xiaoxl/recipe_data huggingface dataset:
Moroccan Brown Rice (Rice Cooker)


Ingredients:
long grain brown rice, water, salt, pepper, ground coriander, ground cardamom, butter, preserved lemon

Directions:
Coat the rice cooker bowl with Pam.
Place rice in the rice bowl and add teh water, salt, pepper, coriander and cardamom. Close the cover and set the Brown rice cycle.
When the machine switches to keep warm, add the butter. Close teh cover and let the rice steam for 10 minutes.
Fluff rice.
Serve hot, sprinkled with a bit of the preserved lemon.
Bacon Biscuit Breakfast Bake


Ingredients:
eggs, milk, salt, pepper, bacon, sharp cheddar cheese

Directions:
Mix eggs and milk together in a large bowl. Sprinkle with salt and pepper to your taste.
Cut biscuits into fourths.
Place biscuits in egg mixture and mix.
Add bacon and cheese to bowl and mix.
Dump all into a 9x13 baking dish.
Bake for 30 minutes at 350 degrees.
Pineapple Mandarin Orange Cream Orzo Salad


Ingredients:
orzo pasta, crushed pineapple, mandarin orange sections, granulated sugar, nutmeg, cinnamon, vanilla

Directions:
Heat 2 quarts water in pot, when boiled add pasta. Cook until done but firm.
About 10 - 12 minutes. Stir while cooking.
Drain in a colandar.
Cool, then put in large bowl.
In medium chilled metal mixing bowl, add whipping cream. Beat until soft peaks form, then slowly add the sugar and beat until stiff peaks form.Add optional nutmeg or cinnamon. Gently stir in vanilla.
Fold the cream into the pasta, then add the pineapple and mandarin orange slices.
Note: Save 4 mandarin orange slices for garnish on the top with mint leaves if available.
Cover and chill before serving.
You may serve individually in parfait glasses if you wish.
Note: You may use Chinese 5 spice powder as a dash for a garnish on top. This is optional for taste, color.
Stewed Summer Squash and Onions


Ingredients:
onion, butter, water

Directions:
Slice squash as thinly as possible- I use a mandoline to do this quickly.
Melt butter in large skillet over medium heat.
Add squash and onions and season then cover with water.
Cook, stirring occasionally until water evaporates.
Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad.  Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish.  Warning- it isn't pretty, but it is tasty!
Make this into a main dish by adding chunks of ham during cooking.  Also delicious!
Carrots Au Gratin (A La Gail)


Ingredients:
margarine, butter, flour, milk, cheddar cheese, salt, pepper, carrots, onion

Directions:
You can make the cheese sauce in either the microwave or on the stovetop.
Melt margarine.
Add flour and mix.
Add milk.
Cook until thickened.
Add cheese (feel free to add more to make a cheesier sauce]. Stir.
Cook a bit longer until cheese is melted.
Season with salt and pepper.
Slice carrots and chop onions and cook almost completely (not mushy and not too soft].
Mix with cheese sauce.
Place carrot mixture in a shallow dish and top with crumbled cornflakes or cornflake crumbs.
Bake at 350 degrees for 1/2 hour.
Elotes (Mexican Corn in a Cup)
Category: salad
By Kelsie

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Ingredients:
2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1  lime, or more to taste

Directions:
Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water. Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 cups

Calories: 294.1
Fat: 14.4 g
Saturated fat: 2.9 g
Carbohydrates: 41 g
Sugars: 6.7 g
Dietary fiber: 4.1 g
Protein: 7.7 g
Cholesterol: 9.6 mg
Sodium: 1188.6 mg
Slow-Cooked Pork Tenderloin
Category: meat-and-poultry
By Leanna Beth

Most tender, flavorful pork you will ever have! The slow cooking and overnight marinade is worth the time and the sauce is amazing!

Ingredients:
½ cup olive oil
½ cup balsamic vinegar
3 cloves garlic, peeled
3 tablespoons brown sugar
2 tablespoons chopped fresh thyme
1 teaspoon dry mustard
1 teaspoon paprika
1 (4 pound) pork tenderloin
¼ cup dry sherry
2 tablespoons cornstarch
2 tablespoons water

Directions:
Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours. Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven. Bake in the preheated oven for 3 hours. Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan. Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon. Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

Prep time: 15 mins
Cook time: 3 hrs 15 mins
Total time: 1 day
Yields: 8 servings

Calories: 360.6
Fat: 18.4 g
Saturated fat: 3.5 g
Carbohydrates: 11 g
Sugars: 7.2 g
Dietary fiber: 0.3 g
Protein: 35.5 g
Cholesterol: 98.2 mg
Sodium: 127.7 mg
Austrian Rugelach Cookies


