xiaoxl/recipe_data huggingface dataset:
Mexican Potato Nachos
Category: appetizers-and-snacks
By Lois A Dupre

This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.

Ingredients:
2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
½ pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese, divided
¼ cup shredded lettuce
1 small tomato, chopped
¼ cup sour cream
¼ cup guacamole

Directions:
Preheat oven to 450 degrees F (230 degrees C). Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat. Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper. Bake in the preheated oven until the potato slices are golden brown, about 20 minutes. While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease. Mix the black beans into the ground beef; stir in the   and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes. Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese. Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos. Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 327.1
Fat: 20.3 g
Saturated fat: 9.2 g
Carbohydrates: 20 g
Sugars: 1.2 g
Dietary fiber: 5.1 g
Protein: 16.4 g
Cholesterol: 50.1 mg
Sodium: 568.4 mg
Straw and Hay


Ingredients:
onions, garlic clove, butter, ham, mushrooms, basil, salt, nutmeg, sage, fresh ground pepper, heavy cream, boiling water, fettuccine pasta, spinach fettuccine, parmesan cheese

Directions:
In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
Stir in 1/2 cup cream.
Cook, stirring until slightly thickened.
Remove from heat and set aside.
In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
Add pasta; toss lightly to coat with sauce.
Add 1/2 ham and mushroom sauce and Parmesan cheese.
Toss thoroughly.
Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
Serve immediately.
Oven-Roasted Za'atar Chicken Breasts
Category: meat-and-poultry
By France C

This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.

Ingredients:
4  boneless, skinless chicken breasts
3 tablespoons za'atar seasoning, divided
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
cooking spray
salt to taste

Directions:
Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag. Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning. Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.

Prep time: 5 mins
Cook time: 25 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 201.9
Fat: 9.8 g
Saturated fat: 1.8 g
Carbohydrates: 3 g
Sugars: 0.2 g
Dietary fiber: 1.2 g
Protein: 24.9 g
Cholesterol: 67.2 mg
Sodium: 100.3 mg
Canadian /German Ham or Farmer Sausage Soup


Ingredients:
ham bone, ham, potato, carrot, onion, green beans, bay leaves, black peppercorns, summer savory

Directions:
Put ham bone or other meat into a very large stock pot and add water to within 2 inches of the top of the pot.  Simmer for 40 minutes.
As the meat simmers add the onion, and the bay leaves and peppercorns in a teaball or cheesecloth bag, or just loose.
Remove ham bone from the pot to a large bowl and let cool until you can handle it, then cut off and dice the meat.
Add meat back into the pot and the potatoes and carrots. Boil gently for 15 minutes.
Add beans and savoury, if using, and simmer until all vegetables are done.
Check for salt, but ham and farmer sausage are salty meats so salt isn't usually needed.
Freeze what's left.
Note: I use a bit more potatoes than carrots, and even less beans.
Cajun Crescent Turnovers


Ingredients:
onion, green bell pepper, celery, garlic, butter, mushroom, wild rice, water, Worcestershire sauce, garlic powder, cayenne pepper, egg, garlic powder

Directions:
For filling:
Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
Add rice and water.
Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
Bring to a boil, cover tightly, simmer for 10 minutes.
For DOUGH:
While rice is simmering, preheat oven to 375°F
Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
Place rice mixture (turnovers are easier to shape if rice is chilled] in the center of each rectangle.
Fold dough over and press with a fork to seal the edges.
Beat egg, garlic powder and garlic salt.
Brush the tops of turnovers with beaten egg mixture.
Place on lightly greased cookie sheet.
Bake 12-13 minutes.
Gerry's Zucchni Soup


Ingredients:
onions, garlic cloves, salt, pepper, olive oil, zucchini, potatoes, white wine vinegar, broth, parmesan cheese

Directions:
Saute onions and garlic in olive oil until transparent.
Add remaining ingredients bring to a boil.
Simmer for 30 minutes or until potatoes and zucchni are soft.
Puree in a blender or use a hand blender.
Season to your taste
Serve with Parmesan Cheese (optional].
Naan Bread


