xiaoxl/recipe_data huggingface dataset:
Chris' Chili
Category: soups-stews-and-chili
By ChrisG

This is my personal recipe, and it has won over 12 chili cook-offs, and I figured I'd share. It is a medium steak and bean chili. If I had to compare it, it would be similar to Steak N' Shake's chili, but better! It's rather involved, but trust me. Worth every minute! Try it. You will not be disappointed!

Ingredients:
1 ½ cups onion soup, prepared from a packet of dry onion soup mix
¼ cup bacon grease (see notes)
1 ½ pounds boneless beef round steak, cut into 1/3-inch cubes
1 ½ pounds beef sirloin steak, cut into 1/3-inch cubes
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon ground black pepper
3 (15 ounce) cans kidney beans, undrained
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
2 teaspoons unsweetened cocoa powder
1 cup cola soft drink (such as Coke®)
1 tablespoon yellow sport pepper sauce (such as Texas Petes's®)

Directions:
Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside. Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot. Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

Prep time: 30 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 20 mins
Yields: 14 servings

Calories: 305
Fat: 10.8 g
Saturated fat: 3.9 g
Carbohydrates: 20.2 g
Sugars: 4.1 g
Dietary fiber: 6.7 g
Protein: 31.6 g
Cholesterol: 68.8 mg
Sodium: 709.9 mg
Quinoa Salad Revamped


Ingredients:
quinoa, water, lemon juice, olive oil, garlic clove, raisins, parsley, red onions, scallion

Directions:
Rinse the quinoa to remove the bitter coating.  Cook quinoa according to package directions (bring quinoa and water to a boil, then cover and reduce to a simmer until all water is absorbed: about 10 minutes.].
Fluff quinoa with a fork and allow to cool to room temperature while you make the dressing.
Dressing: whisk olive oil into lemon juice and add garlic, if using.  Add a big pinch of salt and ground pepper.  Taste at this point - it will be sharp but add more salt if needed.
Mix dressing into quinoa and add raisins, almonds, parsley, and onion/scallion.  Mix thoroughly and taste again for seasoning; the flavors will mellow a bit in the fridge.
Cool thoroughly and serve - this salad actually tastes better the longer it sits.
Asian-Style Red Pork Strips


Ingredients:
pork, brown sugar, hoisin sauce, soy sauce, Worcestershire sauce, green onion, garlic powder, fresh garlic, black pepper

Directions:
In a large bowl combine all ingredients except the pork strips; mix until blended.
Add in the pork strips and toss to coat with the mixture.
Cover and refrigerate for a minimum of 8 hours.
Set oven to 350°F.
Remove the pork from the marinade and dry the strips with paper towels (if using fresh garlic, make certain that no fresh garlic or green onions remain on the slices or they will burn while cooking].
Place on a single layer in a greased baking sheet.
Bake for about 25-30 minutes or until the pork is just tender and lightly browned (cooking time will vary depending on the thickness of the strips].
Arugula Macadamia Nut Pesto


Ingredients:
fresh basil, baby arugula, ricotta cheese, cherry tomatoes, cavatappi pasta

Directions:
Preheat oven to 350 degrees.  Spread Macadamia nuts on small jelly roll pan (or similar] and roast in the oven for 5 – 10 minutes, stirring every 2-3 minutes.  Watch closely so they do not brown too much, remove from oven when golden brown and let cool.  Cook pasta according to manufacturer’s directions (boil approximately 10 minutes].  Meanwhile in a food processor, pack in the basil, the arugula and the nuts and process until well pureed (I had to start with half the greens and nuts  and once it pureed a bit, added the rest.].  Add the ricotta to the food processor and blend until well mixed.  Drain the pasta and toss with the pureed mix and the halved cherry tomatoes.  Add salt and pepper to taste and toss again.
Note – traditional pesto often has garlic added but I have a food sensitivity to garlic.  Feel free to experiment by adding garlic, but first try it as listed above, it has a lovely fresh nutty greens taste to it!
Bay of Pigs Omelet


Ingredients:
eggs, milk, salt, bay shrimp, bacon, roma tomato, yellow onion, green onion, butter, margarine, paprika

