xiaoxl/recipe_data huggingface dataset:
Overnight Slow Cooker Breakfast Casserole
Category: trusted-brands-recipes-and-tips
By Jones Dairy Farm

We're obsessed with this easy slow cooker breakfast recipe. Layer the ingredients overnight and wake to savory, breakfast perfection.

Ingredients:
12 large eggs
1 cup heavy cream (or half-and-half)
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 (20 ounce) package refrigerated hash brown potatoes
4 ounces shredded Parmesan cheese, divided
8 ounces shredded mozzarella cheese, divided
1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown® Mild Sausage Links, sliced into coins
½ cup chopped sun-dried tomatoes, divided
½ cup chopped fresh basil, divided

Directions:
Spray slow cooker with non-stick cooking spray. In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside. In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top. Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F. Sprinkle casserole with remaining cheese, serve and enjoy!

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 8 servings

Calories: 489.6
Fat: 39.5 g
Saturated fat: 18.8 g
Carbohydrates: 17.6 g
Sugars: 1 g
Dietary fiber: 1.6 g
Protein: 26.3 g
Cholesterol: 361.6 mg
Sodium: 978.6 mg
Lunch Box Pizza Soup


Ingredients:
onion, garlic clove, mushroom, green pepper, diced tomatoes, crushed tomatoes, beef broth, basil, oregano

Directions:
Cook onion and garlic in oil until onion is soft. add mushrooms, green pepper, and pepperoni and cooke for about 5 minutes over medium heat.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.
Send along small containers of mozzarella and/or parmesan cheese, if desired, for garnish.
Chocolate Popcorn Balls


Ingredients:
sugar, light corn syrup, butter, cocoa powder, salt

Directions:
Heat sugar, corn syrup, butter, cocoa and salt to boiling in a 4-quart kettle or Dutch oven over medium heat, stirring constantly.  Remove from heat.
Stir in popcorn.  Cook and stir until popcorn is coated, about 2 minutes.  Cool to lukewarm.
Shape into 3-inch balls.  For easy shaping, dip hands in cold water from time-to-time.  Place balls on waxed paper; cool.
Avocado, Orange and Purple Onion Salad


Ingredients:
navel oranges, avocado, purple onion, salt, light olive oil

Directions:
With a sharp knife, cut the skin and all the white pith off the oranges. Working over a small bowl to catch the juice, segment the orange slices, cutting on either side of each segment to release it from the membrane. Arrange for great presentation in a salad bowl.
Halve, pit, and peel the avocado and cut crosswise into thin slices. Add the salad bowl.
Separate the onion slices into rings. Arrange in the bowl with tor orange segments and avocado slices.
In a small bowl, whisk together the salt, 1 ½ tablespoon the reserved orange juice, the oil and the bergs,. Immediately pour over the salad and serve at once.
Kraft's Deluxe Macaroni and Cheese


Ingredients:
water, elbow macaroni, cheddar cheese, salt

Directions:
Bring 8 cups water to a boil in a large sauce pan.  Add elbow macaroni to water cook 10 minutes or till tender stirring a few times.
A,s macaroni boils prepare sauce by combining cheddar cheese, Cheez Whiz and milk in small sauce pan over medium low heat.  Stir cheese mixture often so it doesn't burn.
Add salt when all cheddar cheese has melted and sauce is smooth.  Cover pan and set aside until macaroni is ready.
When macaroni is ready, strain macaroni but do not rinse.
Combine macaroni and cheese sauce; mix well.
Easy Mango & Avocado Salsa


Ingredients:
mango, avocado, fresh cilantro, red onion

Directions:
Mix all ingredients together into a small bowl.
Let stand in refrigerator 4 hours, or overnight for flavors to mix.
To prevent avocado from browning, cover with plastic wrap directly touching salsa.
Authentic New York-Style Homemade Bagels


Ingredients:
warm water, dry active yeast, sugar, salt, salt

Directions:
In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.
With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.
On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
Divide dough into 12 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt.
Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot]. Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily]. If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.
These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
Mexican Zucchini Cheese Soup
Category: soups-stews-and-chili
By Always Cooking

We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.

