xiaoxl/recipe_data huggingface dataset:
Sourdough Breakfast Casserole


Ingredients:
eggs, sour cream, milk, salt, coarse black pepper, green onion

Directions:
Whisk together the eggs, sour cream, milk, salt and pepper.
Add the bread cubes, stir to coat and set aside.
Defrost the sausage links and chop into pieces or small slices.
To the bread and egg mixture, add the vegetables, sausage and 1/2 cup of the cheese; mix until everything is combined.
Pour into greased 2 qt covered casserole dish.
Bake at 350 for 30 minutes.
Remove lid and sprinkle the remaining 1/4 cheese over the top; return to oven without the lid and bake an additional 15 minutes.
Easy Egg Rolls


Ingredients:
ground beef, ground pork, Chinese five spice powder, onion, garlic powder

Directions:
Brown ground beef and pork. Don't drain!
Mix in the salt and pepper , garlic powder , onion, Chinese five spice and coleslaw mix.
Cook over low heat until cabbage is tender. (mine took approximately 20 minutes on low heat].
Drain and cool in a strainer.
Fill egg rolls, fold and seal.(directions come with the egg roll wrappers].
Fry in vegetable oil until golden brown. I can't tell you how long this particular method takes. I spread vegetable oil on my cookie sheets , rolled the egg rolls in it , and baked in a 375° oven for 10 minutes , turned them over , baked an additional 10 minutes.
Enjoy!
Bob’s Lobster Bisque


Ingredients:
lobsters, mushroom, onions, carrots, heavy cream, chicken broth, white wine, tomato paste, cayenne pepper, salt, butter

Directions:
1 Melt Butter in a large saucepan over medium-low heat. Add the mushrooms, onion, and carrot. Cook until Tender, about 10 minutes. Stir in the chicken broth, tomato paste, and season with the salt, cayenne pepper. Bring to a boil, then simmer for 10 minutes.
2 Pour the vegetable and broth mixture into a food processor, and add 1/4 cup of the lobster meat.  Process until smooth. Return to the saucepan, and stir in the heavy cream, white wine, and the remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
David Rocco's Torta Di Ricotta


Ingredients:
ricotta cheese, sugar, bittersweet chocolate, pears, water

Directions:
Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip 35% whipping cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with bittersweet chocolate. Spread filling into piecrust.
In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary.
In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving.
Spiced Sweet Potato Balls


Ingredients:
sweet potatoes, pecans, butter, salt, flour, brown sugar, allspice, ground cinnamon, nutmeg, all-purpose flour

Directions:
In a large saucepan, cook sweet potatoes in boiling water to cover for 30 to 35 minutes or until tender; drain.  Let cool slightly.
Peel sweet potatoes; mash potatoes in a large bowl.  Add pecans, butter, salt, 2 Tablespoons flour, brown sugar, and spices.  Beat at medium speed of an electric mixer until smooth.
Add some all-purpose flour to a pie plate or small bowl.  Drop mixture, by rounded tablespoonfuls, into the flour; gently roll into balls.
In a Dutch oven, pour vegetable oil to a depth of 2 inches; heat to 380F degrees.  Fry balls, a few at a time, 2 to 3 minutes or until golden.  Drain on paper towels.  Serve immediately.
Blue Cheese Coleslaw
Category: salad
By sal

This crunchy slaw bursts with flavor.  Shredded cole slaw mix is perked up by the delicious pairing of red grapes and a tangy, blue cheese speckled dressing.

Ingredients:
1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
½ cup shredded carrot
1 cup mayonnaise
¼ cup prepared Dijon-style mustard
⅓ cup crumbled blue cheese
2 tablespoons white sugar
2 tablespoons cider vinegar

Directions:
In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar.  Add the coleslaw mix, grapes and carrots and stir until evenly coated.  Chill until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 208.6
Fat: 16.8 g
Saturated fat: 3.1 g
Carbohydrates: 13.6 g
Sugars: 7 g
Dietary fiber: 1 g
Protein: 1.7 g
Cholesterol: 12.8 mg
Sodium: 293.9 mg
Molded Avocado Cream Salad


Ingredients:
avocados, unflavored gelatin, cold water, yogurt, tomatoes, garlic clove, olive oil, lime juice, chili powder, salt, shrimp, cherry tomatoes, pitted ripe olives, lime

