xiaoxl/recipe_data huggingface dataset:
Bacon Cheddar Bread


Ingredients:
bread flour, water, salt, sugar, active dry yeast, cheddar cheese, crisp bacon

Directions:
Place ingredients in bread pan in order listed or according to manufacturer' s directions.
The cheddar cheese and bacon are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle.
Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Basic (Standard] or Rapid cycle, or according to manufacturer' s directions.
Chickadee Cottage Old Fashioned Chicken Salad


Ingredients:
macaroni, celery, Hellmann's mayonnaise, Cool Whip, green grape, salt, white pepper

Directions:
"Mix together and serve chilled."
Most Amazing Challah
Category: bread
By Palsar7

I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!

Ingredients:
4 (.25 ounce) packages quick-rise yeast
4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons salt
¾ cup white sugar
1 cup pareve margarine, melted
4  eggs
12 cups bread flour, or as needed
1  egg
½ teaspoon vanilla extract
¼ cup sesame seeds, divided

Directions:
Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Grease baking sheets, or line them with parchment paper and set aside. Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for  3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves. Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours. Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds. Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

Prep time: 40 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 4 loaves

Calories: 274.1
Fat: 7.8 g
Saturated fat: 1.4 g
Carbohydrates: 42.7 g
Sugars: 5 g
Dietary fiber: 1.5 g
Protein: 7.7 g
Cholesterol: 29.1 mg
Sodium: 515.2 mg
Vegan Andouille-Style Sausage


Ingredients:
vital wheat gluten, chickpea flour, nutritional yeast flakes, oregano, salt, fresh ground black pepper, chipotle chile in adobo, garlic cloves, vegetable broth, maple syrup, olive oil, soy sauce, tomato paste, liquid smoke

Directions:
Combine the dry ingredients (vital wheat gluten, chickpea flour, nutritional yeast flakes, smoked paprika, oregano, salt and pepper] in a medium bowl and stir to mix.
Place the chipotle peppers, garlic, and 1/4 cup of broth in a blender or food processor and blend until well smooth.  Add the rest of the ingredients (the remaining 3/4 cup broth, maple syrup, olive oil, soy sauce, tomato paste, and liquid smoke] and blend until smooth.
Add the contents of the blender into the dry ingredients and mix with a fork until wet and dry are incorporated.
Divide the dough into 4 equal pieces.  Shape each piece into a roll about 5 inches long--they don't have to be perfect--and wrap up in a piece of foil like a Tootsie Roll, twisting the ends.
Place in a steamer basket, cover and steam for 40 minutes.
Basic Salisbury Steaks
Category: main-dish
By SARAH1037

These are delicious steaks my mom used to make when I was growing up. They are easy too! They go great with mashed potatoes or white rice and have a flavorful sauce left over, almost like a gravy.

Ingredients:
1 pound ground beef
⅓ cup dry bread crumbs
1  egg
1 (1 ounce) package dry onion soup mix
1 tablespoon vegetable oil
1 (10.75 ounce) can  condensed golden mushroom soup
1 (10.75 ounce) can  water

Directions:
Mix ground beef, bread crumbs, egg, and onion soup mix together in a bowl; shape into 6 oblong patties. Heat oil in a large skillet over medium-high heat. Cook patties until browned, about 5 minutes per side. Stir golden mushroom soup and water together in a bowl; pour over the patties in the skillet. Turn patties to coat in the liquid. Bring liquid to a simmer, reduce heat to medium-low, place a cover on the skillet, and cook until steaks are very firm, hot, and grey in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 steaks

Calories: 237.7
Fat: 14.1 g
Saturated fat: 4.6 g
Carbohydrates: 11.3 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 15.7 g
Cholesterol: 80.3 mg
Sodium: 873.2 mg
Cheesy Turkey Rice Casserole
Category: main-dish
By BABYPHAT55

This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch.