Directions:
Whisk eggs, milk and salt together, set aside.
Cut bacon into little strips approximately 1/4 inch wide
Chop up onions and tomatoes and keep separate.
Prepare Hollandaise sauce ( I prefer home made, but the mixes are pretty good too ].
Cook bacon in small skillet over high heat until almost crisp, strain out most of the grease.
Reduce heat to medium and add the yellow onions to the bacon and continue cooking until onions are translucent.
Add the tomatoes and shrimp, just long enough to get hot ( less than 1 minute ] and remove from heat.
Place 1 tablespoon of butter or margarine in omelet pan on medium heat.
Here is where I am going to assume you already know how to prepare an omelet, so do it.
It is better if you can start the omelets while the filling is in the last stage of cooking.
Fill omelet with 1/4 of the filling mixture, fold over, lay 1 slice of cheddar cheese over omelet, add a teaspoon of water to pan and quickly cover to melt cheese.
Slide Omelet out onto plate, cover with 1/4 cup Hollandaise sauce, sprinkle with paprika and a big pinch of green onions.
Repeat for other 3 omelets.
Enjoy!
Fiery Avocado Red Curry and Shrimp


Ingredients:
red curry paste, red bell pepper, fresh green beans, red onion, unsweetened coconut milk, fish sauce, salt, sugar, avocados, sweet basil, Thai basil, cooked jasmine rice

Directions:
"Heat oil in a large sauté pan over medium-high heat.  Add red curry paste; cook and stir about 15 seconds.  Add red bell peppers, green beans, and red onions. Cook and stir, about 2 minutes.  Stir in coconut milk, fish sauce, salt, and sugar, bring to a boil.  Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm.  Uncover pan and stir in avocados and shrimp.  Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat.  Stir in basil leaves just before serving.  Serve with rice."
Sloppy Joes


Ingredients:
ketchup, salt, sugar, mustard, vinegar, Worcestershire sauce, onion

Directions:
brown meat, drain., add salt and onions and cook to soften onions., make sauce with the other ingredients., mix sauce and meat and simmer for 1 hour., serve on your choice of buns/rolls.
Air Fryer Bacon-Wrapped Scallops with Sriracha Mayo
Category: meat-and-poultry
By fabeveryday

This delicious appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce. I use the smaller bay scallops for this. If you are using jumbo scallops it will require a longer cooking time and longer strips of bacon.

Ingredients:
½ cup mayonnaise
2 tablespoons Sriracha sauce
1 pound bay scallops (about 36 small scallops)
1 pinch coarse salt
1 pinch freshly cracked black pepper
12 slices bacon, cut into thirds
1  serving olive oil cooking spray

Directions:
Mix mayonnaise and Sriracha sauce together in a small bowl. Refrigerate Sriracha mayo until ready to serve. Preheat the air fryer to 390 degrees F (200 degrees C). Spread scallops out onto a plate or cutting board and blot dry with a paper towel. Season with salt and pepper.  Wrap each scallop with 1/3 slice of bacon and secure with a toothpick. Spray the air fryer basket with cooking spray. Place bacon-wrapped scallops in the basket in a single layer; split into 2 batches if necessary. Cook in the air fryer for 7 minutes. Check for doneness; scallops should be opaque and bacon should be crispy. Cook 1 to 2 minutes longer, if necessary, checking every minute. Remove scallops carefully with tongs and place on a paper towel-lined plate to absorb excess oil from the bacon. Serve with Sriracha mayo.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 36 scallops

Calories: 221.6
Fat: 15.3 g
Saturated fat: 3.1 g
Carbohydrates: 3.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 17.3 g
Cholesterol: 48.5 mg
Sodium: 682.5 mg
Steamed Brussels & Carrots With Tangy Maple Sauce


Ingredients:
carrots, Brussels sprout, white wine vinegar, maple syrup, canola oil, kosher salt, cracked black pepper, walnuts

Directions:
Peel and slice your carrots and cut the stems off of your brussels sprouts.  If you have any too big sprouts, cut them in half so they are about the same size as all the pieces, so you have even cooking.
Put the veggies into a steamer with lid and steam for 15 minutes until fork tender.
Meanwhile, mix together the vinegar, syrup, oil, salt, and pepper for the vinaigrette.
After steaming, pour the veggies into a bowl with the nuts and pour the vinaigrette over them.
Toss to coat then serve!
Oven Roasted Potatoes
Category: side-dish
By JMRYGH

A great roasted potato side dish made with olive oil and herbs.