Ingredients:
butter, cream cheese, all-purpose flour, orange marmalade, brown sugar, cinnamon, chocolate chips, ground walnuts

Directions:
Beat the butter with the cream cheese with an electric mixer until fluffy.  Add the flour and using hands make a thick dough. Make three balls with the dough, cover them with plastic wrap and refrigerate for 2 hours.
Mix the brown sugar with the cinnamon, raisins, walnuts and the chocolate chips.
Remove the  dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface.
Divide each circle into quarters and then eighths and sixteenths, until we have 16 equal triangles. Coat with marmalade and sprinkle with the sugar mixture. Roll each triangle up, starting from the wide side, to make crescents.
Bake at 360°F for 25-30 minutes.
Dust, if desired with icing sugar, when they are still hot.
PAÇOCA


Ingredients:
graham crackers, sweetened condensed milk, sea salt

Directions:
In a 9-inch baking dish, line with wax paper and set aside.
In the bowl of a food processor, add peanuts and crackers pulse until barely combined. Add sugar and process for 10 seconds before pouring in sweetened condensed milk; process until dough is formed. If wanted, add salt during the process.
Transfer the mixture to the prepared baking dish and compact it with clean hands. Then use a small measuring cup to smooth and level it out. Cover and transfer to the fridge for at least 4 hours or overnight.
Remove from the dish by lifting with the wax paper and cut into squares. Place squares in an airtight container.
Soutzoukakia (Greek Meatballs in Tomato Sauce)


Ingredients:
ground beef, garlic cloves, cumin seed, dry white wine, egg, olive oil, flour, pepper, salt, tomatoes, wine, butter, pepper, salt, cumin seed, cinnamon

Directions:
For the meatballs, mix the ground beef, garlic, cumin, white wine, bread (squeeze out the wine and reserve to be used in the sauce] and egg.
Season to taste with salt and pepper.
Shape into approximately 30 sausage shaped patties, roll in flour and fry in oil until cooked through.
Remove from pan, set aside on a plate covered with paper towels.
For the sauce, bring the tomatoes stock and butter to a boil.
Add the wine and the seasoning and simmer until sauce beginns to thicken.
When the sauce starts to thicken, add the soutzoukakias and simmer for a further ten minutes.
Glazed Lemon Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, shortening, lemon zest, egg, milk, fresh lemon juice, powdered sugar, fresh lemon juice, lemon zest

Directions:
Preheat oven to 400°.
In a big bowl, combine the flour, sugar, baking powder, and salt; cut in the butter using a pastry blender until mixture resembles coarse crumbs; stir in lemon zest and blend.
In another bowl, whisk egg, milk, and lemon juice; pour into flour mixture; mix until blended and moistened and a soft dough is formed.
Place dough on a floured work surface; knead 15-20 times and roll into a circle ¾-inch thick.
Place on baking sheet; score into 8-12 wedges with the point of a sharp knife.
Bake for 15 minutes or until golden brown; cool slightly on wire rack; cut into wedges as marked and serve warm.
The glaze: in a small bowl, mix together powdered sugar and lemon juice; add in desired amount of food coloring (if using]; drizzle over warm scones; sprinkle with lemon zest and almonds.
Hot Dog Mummies
Category: appetizers-and-snacks
By DessertQueen123

I made this meal for my grandma when I was a kid and it's super simple and a great idea for kids to make to start to learn how to cook!

Ingredients:
8  hot dogs
1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury® Grands! Big and Flaky)
1 teaspoon yellow mustard, or as needed  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain. Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet. Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 247.7
Fat: 18.5 g
Saturated fat: 6.3 g
Carbohydrates: 11.8 g
Sugars: 2 g
Protein: 7.2 g
Cholesterol: 22.5 mg
Sodium: 731.3 mg
Bean Burrito Casserole


Ingredients:
onion, garlic, olive oil, pinto beans, pink beans, tomato sauce, ground cumin, fresh jalapeno chilies, cilantro, 7-inch flour tortillas, 8-inch flour tortillas, monterey jack cheese

Directions:
In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the cilantro.
Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10 minutes.
Easiest Ever Slow Cooker / Crockpot Lasagna


Ingredients:
part-skim ricotta cheese, part-skim mozzarella cheese, turkey sausage, salt

Directions:
Spray your slow cooker with non-stick cooking spray. {I also like to line mine with the slow cooker liners}.
Break noodles and place them on the bottom to fit your slow cooker.
Layer: half the meat, half the sauce, half the ricotta, half the mozzarella, seasonings, and repeat starting with the noodles again!
Cook on LOW for 3-4 hours. {During the last hour, I add a little shredded mozzarella to the top}.
Cognac Highball