Ingredients:
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
½ teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2  medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
½ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro

Directions:
Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano. Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender. Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 Servings

Calories: 306.7
Fat: 17.5 g
Saturated fat: 8.8 g
Carbohydrates: 26.2 g
Sugars: 11.5 g
Dietary fiber: 4.4 g
Protein: 14.7 g
Cholesterol: 47.8 mg
Sodium: 1829 mg
Mango Cosmopolitan


Ingredients:
mango rum, Cointreau liqueur, triple sec, cranberry juice, lime

Directions:
Shake in a cocktail shaker with ice., Strain into a martini glass and garnish with a lime wedge, if desired.
Bean Tortilla Soup


Ingredients:
onion, olive oil, black beans, great northern beans, diced tomatoes, mild green chilies, garlic cloves, vegetable broth, cumin, chili powder, black pepper, bay leaf, frozen corn, cilantro

Directions:
Saute onions and garlic.
Layer the drained beans on top of onions.  Add diced tomatoes and their juice, green chilies, enchilada sauce, vegetable broth, spices and bay leaf.
Cook 1 of 2 ways.  Slow cooker: cook on low for 6-8 hours.  Pressure cooker: Cook for 3 minutes after weight starts rocking.  Reduce pressure quickly.
Remove bay leaf.  Stir in corn and cilantro.
Serve with tortilla strips, avocado.  Optional: shredded cheese, sour cream.
Pastel de Tres Leches (Three Milk Cake)
Category: world-cuisine
By Patty Valle Kafati

Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional).

Ingredients:
6  eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 tablespoon baking powder
½ cup milk
2 teaspoons vanilla extract
1 cup heavy whipping cream  (Optional)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup whipped cream  (Optional)
1 cup sliced fresh strawberries  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish. Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes. Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour. Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 1 10x15-inch cake

Calories: 396
Fat: 18.8 g
Saturated fat: 10.9 g
Carbohydrates: 48.2 g
Sugars: 38.8 g
Dietary fiber: 0.6 g
Protein: 9.8 g
Cholesterol: 154 mg
Sodium: 244.3 mg
Pineapple Upside-Down Muffins
Category: bread
By Andrea

These muffins have just about everything! Very healthy and YUMMY!

Ingredients:
1 (10 ounce) can pineapple slices in juice, drained
2 tablespoons brown sugar
2 tablespoons chopped walnuts  (Optional)
½ cup regular rolled oats
¾ cup whole wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2  eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 cup grated carrot
¾ cup raisins
¼ cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside. Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside. In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups. Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 251.5
Fat: 8.4 g
Saturated fat: 0.9 g
Carbohydrates: 42.1 g
Sugars: 24.3 g
Dietary fiber: 3 g
Protein: 4.4 g
Cholesterol: 31 mg
Sodium: 207.5 mg
Sweet Potato Pecan Bread (Abm)


Ingredients:
water, brown sugar, powdered milk, butter, cinnamon, nutmeg, salt, bread flour, rolled oats, dried cherries, pecans

Directions:
Place all ingredients except cherries (raisins] and pecans in bread machine pan in order recommended by manufacturer.
Set on raisin bread setting.  When machine beeps, add cherries and pecans.
Steelhead Trout With a Creamy Tarragon Sauce


Ingredients:
Hellmann's mayonnaise, creole mustard, tarragon, fresh lemon juice, fresh ground black pepper, canola oil

Directions:
Preheat the oven to 450 degrees.
Place a large broiler pan in the oven and let that heat.
Lightly oil the skin of the trout.
Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
Spread on the meat of the trout.
Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
Serve!
Caramelized Red Bell Peppers and Onions
Category: side-dish
By CROW

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Ingredients:
2  red bell pepper, cut into strips
2  red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine  (Optional)
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Directions:
In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 92.9
Fat: 4.6 g
Saturated fat: 1.2 g
Carbohydrates: 9.4 g
Sugars: 4.8 g
Dietary fiber: 2.3 g
Protein: 1.3 g
Cholesterol: 2.7 mg
Sodium: 12.6 mg
Grilled Lime Chicken Thighs


Ingredients:
chicken thighs, fresh lime juice, extra virgin olive oil, dry tarragon, onion

Directions:
Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix.
Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours. (I leave it in overnight].
Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
Grill chicken for about 30 minutes, or until no longer pink in the center.
Applesauce Turnovers....sort Of


