xiaoxl/recipe_data huggingface dataset:
Russian Potato Salad
Category: salad
By KATUSHKA92

This is no ordinary potato salad. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. All of the ingredients are finely chopped and dressed with mayonnaise.  This salad has been in my family for four generations.  Enjoy!

Ingredients:
5 large potatoes
1 (16 ounce) package turkey hot dogs
5  eggs
5 large dill pickles, chopped
1 bunch green onions, chopped
1 (15 ounce) can baby peas, drained
salt to taste
1 cup mayonnaise

Directions:
Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool. Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 10 servings

Calories: 478.1
Fat: 28.3 g
Saturated fat: 5.3 g
Carbohydrates: 43.2 g
Sugars: 5.1 g
Dietary fiber: 6.7 g
Protein: 14.8 g
Cholesterol: 136.3 mg
Sodium: 1608.7 mg
Vegetarian Broccoli Salad


Ingredients:
Miracle Whip, vegan mayonnaise, red wine vinegar, sugar, broccoli, walnuts, craisins

Directions:
Combine miracle whip, vinegar and sugar in a small bowl., Mix broccoli, walnuts, and craisins., Pour dressing over broccoli mixture, mix to combine., Chill one hour or overnight.
Confetti Quinoa


Ingredients:
quinoa, water, broth, salt, onion, bell pepper, olive oil, water chestnut

Directions:
Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.
Mom's Potato Salad


Ingredients:
potatoes, celery, onion, eggs, pickle, mayonnaise, mustard, salt, vinegar, sugar

Directions:
Combine all ingredients., Serve warm or chill.
Honey Garlic Crackers


Ingredients:
potato flour, garlic powder, canola oil, honey, salt, warm water

Directions:
In a mixing bowl, mix together the flours, psyllium, garlic powder, oil, honey and salt.
Add water slowly, stirring constantly until mixture forms a rough dough.
Use your hands to form it into a mound, cover and let rest 10 minutes at room temperature.
Meanwhile, heat the oven to 400F and line a baking sheet with parchment.
Place the dough mixture onto the parchment and top with a sheet of wax paper.
Roll out no thicker than <U+215B>”, then use a pizza cutter to score the crackers.
Bake 15-17 minutes. Turn off the oven and allow to cool inside.
Penne With Chicken and Spinach and Mushroom


Ingredients:
penne pasta, onion, garlic clove, evaporated milk, cornflour, French mustard, spring onions, red capsicum, parmesan cheese, pine nuts

Directions:
Cook pasta according to directions on packet, drain, keep warm.
Heat oil in pan, add onion and garlic, cook 1 minute. Add the chicken and mushrooms, cook 2 minutes, or until cooked through. Add the capsicum tp pan.
Combine evaporated milk, cornflour, and mustard, and add to chicken mix  bring pan to boil, then simmer 1 minute.Remove from heat and while still hot stir in the spinach leaves, and spring onions, stir so as spinach wilts through a little.
Serve over pasta, sprinkle with cheese, top with pinenuts.
Light-As-A-Feather Dumplings (For Soup or Stews)


Ingredients:
flour, salt, black pepper, baking powder, egg, butter, full-fat milk

Directions:
In a bowl sift together the flour, salt, black pepper (if using] and baking powder.
In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk].
Drop by a teaspoon into simmering soup or stew.
Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.
Mom's Dutch Apple Pie


Ingredients:
sugar, light brown sugar, flour, cinnamon, apples, lemon juice, butter, light brown sugar, flour, cinnamon

Directions:
Preheat oven to 425.
Spray deep dish pie place with cooking spray and place 1 pie crust inside dish.
Combine sugars, flour and cinnamon and mix well.
Thinly slice apples, sprinkle lemon juice over apples and gently stir.
Add apples to dry mixture and stir well.
Pour into pie crust.
Bake for 15 minutes
Reduce heat to 350.
Add crumble topping. (See below].
Bake for 40 minutes.
Cool for 30 minutes and wire rack.
Serve warm.
Crumble crust: (Make while pie is baking at 425].
Melt butter in medium bowl.
Add sugar and flour and stir well with fork until mixture is crumbly.
Roasted Garlic Bread
Category: appetizers-and-snacks
By Dana

A very easy recipe for garlic bread that is made with roasted garlic, butter and Parmesan cheese.

