xiaoxl/recipe_data huggingface dataset:
Grilled Bison Burgers
Category: meat-and-poultry
By S T Andersen

Grilled bison burgers are 90% lean and only 10% fat.

Ingredients:
1 pound ground bison
½ cup panko bread crumbs
1  egg
3 tablespoons Worcestershire sauce
4 dashes hot sauce (such as Tabasco®)
1 pinch granulated garlic
1 pinch ground black pepper
olive oil cooking spray
4 slices American cheese
4  hamburger buns, split and toasted

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Mix bison, Panko crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper together by hand in a bowl; form into 4 patties. Place patties on baking sheet, cover with aluminum foil, and refrigerate until chilled, about 15 minutes. Spray the patties with cooking spray and grill until hot and slightly pink in the center, about 5 minutes per side. Top each burger with a slice of cheese; continue cooking until the cheese melts, about 2 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Sandwich burgers between bun halves.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 392.5
Fat: 14.4 g
Saturated fat: 7.2 g
Carbohydrates: 34.4 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 32.9 g
Cholesterol: 125.6 mg
Sodium: 936.2 mg
Fabienne's Bison Meatballs
Category: main-dish
By Fabienne Riesen

Look no further: you'll want to add these savory bison meatballs to every festive menu. The seasonings used in this recipe naturally enhance the meat's subtle taste. A must try!

Ingredients:
8 ounces ground bison
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon paprika
⅛ teaspoon dried sage
1 pinch celery salt, or to taste
2 teaspoons olive oil

Directions:
Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size. Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 20 -25 meatballs

Calories: 76.8
Fat: 3.4 g
Saturated fat: 0.7 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 10.2 g
Cholesterol: 28.9 mg
Sodium: 134.5 mg
Pumpkin Cream Cheese Muffins
Category: bread
By Barb

You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.

Ingredients:
1 (8 ounce) package cream cheese
1  egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 ½ tablespoons all-purpose flour
5 tablespoons white sugar
¾ teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 ½ cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2  eggs
1 ⅓ cups canned pumpkin
⅓ cup olive oil
2 teaspoons vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. For the muffin batter:  In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle  on the streusel topping. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Yields: 18 muffins

Calories: 303.9
Fat: 12.2 g
Saturated fat: 4.9 g
Carbohydrates: 45.2 g
Sugars: 28.8 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 49.8 mg
Sodium: 225.8 mg
Spicy Vegetable Bruschetta


Ingredients:
olive oil, onion, garlic clove, raw zucchini, bell pepper, diced tomatoes with juice, red pepper flakes, salt

Directions:
Heat olive oil in a non-stick skillet over medium heat.
Add onion and garlic to pan and sauté for 1-2 minutes or until onions are slightly translucent.
Add 1/4 cup Tuscan dressing and stir in the diced zucchini, squash, peppers and jalapeño. Cook about 5 minutes stirring frequently.
Add the whole can of diced tomatoes and 1 tsp red pepper flakes (this will be hot, adjust to taste]. Cook for another 5-10 minutes covering when liquid has boiled away to desired consistency.
Add salt to taste.
Transfer bruschetta to an airtight container and chill in the refrigerator for 1-3 hours.
Serve cold with sourdough bread, rye crackers or even as a dip for tortilla chips (Recipe #263512].
Pork Chops


Ingredients:
poultry seasoning, butter, milk, water

Directions:
Brown pork chops on one side in melted butter in skillet., Turn over and add the rest of the ingredients., Simmer for at least one hour.
Jewish Honey Cake


Ingredients:
eggs, fresh lemon juice, fresh lemon rind, honey, strong black coffee, all-purpose flour, baking powder, baking soda, salt, cream of tartar, dark brown sugar, cinnamon

Directions:
Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
Mix on low speed until well blended.
In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
Fold in the slivered almonds.
Pour the batter into the tube pan.
Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
My Favorite Easy Lasagna Recipe


