xiaoxl/recipe_data huggingface dataset:
Herbed Onion Potatoes


Ingredients:
olive oil, red onions, garlic, dried sage, fresh sage, dried rosemary, fresh rosemary, dried thyme, fresh thyme, fresh parsley

Directions:
Cook potatoes in boiling salted water for 10 to 15 minutes or until slightly tender.
Let cool, cut into 1/4 inch pieces.
In extra large fry pan or Dutch oven, heat oil over medium heat.
Add onion, red pepper and garlic; saute 2 minutes.
Stir in potatoes and dried or fresh herbs.
Cook, stirring often for 10 to 15 minutes or until potatoes are fully cooked.
Stir in parsley.
Season with salt and pepper to taste; cook 30 seconds longer.
Serve Hot.
Raspberry and Peach Trifle


Ingredients:
sweetened condensed milk, cold water, instant vanilla pudding, Cool Whip, frozen raspberries

Directions:
Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
Line bottom and sides of a 12 cup glass bowl with lady fingers.
Combines the reserved juices from fruit.
Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
Chill and garnish with a few raspberries or strawberries.
Serve and Enjoy.
Italian Lemon Cookies


Ingredients:
flour, baking powder, eggs, sugar, butter, lemon, zest of, vanilla extract, powdered sugar

Directions:
In a small bowl, sift flour and baking powder together., In mixing bowl, beat eggs with sugar until light and lemon colored., Add the softened butter and lemon zest., Slowly beat in the flour and baking powder., Gradually add milk and vanilla., Dough should be soft., Divide dough into 6 sections., Roll out each section into a rope 1/2-inch wide., Cut into 3-inch pieces and twist each piece to form a loop., Place on a greased baking sheet or a parchment lined baking sheet., Bake in a 350°F oven for 10-12 minutes or until light brown., Remove from oven and cool., Combine the powdered sugar and enough orange juice to form a thin icing., Brush on top of cookies and sprinkle with colored candies., Makes about 4 dozen cookies, depending on size and shape of cookie.
Granny's Brownies


Ingredients:
sugar, flour, baking powder, salt, butter, eggs, water, vanilla, pecans, chocolate chips, chocolate

Directions:
In a large bowl, mix the dry ingredients very, very well using a whisk and turning over with a spoon. Make sure the mixture is smooth and without lumps.
Transfer to an airtight container and keep at room temperature in a cupboard.
Makes 10+ cups dry mixture.
To bake a quick batch:
Heat oven to 350 deg F/180 deg Celsius. If using a convection/fan oven, lower temperature slightly.
Line an 8 x 8" (approx.] square baking dish or tin with foil or non-stick paper, and grease the foil/baking paper as well.
Shake the dry mixture in the tin to aerate, then sift 2 cups into a mixing bowl.
Combine with the butter, beaten eggs, just enough water* and vanilla, until well blended.
*Don't use 2 tablespoons water all at once, as you might not need it.
Use your own judgement here: because the dry mixture might have settled and become denser, your wet mixture could be a little dry. Add a teaspoon of water at a time and blend, adding a little more if necessary.
At the same time you might be using cup measures smaller than an 8 oz/250 ml measuring cup, in which case do not add the water until you have blended in the eggs and butter.
Then use just enough water: you want a firm, smooth, easily spreadable batter.
At this stage you add the nuts and chocolate bits, if used. Someone also suggested chopped marshmallows  -- I haven't tried that.
The chocolate chips or grated chocolate plus nuts put this brownie in a higher league!
Spread in prepared pan, and bake about 35 minutes until a skewer inserted comes out clean.
Cool on a wire rack and cut into neat bars when cool.
The Best Bean Dip to Stuff Your Face With


Ingredients:
pork, beef, diced green chilies, cream cheese, cumin, crushed red pepper flakes

Directions:
Cook chorizo in pan until cooked through., In a sauce pan or crock pot add remaining ingredients and cooked chorizo., Cook until heated through., Top with sour cream and sharp cheddar cheese. Serve with chips and enjoy!
Chipotle Chicken Tostadas