Ingredients:
cognac, ginger ale

Directions:
Fill a tall glass with ice., Add cocnac and the juice of 1/4 lemon., Top with the amount of gingerall you would like., Garnish with a lemon wheel.
Chicken Breast with Black Olive Stuffing


Ingredients:
butter, onion, reduced-sodium chicken broth, herb-seasoned stuffing cubes, black olives, Dijon mustard, dried thyme, garlic, skinless chicken breasts, hot paprika

Directions:
Melt the butter and saute the onions until tender, stir occasionally apprx 6 minutes.
Add Broth, bring to a simmer& remove from heat.
Add stuffing mix& Olives, Toss well.
In a greased 13x9" baking dish spoon in 4 mounds of the stuffing.
Pat them down a little.
Mix together the mustard, thyme& garlic then spread it over the 4 breasts.
Place a breast over each mound of stuffing, cover each mound completely.
Sprinkle chicken with paprika if desired Bake in 375F over for 40 minutes uncovered or until the breasts are done.
Naked Ravioli


Ingredients:
fresh spinach, fresh swiss chard, ricotta cheese, gorgonzola, parmesan cheese, nutmeg, plain flour, butter, sage leaves

Directions:
Boil the spinach and Swiss chard in salted water for 10 minutes.
Drain, cool, squeeze dry and chop finely.
Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
Mix and season with salt and pepper.
Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.
Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
They will rise to the top when done.
Continue until all the ravioli balls are cooked.
Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.
Creamed Tuna Fish on a Shingle


Ingredients:
light chunk tuna in water, butter, flour, skim milk, salt, pepper, low-fat cheddar cheese

Directions:
Melt butter over med heat in small sauce pan.
Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden].
Add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
Add salt and pepper.
Lastly, add the tuna fish and bring to a low boil.  If sauce is too thick for your liking, add more milk -- too thin, add more flour.
*sauce will thicken a bit as it simmers*.
I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.
Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.
Grate desired amount of cheese on top and serve!
Blueberry Acai Super Smoothie


Ingredients:
fresh blueberries, frozen blueberries, apple, flax seed

Directions:
"Combine all ingredients in a blender. Puree until smooth and serve."
Alpine Turkey or Chicken Casserole


Ingredients:
celery, Miracle Whip, milk, onion, salt, swiss cheese

Directions:
Combine all ingredients.
Pour into a greased baking casserole dish.
Bake, covered, for 10 minutes at 350.
Remove cover and bake an additional 25-30 minutes, or until cheese melts but does not burn.
If you don't like your celery"crunchy" you'd want to brown it in some butter beforehand and then continue with recipe.
Lithuanian Potato Pudding


Ingredients:
potatoes, onion, bacon, milk, eggs, salt

Directions:
Preheat oven to 400°F.
Grease a 13 x 9-inch pan.
Peel and grate potatoes, mince the onion and mix the two together.
Fry bacon until crisp; pour bacon fat over potatoes, and crumble.
bacon into mixture.
Add eggs, one at a time, mixing well; add salt and milk.
Pour mixture into prepared pan.
Bake for 15 minutes.
Top should be brown and crispy.
Caribbean Jerk Chicken


Ingredients:
garlic powder, brown sugar, ground allspice, dried thyme, salt, cayenne pepper, ground black pepper, ground sage, ground nutmeg, ground cinnamon, olive oil, soy sauce, white vinegar, lime juice, scotch bonnet pepper, green onions, chicken thighs, chicken drumsticks

Directions:
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch bonnet pepper, onion, and green onions and mix well.
Place chicken into one-gallon plastic freezer bag; pour marinade into bag; remove excess air from bag and seal. Marinate for at least 12 hours, turning bag every 6 hours -- marinate longer if possible, up to three days!
Preheat an outdoor grill.
Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked.
Spaghetti Bake
Category: main-dish
By Kates

My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can't get enough! A staple in our home.