Ingredients:
ground beef, small curd cottage cheese, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
Boil Lasagna Noodles as described on package.
Brown Ground Beef and drain.
Pour Spaghetti Sauce in pan with ground beef and mix.
Lay 3 Lasagna Noodles side by side in a 13x9 glass baking dish.
Pour 1/2 Meat mixture over noodles.
Lay slices of the Mozzarella on top of the meat mixture.
Spread about 3/4 of the Cottage cheese over the Mozzarella cheese.
Lay the remaining 3 Lasagna Noodles side by side on top of the Cottage Cheese.
Spread remaining Meat Mixture over noodles.
Sprinkle with Parmesean cheese.
Bake at 350 degrees for 35-40 minutes.
Let Lasagna"set" for about 15 minutes before serving, this is a great dish reheated, you can also prepare this the night before and refrigerate for the next day.
Enjoy!
Am's Spicy Sausage, Onion & Pepper Ragu


Ingredients:
hot Italian sausage, onions, banana peppers, garlic, red pepper flakes, tomatoes, extra virgin olive oil, sugar, salt, pepper, whole canned tomatoes, parmesan cheese, wine

Directions:
Boil italian sausage in seperate pot with about an inch of water and cover.
In 2nd pot, add oil, onions and garlic and cook til onions start to be tender (about 5 mins].
Add all peppers and sliced tomato to 2nd pot.
When peppers are close to done (tender], add crushed tomatoes, italian seasoning, salt/pepper, sugar, red pepper flakes and parmesean to 2nd pot and heat (add more parmesean to thicken a bit if needed].
Check sausage to see if water is reduced and start to fry sausage.
Add wine to sausage pan (deglaze] and scrape up bits with spatula, heat a bit. (Sausage can be cut too preference].
Add 2nd pot to sausage, heat and mix.
Put all ingredients in casserole dish and keep warm until ready to serve.
Serve over rice or pasta.
**Variation: Add mushrooms or green peppers**.
Linguine 'il Trittico'


Ingredients:
linguine, purple onion, unsalted butter, Cointreau liqueur, fresh apricots, light brown sugar, nutmeg, parmesan cheese, orange, zest of

Directions:
Preheat oven to 350 degrees and place almonds on a cookie sheet.  Toast for 5-10 minutes until a bit brown and crunchy.
Cook linquine in salted water according to package directions.
Meanwhile, saute the onion in the butter in a large non-stick skillet over medium heat until soft, about 5 minutes.
Carefully add the Cointreau and simmer until reduced by half, about 2 minutes.
Add 1/2 cup of the orange juice, the apricots and sugar and stir until sugar dissolves.
Slowly add the remaining orange juice and simmer until the sauce turns golden, about 3 minutes.  Remove from heat, stir in candied orange peel if using, and season to taste with salt and black pepper.
Toss the sauce with the drained linquine and top with nutmeg, parmesan and almonds.  Garnish with the zest.
Parmesan-Crusted Pork Chops


Ingredients:
eggs, parmesan cheese, fresh ground black pepper, olive oil, lemon wedge

Directions:
Whisk the eggs in a pie plate to blend.
Place the bread crumbs in another pie plate.
Place the cheese in a third pie plate.
Sprinkle the pork chops generously with freshly ground black pepper.
Coat the chops completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat.
Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
Transfer the chops to plates and serve with lemon wedges.
Roasted Tomato Salsa


Ingredients:
roma tomatoes, shallots, red capsicum, garlic cloves, fresh coriander, water, cumin seed, black pepper

Directions:
Heat oven to 180.
Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat].
Place in a lined baking tray and lightly brush with oil.
Bake in oven until tomatoes and capsicum start to blacken.
Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.
Place all ingredients into a blender. Blend to combine but not to puree.
Lemon Almond Bread
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Your family will go nuts over this zesty twist on lemon bread. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
2 tablespoons lemon zest
¾ cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
½ cup canola or vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup powdered sugar
1 ½ tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds for garnish

Directions:
Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside. In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 409.8
Fat: 16.9 g
Saturated fat: 1.5 g
Carbohydrates: 60.6 g
Sugars: 40.8 g
Dietary fiber: 1.2 g
Protein: 4.6 g
Cholesterol: 46.5 mg
Sodium: 236.8 mg
Mint Chocolate Ice Box Cake


Ingredients:
heavy cream, granulated sugar, mint sprig

Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
Add green food coloring, drop by drop, until cream turns mint green.
Continue beating until stiff peaks form; do not overbeat.
Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
Spread with ½ cup cream.
Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.].
Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.
Chocolate Amaretto Cheesecake


Ingredients:
butter, cream cheese, sugar, sour cream, cornstarch, vanilla extract, cocoa powder, sugar, Amaretto, Amaretto