Ingredients:
boneless skinless chicken thighs, corn tortillas, onion, green bell pepper, adobo sauce, iceberg lettuce, tomatoes, cheddar cheese, sour cream

Directions:
Place chicken in a single layer in a large pot and cover with water.  Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes.  Drain, transfer chicken onto a bowl or plate, let cool and shred.
In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer].  Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through.  Remove tortilla onto a plate.  Let oil return to 360 degrees and repeat.
Warm the remaining 1 tablespoons oil in a separate skillet over medium heat.  Add onion and bell pepper, salt and pepper, and cook 7 minutes.  Stir in adobo sauce and chicken, and saute for 2 minutes.  Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.
Hearty Chili Roni


Ingredients:
ground beef, green bell pepper, onion, diced tomatoes, tomato paste, elbow macaroni

Directions:
Cook ground beef, bell pepper and onion in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add Seasoning Mix; stir until well mixed.
Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in macaroni. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender.
Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.
Fat-Free Apple Crisp


Ingredients:
apples, honey, ground cinnamon, rolled oats, flour, brown sugar

Directions:
Preheat oven to 350 degrees., Spray a 2-qt. baking dish with cooking spray., Prepare the apples and put them in the baking dish., Combine the rest of the ingredients and mix well., Sprinkle over apples and bake 30-35 minutes.
Bacon, Egg, and Cheese Strata
Category: breakfast-and-brunch
By Serenity

Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!

Ingredients:
12 thick slices white bread, cut into 1 inch cubes
¼ cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 ½ cups chopped fresh mushrooms  (Optional)
12  eggs
2 ½ cups half-and-half
1 teaspoon Dijon mustard

Directions:
Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 9 hrs 30 mins
Yields: 1 - 9x13 inch pan

Calories: 630.8
Fat: 39.2 g
Saturated fat: 19.7 g
Carbohydrates: 36.8 g
Sugars: 4 g
Dietary fiber: 1.6 g
Protein: 32.8 g
Cholesterol: 457.1 mg
Sodium: 1018.8 mg
French Toast Strata (Sherry and Jim Rougeux))


Ingredients:
brown sugar, butter, cinnamon, milk, eggs, granulated sugar, vanilla

Directions:
bring brown sugar, butter and cinnamon to boil.
In a separate bowl, mix together Milk, eggs surgar and vanilla.
lay one layer of bread in a greased 9x13 inch baking dish .  Spread brown sugar mixture over top.  Repeat with additional layers until loaf of bread is use up.
Pour milk mixture over top.
Cover with foil and bake at 350 for one hour.
Remove foil and bake an additional 15 minutes, until golden brown.
Chicken Fajita


Ingredients:
olive oil, lime juice, garlic clove, chili powder, cumin, black pepper, salt, flour tortillas, onion, sweet peppers

Directions:
Note: Can replace garlic clove with 1/8 tsp of garlic powder. Veggies are optional.
Toppings: Salsa, sour cream, shredded cheese, chopped tomatoes.
Slice meat into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot hepper flakes, black pepper and salt.
Add meat, and stir to coat the meat well. Let sit to marinate (works well overnight in the fridge].
Chop veggies into strips.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Throw in veggies and sautee until well done and remove from skillet.
Add meat to skillet, cook, stirring for 3-4 minutes or until they lose their red color (for beef].
Add veggies back in and cook for a couple more minutes.
Remove from heat and serve.
Cucumber Tuna Boat


Ingredients:
cucumbers, tuna, hard-boiled eggs, cheddar cheese, celery, mayonnaise, onion, lemon juice, salt

Directions:
Cut cucumber in half lengthwise; remove and discard seeds.
Cut a thin slice from bottom if necessary so they sit flat.
In a bowl, combine the remaining ingredients.
Spoon into the cucumbers.
Serve immediately.
Shredded Pork and Pineapple Tacos