Directions:
In a saucepan, soften the gelatin in the water. Stir over low heat till the gelatin is dissolved. Remove from heat source.
Add yogurt, mashed avocado, tomato, onion, garlic, oil, lemon (or lime] juice, chili powder & salt.
Mix thoroughly, taste & adjust seasoning as desired.
Turn mixture into a well-chilled 4 cup ring mold. Cover w/aluminum foil & chill for at least 4 hrs or till well-set.
To Unmold: Have ready a round, well-chilled platter large enough to allow for the salad assembly as described below. Run the pointed tip of a knife around the edges of the mold to release it. Dip the mold up to the rim into a basin of hot water for just a few seconds. Place the platter upside down over the mold. Hold the platter & mold together & invert. Shake gently to release the molded avocado cream. Repeat process if needed & refrigerate immediately.
To Assemble Salad: Fill the center of the ring mold w/shrimp. Surround the outside of the ring w/salad greens & top the greens w/halved cherry tomatoes, olives, lime (or lemon] slices & any remaining shrimp.
Best Salmon Bake
Category: main-dish
By MAGGIE1205

Salmon fillets topped with chopped tomato and green onion, and baked in the oven to perfection for a deliciously quick and simple dinner for any occasion.

Ingredients:
1 pound salmon fillet, halved
1 small tomato, chopped
5  green onions, chopped
¼ teaspoon salt
¼ teaspoon pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper. Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 385.5
Fat: 22 g
Saturated fat: 4.5 g
Carbohydrates: 4.7 g
Sugars: 2.1 g
Dietary fiber: 1.6 g
Protein: 40.2 g
Cholesterol: 111.5 mg
Sodium: 407 mg
Good Broccoli Casserole


Ingredients:
broccoli, mayonnaise, eggs, Tabasco sauce, onion, cheddar cheese, butter, margarine

Directions:
Combine first 6 ingredients., Sprinkle cheddar cheese on top of broccoli mixture., Combine crumbs and melted butter and sprinkle on top of cheese., Bake 35 minutes in a pre-heated 350 degree oven., This dish will serve 8., Any leftovers are reheated very nicely in microwave.
Chicken Cellophane Noodles Soup


Ingredients:
cellophane noodles, water, chicken neck, chicken giblets, fish sauce, fresh ground black pepper, scallions

Directions:
Soak the cellophane noodles in warm water for 10 minutes, then drain and cut into 3-inch lengths.
Bring the 2 quarts water to a boil and drop in the chicken necks, legs, and giblets. Boil for 7 minutes, then remove giblets; slice and reserve them for use later. Continue cooking the broth for another 15 minutes, then strain, discarding the necks. Remove and shred all meat from legs and thighs. Add the fish sauce, salt, sprinkle with black pepper. Just before serving, bring the soup to a boil and add the cellophane noodles.
To serve, remove the noodles from the soup and use to fill individual bowls half full. Sprinkle on some shredded chicken, giblets, and chopped scallion, and coriander.
Pour boiling broth over all, sprinkle on some black pepper, and serve.
Grandma's Chicken and Rice Soup


Ingredients:
onion, carrots, parsnip, celery, salt, white rice, egg

Directions:
Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly.  This will produce a swirled egg pattern in the soup.
Roasted Brussel Sprouts With Pear and Pistachio


Ingredients:
Brussels sprout, olive oil, salt, black pepper, bosc pear

Directions:
Preheat oven to 425°F Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear -- it many not be caramelized at this point.
3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375°F.
4. Add the pistachios -- you just want to heat them up and toast them slightly.
5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.
Caramel Coffee


Ingredients:
regular grind coffee, cold water, french vanilla cool whip

Directions:
Place coffee inside paper filled (brewing] basket.
Adjust basket to fit coffee maker.
Pour the 4-1/2 cups cold water inside coffee maker.
Add the caramel topping to the coffee pot.
Return coffee pot to coffee maker.
Start brewing the coffee; when completed; stir until well mixed.
Pour into coffee cups, or mugs.
Add a large dollop of Cool Whip to each cup.
Sprinkle on bits of chocolate toffee bits, or the English toffee bits.
Makes 6 servings (Six 3/4 cups coffee each].
Note: You can top your coffee off with regular Cool Whip, but I prefer the French Vanilla Cool Whip.
Tortilla Soup (Sopa De Tortilla)