Ingredients:
3 heads   garlic
2 tablespoons olive oil
1 (1 pound) loaf Italian bread
½ cup butter
1 tablespoon chopped fresh parsley  (Optional)
2 tablespoons grated Parmesan cheese  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes. Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet. Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread. Broil bread until toasted, about 5 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 322.2
Fat: 17.3 g
Saturated fat: 8.5 g
Carbohydrates: 35.4 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 6.9 g
Cholesterol: 31.6 mg
Sodium: 436.2 mg
St George's Chicken Parcels


Ingredients:
boneless skinless chicken breasts, sage derby cheese, fresh ground black pepper, bacon, streaky bacon, butter

Directions:
For each breast, remove the loose fillet from the underside and flatten that, along with the breast, between sheets of plastic wrap, using a rolling pin or mallet.
Place a piece of cheese on each breast and cover with the fillet; season well with the pepper and make sure the chicken wraps around the cheese.
Preheat oven to 400 degrees F.
Cut the bacon in half lengthwise; use 4 pieces to wrap around each packet the long way.
Cut remaining bacon in half crosswise; wrap across each packet to form 2 crosses and secure with toothpicks.
Place parcels in a baking dish and roast, basting with the butter, for 30 to 40 minutes.
Banana Overload Oatmeal Cookies


Ingredients:
egg, brown sugar, bananas, vanilla extract, old fashioned oats, flour, baking soda, ground cinnamon, nutmeg, walnuts

Directions:
Preheat oven to 350*F.  Spray cookie sheets.
Whisk the egg, brown sugar, and oil together.  Add mashed bananas and vanilla; mix well.
Mix in the oats and allow to set for at least five minutes.
Combine flour, soda, and spices; then mix into oat mixture.
Stir in nuts.
Drop "balls" (rounded T.] about 2" apart.  Bake 13-15 minutes.  Move cookies to rack to cool.
Pork Fried Rice


Ingredients:
Chinese five spice powder, lime juice, garlic, ginger, Chinkiang vinegar, canola oil, red onion, red bell pepper, carrots, peas, cooked white rice, eggs, mirin, water, reduced sodium soy sauce, cilantro

Directions:
Bring 4 cups of water to a boil, then lower to a simmer and add 2 cups of dry rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.
Cut the pork into 1 inch chunks. Rub pork with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the pork in the marinade overnight, ideally using a vacuum sealer.
Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining canola oil in the skillet, followed by garlic and ginger.  Stir constantly for about a minute.
Add pork to the pan and cook for about 1 minute on each side. Remove the pork and set aside.
Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.
Spicy Tilapia


Ingredients:
dried oregano, dried basil, chili powder, cayenne pepper, salt, butter, lemon juice

Directions:
Place fish in a glass pan and preheat oven to 350.
Combine and melt the butter and lemon juice in the microwave, then pour over the fillets.
Sprinkle the remaining ingredients (vary the amounts of each to your liking].
Bake for 30 minutes.
Frozen Chocolate Mudslide (Après-Ski Slammer)


Ingredients:
chocolate ice cream, Kahlua, irish cream, Absolut vodka

Directions:
"Blend in blender. Serve in tall glass. Garnish with a cherry."
Tuna Stroganoff Casserole
Category: seafood
By commanderl

A twist on tuna noodle casserole.

Ingredients:
1 (10.75 ounce) can  condensed cream of celery soup
1 cup grated Cheddar cheese
¾ cup milk
½ cup sour cream
½ cup mayonnaise
1 (7 ounce) can tuna, drained
2 tablespoons chopped parsley
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 pound cooked pasta
1 ½ cups bread crumbs, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine cream of celery soup, Cheddar cheese, milk, sour cream, mayonnaise, tuna, parsley, lemon juice, salt, and ground black pepper in a 9x5-inch loaf pan; stir until sauce is well mixed. Toss the pasta into the sauce until thoroughly coated. Spread the bread crumbs over the top of the pasta mixture. Bake in the preheated oven until bread crumbs are golden brown and sauce is bubbly, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 582.8
Fat: 31.5 g
Saturated fat: 11 g
Carbohydrates: 49.9 g
Sugars: 4.6 g
Dietary fiber: 3 g
Protein: 24.6 g
Cholesterol: 57.4 mg
Sodium: 1064.1 mg
Banana-Apple Bran Loaf