Directions:
For crust: Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.
For Cheesecake: In mixing bowl, combine cream cheese, 2/3 cup sugar, sour cream, and cornstarch. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Remove 3/4 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside. Stir amaretto and almond extract into the remaining mixture.
Pour half the amaretto mixture over the crust. Spoon half of the cocoa mixture over the amaretto mixture. Pour remaining amaretto mixture over the cocoa mixture. Top with remaining cocoa mixture. Using a knife and without disturbing the crust, swirl the blade through the batter to create the marble effect.
Bake at 425 F for 10 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
For Topping: In small bowl beat whipping cream and amaretto with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with chocolate covered almonds.
Chill till serving time.
Roasted Butternut Squash and Sausage Ragout & Ravioli


Ingredients:
red onion, zucchini, sausage, bacon, white kidney beans, chicken broth, rosemary, asparagus, alfredo sauce

Directions:
Clean, peel and cube the butternut squash into bite size pieces.  Place in baking dish and lightly coat with 2 Tbs olive oil, salt & pepper.  Roast at 350 covered until soft (about 40 minutes].  Once soft, remove foil and continue baking until light golden brown edges appear.
When the squash is almost done roasting:
Sauté the chopped red onion and zucchini in 2 Tbs olive oil, season with salt & pepper, set aside.
Chop asparagus into bite size pieces and steam lightly, set aside.
Cook bacon and chop finely.  Saute with loose sausage (if buying sausages, just squeeze out of the casing].
I used a Sicilian chicken sausage.  When sausage is almost cooked all the way through, add ¾ cup of chicken broth and set to high.  Add zucchini, onion, kidney beans and rosemary.  Continue to cook on high until about half of the liquid has cooked off.  Add butternut squash and Guinness.  Stir until all ingredients are well mixed.  Set to low, and let simmer.
Bring 6 cups of water to boil and place ravioli in boiling water.  Allow to cook until tender (about 5 minutes].
Heat the alfredo sauce on medium heat until warmed.
Just before serving, stir in the lightly steamed asparagus.  Serve the ravioli over the ragout, top lightly with crème sauce & balsamic reduction drizzle.
I served with a green salad tossed with goat cheese, raspberries, walnuts and a champagne vinaigrette.
Very easily made vegetarian by omitting bacon, sausage and  using vegetable broth.
Low carb version - omit the ravioli.
Creamy Salmon Chowder
Category: soups-stews-and-chili
By The Angerers

A comforting stew to extend or use up leftover salmon. Very flexible to what you have on hand.

Ingredients:
3 large potatoes, or more to taste, diced
3  carrots, or more to taste, diced
2 tablespoons butter
1 small red onion, diced
⅓ cup all-purpose flour
6 cups milk
2 cups frozen corn
1 cup skinned and boned cooked salmon, or more to taste
1 cup frozen green beans
½ cup frozen peas
2 teaspoons salt, or to taste
1 ½ teaspoons dill
freshly ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes. Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly. Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.

Prep time: 15 mins
Cook time: 39 mins
Total time: 54 mins
Yields: 6 servings

Calories: 422.7
Fat: 11.7 g
Saturated fat: 6.1 g
Carbohydrates: 62.9 g
Sugars: 15.7 g
Dietary fiber: 6.3 g
Protein: 18.8 g
Cholesterol: 41.8 mg
Sodium: 927.6 mg
Mushroom Paneer Curry (Diet Version)


Ingredients:
cumin seed, white mustard seeds, garlic cloves, panir, mushrooms, tomato paste, water, garam masala, cayenne pepper

Directions:
Place spices in pan and warm or roast these. Add 1 tbs butter at this stage if you want non-diet version.
Add a little water with tomato paste and mix.
Add paneer and mushrooms with rest of water. Simmer until cooked through. Stirring occasionally.
Add cream or coconut milk here and simmer. Stir to ensure no kurdling of cream.
Swedish Light Rye With Caraway Bread (Abm)


Ingredients:
water, water, white bread flour, granulated sugar, salt, cornmeal, caraway seeds, active dry yeast

Directions:
Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle, and start machine.
Mocha Espresso Parfaits


Ingredients:
low fat cottage cheese, sugar, instant coffee, strawberries, Cool Whip Lite

Directions:
Place cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
Spoon half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
Serve immediately. Or, cover and refrigerate until ready to serve.
Fruity Tea Loaf