Ingredients:
corn tortillas, garlic cloves, onion, fresh tomatoes, fresh lime juice, fresh cilantro leaves, monterey jack cheese, avocado

Directions:
Heat the oil in a saucepan over med/high heat for a couple minutes.
Begin frying the tortilla strips in batches until golden brown and crisp, turning after a minute or two, about 2-4 minutes in total.
Drain on paper towels and set aside.
Discard all but 2 tablespoons of the oil and turn the heat to meduim.
Add the garlic and onion, and saute until softened, about 5 minutes.
Add the chiles, tomatoes and half the tortilla strips and cook another 5 minutes.
Add the chicken stock and bring to a boil, them simmer for 20 minutes.
Let the soup cool slightly, and then using an immersion blender, or an upright blender, puree the mixture until smooth.
Return mixture to the stove over medium heat, stir in the chicken and heat through.
Season with lime juice, salt and pepper.
Garnish with the cilantro, cheese, avocado, and the remaining tortilla strips, enjoy!
Daddy's BBQ Sauce:


Ingredients:
Heinz ketchup, Heinz ketchup, tomato paste, Tabasco sauce, lime juice, liquid smoke, mustard, Worcestershire sauce, molasses, cumin, garlic, oregano, celery seeds, black pepper, sage, bay leaves, coffee, crushed red pepper flakes

Directions:
METHOD combine ingredients.
cook on low heat (in a nonstick pan], COVERED, for a couple of hours.
Stir occasionally.
This part of the recipe has a lot of flavor and just a little bit of heat. It is fine for those of you that cannot handle the heat.
Add more Crushed Red Pepper for more heat.
For more of a honey flavor add 1/2 CP honey.
You can add these ingredients after the sauce has been cooked. I would cook up the sauce as is then adjust for heat and or honey flavor.
On a side note If you want this to be truly vegetarian, replace the chicken base with Worcestershire sauce. Use an 1/8 of a cup total.
chill, use as needed. :].
Barbeque Shredded Beef
Category: everyday-cooking
By wvmutti

Very tasty on potato bread buns with sliced cheese.

Ingredients:
1 cup chopped onion, or more to taste
1 (15 ounce) can tomato sauce
¼ cup brown sugar
2 tablespoons vinegar
4 teaspoons chili powder
1 teaspoon soy sauce
1 teaspoon salt
½ teaspoon dry mustard
1 ½ pounds boneless beef chuck roast

Directions:
Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat. Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 6 servings

Calories: 235.1
Fat: 12.5 g
Saturated fat: 4.8 g
Carbohydrates: 16.3 g
Sugars: 12.9 g
Dietary fiber: 2.1 g
Protein: 15 g
Cholesterol: 51.5 mg
Sodium: 857.8 mg
Yummy Spiced Plum Jelly


Ingredients:
water, star anise, cinnamon sticks, cardamom pods, vanilla, sugar

Directions:
Wash plums and put in large pot. (I used red plums].
Add 1/2 cup of water per pound of plums, cinnamon sticks, star anise, and cardamom pods that have been cracked open.
Bring to a boil over high heat, stirring frequently.
Once boiling reduce heat to a simmer and mash plums with a potato masher. Cover and simmer for about 20 minutes, stirring and smooshing plums occasionally.
Put a colander or sieve over a large bowl. Line the colander with a triple layer of cheese cloth or with a J cloth (I use two J cloths crisscrossed to cover all the holes in the colander].
Pour the plum mixture into the lines colander and let drain for about 2 hours until it stops dripping. Don’t squish or else you will get cloudy jelly.
Measure out 4 cups of plum juice, sugar, and vanilla into a large stainless steel pot. DO NOT double the recipe because it can affect setting of the jelly.
Stirring constantly, over high heat, bring the mixture to a full rolling boil that cannot be stirred down.
Add the pectin and return to a boil then boil for one full minute while stirring constantly.
Remove from heat and skim off foam. (I find it easiest to skim foam using a cold metal spoon].
Use a ladle to pour jelly in to hot clean jars. (Jars must be hot so the temperature of the jelly isn’t a shock to the jars causing them to break]. Be sure to leave 1/4 inch of space.
Wipe the rims of the jars, place metal snap lids on top and thread metal rings in place. Do not over tighten the metal rings or air won’t be able to escape.
Place jars in water bath canner making sure they're completely covered with water. Bring to a boil and process for 10 minutes.
Tropical Swamp Juice