Ingredients:
tomato sauce, chili powder, light brown sugar, ground coriander, ground cumin, cracked black pepper, garlic cloves, yellow onions, fresh lime juice, lime juice, sugar, red wine vinegar, red onion, corn tortillas, fresh pineapple, fresh cilantro, red cabbage, Cotija cheese, lime wedge, kosher salt, pico de gallo

Directions:
For the slow-cooker shredded pork:
Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
For the pickled red onions:
In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
For the tacos:
Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds]. Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.
Mesir Wat


Ingredients:
red lentils, tomato paste, berbere, red onion, garlic clove, salt, water

Directions:
Over medium high heat saute the onions stirring frequently (5min].
Add the tomato paste and keep stirring  (5min].
Next add the berbere and cook for 5 minutes adding a little bit of water when the bottom of the pot starts catching. Keep stirring.
Add the rinsed lentils and cook together for an additional 5 minutes (continue to stir adding a bit of water so that the mixture doesn't burn].
Add about 5 cups of water and bring to a boil. Occasionally stir.
Once the water reduces and lentils have thickened add the ground coriander, garlic and salt. Reduce heat and leave for about 5 minutes.
Serve with injera.
Glossy Glazed Ribs


Ingredients:
granulated sugar, hoisin sauce, rice vinegar, soy sauce, garlic cloves, fresh ginger, coarse black pepper, salt, green onion, fresh coriander

Directions:
Pour enough water into a shallow roasting pan to come a scant 1/2" up the side.
Cut the ribs into 2-rib portions and place, meaty side up, in a single layer in the water.
Cover and steam roast in a 325 degree F oven until the meat is tender, 75 to 90 minutes.
Transfer to a large glass baking dish, discarding the liquid.
To make the marinade, whirl together the sugar, hoisin sauce, hot pepper sauce, vinegar, soy sauce, garlic, ginger, pepper and salt in a food processor.
With the motor running, pour in the vegetable and sesame oils.
Add the green onions and coriander and puree.
Remove 1/4 cup and reserve for basting on the grill.
Brush the remaining marinade all over the ribs.
Cover and refrigerate the ribs and reserved marinade for 4 hours, turning and brushing the ribs with the marinade in the dish at least once.
Place the ribs on a greased grill over medium-high heat and brush with any marinade left over in the dish.
Close the lid and grill, turning at least once and basting with the reserved marinade, until browned, 10 to 15 minutes.
Sour Cream Chicken Quiche
Category: breakfast-and-brunch
By Katherine

An easy recipe that's delicious too!

Ingredients:
1 (9 inch) frozen pie crusts, thawed
1 tablespoon olive oil
¼ cup chopped onion
¼ cup chopped green bell pepper
1 tablespoon all-purpose flour
1 cup chopped cooked chicken breast
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon black pepper
½ cup shredded Cheddar cheese
¼ cup shredded Swiss cheese
2  eggs, slightly beaten
¾ cup milk
¾ cup sour cream

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill. In medium frying pan, heat olive oil on medium-high.  Add onion and green pepper.  Cook three minutes, stirring frequently.  Add flour and cook for two minutes, stirring frequently.  Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese. Combine eggs, milk and sour cream, mix until smooth.  Pour over chicken mixture. Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 380.2
Fat: 26.7 g
Saturated fat: 10.8 g
Carbohydrates: 19 g
Sugars: 2.3 g
Dietary fiber: 1.4 g
Protein: 16.1 g
Cholesterol: 108.6 mg
Sodium: 416.2 mg
Blueberry Oat Muffins


Ingredients:
oatmeal, 2% low-fat milk, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, walnuts, egg, light brown sugar, blueberries

Directions:
Heat oven to 425 degrees.
Prepare muffin pan with paper muffin cups, or spray with Pam.
Mix oatmeal and milk in a large bowl, and soak for 10 minutes.
Meanwhile, in a second bowl, combine all purpose flour, whole wheat flour, baking powder, baking soda, salt, and walnuts, and mix well.
To the oatmeal milk mixture, add egg, brown sugar, and oil, stirring until well mixed.
Add flour mixture into the oatmeal mixture, stirring until just moistened. Do not overmix.
Set aside 36 blueberries for topping each muffin.
Gently fold remaining blueberrries into the batter.
Fill muffin cups with batter, equally dividing batter into cups.
Place 3 blueberries on top of each filled muffin cup.
Bake for 20 minutes.
Remove muffins from pan and cool on wire rack.
Caramelised Onion and Mozzarella Rice Cakes