Ingredients:
all-purpose flour, baking powder, baking soda, salt, sugar, plain yogurt, canola oil, eggs, vanilla extract, orange zest, raisins, walnuts, powdered sugar

Directions:
Preheat oven to 350 and grease a 9x5" loaf pan (can also fit into three 5x3" mini pans].
Combine flour, baking powder, baking soda, and salt and then set aside.
Stir together sugar, yogurt, oil, eggs, vanilla and zest.
Add flour mixture to wet ingredients and stir gently until well mixed (don't over mix or the loaf will be dry].  Stir in dried fruit and nuts gently.
Pour batter into pan and bake for 45-50 minutes until pick comes out clean (if using mini pans bake 25-30 minutes].
Cool on wire rack 10 minutes before turning out.
Stir together the ingredients for the glaze - watching the amount of orange juice to make it a nice pourable glaze and not too runny.
Drizzle over cooled loaf.
Figs in Scented Syrup


Ingredients:
fresh figs, sugar, water, ginger, vanilla pod, cardamom pods, whole allspice, lemon, bottled lemon juice

Directions:
Blanch figs in water for 2 minutes. Remove figs and set aside. Measure 1 quart of the blanching water discard the rest.
Bring the 1 quart blanching liquid, sugar, ginger, vanilla, cardamom, allspice, and lemon to a gentle boil add figs and boil for 5 minutes.
Add 1 teaspoon lemon juice per pint jar to each of the jars or 1/4 teaspoon citric acid per pint to the jars. This is to increase the acidity and help prevent discoloration and spoilage.
Fill sterilized jars with hot figs, gently tapping the bottom of the jar on the countertop to help pack the figs down gently.
Add the hot syrup leaving 1/4 to 1/2-inch headspace. Wipe any spilled syrup off the top, Seat the lid and tighten the ring around them.
Keep the jars covered with at least 2 inches of hot water. Keep the water boiling. Boil them for 45 minutes at sea level.
Remove jars and let them cool without touching in a draft-free place 12 hours. Remove the rings and wipe jars clean. Check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound], it is not sealed. If you put the jar in the refrigerator right away, to be consumed.
Lable and enjoy within 12 months.
Mom's ' Molded' (Jello) Salad


Ingredients:
boiling water, whole berry cranberry sauce, crushed pineapple, cold water, mayonnaise, sour cream

Directions:
Dissolve Jello in boiling water.  Add cranberry & mix well.
Refrigerate until almost solidly jelled.  Add undrained pineapple & 1 cup cold water.  Pour into a large pan or mold & refrigerate until set.
Serve with dressing.
Masala French Fries


Ingredients:
russet potatoes, cornstarch, salt, mint powder, black pepper

Directions:
Wash potatoes, peel, and cut into French fries (we use our Mandolin slicer with the French fry blade].
Toss potato fries with salt and set aside for 10 minutes.
Drain the salt water resulting from step 2 and lightly pat the fries dry.
In small bowl mix cornstarch, salt, mint powder, citric acid, red and black peppers together.
Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
Heat 1 ½ - inch oil in frying pan on medium high heat.
Test readiness of heated oil by placing a potato strip in frying pan. The frying pan is ready when the potato strip sizzles.
Fry the fries ‘til they become golden in color all around. Turn the fries a few times while frying.
With slotted utensil, transfer fries from oil and drain on paper towel.
Serve hot and enjoy!
Sugar Free Apple Pie


Ingredients:
apples, Splenda granular, cornstarch, cinnamon, nutmeg

Directions:
Preheat oven to 350°F.
peel,core and slice apples(use as many as you like depending on dish size and how high you want your pie].
add splenda, cornstarch, cinnamon and nutmeg to apples and mix well.
Place bottom crust in pan and fill with apples. Put on top crust.
Bake about 45 min or until crust is golden brown.(my oven tends to be off on time so make sure to watch your pie.].
Crispy Tofu Fingers


Ingredients:
extra firm tofu, barbecue sauce, salt, garlic powder

Directions:
Coat a cookie sheet with oil.
Slice tofu lengthwise, about 1/4 inch thick, and pat dry.
Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well (I used barbecue sauce, and it was tasty].
Place the tofu on the cookie sheet in a single layer (Pieces can be touching, but should not overlap].
Sprinkle on desired seasoning.
Bake at 400 degrees for 20 to 30 minutes, depending on how crispy you like it.
Some people like it very chewy, while others prefer it when it's still soft.