Ingredients:
2 cups cooked rice
1 ½ cups chopped cooked turkey
1 (12 fluid ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup frozen mixed vegetables, thawed
½ cup chopped onion
1 (4 ounce) can chopped green chiles
2  eggs, beaten
¼ cup chopped fresh cilantro
3 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish. Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 460.4
Fat: 26.2 g
Saturated fat: 15.3 g
Carbohydrates: 27.6 g
Sugars: 7.8 g
Dietary fiber: 1.8 g
Protein: 28.7 g
Cholesterol: 158.7 mg
Sodium: 607.1 mg
Rice Paper Fake Bacon
Category: everyday-cooking
By MyNutriCounter

Some fake bacons are hit-and-miss, but because bacon is the one thing most people miss when switching to a vegetarian or vegan way of life, it's expected a fitting alternative is created. This recipe not only offers a completely meat-free bacon, but one that is low in fat and calories. To mimic the intoxicating aroma that we have come to love in the real thing, we used a combination of liquid smoke and paprika to achieve similar results cleverly using rice paper.

Ingredients:
2 tablespoons sesame oil
2 tablespoons reduced-sodium soy sauce
2 teaspoons maple syrup
1 ½ teaspoons miso paste
1 teaspoon liquid smoke flavoring
½ teaspoon ground paprika
½ teaspoon ground black pepper
2  sheets rice paper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Whisk sesame oil, soy sauce, maple syrup, miso, liquid smoke, paprika, and black pepper together in a shallow bowl. Stack 2 pieces of rice paper and soak them in a bowl of cold water until slightly soft and pliable, about 30 seconds. Cut the hydrated rice paper into strips using a pizza cutter. Dip each strip in the soy mixture and place on a sheet of parchment paper. Carefully lay the parchment paper directly on the oven rack. Bake in the preheated oven until strips are dry, 6 to 8 minutes.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 24 pieces

Calories: 16.3
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 1 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 57.8 mg
Gingery Pear Jam


Ingredients:
pears, sugar, fresh ginger, lemon zest, orange zest, lemon juice

Directions:
Prepare 1/2 pint jars, lids, and water bath canner.  Place a small plate in the freezer to chill.
After chopping, puree roughly half the pears in a food processor until smooth.  Alternatively, you may grate all the pears.  Or you may use an immersion blender in the pot when half cooked.  The goal is to have a jam with a smooth pulpy texture, punctuated by small chunks of fruit.  Without the smooth, pulpy pears, the taste is more like pears in ginger sauce.
Add all ingredients to a 5-6 quart dutch oven.  Stir to combine, and bring to a boil.  Reduce heat to medium and continue to cook until thickened, stirring occaisionally.  (20-30 minutes, depending on how juicy the fruit is].
Test thickness of jam by putting a small spoonful on a chilled plate, and tilting.  If the jam remains mounded and doesn't drip, it's done.
Fill jars, leaving a 1/4" headspace, cap, and process in boiling water bath for 10 minutes.
Pineapple Honey Grilled Key West Shrimp


Ingredients:
shrimp, fresh pineapple, red bell pepper, red onion, key lime juice, olive oil, honey, garlic, green onions, soy sauce

Directions:
Arrange shrimp, pineapple chunks, bell pepper and onion on wooden skewers and place in a flat bottom glass casserole dish.
In a small bowl, combine lime juice, oil, honey, garlic, green onions and soy sauce, whisking until honey is dissolved, reserving one ounce for basting during cooking.
Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour.
Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with reserved marinade before turning.
Hunter's Hero (Guy Fieri Recipe) Great Super Bowl Sandwich!


Ingredients:
olive oil, red onion, red bell pepper, garlic cloves, milk, ground beef, pork sausage, oregano, red pepper flakes, egg, mozzarella cheese, parmesan cheese

Directions:
Heat 1 T olive oil over medium heat.
Saute diced onion, bell pepper, and chopped garlic for about 5 minutes.
In a large mixing bowl, pour milk over the bread crumbs and stir until absorbed.
Add sauteed veggies, beef, sausage, oregano, red pepper flakes, salt, black pepper, and beaten egg.
Mix thoroughly.
Form into 16 2" balls.
Heat remaining olive oil in large pan over medium heat.
Brown meatballs until internal temperature is 165°F.
In each Hoagie roll, place 4 meatballs, 1/4 C marinara sauce, and 3 slices mozzarella.
Place on baking sheet under broiler until cheese melts.
Top with 1 T Parmesan cheese.
Serve with cold beer and have men worship you all day!
Fried Ravioli


Ingredients:
eggs, parmesan cheese, olive oil

Directions:
Cook Ravoili according to package directions. Let Cool.
Combine bread crumbs and Parmesan cheese.
Dip each ravioli in egg, then in crumb mixture to coat well on both sides.
In large skillet over medium-high heat, heat oil; add ravioli; cook 2 to 3 minutes on each side until golden.
Muffin Pan Frittatas
Category: breakfast-and-brunch
By OMARILYN

What an easy way to make eggs for a group.

