xiaoxl/recipe_data huggingface dataset:
Flash Baked Walleye Fillets
Category: seafood
By Lee McMullen

A delightfully simple fish recipe.

Ingredients:
3 tablespoons clarified butter, melted
4 (4 ounce) fillets walleye fillets, cut into pieces
½ teaspoon lemon pepper
½ teaspoon dried basil

Directions:
Preheat an oven to 500 degrees F (260 degrees C). Pour the melted butter into a 9x13-inch baking dish. Place the fillets into the butter, skin-side-down. Sprinkle evenly with lemon pepper and basil. Bake in the preheated oven until the fish is opaque and easily flakes with a fork, 5 to 7 minutes.

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

Calories: 190.2
Fat: 10.9 g
Saturated fat: 6.2 g
Carbohydrates: 0.1 g
Dietary fiber: 0.1 g
Protein: 21.8 g
Cholesterol: 122.1 mg
Sodium: 115.8 mg
Bacon Wrapped Meatloaf


Ingredients:
smoked bacon, ground beef, eggs, rolled oats, celery, onion, sweet pepper, ketchup

Directions:
Preheat oven to 350 degrees.
Put a nonstick skillet on medium heat for a few minutes. Add the oil, chopped vegetables and creole seasoning. Saute for a few minutes until just tender and onions are translucent. Remove from heat to let cool.
Line a loaf pan with the bacon so the ends hang over the side of the pan.
Combine all other ingredients in a large mixing bowl.
When the vegetables are cool enough to handle put in the mixing bowl. Mix all ingredients until well incorporated but not over mixed.
Put meat mixture in the loaf pan, tamping down to compact and spread to the whole pan. Take the bacon ends and lay on top of the meat mixture. Your loaf should be entirely wrapped with bacon at this point.
Cover loosely with foil and place in oven for 1 hour.
After 1 hour remove the foil, increase the temperature to 425 and bake for another 20-25 minutes.
Remove from oven and let set for 10-15 minutes.
Slice and serve.
Spicy Baked Party Dip


Ingredients:
pecans, butter, salt, cream cheese, fresh garlic, green onions, cheddar cheese

Directions:
Grease an 8 x 8-inch baking dish.
Set oven to 275 degrees.
Place the nuts on a small baking pan; bake for about 20-30 minutes, stirring occasionally or until the nuts are lightly toasted, transfer to a small bowl and add in melted butter and salt; mix to combine.
In a medium bowl mix together softened cream cheese, garlic, taco seasoning, green onions, shredded cheddar cheese and picante sauce; mix to thoroughly combine, then stir in the pecans.
Spoon into preapred baking dish.
Increase oven temperature to 375 degrees and bake covered with foil for 45 minutes or until thoroughly heated through.
Serve with crackers or corn chips.
Five Minute Butter Bars


Ingredients:
butter, brown sugar, vanilla, chocolate chips

Directions:
Preheat oven to 350.
Line a med. cookie sheet with foil, then spray the foil with cooking spray.
Lay the crackers flat on the foil, covering it as completely as you can. You may substitute with Keebler crackers, or even soda crackers.  It doesn't matter if they fit tightly together.
Sprinkle the slivered almonds over top.
Melt the butter in a saucepan, then add the brown sugar.
Bring to a boil, the cook over med. heat for 5 min's.
Remove from heat, add 1 teaspoons vanilla, then pour the mixture over the crackers in the pan.
Bake at 350 for 5 min's.
Remove from oven and sprinkle with choc. chips. This is optional, as the bars are delicious without the chocolate.
Cool, and slice.
Miso Soup


Ingredients:
water, miso, green onions

Directions:
"Bring water to a boil; add dashinomoto and miso, stir until miso is dissolved. Add any extras if desired. Garnish with chopped green onions."
Cookie Butter Pie
Category: desserts
By Yoly

Can cookie butter get any better? Try it in this no-bake pie and you be the judge. Sprinkle with more crumbled speculoos cookies, top with whipped cream, or drip some melted cookie butter over each slice. I used my own homemade cookie butter but feel free to use storebought.

Ingredients:
1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
¼ cup melted butter
1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
¼ cup butter, melted
¼ cup oil
¼ cup brown sugar
¼ cup white sugar
2 teaspoons honey
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup water
1 (8 ounce) package Neufchatel cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon salt
2 cups heavy whipping cream

Directions:
Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours. Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency. Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside. Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.

