into a 8 x 8 square cake pan.
Chill until set. Cut into squares and serve. Put a dollop of whip cream on top or spread whip cream over jello before cutting. You'll want to double this recipe!
Joe's Sausage-Cheese Balls


Ingredients:
Bisquick baking mix, bulk pork sausage, mild cheddar cheese, milk, dried rosemary leaves, parsley flakes

Directions:
Note: You can use mild or hot pork sausage depends on what you like.(i prefer Jimmy Dean].
Heat oven to 350ºF. Lightly grease bottom and sides of cookie sheet.
Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Mum's Easy Spiced Apple Cake


Ingredients:
rolled oats, brown sugar, cinnamon, butter, apples, sugar, egg, butter, flour, baking soda, cinnamon, allspice, salt

Directions:
Make the topping first by placing all the topping ingredients into the food processor bowl and process with the metal chopping blade until the butter is chopped into small pieces.  Do not over process or the rolled oats will be chopped too fine.
Tip topping out of the bowl.
Cake:.
Without washing the bowl add in the apples which have been cored and cut into about 12 pieces.  There is no need to peel them first.
Process with metal blade until cut into fine pieces.
Add the remaining cake ingredients.  It is not necessary to sift the dry ingredients first but make sure the baking soda is not lumpy.
Line the base of a 9"/23cm tin with baking paper & butter or spray the sides.
Pour batter into prepared tin.
Sprinkle over the topping mix.
Bake at 350'F/180'C for approx 40-45 minutes or until the sides of cake shrink from the edge of the tin and the centre springs back when pressed lightly.
Serve hot, warm, reheated or cold with whipped cream and/or custard as a dessert or cold in lunchbox.
Christmas Carrot Pudding


Ingredients:
carrot, potato, flour, sugar, butter, clove, nutmeg, baking soda, egg, rum, brandy

Directions:
Sprinkle a tablespoon of flour over fruit & mix, set aside.
Grate carrot & potato, set aside.
Cream sugar & butter, add egg & beat.
Add carrot & 1/2 of potato.
Mix well & add remaining flour & spices.
Dissolve baking soda in remaining 1/2 of potato.
Add to pudding & mix lightly.
Add floured fruit & mix lightly.
Add rum or brandy if using.
Pour into large buttered pudding bowl.
Cover with greased parchment or waxed paper.
Cover with clean cotton cloth, tied down.
This recipe makes 1 large & 1 small pudding.  You can make 2 medium puddings.
Steam on stovetop for three hours, watching water level.
Water should not come more than halfway up the bowl.
At this point you can either serve it, refrigerate for a few days or put in the freezer.
I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
Steam for one hour before serving.
Serve with egg nog sauce, or your favorite hard sauce.
Creamy Chorizo and Chicken Pasta


Ingredients:
dry penne pasta, chorizo sausage, onion, garlic cloves, chicken thighs, sun-dried tomato pesto, fresh parsley

Directions:
Cook your pasta for 8 to 10 mins in a large pot of boiling water, drain , splash in a little olive oil and return to pot
Heat your frying pan add the onion garlic and chilli and brown for one min.
Add the sliced chorizo and fry til brown ,
Remove ingrediants from pan and put aside
Add chopped chicken cook til brown
Return everything to pan add cream and pesto cook til heated through and thicken slightly ,.
Pour over pasta season with salt and pepper to taste add parsley and serve
Lovely with a green salad and fresh bread.
Ginger Sesame Asparagus


Ingredients:
asparagus, hoisin sauce, ginger, fresh ginger, toasted sesame seeds

Directions:
Snap tough ends from asparagus and discard.
Boil water over high heat in a large frying pan.
Add Asparagus to boiling water (or alternatively, you can steam the asparagus, which I prefer to do as it stays crunchy].
Boil for 3 minutes, drain immediately and set aside.
While asparagus cooks or steams, stir teriyaki with ginger and chili-garlic sauce in a small bowl.
Return pan with asparagus to burner and reduce heat to medium.
Add teriyaki mixture.
Stir often until asparagus is tender-crisp and evenly coated with sauce, 1 to 3 minutes.
Sprinkle with sesame seeds.
Best Ever BBQ Ribs


Ingredients:
brown sugar, paprika, onion powder, chili powder, black pepper, cumin, ketchup, brown sugar, garlic cloves, white vinegar, Worcestershire sauce, dry mustard, cayenne

Directions:
Mix dry ingredients together in bowl.
Rub onto slabs.
Place in plastic bag and refrigerate 8-12 hours or overnight.
Place BBQ sauce ingredients into food processor until blended.  Refrigerate until ready to use.
Preheat oven to 250°F.
Wrap ribs in aluminum foil and place on baking sheet in oven for 2 hours.
Remove from oven and turn slabs meat side down.
Divide apple juice between both slabs and wrap tightly again with aluminum foil.
Bake in oven for 1 hour.
Remove from oven and drain apple juice from foil.
Coat both sides with BBQ sauce and place meat side up in foil.  Wrap tightly again.
Bake in oven for an additional 6-8 hours or until internal temp reached 160°F being sure to baste with BBQ sauce every hour.
Northwest Waldorf Salad