Ingredients:
character(0]

Directions:
Place ice into a tall glass.
Pour orange juice over ice.
Pour Sprite over orange juice.
Note:  Measurements are approximate.  You basically just want to split the ingredients equally into a glass.  You need to pour the Sprite in last in order to get the frothy effect.
Strap-O-Nilla Juice


Ingredients:
"vanilla vodka"

Directions:
Pour all ingredients into a mixing glass, and shake well., Pour into a highball glass filled with ice, and serve.
Yummy Low-Fat French Toast


Ingredients:
Egg Beaters egg substitute, skim milk, ground cinnamon, vanilla extract, margarine, maple syrup

Directions:
In shallow bowl, combine EGG BEATERS Original, milk, cinnamon and vanilla.
In nonstick skillet, over medium heat, melt 2 teaspoons margarine.
Dip bread slices in egg mixture to coat; transfer to skillet.
Brown about 3 minutes on each side.
Top with syrup if desired.
Cinnamon Sugared Almonds


Ingredients:
sugar, water, ground cinnamon, salt

Directions:
In a large, heavy bottomed, skillet place the sugar and water.
Bring to a boil over medium-high heat.
Add the almonds and cook, stirring constantly, until almost all the water has evaporated; about 5 minutes.
Add the cinnamon and salt and cook until the sugar has dried on the almonds; about 2 minutes.
Pour onto a large sheet pan and let cool.
Grinch Kabobs
Category: appetizers-and-snacks
By CNM CATERING

These little skewers are simple to make and a great addition to your appetizers at any Christmas party.

Ingredients:
24  green grapes
1 large banana, cut into 24 slices, or as needed
24  hulled strawberries, tips removed
24  miniature marshmallows
24  toothpicks

Directions:
Thread 1 grape, 1 banana slice, 1 strawberry (narrow end facing up), and 1 marshmallow onto 1 toothpick to resemble the Grinch's head in his red hat. Repeat with remaining grapes, banana slices, strawberries, and marshmallows.

Prep time: 30 mins
Total time: 30 mins
Yields: 24 servings

Calories: 17.9
Fat: 0.1 g
Carbohydrates: 4.4 g
Sugars: 3 g
Dietary fiber: 0.6 g
Protein: 0.2 g
Sodium: 1.6 mg
Sour Cream Butterscotch Frosting


Ingredients:
butter, sour cream, vanilla, confectioners' sugar

Directions:
Melt butterscotch and butter., Cool., Stir in sour cream and vanilla., Gradually beat in confectioner's sugar.
Spicy Pork Soup


Ingredients:
green onions, fresh ginger, low sodium chicken broth, linguine, mung bean sprouts, soy sauce, cayenne pepper

Directions:
Heat sesame oil in heavy large saucepan over medium-high heat.
Add pork, sliced green onions and minced ginger and stir-fry 1 minute.
Add chicken broth, pasta, bean sprouts and soy sauce.
Bring soup to boil.
Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes.
Season soup to taste with cayenne pepper and salt.
Diabetic Apple Pie


Ingredients:
whole wheat pastry flour, salt, water, apples, lemon juice, lemon, zest of, cinnamon, nutmeg, cream of tartar

Directions:
Sift flour and salt together in large bowl.
Stir in oil and water.
Knead dough 3-4 times until moist and elastic.
Roll into ball;cover;refrigerate for 10 minutes.
Place between 2 sheets of wax paper.
Roll dough into a 12-inch circle.
Place in 8" pie plate.
Trim edges and press with fork.
Poke a few holes in empty pie shell.
Brush with 1 egg white and bake for 5 minutes at 350-degrees F.
Remove from oven.
While crust is cooking start preparing apples.
Peel, core, and slice apples.
Drop apples slices into bowl of cold water with 1 TB lemon juice.
Drain and dry before using.
Mix apple slices with half of lemon rind, cinnamon, nutmeg, coriander, and apple juice concentrate.
Turn into pie shell.
Place in 350-degree oven and bake for 12-15 minutes.
While pie is cooking, whip 2 egg whites until stiff peaks form.
Add 1/2 tsp lemon rind and cream of tartar.
Continue beating until thick.
Remove pie from oven when done, pile merinque on top of it in decorative swirls, top with remaining lemon rind.
Return to oven.
Bake for 5-7 minutes longer or until merinque is golden brown.
Ginger Rum Shandy