Prep time: 30 mins
Total time: 10 hrs 30 mins
Yields: 1 9-inch pie

Calories: 816
Fat: 59 g
Saturated fat: 32.3 g
Carbohydrates: 67.4 g
Sugars: 42.9 g
Dietary fiber: 0.8 g
Protein: 8.2 g
Cholesterol: 133.3 mg
Sodium: 605.7 mg
Thai Chicken Curry With Pineapple


Ingredients:
boneless skinless chicken breast halves, chicken broth, unsweetened coconut milk, curry powder, brown sugar, peas, pineapple chunk, fresh lime juice, cilantro

Directions:
Heat oil in a large saucepan over medium heat. Add chicken and brown.
Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
Remove from heat, and stir in pineapple.
Mix in lime juice and add salt and pepper to taste.
Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
Serve with chopped cilantro garnish if desired.
Flayed Man Cheese Ball
Category: appetizers-and-snacks
By Tara

This is a cheese ball cleverly disguised as a skinned human face. So gross and yet SOOOooo good! Arrange crackers, pretzels, or any snacks you want around the face and serve with a knife!

Ingredients:
2 (3 ounce) packages prosciutto
2  pimento-stuffed green olives
24 ounces cream cheese, softened
6 ounces shredded Cheddar cheese
6 ounces shredded Havarti cheese
½ cup pitted green olives, chopped
¼ cup roasted red peppers, drained and chopped

Directions:
Lightly coat plastic face mask with cooking spray (see Cook's Notes). Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes. Reserve two or three slices of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead. Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside. Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined. Take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all of the crevices. When the mask is full, gently press in the cheese mixture all around the mask. Refrigerate for at least 30 minutes. Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

Prep time: 1 hr
Total time: 1 hr 30 mins
Yields: 24 servings

Calories: 189.2
Fat: 17.8 g
Saturated fat: 10.4 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 6.9 g
Cholesterol: 53.7 mg
Sodium: 426.8 mg
Best Cherry Preserves


Ingredients:
cherries, granulated sugar, butter, sugar

Directions:
Sterilize your jars and keep them hot while you're cooking the preserves.
Place cherries in a large, heavy duty dutch oven.
Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
Bring to a full boil, stirring, over high heat.
Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
Remove from heat; skim off foam.
Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
Place lids and screw on bands fingertip tight.
Process in a boiling water bath for at least ten minutes, depending upon your altitude.
When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright.  Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
Best Wheat Bread


Ingredients:
hot water, evaporated milk, milk, sugar, honey, molasses, active dry yeast, salt, eggs, oatmeal, whole wheat flour, white flour

Directions:
In a large mixing bowl, put all liquids in and stir.
Add sugar, salt and yeast.
Let stand 5 minutes.
Add eggs and oatmeal.
Stir in enough flour til dough cleans side of bowl.
Turn onto floured surface and knead in remaining flour until dough is smooth and elastic.
Put dough in greased bowl, cover and allow to rise until double.
Punch dough down, form into 4 loaves, place in greased loaf pans and let rise until double in size.
Bake at 350° for 25 minutes, or until golden brown and loaf sounds hollow when tapped.
Remove from pans immediately and allow to cool on wire racks.
Tutti Frutti Ice Cream Pops


Ingredients:
yogurt, bananas, maraschino cherry, lemon juice, mandarin oranges, sugar

Directions:
Mash bananas into a puree with a food processor or hand stick blender.
Pour puree into a bowl if using a food processor, then add all remaining ingredients, mixing to incorporate.
If you have a mixing bowl with a pour spout they easily pour into molds.
Freeze for around 1 hour, insert the sticks, freeze until solid.
I have made them without freezing the bananas first but if you don't freeze the bananas first they will not be as creamy and will be more icy -- This way they are more like store bought.
I got my sticks and molds from the Dollar Tree. I don't recommend the plastic reusable sticks that come with the molds and use wooden sticks.
Allison's Taco Wings