Ingredients:
celery, dried cherries, hazelnuts, plain fat-free yogurt, reduced-fat sour cream, fresh lemon juice, salt, bartlett pears

Directions:
Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently.
Peel, core, and chop pears.
Add pears to salad, and toss gently. Cover and chill 1 hour.
Cranberry Streusel Cake


Ingredients:
flour, baking powder, baking soda, nutmeg, salt, butter, sugar, vanilla, eggs, low-fat plain yogurt, fresh cranberries, brown sugar, all-purpose flour, cinnamon, butter, walnuts, fresh cranberries

Directions:
Heat oven to 325.
Grease a 9X9 baking pan.
In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
Reduce speed to low and add eggs one at a time, mixing until just incorporated.
Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
Then fold in the 1/2 cup of cranberries.
Scape batter into the prepared pan.
Bake for 40 minutes.
STREUSEL TOPPING DIRECTIONS:
While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
Stir in walnuts and cranberries.
After the cake has baked for 40 minutes, sprinkle with the topping.
Continue baking for about 10 minutes.
Cool to room temperature. Cut into squares and serve.
Parker House Rolls
Category: bread
By Arnieshelle

These excellent rolls are well worth the time are a favorite of the entire family!

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 to 115 degrees F/43 to 46 degrees C), divided
1 cup warm milk (110  to 115 degrees F/43 to 46 degrees C)
6 tablespoons white sugar
1 tablespoon salt
5 ½ cups all-purpose flour, divided, or more as needed
1  egg
2 tablespoons vegetable oil
2 teaspoons vegetable oil
3 tablespoons butter, melted

Directions:
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes. Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour. Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter. Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge. Grease a baking sheet. Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough. Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 30 rolls

Calories: 121.7
Fat: 2.9 g
Saturated fat: 1.1 g
Carbohydrates: 20.6 g
Sugars: 3.1 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 9.9 mg
Sodium: 247.2 mg
Arroz Non Pollo


Ingredients:
olive oil, yellow onion, carrot, garlic cloves, dried oregano, ground cumin, saffron threads, turmeric, diced tomatoes, red bell pepper, green beans, chickpeas, salt, pepper, brown rice, white rice, salsa

Directions:
Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes.
Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours.
About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.
North African-Style Alaska Salmon


Ingredients:
sliced ripe olives, plain yogurt, parsley, cilantro, fresh lemon juice, olive oil, garlic, paprika, ground cumin, turmeric, salt, red pepper flakes, salmon steaks, lemon pepper seasoning, red onions

Directions:
Reserve 2 tablespoons olives. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes; set aside.
Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minute for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.
Cheese 'N Rice Quesadillas
Category: trusted-brands-recipes-and-tips
By Knorr

Spice up your next party with our Cheese 'N Rice Quesadillas appetizer recipe that combines green chiles and Mexican rice to create cheesy out-of-this-world quesadillas.

Ingredients:
2 cups water
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
1 (4 ounce) can chopped green chiles, drained  (Optional)
10 (6 inch) flour tortillas
1 ¼ cups shredded Monterey Jack cheese

Directions:
Bring water, spread, Knorr® Fiesta Sides™ - Mexican Rice and chilies to a boil in medium saucepan. Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes. Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla. Broil until tortillas are lightly toasted and cheese is melted, turning once. Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 20 appetizers

Calories: 109.1
Fat: 4 g
Saturated fat: 1.7 g
Carbohydrates: 10.5 g
Sugars: 0.5 g
Dietary fiber: 1.5 g
Protein: 3.9 g
Cholesterol: 6.3 mg
Sodium: 214.9 mg
Roasted Garlic Mashed Potatoes


Ingredients:
garlic, olive oil, potatoes, butter, heavy cream, white pepper

Directions:
"Preheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a handheld masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper."
Red Sauerkraut


Ingredients:
bacon, tomato sauce, onion, brown sugar, sauerkraut

Directions:
Brown bacon, Add onion., Add sauerkraut, tomato sauce and brown sugar., Simmer 45 minutes.
Chocolate Walnut Torte


Ingredients:
eggs, sea salt, dark chocolate, walnuts

Directions:
In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
Fold the chocolate-walnut mixture into the egg yolk mixture.
Then fold the egg whites into the egg yolk mixture.
Place in a well greased 9-inch springform pan.
Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more  minutes, until firm to the touch and golden around the edges.
Cool in the pan, then serve.
Spicy Roasted Carrot Spread


Ingredients:
shallots, garlic cloves, olive oil, tamari, soy sauce, ground cumin, cayenne pepper, cilantro, vegetable broth, olive oil