Ingredients:
⅛ cup olive oil
1 tablespoon minced garlic
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon crushed red pepper flakes
½ teaspoon salt
4 large potatoes, peeled and cubed

Directions:
Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 289.1
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 53.1 g
Sugars: 4.2 g
Dietary fiber: 4 g
Protein: 5 g
Sodium: 304 mg
Mir-A-Lago Key Lime Pie


Ingredients:
graham cracker, granulated sugar, butter, sea salt, sweetened condensed milk, key lime juice, lime, heavy cream, confectioners' sugar, vanilla extract, white chocolate

Directions:
Preheat oven to 325°F.
To make graham cracker crust: Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.  Top with shaved white chocolate if desired.
Modernized Hungarian Cucumber Salad Dressing


Ingredients:
water, vinegar, confectioners' sugar, salt

Directions:
Combine ingredients thoroughly & chill for 2 hrs to allow flavors to blend.
Note #1: Using unpeeled thick cucumbers, slice them & soak in salted water for 30 minutes. Drain well & pour the dressing over the cucumbers. Lightly dust the surface of the salad w/paprika & add a dollop of sour cream over the paprika.
Note #2: If a more intense flavor is desired, add garlic & finely sliced onion to the salted water for the soaking time. Drain well & finish salad as above. :-].
Gluten-Free Flourless Walnut Cake


Ingredients:
eggs, caster sugar, lemon, walnuts

Directions:
Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.
Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.
Allow the cake to cool comepletely in the tin befoore removing to serve.
Suggested serving with freshly whipped cream.
Charlie's Dip


Ingredients:
cream cheese, sour cream, Tabasco sauce, salt, green onion, monterey jack cheese, cheddar cheese, tortillas

Directions:
Mix first 6 ingredients together and place in an oven proof casserole dish., Sprinkle cheese on top and bake for 15 to 20 minutes at 350., Serve hot over chips,this isn't very good cold.
Thai Style Papaya Pork


Ingredients:
olive oil, low sodium soy sauce, ground ginger, garlic cloves, lime, juice of, cilantro, papaya

Directions:
Prepare rice.
In a large nonstick skillet, heat oil on medium for 1 minutes.
Add soy sauce, ginger, garlic and pork and cook for 3-4 minutes, occasionally flipping pork strips with a spatula until meat is cooked through.
Remove skillet from heat and stir in lime juice and cilantro.
Baked Beans


Ingredients:
brown sugar, chili sauce, dry mustard, bacon

Directions:
"Combine all of above, bake in 9x13 inch dish at 325 for 2-1/2 hours."
Caramel Bars
Category: desserts
By Jordanna Novak

Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!

Ingredients:
32  individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, melted
½ cup semisweet chocolate chips
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Prep time: 20 mins
Cook time: 12 mins
Total time: 35 mins
Yields: 1 - 9x13 inch pan

Calories: 194.8
Fat: 10.9 g
Saturated fat: 5.5 g
Carbohydrates: 23.7 g
Sugars: 15.2 g
Dietary fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 20.5 mg
Sodium: 127.5 mg
Salmon Rice Porcupines


Ingredients:
salmon, rice, carrot, egg, onions, salt, pepper, chives, curry powder, water

Directions:
Mix together salmon and liquid, uncooked rice, grated carrot, egg, onion, salt and pepper, chives and curry powder if you want.
Form into 6 balls.
Place in a greased baking dish.
Mix cream of mushroom soup and water together; cover the balls.
Cover with foil paper.
Bake for 1 hour at 375 degrees Fahrenheit.
Recipe says serves 6 but I'm guessing serves 3.
Hot Chicken Curry


Ingredients:
skinless chicken, ghee, onion, fresh ginger, garlic cloves, water, turmeric, salt, garam masala, ground cumin, black pepper, hot chili powder, green cardamoms, cloves, bay leaves, cinnamon sticks, yogurt

Directions:
Melt the ghee in a large heavy pan, and fry half of the onions till golden., Liquidise the ginger garlic and the rest of the onions with the water., Add the liquid to the pan of fried onions and cook for 10 minutes., Now add all of the spices to the pan and cook for a further 10 minutes., Add the chicken and yogurt, cook slowly till the chicken is very tender., Serve with rice, dhal and a cooling side dish.
Shannon's Shrimp Alfredo