Ingredients:
chicken wings, vinegar, cayenne pepper

Directions:
Clean chicken wings, cut at the joints into three pieces and discard wing tips.
In a large resealable plastic bag, combine the taco seasoning, vinegar, oil and cayenne by "squishing" the bag to make a paste.
Add the chicken wing pieces, seal the bag and "squish" until the paste is distributed evenly over the chicken pieces (if the paste is too thick then add a small amount of vinegar or water -- but remember it is a paste - almost a rub].
Marinate chicken 1 hour at room temperature or overnight in the refrigerator.
Preheat oven to 400°F.
Spread wings pieces on a baking sheet lined with foil (for easiest clean-up].  Try to maintain some space between each piece - use a second baking sheet if necessary.
Brush pieces with any extra paste.
Bake at 400 for 1 to 1 1/4 hours, turning half way through the baking time.
Can be held in a crock pot to serve at a party or buffet.
Bologna Salad Sandwich Spread I
Category: main-dish
By KUMLA

A girlfriend's mom made this spread years ago for our Teen Club Luncheon back in Iowa in the 50's. I asked her to tell my Mom  how to make it. I made the recipe for my kids while they were growing up & they still love it. Sweet relish and eggs round out the flavor of bologna in this simple but delicious spread. Serve it on cocktail toast, or use it in sandwiches. The amount of egg, creamy salad dressing and relish should be adjusted to taste.

Ingredients:
4  eggs
1 (16 ounce) package bologna
1 (16 ounce) jar creamy salad dressing
1 cup sweet pickle relish

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Grind the bologna and eggs in a meat grinder with a medium blade. In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

Prep time: 20 mins
Total time: 2 hrs 40 mins
Yields: 6 cups

Calories: 63.6
Fat: 4.8 g
Saturated fat: 1.1 g
Carbohydrates: 3.1 g
Sugars: 2.8 g
Dietary fiber: 0.1 g
Protein: 2 g
Cholesterol: 24.1 mg
Sodium: 235.5 mg
Easy Corn Pudding
Category: side-dish
By Elizabeth

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy!  It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Ingredients:
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C ).  Put butter in 2 quart casserole dish, place in oven until melted. Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Yields: 6 servings

Calories: 485.7
Fat: 28.1 g
Saturated fat: 15.7 g
Carbohydrates: 56.1 g
Sugars: 9.1 g
Dietary fiber: 2.6 g
Protein: 7.8 g
Cholesterol: 58.4 mg
Sodium: 1209.1 mg
Whole Wheat Chocolate Banana Bread
Category: breakfast-and-brunch
By omghi

Satisfy your chocolate cravings with this whole wheat recipe that uses only 1 tablespoon of oil! Enjoy a low fat recipe that still tastes great.

Ingredients:
⅓ cup skim milk
1 teaspoon lemon juice
1 ¾ cups whole wheat flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
2  large eggs
¾ cup white sugar
3  ripe bananas, mashed
1 tablespoon canola oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 1 - 9x5 inch loaf

Calories: 127.5
Fat: 2.3 g
Saturated fat: 0.6 g
Carbohydrates: 26.1 g
Sugars: 12.6 g
Dietary fiber: 3.2 g
Protein: 3.5 g
Cholesterol: 23.4 mg
Sodium: 185.4 mg
Inside-Out Grilled Ham and Cheese Sandwich
Category: main-dish
By T-fal

You'll never have a traditional grilled ham and cheese sandwich again! The caramelized cheese on the outside makes all the difference!

Ingredients:
½ cup shredded extra-sharp Cheddar cheese
¼ cup shredded Swiss cheese
1 tablespoon butter
2 slices white bread
2 thin slices  ham

Directions:
Mix the shredded cheeses together in a small bowl. Melt butter in the bottom of a fry pan over medium heat. Add one slice of bread. Top the piece of bread with about 1/2 of the cheese mixture and the ham slices. Top with the second piece of bread. Place 1/2 of the remaining cheese on top of the second slice of bread and carefully turn the sandwich over to grill the cheese. Cook about 3 to 4 minutes, or until the cheese on the bottom is slightly crispy. While it is cooking, add the remaining cheese on what is now the top piece of bread. Flip the sandwich and cook another 3 to 4 minutes to crisp the cheese on the second side. Remove to a plate, slice in half, and enjoy!