Ingredients:
white flour, baking powder, salt, milk, sugar, egg, nigella seeds

Directions:
Sift the flour, salt, nigella seeds and baking powder into a bowl. Make a well in the centre.
In another bowl, mix together the sugar, milk, eggs, and half of the oil.
Add this mixture into the bowl of flour, making sure that you pour into the centre. Now knead well to form a soft dough. You can add a little water while kneading.
Next, tip in the remaining oil and knead again. Once the oil has been absorbed by the dough, cover it with a damp cloth and let it stand.
Knead the dough once again after about 20 minutes. Cover it and let it stand for about 3 hours. Preheat the oven at high, about 30 minutes ahead of actually making the naan.
Make 8 balls out of the dough and leave them aside for a few minutes. Now use your plams to shape each ball of dough into an oval patty.
Bake the naan bread on higheee until puffed up and golden brown. Serve hot with chicken korma or chicken tikka masala.
Tips:
Nigella seeds are nothing but seeds of the onion plant and are readily available at Indian stores. They may also be called ‘kalaunji’.
Pineapple, Beef and Mandarin Salad


Ingredients:
pineapple, mandarin oranges, red capsicum, lime juice, olive oil, beef sirloin steaks

Directions:
To make the salsa, in a medium bowl combine the pineapple, mandarin segments, capsicum, lime juice and 1 teaspoon oil, set aside.
Sprinkle steak seasoning over the steak.
Heat the remaining oil in a medium, non-stick frying pan on medium-high.
Add the steak and cook for 2 minutes each side or until just cooked to your liking, this could also depend on the thickness of your steak.
Transfer to a plate and let rest for 5 minutes.
Divide the salad leaves among the serving plates.
Thinly slice the steak across the grain and divide between the the 2 plates with salad leaves and then top with the salsa and serve.
Marmalade Pork Tenderloin


Ingredients:
salt, pepper, orange marmalade, water, ground ginger

Directions:
Preheat oven to 425 degrees F.
Sprinkle the pork with 1/2 teaspoon salt and pepper.
Place on a rack in a shallow roasting pan. Bake, uncovered, for 15 minutes.
Combine marmalade, water, ginger and remaining salt; spoon over pork Bake 10-15 minutes longer or until a meat thermometer reads 145 degrees F.
Let stand for 10 minutes before slicing.
No-vinegar Dill Pickles


Ingredients:
kosher salt, garlic, pickling cucumber, water

Directions:
Put the quart jar (s] in a large pot, cover and bring to a boil.
Boil them for 10 minutes.
Remove and empty them.
Put the salt, spices and garlic in the bottom of a sterilized quart jar.
The amount listed is for one jar.
Add a little water to dissolve the salt.
Pack- I say PACK!
-with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
Leave a little headroom.
Fill up with water, leaving 1" headroom at the top.
Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
Use sterilized lids and rings to cap.
(Boil both for 5 minutes.].
Place on newspaper in case they leak while fermenting.
Store in a cool dark spot- a basement is ideal.
I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.
The California Beach Salad


Ingredients:
romaine lettuce, tomatoes, red onion, green onion, avocados, extra virgin olive oil, garlic powder, salt, pepper, white sugar, lemon juice, onion powder, Dijon mustard, salt, extra virgin olive oil

Directions:
Prepare salad by chopping vegetables. Toast slivered almonds in oven at 350 for 3-4 minutes, keep an eye on them, they burn very easily!
Combine all dressing ingredients and use whisk to stir.
To prepare bread crumbs, cut bread up in small squares, sprinkle with olive oil and season with garlic powder, salt and fresh cracked pepper. Bake in 400 degree oven for 15 minutes or until toasted.
Before serving, add the dressing to the salad as well as the croutons and toasted almonds.
Wasabi Crusted Chicken Breasts


Ingredients:
wasabi powder, salt, pepper, eggs, boneless skinless chicken breast halves, sake, low sodium chicken broth, green onions

Directions:
Combine breadcrumbs, wasabi powder, salt, and pepper.
Place beaten eggs in pie dish.
Dip chicken in egg, then in breadcrumb mixture.
Turn to coat completely.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
Transfer to platter.
Repeat with remaining oil and chicken.
Add teriyaki sauce, sake, and chicken broth to skillet and bring to boil.
Scrape up browned bits.
Drizzle sauce over chicken.
Sprinkle with sliced green onions and serve.
Kelly's Saturday Night  Pizza