Ingredients:
1 (16 ounce) package spaghetti
1 cup chopped onion
1 cup chopped green bell pepper
1 pound ground beef
2 (24 ounce) jars spaghetti sauce
2 cups shredded Cheddar cheese
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup sliced fresh mushrooms
1 (4 ounce) can sliced black olives
2 teaspoons dried oregano
1 tablespoon white sugar
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain. Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables. Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms,  olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese. Bake in preheated oven until bubbly and hot, about 45 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 928.2
Fat: 38.8 g
Saturated fat: 17.4 g
Carbohydrates: 98.7 g
Sugars: 26.9 g
Dietary fiber: 10 g
Protein: 44.7 g
Cholesterol: 109.3 mg
Sodium: 1911.7 mg
Tasty Nectarine Buttermilk Pancakes & Wild Blueberry Sauce


Ingredients:
white sugar, water, fresh lemon juice, Grand Marnier, all-purpose flour, salt, white sugar, ground cinnamon, baking powder, egg, butter, buttermilk, nectarine, butter, icing sugar

Directions:
Sauce.
Put the blueberries, sugar, lemon juice and water together in a small pot.
Boil rapidly for 4 – 5 minutes, stirring often.
Remove the sauce from heat and allow too cool.
When cooled add the Grand Marnia and set aside until ready to use.
Pancake.
Beat the egg well and stir in the melted butter and buttermilk.
In a small bowl add the flour, salt, sugar, cinnamon and baking powder and stir into the egg mixture.
Now gently add the diced nectarines to the batter.
Heat your pan and lightly grease with the butter.
I cook my pancakes on medium low heat.
Pour batter onto the prepared pan and cook until bubbles begin to appear and fill the entire surface of the pancake.
Turn with a spatula and cook the other side.
Your pancakes should feel fluffy and tender when touched.
Remove from heat, put on platter and keep warm until all pancakes are done.
Serve with icing sugar and wild blueberry sauce.
Italian Cheese Bread
Category: bread
By roger russell

A strong tasting cheese bread.

Ingredients:
1 ¼ cups warm water
3 cups bread flour
½ cup shredded pepperjack cheese
2 teaspoons Italian seasoning
1 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 tablespoons brown sugar
1 ½ teaspoons salt
2 teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select White Bread or Basic cycle.  Start.

Yields: 1 - 1 1/2 pound loaf

Calories: 37
Fat: 2.1 g
Saturated fat: 1.1 g
Carbohydrates: 3 g
Sugars: 2.2 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 6.6 mg
Sodium: 337.9 mg
Chicken Curry Salad in a Hurry
Category: salad
By Buddy Greer

Just a simple no frills chicken salad recipe I came up with. It can be made quickly and easily with most ingredients on hand. Enjoy it on bread, in a pita pocket, or over a bed of lettuce.

Ingredients:
1  rotisserie chicken, meat and skin removed and chopped
2  hard-cooked eggs, chopped
½ cup mayonnaise
½ cup chopped apple
½ cup chopped celery
¼ cup chopped onion
1 teaspoon curry powder
½ teaspoon paprika
⅛ teaspoon cayenne pepper
salt to taste

Directions:
Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 525.7
Fat: 37.9 g
Saturated fat: 8.7 g
Carbohydrates: 3.4 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 40.9 g
Cholesterol: 199.2 mg
Sodium: 276.1 mg
Quahog Chili


Ingredients:
olive oil, onion, green pepper, garlic cloves, tomatoes, tomatoes, chili powder, Worcestershire sauce, dried oregano, ground cumin, dried basil, salt, ground black pepper, cayenne pepper, paprika, sugar, quahogs, red kidney beans, cannellini beans, black beans

Directions:
Saute onion in oil for 3 minutes over medium heat.
Add garlic and pepper and saute until onions are translucent and soft (about 10 minutes].
Add tomatoes, seasonings, and simmer until thick (about an hour].
Taste, and adjust salt, pepper, and chili powder if necessary.
Add clams, beans and simmer for an additional 10 minutes.
Pecan Cheese Cheese Squares


Ingredients:
eggs, butter, pecans, cream cheese, confectioners' sugar

Directions:
In a large bowl, beat the dry cake mix, 1 egg and butter until blended.
Stir in pecans, and then press into a greased 13x9 inch baking pan, and set aside.
In a small bowl, beat the cream cheese, sugar, and the remaining eggsuntil smooth, and then pour over the pecan mixture.
Bake at 350 degrees for 45-55 minutes or until golden brown.
Cool on a wire rack, and cut into 36 squares.
Store in refrigerator.
The Very Best Oatmeal Raisin Cookies Ever!


Ingredients:
eggs, water, raisins, vanilla extract, Crisco shortening, ground cinnamon, flour, salt, baking soda, quick-cooking oatmeal, walnuts, brown sugar, granulated sugar

Directions:
Preheat oven to 350°.
Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well.  VERY IMPORTANT let set on counter for at least 1 hour.
In another bowl, combine crisco, and sugars, mix well.
Gradually add dry ingredients.
Blend in raisin mixture -- mix well.
I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
Baking note: please remember to reverse position of cookie sheets halfway through baking.  DO NOT OVER BAKE.  Cookies should be slightly golden brown around edges.  Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.