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 1 sandwich

Calories: 740.5
Fat: 51.3 g
Saturated fat: 31.2 g
Carbohydrates: 30.4 g
Sugars: 3.3 g
Dietary fiber: 1.6 g
Protein: 39.1 g
Cholesterol: 162.1 mg
Sodium: 1259.8 mg
Pan Roasted Cherry Tomatoes


Ingredients:
extra virgin olive oil, cherry tomatoes, garlic clove, salt, sugar, red pepper flakes, green onions

Directions:
Heat oil in a large skillet over medium-high heat.
Add next 7 ingredients and fry until tomatoes are shrivelled, stirring occasionally, about 5 minutes.
Stir in balsamic vinegar and serve.
Stir Fried Sirloin Steak W/ Brown Rice


Ingredients:
brown rice, olive oil, garlic clove, red wine vinegar, kosher salt, fresh coarse ground black pepper, onion, tomatoes

Directions:
Cook rice fully before starting meat.
Fill large saucepan with 4 c water & 2 c brown rice.  Bring to boil.  Reduce heat, cover, & simmer 50 minutes.  Set aside.
Trim fat from steak and cut into small, thin pieces.
In a large skillet, heat oil and sauté garlic until garlic is golden.
Add steak, vinegar, salt, and pepper. Cook for 6 minutes, stirring beef until brown.
Add onion and tomato. Cook until onion is transparent.  Stir in rice until well mixed.
Note: My husband hates onions, but loves the flavor they do give this dish.  To appease him, I cook with the onions & remove them prior to adding the rice.
Victoryred's Super Steak Marinade


Ingredients:
ketchup, Worcestershire sauce, red wine vinegar, liquid smoke, soy sauce, onion powder, paprika, olive oil

Directions:
Combine all ingredients in medium bowl whisk together till well blended., Combine steaks of your choice to marinade., Marinate 4 to 10 hours., I use t bones, rib eyes, or New York strip steaks.
Italian Sausage Market Meatloaf


Ingredients:
ground beef, ground turkey, chili sauce, water, rolled oats, egg, chili powder, Worcestershire sauce, red sweet bell pepper, onion, frozen corn kernels, provolone cheese

Directions:
Preheat the oven to 350 degrees F. In a large bowl, combine ½ cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Add the decased sausage and the ground turkey or beef. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Lay half the meat mixture in a lightly greased 9X5X3" loaf pan.
Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer the provolone and the spinach leaves on top of the meat along the center, staying about ½ inch away from the edges.  Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges.
Bake uncovered for 50 minutes. Spread the remaining ¼ cup chili sauce over the top of the loaf and bake until a meat thermometer inserted in the center of the loaf registers 165 degrees F. About 15-20 minutes longer. Allow the loaf to stand for 5-10 minutes before slicing.
WW Southwestern Chicken Soup


Ingredients:
olive oil, chicken breast, table salt, black pepper, onion, bell pepper, garlic cloves, chili powder, ground cumin, reduced-sodium chicken broth, diced tomatoes, frozen corn kernels, fresh lime juice, avocado, cilantro

Directions:
1.	Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
2.	Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
3.	Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
4.	Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
5.	Serving size: 1¾ cups soup with 2 slices avocado.
Notes.
Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.
Cho Ganjang (Sour Soy Sauce)


Ingredients:
soy sauce, rice vinegar, fresh lemon juice

Directions:
Mix all together., Enjoy!
Vegan Crepes
Category: breakfast-and-brunch
By Siri

This is the first recipe for crepes that I have ever been able to make right.  I was psyched that I didn't have to use egg replacer because it is such a pain in the neck.  So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!!  For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.

Ingredients:
½ cup soy milk
½ cup water
¼ cup melted soy margarine
1 tablespoon turbinado sugar
2 tablespoons maple syrup
1 cup unbleached all-purpose flour
¼ teaspoon salt

Directions:
In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet.  Swirl to make the batter cover the skillet's bottom.  Cook until golden, flip and cook on opposite side.

Prep time: 5 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 268.3
Fat: 12.1 g
Saturated fat: 2.4 g
Carbohydrates: 35.6 g
Sugars: 10.2 g
Dietary fiber: 1 g
Protein: 4.3 g
Sodium: 295.4 mg
Southern Fried Gizzards, Stewed


Ingredients:
chicken gizzard, garlic cloves, onion, carrot, bay leaf, herbs, all-purpose flour, salt, cayenne pepper, onion powder, egg

Directions:
In a pot, combine gizzards with garlic, onion, carrot, bay leaf and herbs. Add enough water to cover and bring to a boil. Reduce to a simmer and cook 40-60 minutes, until gizzards are fork tender. Drain gizzards and cool to room termperature. Reserve broth for another use.
Cut gizzards into 1/2" chunks, working around any gristle or tendons.
Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl.
In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp.
Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.