xiaoxl/recipe_data huggingface dataset:
Kittencal's Ground Beef-Mushroom Pasta Casserole


Ingredients:
dry pasta, ground beef, onion, garlic, crushed red pepper flakes, water, salt, fresh ground black pepper, mozzarella cheese, parmesan cheese

Directions:
In a medium pot cook the ground beef with onion until no longer pink; drain all fat.
Add in garlic and chili flakes; cook stirring for 2 minutes.
Add in 4-1/2 cups prepared pasta sauce and 1 teaspoon salt; bring to a simmer over medium heat.
Reduce the heat to low and simmer uncovered for about 45 minutes stirring occasionally (if you find that the sauce is too thick add in water and continue cooking for another 20 minutes].
Season with more salt if desired and black pepper about halfway through cooking.
Meanwhile in a large pot cook the pasta in boiling water until about halfway cooked, leave fairly firm do not cook until soft as the pasta will cook more in the oven] drain and place into a large bowl.
Add in the meat sauce, two cans drained mushrooms and 2 cups mozzarella cheese; mix until well combined.
Spread into prepared baking dish.
Sprinkle the parmesan cheese over the top.
Cover with foil and bake for about 35-40 minutes.
Sprinkle with 1 cup (or more] mozzarella cheese and return to oven uncovered for another 3-4 minutes.
Middle Eastern Yogurt Cucumber Salad


Ingredients:
English cucumber, lemon juice, yogurt, water, garlic clove, salt, dried mint, olive oil

Directions:
Cut cucumbers into cubes, set aside.
In medium bowl add all other ingredients into bowl except for olive oil.
Mix well until no clumps.
Add cucumbers and mix well.
Garnish with olive oil on top.
*If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
Enjoy.
Chicken Pesto Sandwich
Category: meat-and-poultry
By Allrecipes

Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd.

Ingredients:
4  skinless, boneless chicken breast halves, cut into chunks
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1  yellow bell pepper, sliced
1  onion, sliced
1 cup diced zucchini
1 teaspoon balsamic vinegar
1 cup sliced mushrooms
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese
1 cup prepared pesto sauce
½ cup halved cherry tomatoes
4  Italian-style hoagie buns, split lengthwise and toasted
1 cup crumbled feta cheese, divided
2 tablespoons chopped fresh basil, divided

Directions:
Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat. Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes. Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes. Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 sandwiches

Calories: 525.1
Fat: 26.9 g
Saturated fat: 9.4 g
Carbohydrates: 41.3 g
Sugars: 5.2 g
Dietary fiber: 3.6 g
Protein: 29.4 g
Cholesterol: 65 mg
Sodium: 959.9 mg
Easy Beef Enchilada


Ingredients:
hamburger, onion, diced tomatoes, tomato sauce, chilies, milk, cheese, corn tortillas

Directions:
Heat oven to 350º and spray a 9x13 pan.
Heat skillet and fry and crumble hamburger with onion.
Add 1 can of diced tomatoes (rotel if you want it hot] and canned peppers.
Add taco seasoning.
As this simmers, line pan with 6 of the corn tortillas,(if using 14 tortillas, fill in the holes with torn pieces of the 7th one] pour in hamburger mixture, drain off extra oil.
Place 6 more corn tortillas on top, using torn pieces of the last tortilla (if using 14] to fill in the holes.  Spread 1 can of cream of chicken soup over top of tortillas.
Next, sprinkle the 2 cups of grated cheese over soup.
Pour 1 cup of milk evenly over cheese, no need to mix.
Cover with foil and bake 45 minutes.
If you want the topping more firm, remove foil and bake 5 minutes more.
Serve with warm buttered flour tortillas and a side of guacamole.
Everlasting Yeast


Ingredients:
salt, white flour, wheat flour, dry yeast, sugar

Directions:
Mix all ingredients together in a bowl (do not use metal bowl or utensils].
Place mixture in a warm place to raise until ready to mix for baking.
Leave a small amount of mixture (approximately 1/3 cup] for a start for next time.
Between uses, keep in a covered jar in the fridge until a few hours before ready to use again.
Add same ingredients except yeast to the remaining start for the next baking.
By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely.
Quick and Easy Salsa


Ingredients:
diced tomato, garlic, red onion, lime, juice of, cilantro

Directions:
Drain the tomatoes.
Place the jalapeno (seeded if you like less heat] and the garlic in a food chopper and process until very small mince.
Add this and the remaining ingredients to the tomatoes and stir well.
Let sit for an hour or so to let flavors blend.
Salmon With Fennel and Cognac Sauce