Ingredients:
cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6  eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes. Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup. Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 servings

Calories: 92.5
Fat: 7 g
Saturated fat: 3.1 g
Carbohydrates: 1.5 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 6.1 g
Cholesterol: 103.7 mg
Sodium: 146.5 mg
Chocolate Chip Meltaways


Ingredients:
butter, margarine, sugar, confectioners' sugar, eggs, flour, baking soda, cream of tartar, salt, vanilla, sugar

Directions:
Combine first five ingredients in a large bowl. Beat until smooth.
Combine flour, soda, creams of tarter, and salt.
Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
Shape mixture into 1" balls. Roll in granulated sugar.
Put 2" apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes.
Cool.
Jamaican Saltfish Fritters (Stamp and Go)
Category: appetizers-and-snacks
By Monique C.

A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce.

Ingredients:
6 ounces dried salted cod fish
cold water, to cover
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground black pepper
½ cup water
1 large tomato, chopped
2  green onions, chopped
vegetable oil for frying

Directions:
Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note). Remove any bones and skin. Flake and shred the fish into small pieces and set aside. Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended. Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

Prep time: 1 hr
Cook time: 20 mins
Total time: 1 day
Yields: 24 small fritters

Calories: 232.1
Fat: 8.3 g
Saturated fat: 1.1 g
Carbohydrates: 18.1 g
Sugars: 1 g
Dietary fiber: 1.2 g
Protein: 20.4 g
Cholesterol: 43.1 mg
Sodium: 2079.4 mg
Steakhouse Potatoes Romanoff
Category: side-dish
By Chef John

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

Ingredients:
1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2  shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 ½ cups grated sharp white Cheddar cheese
1 ¾ cups sour cream

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish. Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife. Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes. Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight. Preheat the oven to 425 degrees F (220 degrees C). Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup. Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly. Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Prep time: 25 mins
Cook time: 1 hr 45 mins
Total time: 10 hrs 30 mins
Yields: 1 casserole

Calories: 370.4
Fat: 22.9 g
Saturated fat: 14.4 g
Carbohydrates: 29 g
Sugars: 1.6 g
Dietary fiber: 3.2 g
Protein: 13.5 g
Cholesterol: 60.5 mg
Sodium: 979.2 mg
African Beef


Ingredients:
creamy peanut butter, beef broth, canola oil, onion, garlic cloves, green bell pepper, carrot, beef stew meat, diced tomatoes, dried thyme, bay leaf

Directions:
In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
Cut stewing beef in 1 1/2 inch cubes.
Season the meat with salt and pepper.
In a large saucepan or stew pot, heat the Canola oil over medium heat.
Add the onion, garlic, bell pepper, and carrots.
Saute until the onions are translucent.
Add the meat and continue to cook, stirring often, until it is browned on all sides.
Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
Taste and add salt and pepper if desired. Remove the bay leaf and discard.
Serve hot over rice.
Cook on Low for 7 hours if using your slow cooker.
Gorgonzola Rosemary Chicken


Ingredients:
chicken breasts, all-purpose flour, cayenne pepper, fresh ground black pepper, olive oil, chicken broth, white wine, garlic cloves, fresh rosemary, gorgonzola, lemon juice, half-and-half

Directions:
Mix together in a gallon-sized plastic bag the flour, Old Bay seasoning, cayenne and black pepper; add the chicken chunks and toss to coat.
Preheat the olive oil in a heavy skillet over medium-high heat. Add the chicken mixture and sauté, stirring frequently for 5 minutes, or until the chicken is no longer pink.  Chicken will not be brown.  Remove the chicken from the pan and set aside. Cover with aluminum foil to keep it warm.
To the hot skillet, add the chicken broth, white wine, smashed garlic cloves and chopped rosemary.  Bring the mixture to a bubble and cook for 3 minutes, or until slightly thickened. Add the reserved chicken back to the sauce and reduce the heat to medium. Cook, stirring frequently, another 4-5 minutes, or until the sauce is thick and the chicken is cooked through.
Reduce the heat to low then add the gorgonzola, lemon juice and half-and-half.
Stir the mixture together until the cheese has melted and the sauce is a smooth consistency. If it is too thick, thin it out with some chicken broth.  Remove smashed garlic (if you can find it].
To serve, spoon over wild/white rice mix or brown rice and sprinkle with a few sprigs fresh rosemary.
Pineapple Upside-Down Pound Cake
Category: desserts
By Elizabeth Thompson