Ingredients:
active dry yeast, warm water, sugar, olive oil, flour, salt, pepper, garlic powder, onion powder, oregano, Italian-style stewed tomatoes, Italian-style tomato paste, sugar, garlic powder, pepper, oregano

Directions:
In large bowl, sprinkle yeast over 1/4 cup warm water, stir to dissolve, stir in 1 teaspoons sugar to "proof", let set a few minutes.
Add remaining water and oil.
With large spoon, beat in 1 1/2 cups flour til smooth, continue beating for 2 minutes.
Add rest of spices and herbs, stir well,.
add rest of flour to make a stiff dough. Don't add last 1/4 cup if not needed.
Turn out onto lightly floured board, knead until smooth and elastic, about 5-8 minutes forming a ball.
Place in oiled bowl, turning dough all around til all sides are oiled.
Cover, let rise in warm place til doubled, about 1 hour. Sometimes this takes an hour and a half.
Punch down dough, divide in half.
Press onto 2 lightly oiled, then lightly sprinkled with corn meal, pizza pans making 1/2" high borders on each all the way around.
Spread half of*Kelly's pizza sauce” on each, top with toppings of your choice, then a few slices of provolone, if desired, and then shredded mozzarella, about a 1/2 lb.
,on each pizza.
Sprinkle lightly with parmesan.
Then sprinkle with dried parsley.
Bake in pre-heated 400º oven for 25-35 minutes, depending on how well done you like your pizza.
Cucumber Relish


Ingredients:
cucumbers, white vinegar, sugar, fresh ginger

Directions:
Cut prepared cucumbers in quarters lengthwise, then cut into 1/4 inch crosswise slices.
Combine vinegar, sugar, ginger and salt and pepper to taste in medium glass bowl, blend well.
Add cucumber slices, blend gently until slices are well coated.
Cover, let stand 15 to 30 minutes for flavors to blend.
Collard Greens With Pecans (Vegan)


Ingredients:
honey, canola oil, pecan halves

Directions:
Wash and drain greens and tear into salad-size pieces.
Combine vinegar, honey, and mustard.
Heat oil in large skillet and add pecans.  Pour in vinegar mix and cook, stirring often, about 5 minutes.
Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.
Bootlegger Beans


Ingredients:
bacon, onion, brown sugar, vinegar, ketchup

Directions:
Dice bacon and onion.
Fry bacon; when nearly done, add onion to pan and saute until bacon is cooked; pour off most of the fat.
Combine all ingredients in a saucepan; cover and simmer, stirring every once in awhile, on low heat for 1 to 2 hours ~ The beans will thicken as they cook.
Cinnamon Bread I
Category: breakfast-and-brunch
By Carol

This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
¼ cup vegetable oil
2  eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 218.3
Fat: 6.4 g
Saturated fat: 1.1 g
Carbohydrates: 36.4 g
Sugars: 19.9 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 31.8 mg
Sodium: 368.5 mg
Eclair Cake with Chocolate Ganache
Category: desserts
By Laney Jane

A delicious, creamy filling on top of a light choux pastry gets glazed with a rich chocolate ganache. This dessert sounds fancy but it is so easy to make and it's a definite crowd-pleaser!

Ingredients:
1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4  eggs
2 cups cold heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups cold milk
1 cup bittersweet chocolate, chopped
1 cup heavy cream

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill. Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish. Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack. Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding. Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate. Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 1 9 x 13-inch dish

Calories: 530.4
Fat: 38.9 g
Saturated fat: 23.7 g
Carbohydrates: 39.6 g
Sugars: 24.7 g
Dietary fiber: 1.8 g
Protein: 6.9 g
Cholesterol: 160.5 mg
Sodium: 400 mg
Bloody Bull


Ingredients:
tomato juice, condensed beef broth, vodka, cayenne pepper sauce, Worcestershire sauce, lemon juice

Directions:
"In a large pitcher combine well all the ingredients. Refrigerate for 30 minutes or until chilled and serve in glasses filled with ice."
Chocolate Chip Crumb Cake