Ingredients:
salmon steaks, butter, garlic cloves, fennel seed, leek, cognac, low-fat plain yogurt, ground black pepper, parsley

Directions:
Melt butter in saucepan over medium heat.
Add garlic, fennel seeds and leek and gently saute for around 5 minutes.
Add yoghurt and lemon juice, mix well, and return to heat.
Reduce temperature a little and cook around 10 minutes, stirring occasionally. Allow to boil gently.
Remove from heat, add the cognac, season with pepper, stir well and place in refrigerator for 15 minutes.
Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
Once the fish is cooked plate up, stir the sauce and pour over the salmon.
Garnish with parsley.
Serve with fresh salad and/or light vegetables.
Beef Shank & Barley Soup


Ingredients:
beef shank, carrots, celery ribs, onions, small mushroom, barley, salt, oregano, pepper, beef bouillon cubes, frozen chopped spinach

Directions:
In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
Discard bones, skim fat from liquid.
Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.
Creamy Spinach & Mushroom Risotto


Ingredients:
butter, onion, water, heavy cream, monterey jack cheese

Directions:
Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften.
Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Chocolate Banana Snacks


Ingredients:
"bananas"

Directions:
Line a small cookies sheet or plate with waxed paper. Peel bananas and cut each banana into 5 chunks.  Place cut side down on cookies sheet. Insert a toothpick into each chunk.  Place in freezer for about 20 minutes or until frozen.
Meanwhile; place chocolate chips in small microwave-safe bowl.  Microwave on high for 60 - 90 seconds or until melted; stir.  Add frosting; mix well.  Microwave on hight for 15 - 20 seconds or until dipping consistency.
Dip each banana chunk in chocolate mixture, spooning onto sides of banana chunks.  Sprinkle with sprinkles. If chocolate mixture becomes too stiff, microwave for 5 to 10 seconds.
Return bananas to cookie sheet and freeze for 1 hour.
Hot Tuna and Cheddar Sammies/Sandwiches


Ingredients:
tuna, celery, onion, cheddar cheese, green olives, mayonnaise, pepper

Directions:
Preheat oven to 350*., In a large bowl, combine tuna, celery, onion, cheese, olives, mayo and pepper., Divide tuna mixture evenly among 4 buns., Wrap sandwiches loosely in aluminum foil., Place on baking sheet., Bake 15-20 minutes or until heated through.
Collard Greens


Ingredients:
onion, garlic

Directions:
saute onions and garlic., add greens., add stock., simmer for 20-30 min.
Chipotle-Baked Stuffed Potatoes


Ingredients:
baking potatoes, chipotle chile in adobo, butter, cumin, sour cream, honey, cilantro, parmesan cheese, scallions

Directions:
Preheat oven to 400. Wash the potatoes and bake for an hour. Move to a baking sheet to cool 5 minutes. Leave oven on.
Mince the chipotle. Melt the butter over low heat. Add the chipotle and cumin and cook about 3 minutes, stirring occasionally.
Transfer to a bowl, add sour cream (and honey, if using], and combine.
Cut each potato in half lengthwise. Scoop out flesh, leaving a shell 1/2-inch thick. Add the potato flesh to sour cream mixture and stir until smooth. Add cilantro, salt, and pepper.
Spoon mixture back into shells, and sprinkle with cheese. Bake 30 minutes until golden. Sprinkle with scallions and serve.
Three Bean Award Winning Chili


Ingredients:
ground beef, onion, green pepper, Rotel diced tomatoes, diced fire-roasted tomatoes, tomato sauce, black beans, kidney beans, great northern beans, cumin, chili powder, salt, cayenne pepper, paprika, pepper, garlic powder, water, green onion, sour cream

Directions:
add salt, black pepper, garlic powder to ground beef and cook with onions and red/green peppers in dutch oven.
drain excess grease.
add balance of ingredients.
cover and simmer for 90 minutes or more.
serve with toppings.
Chicken and Bean Baked Tortillas


Ingredients:
chunky salsa, chunky salsa, monterey jack cheese, cheddar cheese, flour tortillas

Directions:
In a medium bowl, combine cooked beans, diced chicken, salsa and cheese.
Divide mixture between 6 tortillas, placing mixture on the bottom half of the tortilla. Begin to roll, tucking in the sides as you go.
Place seam side down on a non-stick cookie sheet.
Bake in a preheated 400° F (200°C] oven for 10 to 15 minutes, or until golden and crispy.
Serve with a dollop of sour cream if desired. For spicier tortillas, add finely chopped jalapeños, minced garlic or green onions.
Cheesy Potatoes
Category: side-dish
By MEAMIGOS

Easy microwave recipe for yummy potatoes that go great with everything!!!