Ingredients:
onions, brown sugar, arborio rice, butter, parmesan cheese, mozzarella cheese, parmesan cheese

Directions:
Heat half the oil in a pan. Add the onion and cook over low heat stirring frequently. Add the sugar and vinegar and cook until well caramelised (this took around 30 minutes for me to be happy with it and I stirred often]. Remove from heat.
Heat the remaining oil, add the rice and stir to coat all the grains with oil.Add 2 1/4 cups stock (RESERVE 1/4 cup].  Stir, then simmer covered on low for 12 minutes or until rice is tender.
Remove from the heat and add the remaining stock, butter, 1 cup of parmesan, and the caramelised onion. Refrigerate overnight.
Preheat a fan forced oven to 180c.
Grease a 24 hole mini muffin pan.
Roll about 3 teaspoons rice into a ball, make a hole and insert a cube of mozzarella cheese inside moulding rice to close the hole. (use your own judgement here, your mini muffin pan might be a slightly different size to mine which was different to Chriss'].
Sprinkle over extra parmesan then bake 20 minutes or until firm and golden.
Cool in the pan, then remove and serve at room temp or re-heat a little when you serve them.
Red Bell Pepper Relish


Ingredients:
red bell pepper, onion, sugar, white vinegar, red pepper flakes

Directions:
Add everything to a small sauce pan and mix until well incorporated.
Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low] for an  additional 20 minutes, stirring occasionally until most of the liquid has reduced.
Remove from heat and allow to cool before serving.
Note:
The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
Buttermilk Drop Scones
Category: bread
By Kristi Celaya

A moist and warm breakfast treat that goes great with a cup of hot herbal tea. You don't have to go to the coffee shop anymore to get a great-tasting drop scone.

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 ¼ cups rolled oats
2 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 ½ cups low-fat buttermilk
⅔ cup unsweetened applesauce
1  egg
½ cup dried cranberries
¼ cup sliced almonds
2 tablespoons white sugar
¼ teaspoon ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Stir all-purpose flour, whole wheat flour, oats, sugar, baking powder, salt, and baking soda together in a mixing bowl until all ingredients are evenly dispersed. Stir buttermilk, applesauce, and egg together in a separate bowl. Add to flour mixture and stir until dough is sticky. Fold in cranberries and almonds. Combine sugar and cinnamon in a bowl for the topping. Drop 1/4 cup-size dollops of batter onto the prepared baking sheet. Sprinkle with cinnamon-sugar mixture. Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 20 scones

Calories: 124.1
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 24.4 g
Sugars: 6.3 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 8.9 mg
Sodium: 194.9 mg
Lee's Taco Salad
Category: salad
By tonyalee25

One of our family favorites! So healthy and tasty! Yumm YUMMM!

Ingredients:
1 tablespoon vegetable oil, or to taste
1 small white onion, diced
1 pound ground turkey
1 (1 ounce) package taco seasoning mix
1 head lettuce, chopped
1 (15 ounce) can corn, drained
1 (14 ounce) can black beans, drained
1  avocado - peeled, pitted, and diced
4  green onions, chopped  (Optional)
⅓ cup shredded Cheddar cheese
¼ cup spicy ranch-style salad dressing

Directions:
Heat oil in skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Break ground turkey into small chunks and add to skillet; cook and stir until beginning to brown, 2 to 3 minutes. Sprinkle   over the turkey mixture; continue to cook and stir until turkey is completely browned through, 5 to 7 minutes more. Pile lettuce into the bottom of a large salad bowl; top with the turkey mixture, corn, black beans, avocado, green onions, Cheddar cheese, and spicy ranch dressing.