Ingredients:
all-purpose flour, baking soda, salt, cinnamon, banana, unsweetened applesauce, skim milk, margarine, sugar, egg

Directions:
Stir together flour, soda, salt and cinnamon. Set aside.
In medium bowl, stir together banana, applesauce, milk and KELLOGG'S ALL-BRAN cereal. Let stand about 5 minutes or until cereal softens.
In large mixing bowl, beat margarine and sugar until combined Add egg. Beat well. Mix in cereal mixture. Stir in flour mixture, mixing until combined. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.
Bake at 350° F about 50 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes in pan. Remove from pan and cool completely before slicing.
Avocado, Bacon and Shrimp Wraps


Ingredients:
flour tortillas, mayonnaise, lettuce, avocado, tomatoes, shrimp

Directions:
Spread the flatbreads or tortillas with mayonnaise.  Lay a lettuce leaf on each; top each with avocado and tomato slices.  Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce.  Roll the flatbread to make a tight cylinder.
If made ahead, wrap well in plastic wrap and refrigerate.  I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.
Cauliflower and Cheese Puff


Ingredients:
cauliflower, cheddar cheese, muenster cheese, prepared mustard, mayonnaise, eggs, salt, pepper

Directions:
Thoroughly wash the cauliflower and break it into florets.
Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.
Remove cauliflower with the slotted spoon to a large bowl and mash.
Preheat oven to 325 F degrees.
Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.
Pour into a greased 9 x 5 inch loaf pan.
Bake for 40 minutes.
Top with remaining 1 ounce of grated cheese and place under the broiler until browned.
Okra With Tomatoes -- Bamies Me Saltsa


Ingredients:
okra, salt, olive oil, onions, fresh tomato, cider vinegar, sugar

Directions:
Trim the okra, wash, drain well and place in a dish with a little salt and the vinegar.  Let stand for 30 minutes.  Rinse well and dry completely.
Heat the oil over medium heat in a large frying pan that has a lid. Add the onion and cook until translucent.
Add the okra and cook, stirring frequently, until they are slightly browned.
Add the tomatoes, salt and pepper and sugar.
Cover the frying pan and simmer for about 30-45 minutes, or until tender.
Dry-Rubbed Rib Eye Steak Restaurant Style


Ingredients:
kosher salt, brown sugar, crushed red pepper flakes, garlic powder, extra virgin olive oil

Directions:
Combine all  the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference] or at most 3 days. This makes the steak taste aged.
Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
Corn Lightbread


Ingredients:
cornmeal, all-purpose flour, sugar, baking soda, salt, buttermilk, bacon drippings

Directions:
Combine dry ingredients; blend in milk and oil.
Spoon into lightly greased 9" X 5" loaf pan.
Let stand 10 minutes.
Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan.
Vegetables With Olives and Sun-Dried Tomatoes


Ingredients:
extra virgin olive oil, sun-dried tomatoes packed in oil, black olives, green olives, dried thyme, fresh ground black pepper, shallots, red onions, zucchini, red bell pepper

Directions:
In a medium bowl, whisk together 3 tablespoons olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat.
Add the shallots or onion and cook until translucent and tender, about 2 to 3 minutes.
Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
Transfer the vegetables to a serving bowl. Serve immediately.
Pan-Grilled Steak (Biftek à La Parrilla)


Ingredients:
beef steaks, olive oil, kosher salt, sea salt

Directions:
Marinate the steaks in olive oil for at least 30 minutes.
Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides.
Heat a well-seasoned cast-iron skillet over a high setting.
When hot add the steaks and char on one side.
Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
Turn the steaks with tongs and turn up the heat to high.
Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
Add 2 to 3 minutes per side for well-done steaks.
Variations:.
If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
When browned, turn steaks with tongs and brown the other side.
Total cooking time with this method is about 5 minutes per side for medium rare.
Less time is required for gas broilers and outdoor charcoal barbecues.
If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
Return the meat to the hotter area to char the second side and then move it back over the drip pan.
Lemon Chess Tassies (Mini)


Ingredients:
butter, cream cheese, all-purpose flour, sugar, eggs, butter, milk, lemon rind, fresh lemon juice, all-purpose flour, cornmeal, salt