Ingredients:
4 large potatoes, peeled and sliced
1 small onion, finely chopped
1 ½ cups shredded Cheddar cheese
1 teaspoon margarine
salt and pepper to taste

Directions:
Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes. Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 508
Fat: 18.4 g
Saturated fat: 11.2 g
Carbohydrates: 66.8 g
Sugars: 3.9 g
Dietary fiber: 8.4 g
Protein: 20.5 g
Cholesterol: 54.3 mg
Sodium: 355.1 mg
Prime Rib Roast  With Mustard Horseradish Sauce


Ingredients:
kosher salt, fresh ground black pepper, mayonnaise, Dijon mustard, sour cream, kosher salt, black pepper

Directions:
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
Preheat the oven to 500 degrees F (see note].
Place the oven rack on the second lowest position.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
Roast the meat for 45 minutes.
Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
(Be sure the thermometer is exactly in the center of the roast.] The total cooking time will be between 1 1/2 and 1 3/4 hours.
Meanwhile, make the sauce.
Remove the roast from the oven and transfer it to a cutting board.
Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
Carve and serve with the sauce.
Note: Be sure your oven is very clean before setting it at 500 degrees F.
For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.
Mango Raspberry Jam


Ingredients:
mangoes, red raspberries, lemon juice, granulated sugar

Directions:
Prepare home canning jars and lids according to manufacturer's instructions.
Combine mangoes, raspberries, lemon juice and pectin in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 10 minutes in a boiling-water canner.
Yields about seven 8-ounce jars.
Spicy Shrimp Fried Coconut Rice
Category: main-dish
By Colette Trebon

Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.

Ingredients:
1 (13.5 ounce) can light coconut milk
1 ½ cups chicken broth
½ cup water
2 tablespoons butter
1 tablespoon white sugar
2 ¼ cups jasmine rice
3 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons chicken broth
2 tablespoons chili oil, divided
1 tablespoon sesame oil
cooking spray
3  eggs, lightly beaten
1 tablespoon olive oil
½ cup chopped yellow onion
½ cup chopped green bell pepper
2 tablespoons minced garlic
1 pound cooked shrimp, chopped
1 (10 ounce) package frozen peas, thawed
1 cup sliced green onions

Directions:
Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours. Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside. Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside. Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes. Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 3 hrs 35 mins
Yields: 8 servings

Calories: 511
Fat: 22.1 g
Saturated fat: 12.5 g
Carbohydrates: 57.1 g
Sugars: 6.6 g
Dietary fiber: 3.5 g
Protein: 21.7 g
Cholesterol: 181.1 mg
Sodium: 888.4 mg
Apple Oat Cheesecake Bars


Ingredients:
quick oats, flour, brown sugar, granulated sugar, butter, cream cheese, granulated sugar, eggs, vanilla, granny smith apple, granulated sugar, cinnamon, nutmeg, allspice

Directions:
Preheat oven to 350 degrees and grease a 9x13 pan.
Combind topping and crust ingredients.
Press all but one cup of mixture into pan.
Bake 12 to 15 minutes until crust is set (it will not be brown] and cool.
With a mixer, beat cream cheese and sugar together in a bowl until smooth (note: if your cream cheese just came out of the refrigerator, you can microwave it on the defrost setting for a couple of minutes so that it's a little less difficult to beat with the mixer] Beat in eggs and vanilla.
Spread cream cheese mixture evenly over crust.
Combind apple mixture ingredients in a bowl.
Top cream cheese mixture evenly with apple mixture.
Sprinkle reserved oat mixture evenly over top.
Bake at 350 degrees for 20 to 25 minutes.
Cool completely.
Cut into bars.
Snow Cream


Ingredients:
egg, sugar, sweetened condensed milk, vanilla

Directions:
Find the largest bowl that you have and stick it out on your back deck or someplace safe to collect a lot of fresh falling snow.
Bring the bowl inside and add the ingredients above.
Fold until well blended.
It can be eaten right then and there. Be sure to store the rest in a large Tupperware container and freeze.
**RAW EGG WARNING** Caution should be taken in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. WE NEVER GOT SICK.
Toad In a Hole
Category: everyday-cooking
By FROGETTE

These were made for me when I was a youngster, I'm now 55 years young. My Grand and Great Grand children love these. Enjoy!