Ingredients:
ginger, sugar, spiced rum, lime, wheat beer, apple, ginger

Directions:
In a small saucepan, combine the ginger, sugar and 1 cup water over medium-high heat. Let boil, and then reduce to medium until the liquid becomes syrupy, 15 to 20 minutes. Remove, strain and cool.
Using a martini shaker to mix each drink, add ice, 1 ounce rum, 1 tablespoon ginger syrup, the juice of 1 lime quarter and 1 tablespoon apple juice. Shake well, pour into a rock glass, top with 1/2 cup beer and garnish with a thin slice of apple and freshly grated ginger.
Walnut, Bacon and Cheddar Potato "Bites"


Ingredients:
yukon gold potatoes, extra virgin olive oil, kosher salt, heavy cream, extra-sharp cheddar cheese, garlic clove, lemon zest, cherry tomatoes, flat leaf parsley

Directions:
Preheat oven to 375°F.
Cook the potatoes: Toss the potatoes with 1 tablespoons of the olive oil and season with salt to taste. Arrange the potatoes on a baking sheet and place in the center of the oven. Cook the potatoes until completely tender when pierced with the tip of a knife, 40-45 minutes.
Stuff the potatoes: Split the potatoes in half lengthwise and scoop out some of the flesh. Arrange the potato halves on a baking sheet. Mash the potato flesh in a medium bowl with a potato masher. Stir in 1/4 cup cheddar cheese, cream, salt and 3/4 cup walnuts. Taste for seasoning. The walnuts are a great textural contrast from the potato. Spoon the filling back into each potato half and top with the rest of the cheddar cheese. Bake until the cheese browns and the potatoes are hot in the center, about 15-20 minutes.
Cook the bacon: Meanwhile, place the bacon in a medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until it completely evaporates and the bacon gets crispy, 12-15 minutes. Set aside.
Make the topping: In a medium bowl, stir together the garlic, lemon zest, remaining 1 tablespoons olive oil, salt, tomatoes, parsley and the remaining 1/2 cup walnuts. Taste for seasoning. Top each potato with the bacon, a drizzle of the bacon grease and then the topping. Arrange on a platter and serve immediately.
Holiday Eggnog Cake With Eggnog-Rum Glaze


Ingredients:
butter, white sugar, eggs, pure vanilla extract, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, confectioners' sugar, rum, pure vanilla extract, ground cinnamon

Directions:
Preheat oven to 325 degrees.  Lightly grease the inside of a fluted cake pan.
In a medium bowl, cream the butter and sugar, until smooth.  Beat in the eggs one at a time.  Add the eggnog and vanilla and continue to beat until well combined.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Gradually stir the flour mixture into the wet ingredients, until just combined.  Be careful to not over mix.  Pour the batter into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean.  Allow the cake to cool for 15 minutes in the pan before removing.
Make the glaze.  In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon.  Set aside.  Carefully turn the cake over onto a serving platter.  Liberally drizzle the glaze over the cake.
Serve and enjoy!
Strawberry Lime Smoothie Pops
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Strawberry banana smoothie pops make an easy summertime frozen treat.

Ingredients:
1 cup Almond Breeze Vanilla almondmilk
1 cup frozen strawberries
½ cup vanilla Greek yogurt
1 tablespoon honey or maple syrup
1 medium banana
½  lime, juiced

Directions:
Blend all ingredients, then pour into ice pop molds. Freeze for at least 2 hours (or overnight).

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 -8 ice pops

Calories: 73.8
Fat: 0.6 g
Carbohydrates: 16.2 g
Sugars: 8.8 g
Dietary fiber: 1.6 g
Protein: 2.1 g
Cholesterol: 1.1 mg
Sodium: 40 mg