Ingredients:
raw shrimp, pasta noodles, onion, garlic, butter, diced tomatoes, alfredo sauce

Directions:
Start the pasta boiling.  Peel the shrimp and devein them if you would like.  Set them aside.
Dice onion and saute in butter with the garlic.  When onions are crisp-tender (3-5 min.], add tomatoes and shrimp.  If  a whole can of tomatoes is more than you think your family will want, then only add half.  Cook, stirring often until shrimp is done.  If you overcook the shrimp it will be tough.  Remove pan from heat.  If there is a lot of juice from the tomatoes, pour some out.  A little juice is good.  Add alfredo sauce and stir.  Return to low heat to warm sauce.
Drain pasta noodle.  Pour shrimp and alfredo sauce over noodles and stir.
Like most of my recipes, this one is very forgiving and easy to manipulate.  Sometimes I leave the tomatoes out, sometimes I add some fresh basil.  I hope you enjoy.
Crispy Herb Baked Chicken
Category: meat-and-poultry
By DCANTER

The secret ingredient is instant mashed potatoes, used to make the crispy coating.

Ingredients:
⅔ cup dry potato flakes
⅓ cup grated Parmesan cheese
1 teaspoon garlic salt
1 (3 pound) chicken, skin removed, cut into pieces
⅓ cup butter, melted

Directions:
Heat oven to 375 degrees F (190 degrees C).   Grease or line with foil a baking sheet or a 13 x 9 inch baking pan. In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt.  Stir until well mixed. Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat.  Place in prepared pan. Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 - 5 servings

Calories: 557.3
Fat: 31.5 g
Saturated fat: 14.8 g
Carbohydrates: 6.9 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 58.8 g
Cholesterol: 217 mg
Sodium: 837 mg
Carrot Cake (Cake Mix)


Ingredients:
water, eggs, crushed pineapple with juice, raisins

Directions:
Preheat oven to 350 degrees.
Grease and flour a bundt pan.
I use Bakers Joy spray.
Beat cake mix, water (milk], oil, eggs and pineapple on low speed 3 minutes.
Stir in nuts and raisins.
Pour into prepared pan.
Bake for 50-55 minutes or until toothpick comes out clean.
Cool in pan 15 minutes.
Remove from pan and cool on wire rack.
Cool at least 1 hour before frosting.
Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread
Category: desserts
By Stephani

I loved when my grandma would make this recipe as a child. A real Croatian treat. Enjoy! This is time consuming, but worth every minute!

Ingredients:
¼ cup warm water
1 (.25 ounce) package active dry yeast
¾ cup lukewarm milk
¼ cup white sugar
¼ cup vegetable shortening (such as Crisco®)
1  egg, beaten
1 teaspoon salt
3 ½ cups all-purpose flour, or more as needed
½ cup brown sugar
¼ cup butter, softened
1  egg
¼ cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups finely chopped walnuts

Directions:
Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms. Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball. Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours. Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes. Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated. Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape. Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour. Preheat oven to 325 degrees F (165 degrees C). Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.

Prep time: 45 mins
Cook time: 40 mins
Total time: 4 hrs 40 mins
Yields: 1 loaf bread

Calories: 410.9
Fat: 22.8 g
Saturated fat: 5.3 g
Carbohydrates: 45 g
Sugars: 14.7 g
Dietary fiber: 2.4 g
Protein: 8.8 g
Cholesterol: 42.8 mg
Sodium: 245.2 mg
Grilled Pineapple Chicken Sandwiches
Category: meat-and-poultry
By Jenny

Fruity chicken on the grill.

Ingredients:
4  slices canned pineapple
1 tablespoon honey mustard
2  skinless, boneless chicken breast halves
1  red bell pepper, thinly sliced
2  sandwich rolls, split

Directions:
Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 437.2
Fat: 7.2 g
Saturated fat: 2 g
Carbohydrates: 58.6 g
Sugars: 24.7 g
Dietary fiber: 4.2 g
Protein: 35.2 g
Cholesterol: 68.7 mg
Sodium: 468.4 mg
Low Carb Goat Cheese Gnocchi


Ingredients:
all-purpose flour, parmesan cheese, cream cheese

Directions:
Bring a large pot of water to a gentle boil.
Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.