Ingredients:
6 slices bread
2 tablespoons butter, softened
6  eggs
6 slices Cheddar cheese

Directions:
Preheat a large skillet to a high heat. With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 286.2
Fat: 19 g
Saturated fat: 10.1 g
Carbohydrates: 13.4 g
Sugars: 1.6 g
Dietary fiber: 0.6 g
Protein: 15.3 g
Cholesterol: 225.9 mg
Sodium: 443.6 mg
Gumdrop Cookies


Ingredients:
brown sugar, shortening, dates, eggs, baking soda, hot water, cinnamon, clove, nutmeg, flour

Directions:
cream brown sugar and shortening
add eggs
add baking soda dissolved on hot water
sift dry ingredients.
add chopped nuts
cut up dates
cut up gumdrops
add to creamed mixture
drop by teaspoon on greased cookie sheet
this is were recipe stops  iim guessing bake in 360 degree oven 10 minutes  or until done check them they could burn easily with this much sugar.
Comfort Vegan Cream of Asparagus Soup


Ingredients:
garlic cloves, yellow onion, asparagus, olive oil, potato, vegetable bouillon cube, mixed herbs, kosher salt

Directions:
In one pot on medium heat, add 3 cups of water & stir in bouillon until dissolved.
Bring soup pot to a boil, add potatoes and reduce heat to low boil.
In a skillet or saute pan on medium heat, add the olive oil, garlic & onions.
When onions are almost translucent, add the asparagus & herb mix and saute until just soft.
Add the asparagus mixture to the soup pot and simmer for 5-10 minutes.
Remove from heat and blend soup to desired consistency.
If using a standalone blender, return pureed soup to pot and warm over low heat. If using an immersion blender in soup pot, feel free to skip this step.
Gently stir in cream, if using.
Add kosher salt to taste, or serve alongside soup in a salt cellar.
Lobster Soup
Category: soups-stews-and-chili
By Dorothy

A recipe Mom has used since I can remember.  A special treat at Thanksgiving.  Always a hit!  For better flavor simmer for hours, adding cream during last hour or so.  May also may be made the day before.  Do not add cream until ready to reheat to serve.

Ingredients:
6 tablespoons margarine
6 tablespoons all-purpose flour
1 ½ cups chicken broth
2 ½ cups lobster meat
4 ½ cups milk
1 ½  onions, thinly sliced
1 pinch celery flakes
1 ½ teaspoons chopped fresh parsley
ground black pepper to taste
salt to taste
¾ cup light cream

Directions:
Melt butter or margarine in a saucepan.  Stir in flour, salt, pepper, and celery flakes; blend well.  Very slowly mix in milk and chicken stock.  Add cold lobster, onion, parsley.  Cook for about 10 minutes over medium heat. Add cream to desired consistency, and reheat.  Season to taste.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 - 8 servings

Calories: 306.9
Fat: 18.1 g
Saturated fat: 6.9 g
Carbohydrates: 16.3 g
Sugars: 8.6 g
Dietary fiber: 0.6 g
Protein: 19.4 g
Cholesterol: 87.2 mg
Sodium: 527.5 mg
Turkey Tonnato (Turkey With Tuna Sauce)


Ingredients:
tuna, capers, mayonnaise, lemon juice, anchovy fillet, anchovy paste, turkey broth, chicken broth, lemon slice, black olives, parsley

Directions:
Cut the turkey breast across the grain into thin slices, about 1/8-inch thick.
Put the drained tuna and capers into the container of a food processor or blender and blend.
Add the mayonnaise, lemon juice, anchovies and broth.  Blend thoroughly.
Spoon about a 1/4 cup of the sauce into a serving dish and smooth it over.
Arrange a 1/4 of the turkey slices, slightly overlapping, over the sauce.
Spoon another layer of sauce on top.
Add another layer of turkey slices and more sauce.
Continue making layers until all the turkey slices are used.
Finish with a layer of sauce.
Garnish the top symmetrically with lemon slices, black olives, and parsley.
Serve any additional sauce on the side.
Asian Style Turkey Burgers


Ingredients:
ground turkey, scallion, fresh cilantro, soy sauce, fresh ginger, garlic, salt, black pepper, fresh lemon juice, butter, soy margarine

Directions:
In a bowl, combine ground turkey, scallions, bread crumbs, 2 TB of cilantro, 1 TB of the soy sauce, ginger, and garlic. Season to taste with salt and pepper. Mix well.
Divide turkey mixture into 8 equal portion . Shape into patties.
Heat oil in a skillet over medium heat until hot. Add 4 of the patties and cook for 7 to 8 minutes. Turn patties over and cook another 8 minutes or until done (165 degrees F]. Repeat with remaining 4 patties. Keep the first batch warm in a warm oven.
For the sauce, in a small saucepan combine orange juice, lemon juice, and the remaining 1 TB soy sauce. Let bubble until reduced by half. Whisk in the butter and the remaining 1 TB cilantro. Pour over burgers.