Ingredients:
flour, baking powder, sugar, baking soda, salt, vanilla, eggs, sour cream, flour, butter, brown sugar

Directions:
Combine the dry ingredients (excluding chocolate] for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
Mix the dry ingredientsinto the wet ingredients.
Fold in the chocolate chips.
Spread into a greased 9x13 pan.
Mix topping ingredients together and sprinkle on top of cake.
Bake at 350F 45-50 minutes.
Old Fashioned Pea Salad
Category: salad
By OhioLadybug

My mother-in-law used to make this every summer and I could not get enough of it.

Ingredients:
1 (16 ounce) package frozen peas, thawed
1  onion, finely chopped
2  hard-cooked eggs, chopped
½ cup mayonnaise
salt and ground black pepper to taste

Directions:
Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 222.3
Fat: 16.6 g
Saturated fat: 2.8 g
Carbohydrates: 12.7 g
Sugars: 5.2 g
Dietary fiber: 3.4 g
Protein: 6.4 g
Cholesterol: 77.6 mg
Sodium: 209.2 mg
Crock Pot Pulled Pork Tacos


Ingredients:
tomato paste, barbecue sauce, white vinegar, dark brown sugar, lime zest, chili powder, garlic cloves, salt, scallion, tomatoes

Directions:
Place pork in 3 quart slow cooker.
Combine next 8 ingredients; spoon over pork.
Cover; on low, cook until very tender, 12 hours.
Transfer to plate; using 2 forks, shred.
Return pork to sauce in cooker.
Toss coleslaw with scallion.
Serve pork in taco shells with coleslaw and tomato.
Egg Whites Scrambled With Egg Sustitute


Ingredients:
"egg substitute"

Directions:
Using a liquid measuring cup, pour 1/4 cup of egg substitute.
One at a time, seperate the whites from the yolks and place the whites into the same cup.  Using a fork, gently stir to combine.
Spray a pan with cooking spray and heat over med-high heat.
Add the mixture to the pan and allow to set before you begin to scramble.
Scramble to your desired doneness.
Favorite Apricot Nectar Cake


Ingredients:
lemon gelatin, lemon zest, eggs, confectioners' sugar, fresh lemon juice

Directions:
Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.
Chocolate Nut & Craisin Clusters


Ingredients:
chocolate chips, cashews, craisins

Directions:
Melt chocolate chips in microwave for about 2 minutes.
Chips will not appear melted.
However, stir them to distribute the heat and get them melted.
Add nuts and craisins, stirring until well coated.
Drop teaspoonfuls onto a wax-paper lined cookie sheet.
Place into refrigerator for about 1 hour.
Note: if doubling the recipe, microwave time does not double.
Check chips at about 2 1/2 minutes and add small amounts of time until chips are melted.
It takes a bit under 3 minutes for a double recipe in my microwave.
Sugar Free Peanut Butter Delight (South Beach Diet Friendly)


Ingredients:
part-skim ricotta cheese, vanilla extract, sugar substitute

Directions:
Blend., Chill., Serve.
Blackberry Hand Pies


Ingredients:
blackberries, golden delicious apple, semolina flour, semolina flour, cinnamon, sugar, milk, soymilk

Directions:
Cook blackberries, apple, semolina flour, cinnamon & 6 tablespoons sugar in a saucepan over medium heat, stirring frequently, until mixture just boils and is thickened, about 8 minutes.  Allow to cool.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F  Line baking sheets with parchment.
Roll out half of dough 1/8 inch thick on a lightly floured surface with a lightly floured rolling pin & cut into 6 (5-inch] squares, reserving scraps. Place a heaping teaspoon of fruit filling into center of 1 square.  Moisten edges of square with milk and fold into a triangle, pressing edges to seal.  Transfer a lined baking sheet and press tines of fork around edges of triangle.  Repeat with remaining dough and filling, re-rolling all of the scraps together once to make 12 triangles total.
Brush triangles with milk and sprinkle with remaining 2 tablespoons of sugar.  Bake, switching position of pans halfway through baking, until pies are golden, about 40 minutes total.  Transfer pies to racks to cool.