Directions:
LEMON CHESS TASSIES:
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add flour to butter mixture, beating at low speed.
Shape dough into 48 balls; cover and chill 1 hour.
Place 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
Spoon LEMON CHESS PIE FILLING evenly into tart shells.
Bake at 350 deg F for 25 minutes or until set.
Cool in pans on wire racks for 10 minutes.
Remove from pans; cool completely on wire racks.
LEMON CHESS PIE FILLING:
Whisk together all ingredients.
Use filling immediately.
Makes 3 cups filling.
Peanut Butter Krispies Bars


Ingredients:
granulated sugar, light corn syrup, salt, peanut butter, butter, margarine, brown sugar, milk, vanilla, powdered sugar

Directions:
In large glass bowl, combine granulated sugar, corn syrup, and salt.
Microwave about 3 minutes or till sugar is dissolved.
Blend in peanut butter; stir in cereal.
Pat evenly into buttered 11x7x2-inch pan.
In small glass bowl, microwave butter or margarine and brown sugar for 45 seconds or till melted.
Add milk and vanilla.
Stir in powdered sugar; beat till smooth.
Spread over peanut butter-cereal mixture.
Chill till firm.
Cut into small bars.
Makes 4 dozen.
Frijoles Borracho (Drunken Beans)


Ingredients:
dried pinto beans, kidney beans, bacon, jalapeno chiles, onion, garlic cloves, beer, chicken broth, water, tomato sauce, dry oregano leaves, ground cumin

Directions:
Rinse beans and place in a large bowl.  Cover with cold water and soak at room temperature for at least 12 hours.  Drain.
Heat oil in an 8 to 10 quart pan over medium heat.  When oil is hot, add bacon and cook until just lightly browned.  Add chiles, onion and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes].
Add beans, beer, broth, tomato sauce, oregano and cumin; bring to a boil, stirring.
Reduce heat, partially cover pan and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours].
Apple Slab Pie
Category: desserts
By Marsha Crom

A good choice if the school or church asks you to bring dessert. Kind of like Dutch apple pie.

Ingredients:
1 ½ cups all-purpose flour
1 ½ tablespoons white sugar
½ cup shortening
¼ teaspoon salt
½ teaspoon baking powder
2  egg yolks, beaten
4 tablespoons water
8  apples - peeled, cored and cut into thin wedges
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 ¾ cups white sugar
½ teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup brown sugar
⅔ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan. In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter. In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples. Bake in the preheated oven for 60 minutes, or until topping is golden brown.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10x15 inch pie

Calories: 404.7
Fat: 17.5 g
Saturated fat: 8.1 g
Carbohydrates: 61.5 g
Sugars: 41.8 g
Dietary fiber: 2.5 g
Protein: 2.9 g
Cholesterol: 53.1 mg
Sodium: 124.9 mg
Adlib Hungarian Paprikash


Ingredients:
chicken broth, water, paprika, spaghetti, cabbage, onion, kielbasa, sour cream

Directions:
In large skillet combine first three ingredients and bring to a boil.
Add spaghetti and cook for 6 minutes.
Add cabbage and onion, cover and simmer 6-8 more minutes.
Stir in kielbasa and sour cream.
Heat through and serve.
The ingredients can be adapted to any ingredients you like and or have on hand, just make sure you have 4 cups liquid to 8 oz of spaghetti.
Butternut Squash with Apple and Cranberries
Category: trusted-brands-recipes-and-tips
By I Can't Believe its Not Butter!

This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

Ingredients:
¼ cup I Can't Believe It's Not Butter!® Spread, melted
1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
1  medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar

Directions:
Preheat oven to 425 degrees F. Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 250.4
Fat: 8.4 g
Saturated fat: 2.1 g
Carbohydrates: 47.2 g
Sugars: 24.3 g
Dietary fiber: 5.7 g
Protein: 2.1 g
Sodium: 101.4 mg
Glass Noodles With Crab


Ingredients:
garlic, scallion, fish sauce, soy sauce, oyster sauce, cilantro

Directions:
Cover noodles in warm water for about 10 minutes.
Drain.
Put oil in a wok or large skillet, and turn heat to high.
A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab.
Toss, and stir to mix the ingredients.
Add the sauces, taste, and adjust seasoning as necessary.
Toss with sesame oil and remaining scallions.
Garnish, and serve.