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

Calories: 618.9
Fat: 31.7 g
Saturated fat: 7.3 g
Carbohydrates: 52.8 g
Sugars: 8.9 g
Dietary fiber: 14.5 g
Protein: 36.4 g
Cholesterol: 97.6 mg
Sodium: 1497.5 mg
Pecan Tassies


Ingredients:
butter, cream cheese, all-purpose flour, butter, brown sugar, egg, vanilla extract, pecans

Directions:
For tart shells:  beat butter and cream cheese until smooth.
Add flour, mix until soft dough forms.
Cover, chill at least 1 hour or overnight.
Preheat oven to 350 degrees F.
Shape dough into 1 inch balls, place into mini-muffin pan.
form into little shells with floured fingers.  (this is where the tart shaper comes in handy!].
For Filling: Mix the rest of the ingrediants well.
Fill tart shells evenly with mixture.
Bake 20-25 minute or until a light, golden brown.
Remove from pan and place on cooling rack.
Sprinkle with powdered sugar.
Christmas Tree! Rocky Road Treat


Ingredients:
marshmallows, unsalted peanuts, dark chocolate, white chocolate

Directions:
Create a large cone shape out of a large piece of cardboard, and tape together, line with baking paper so that it doesn't stick to cardboard. Make sure the small cone end is secure so that no mixture can escape.
Melt milk chocolate in the microwave, 1 minute to 30 seconds at a time until smooth and lump free.
Add chopped marshmallows (pink & white] and chopped turkish delight, and peanuts.
Mix together well and pour into the cone shape, and pack it down.
Put the cone upside down, with cone tip down, into a large vase and allow to set overnight.
Remove cardboard and baking paper and place upright on a platter.
Melt the dark chocolate and ice the cone. Allow to set.
Melt the white chocolate and drizzle from the top down.
Place an angel or star shape on top and wrap christmas tinsel around the tree.
Chop to serve! Lovely flavour if you add liquor or essence.
Sweet Potato Casserole


Ingredients:
sweet potatoes, sugar, butter, eggs, vanilla, milk, brown sugar, all-purpose flour, butter, pecans

Directions:
Bake sweet potatoes in a 375* oven until fork tender.  Let cool, then peel.
Preheat oven to 350*.
In a mixing bowl combine sweet potatoes, sugar, melted butter, eggs, vanilla, & milk.  Mix on medium speed until well blended.  Spoon into a geased 2 or 3 quart baking dish.  Combine ingredients for the toppping & sprinkle on top of potatoes before baking.
Bake for 30 minutes.
Pork Chops With Orange Sauce


Ingredients:
onions, chicken broth, orange marmalade, cornstarch

Directions:
Place squash and onions in bottom of a 5-6 quart slow cooker.
Sprinkle salt and pepper on pork chops and place them on top of vegetables.
In a large bowl, combine broth, marmalade, and mustard and spoon over pork chops.
Cover and cook on low for 4-6 hours.
Transfer pork chops and vegetables to serving plateand cover to keep warm.
For sauce, pour liquid from slow cooker into medium saucepan.
Combine 2 tablespoons water with cornstarch and add to saucepan.
Heat while stirring constantly until mixture thickens.
Serve chops and vegetables with sauce.
Momma's Quickie Cocktail


Ingredients:
rum, vodka

Directions:
Fill a tall glass with ice.
Pour ingredients into glass.  Stir to combine.
Enjoy.  Repeat as needed.
Note:  I find blood orange italian soda (with real juice] at Central Market.  If you do not have access to this flavor, any other fruit flavored Italian Soda will work.
Bacon Cheddar Chicken Fillet Melt


Ingredients:
boneless skinless chicken breast halves, bacon, red onion, cheddar cheese

Directions:
Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
Add onion; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet.
Add chicken to skillet; cook 6 to 8 minutes on each side or until browned and no longer pink.
Place toasted bread slices on cookie sheet; spread each slice with 1 teaspoon steak sauce. Top with chicken, bacon slices, onion and cheese.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.