Directions:
In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.]
When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.
Grilled Pizza Dough


Ingredients:
kosher salt, instant yeast, olive oil, water

Directions:
Line a cookie sheet with parchment paper and lightly grease.
Stir together flour, salt and yeast in a large mixing bowl or the bowl of your stand mixer. Whisk to combine.
Add in the water and oil and mix to combine.
Run with a dough hook on medium speed or take out and knead on the counter for 5-7 minutes until the dough is elastic and springy. It will still be slightly tacky but should not stick to your hands.
Divide into six even pieces.
Place on prepared tray. spray with just a touch of oil and cover with plastic wrap. Let rest in the refrigerator overnight. Now you are ready to start using this dough.
Original recipe with photo tutorial can be found here: http://sourdoughusa.com/?p=1248.
Cracked Sugar Cookies


Ingredients:
margarine, oleo, sugar, brown sugar, egg, vanilla, flour, cream of tartar, baking soda, salt

Directions:
Beat oleo until fluffy., Gradually add sugars, beating well., Add egg and vanilla, beat well., Combine flour, soda, salt and cream of tartar., Add gradually to creamed mixture., Shape into 1-inch balls and roll in sugar., Place on ungreased cookie sheet and bake at 325° for 10-12 minutes.
Applesauce
Category: side-dish
By JACKSWIFE

An easy, quick applesauce recipe. I have doubled it and canned it so we always have some on hand. My family loves it.

Ingredients:
6 cups apples - peeled, cored and chopped
¾ cup water
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup white sugar

Directions:
In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 194.6
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 51 g
Sugars: 44.5 g
Dietary fiber: 4.6 g
Protein: 0.5 g
Sodium: 2 mg
Espresso Martini


Ingredients:
vanilla vodka, espresso coffee

Directions:
Combine ingredients with ice and shake in a shaker., Strain into a chilled martini glass., Garnish with a hershey's kiss.
Cucumbers


Ingredients:
cucumbers, salt, cider vinegar, water, olive oil, sweet white onion, white sugar

Directions:
peel cucumbers an  slice an then add  4  tab  salt an   let  stand  for  10  minutes  an   rinse  then  drain  for  about  15  minutes.
mix vinigar,sugar,water an  olive  oil  an   mix  well.
pour  over  cucumbers
an  top  with   onions  scliced  or  diced.
My G'ma's Best Scalloped Corn


Ingredients:
eggs, whole kernel corn, milk, onion, green pepper, cheddar cheese, salt, pepper

Directions:
Preheat oven to 350°F., Mix all ingredients and spoon into a greased 1-quart casserole dish., Bake uncovered for 35 minutes.
Joanne's Hawaiian Chicken


Ingredients:
chicken drumsticks, flour, cornstarch, Worcestershire sauce, brown sugar, soy sauce, powdered ginger, pineapple slices, pineapple slices, red bell peppers, green onion

Directions:
Combine the flour, salt and pepper on a piece of wax paper.
Dredge the drumsticks in the flour.
Heat up a frying pan on medium-high heat, add the oil and fry the chicken on all sides until golden brown, about 10 minutes.
Transfer the chicken to a large casserole dish.
Preheat oven to 350 degrees.
Combine the sauce ingredients in a small pan and bring to the boil. Boil 2 minutes, stirring often.
Pour the sauce evenly over the chicken.
Arrange the red bell pepper slices and pineapple slices on top.
Bake 30 minutes or until no longer pink.
Garnish the drumsticks with the green onions.
Serve with plain white rice.
Servings are estimated.
Salatah El Loobyea (Lebanese Green Bean Salad)


Ingredients:
green beans, garlic cloves, onion, lemon juice, olive oil

Directions:
Combine all ingredients except the green beans to make a dressing. Let the onion marinate in the dressing for at least one hour (the longer, the better].
Snap the ends from the green beans. If they're large, break them further so they're about the size of your index finger. Cook in boiling weater until tender, then drain.
Mix with the dressing, being sure to coat the green beans well. Let cool and serve, or better yet, chill in the refrigerator before serving.
Sausage Egg Muffins
Category: breakfast-and-brunch
By SMILEYBLAKE

This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.

Ingredients:
½ pound ground pork sausage
12  eggs, beaten
½ (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 teaspoon garlic powder
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup. Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 154.7
Fat: 12.6 g
Saturated fat: 4.3 g
Carbohydrates: 1.6 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 8.7 g
Cholesterol: 198.9 mg
Sodium: 251.1 mg
Slow-Cooked Broccoli


Ingredients:
sharp cheddar cheese, onion, Worcestershire sauce, salt, pepper, butter, margarine

Directions:
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce, salt, and pepper.
Pour into a greased slow cooker.
Sprinkle crackers on top; dot with butter.
Cover and cook on high for 2 1/2 to 3 hours.
Sprinkle with remaining cheese.
Cook 10 minutes or until the cheese melts.