This is one of my favorite pound cakes, made in a Bundt® pan. I specialize in all kind of pound cakes. You can add pieces of pineapple to the cake batter.

Ingredients:
cooking spray
1 (8 ounce) package cream cheese
1 cup butter
2 cups white sugar
6 extra large eggs
2 cups self-rising flour
1 teaspoon almond extract
1 teaspoon pineapple extract
3 drops yellow food coloring
2 cups brown sugar
7  pineapple rings
7  maraschino cherries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well. Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple. Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 cake

Calories: 487.6
Fat: 21.4 g
Saturated fat: 12.6 g
Carbohydrates: 69.5 g
Sugars: 54.2 g
Dietary fiber: 0.8 g
Protein: 6.3 g
Cholesterol: 144.9 mg
Sodium: 410.7 mg
Esalen Brown Rice Breakfast Cereal


Ingredients:
brown rice, nonfat milk, apple, cashews, dried cranberries, cinnamon, vanilla, salt

Directions:
Combine cooked brown rice and all other ingredients in a bowl or large Tupperware. Stir to combine.
Put in the fridge for 12 hours or overnight (this allows the rice, fruit and nuts to soak up the milk and spices].
Warm and serve. This is good with a dollop of yogurt!
Pasta Skillet


Ingredients:
bacon, onions, garlic, green pepper, stewed tomatoes, pasta

Directions:
Cook bacon in lg skillet until crisp., Add onions and garlic, saute 1 minute., Add peppers, cook and stir for 3 minutes., Add tomatoes, heat through., Serve over pasta.
Sherry Tofu and Snow Peas


Ingredients:
firm tofu, extra firm tofu, dry sherry, soy sauce, cornstarch, snow peas, green onions, yellow onions, sliced water chestnuts, water chestnut, roasted garlic, roasted cashews, lemon juice, fresh ground black pepper

Directions:
Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
Serve immediately with rice or noodles.
Banana Bran Muffins with Strawberry Butter


Ingredients:
all-purpose flour, baking powder, butter, baking soda, egg, banana, plain yogurt, brown sugar, molasses, butter

Directions:
Preheat oven to 375F (190C]. In a large bowl, combine flour, baking powder and baking soda.
Cut in butter with pastry blender or two knives until mixture is crumbly.
Stir in bran and nuts.
In a medium bowl, lightly beat egg; stir in banana, yogurt, brown sugar and molasses.
Add to dry ingredients, all at once, stirring just until moistened.
Divide batter evenly among 12 medium greased muffin cups.
Bake 20 minutes or until toothpick inserted in centre comes out clean.
Cool 10 minutes in cups on wire racks.
Remove from cups and let cool completely.
Serve with Strawberry Butter.
Straw berry Butter: Cream together 1/2 cup (125 mL] softened butter and 1/2 cup (125 mL] strawberry jam.  Makes about 1 cup (250 mL].
TIP: Add a topping treat to your muffins before you bake them.  Over batter in muffin cups, sprinkle quick-cooking rolled oats, cinnamon and sugar, sesame seeds or chopped nuts.
Trash Chicken


Ingredients:
panko breadcrumbs, lemon juice, sea salt, fresh ground black pepper

Directions:
Preheat oven to 400 degrees and grease a baking sheet with nonstick spray. In a large bowl, whisk together ranch dressing and lemon juice and season with salt and pepper. Add chicken and toss until completely coated.
Place your favorite potato chips and the panko in a Ziploc bag and crush with your fist, meat hammer or a rolling pin. Add chicken to bag, seal tightly, and shake vigorously until coated in crumbs.
Bake until chicken is golden and cooked through, 20 minutes, flipping once halfway through.