Ingredients:
applesauce, cream cheese, water, cinnamon

Directions:
Preheat oven to temperature called for on crescent rolls tube.
Crack open the tube of crescent rolls and separate into 8 rolls on cookie sheet.
Mix together until smooth the cream cheese and butter. Evenly spread  1 TBSP of Cream Cheese, topped with 1 TBSP Applesauce.
Roll up from the pointy end - loosely.
Combine egg white and water, mix well, and brush over the rolled up crescents.
Mix Sugar and Cinnamon and sprinkle over egg washed crescents, as much or as little as you desire. ( I had enough left over to make another batch, so might add more next time].
Follow directions on the crescent rolls, keeping an eye on them them. Mine came out of the oven golden brown at the time recommended,375 degrees, 11 - 13 minutes.
Doctored Pasta Sauce -- Tomato


Ingredients:
olive oil, sweet onion, garlic cloves, diced tomatoes, tomato sauce, red wine

Directions:
Chop onions and garlic.
Saute onions and garlic in olive oil  until browned .
Mix everything together in a deep nonstick pot.
Bring to boil ( use no more than medium heat] stirring often.
Turn down low and simmer at least 30 minutes -- stirring often  -- you can simmer prepared, cooked, meatballs in the sauce too.-- it is easy to make your own meatballs. The sauce with thicken up as you cook and the alcohol will cook off.
Serve over your favorite pasta.
Rice Pilaf With Pine Nuts and Golden Raisins


Ingredients:
onion, turmeric, ground coriander, unsalted butter, long-grain rice, chicken broth, pine nuts, golden raisins

Directions:
In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
Add the rice and stir to coat.  Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
Stir in the pine nuts and raisins, add salt and pepper to taste.
Baguettes With Scallion Olive Oil Spread


Ingredients:
scallions, extra virgin olive oil, French baguettes, salt, pepper

Directions:
Soak the chopped scallions in cold water to remove their raw heat., Drain well and mix with olive oil., Toast the baguettes., Spread the scallion olive oil on top, and season with salt and pepper to taste.
Classic Chocolate Tart
Category: uncategorized
By Yoly

An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.

Ingredients:
1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold butter
2 teaspoons water
1 cup heavy whipping cream
2 cups semisweet chocolate chips

Directions:
Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour. Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc. Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan. Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan. Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour. Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

Prep time: 20 mins
Cook time: 20 mins
Total time: 3 hrs 10 mins
Yields: 1 8-inch tart

Calories: 321.8
Fat: 23.5 g
Saturated fat: 14.4 g
Carbohydrates: 29.2 g
Sugars: 16.4 g
Dietary fiber: 2 g
Protein: 3 g
Cholesterol: 47.5 mg
Sodium: 113.8 mg
Beet Salad With Lemon, Cilantro and Mint


Ingredients:
beets, lemon, red onions, parsley, cilantro, mint, ground coriander, extra virgin olive oil, oil-cured black olive

Directions:
Cut the beets into quarters or sixths.
Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
Taste the dressing on a beet and correct the seasonings if needed.
Toss the beets with enough dressing to coat lightly.
Toss the greens with the remaining dressing and arrange them on salad plates.
Add the beets and olives and serve.
Bal's Lentil Cookies


Ingredients:
lentils, butter, brown sugar, egg, whole wheat flour, baking soda, vanilla, chocolate chips

Directions:
Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.
Pat's Award Winning Carrot Cake
Category: desserts
By Patty

You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 ½ teaspoons salt
1 ½ cups vegetable oil
2 cups white sugar
4  eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
½ cup grated carrot
1 cup flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 45 mins
Cook time: 50 mins
Total time: 1 hr 45 mins
Yields: 1 10-inch Bundt pan

Calories: 573.4
Fat: 37.4 g
Saturated fat: 7 g
Carbohydrates: 56.5 g
Sugars: 37.5 g
Dietary fiber: 3 g
Protein: 5.6 g
Cholesterol: 62 mg
Sodium: 555.5 mg
Pumpkin and Goat Cheese Croquettes


Ingredients:
nutmeg, sea salt, fresh ground black pepper, sage, champagne vinegar, plain flour, eggs

Directions:
Preheat the oven to 180c.
Place pumpkin on a baking tray and cook for 45 mins or until tender.
Remove from the oven and cool.
Discard the pumkin skin and chop the flesh.
Place the flesh in a food processor, add the nutmeg and pulse to a puree.
Season to taste. If mixture is too wet, strain to remove any exess water.
Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
Roll the mixture into balls the size of small marbles.
Coat the cheese balls with the pumpkin puree mixture.
Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
Cook the croquettes in batches until golden (about 3 mins].
Drain on paper towels and serve warm.