xiaoxl/recipe_data huggingface dataset:
The Best Chicken Fried Steak
Category: meat-and-poultry
By norah

I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

Ingredients:
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1  egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Directions:
Pound the steaks to about 1/4-inch thickness. Place 2 cups of  flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 steaks

Calories: 791.1
Fat: 34.3 g
Saturated fat: 11.9 g
Carbohydrates: 71.1 g
Sugars: 16.1 g
Dietary fiber: 2.1 g
Protein: 47 g
Cholesterol: 123.6 mg
Sodium: 1393.4 mg
Taco Bell Beefy Fritos Burrito Clone


Ingredients:
ground beef, Spanish rice, flour tortillas, butter, flour, medium cheddar, salt, chili powder

Directions:
Cook ground beef and Spanish rice according to directions on packages.
For the Nacho cheese sauce:
Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
Lastly, let's eat!
Warm a flour tortilla in a pan or oven until pliable. lay on a flat surface, rice, beef, Fritos and top with nacho cheese sauce, roll 'er up and dig inches.
Cinnamon Streusel-Topped Pumpkin Pie


Ingredients:
cinnamon, allspice, ginger, nutmeg, ground cloves, eggs, pumpkin, flour, dark brown sugar, oats, pecans, ground cinnamon, ground ginger, butter, water

Directions:
Preheat oven to 375.
To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk.
Crust: Roll dough to an 11 inch circle.  Fit into a 9" pie plate coated with spray.  Fold edges under and flute.
Streusal: Lightly spoon flour into a dry measure;level with knife.  Combine flour and next 5 ingreds in a bowl.  Cut in butter with a fork or fingertips til crumbly.  Sprinkle with water, tossing with a fork just til lightly moistened.
Pour pumpkin mixture into crust; sprinkle with steusal.  Place pie on baking sheet.  Bake at 375 for 50 min or tl knife inserted in center comes out clean.  Cool on wire rack.
Candy Cane Cheesecake


Ingredients:
sugar, butter, margarine, sour cream, sugar, eggs, white flour, vanilla, cream cheese, butter

Directions:
Preheat oven to 325*F.
Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!
Pesto


Ingredients:
garlic cloves, basil leaves, pine nuts, fresh parmesan cheese, salt, fresh ground black pepper, warm water, extra virgin olive oil

Directions:
Brop garlic through food chute with food processor on; porcess until minced.
Place basil and next 4 ingredients in processor; process 10 seconds.
Combine water and oil in a measuring cup.
With processor on slowly pour oil mixture through food chute, processing just until blended.
Instant Pot® Penne alla Vodka
Category: pasta-and-noodles
By NicoleMcmom

This is the perfect comfort food on a busy night! The whole thing comes together in one pot in about 45 minutes.  It's a super affordable hearty meal created from pantry staples. Great with a glass of wine. Garnish each serving with Parmesan and fresh flat-leaf parsley.

Ingredients:
2 tablespoons unsalted butter
1 tablespoon olive oil
¾ cup finely chopped yellow onion
3 cloves garlic, minced
½ teaspoon crushed red pepper
½ cup vodka
2 ½ cups water
1 (16 ounce) package uncooked penne pasta
2 teaspoons kosher salt
1 (28 ounce) can crushed tomatoes
½ cup heavy cream
⅓ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Select High temperature setting, and preheat the pot for 1 to 2 minutes. Add butter and oil. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper, and cook, stirring often, for 1 minute. Pour in vodka and cook until reduced by half, about 3 minutes. Cancel Saute function. Stir in water, penne, and salt. Pour tomatoes over penne; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan cheese; let stand for 3 minutes. Stir in pepper.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 761.6
Fat: 25.3 g
Saturated fat: 12.8 g
Carbohydrates: 100.8 g
Sugars: 5.2 g
Dietary fiber: 8.2 g
Protein: 21.9 g
Cholesterol: 61.9 mg
Sodium: 1345 mg
12 O'Clock Whistle Chicken Salad


Ingredients:
chicken breasts, celery, mayonnaise, diced pimentos, onion, fresh lemon juice

Directions:
"In a medium bowl combine all ingredients, chill."
Beef Stew With Cinnamon (Including Crock Pot Version)


Ingredients:
olive oil, stewing beef, scallion, celery ribs, green bell pepper, tomatoes with juice, tomato sauce, Worcestershire sauce, parsley, brown sugar, bay leaf, rosemary, thyme, oregano, cinnamon, cayenne, carrots, new potatoes

Directions:
Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
Pour off fat if desired.
Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
Simmer, covered, 2 ½ hours.
Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
For Crock pot: Put browned beef and all remaining ingredients in crock pot.
Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary].
Panna Cotta
Category: world-cuisine
By CHERYLA33

A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

Ingredients:
⅓ cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 ½ cups heavy cream
½ cup white sugar
1 ½ teaspoons vanilla extract

Directions:
Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 418.3
Fat: 36.7 g
Saturated fat: 22.8 g
Carbohydrates: 20.2 g
Sugars: 17.6 g
Protein: 3.5 g
Cholesterol: 136.1 mg
Sodium: 45.8 mg
Cucumber & Onion Salad


Ingredients:
cucumbers, seedless European cucumber, green onion, white wine vinegar, sugar, dill weed, salt, white pepper

Directions:
Here's how to make this a one bowl dish:.
Prepare dressing by whisking marinade ingredients in the bottom of a salad bowl. Slice cucumbers thinly and add to the bowl.  Slice green onions on the diagonal as thinly as possible and add to the bowl. Stir so the marinade covers all the cucumbers and let marinate for an hour or more.  Serve and enjoy the flavors!
Preparation time includes marinating time.
Salted Nut Roll


Ingredients:
powdered sugar, marshmallow creme, vanilla, water

Directions:
Mix center well kneading till smooth, it will seem very dry.
Shape into 8 rolls, roll them in wax paper.
Freeze for 2 hours.
Melt caramels with water and beat well.
Roll logs in caramel and then into chopped nuts.
Keep in an airtight plastic container lined with wax paper and keep refrigerated.
Keeps 2-4 weeks.
Prep time is to make them only -- not freezer time.
Awesome Sweet Potato Casserole
Category: side-dish
By Teri Head

This recipe was given to me in the late 1980s by Diane Thornton in Jackson Mississippi.  I have made it each year since, and when I bring it to gatherings people rave about it, so I bring it year after year.  Some people say it's more like a desert than a side dish. All I know is that it's a standby for me and always gets a nod.

Ingredients:
1 (8 ounce) can crushed pineapple, drained
½ (14 ounce) bag flaked coconut, or more to taste
3 cups cooked mashed sweet potatoes
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
⅓ cup milk
½ cup butter, melted
⅓ cup all-purpose flour
1 cup firmly packed brown sugar
⅓ cup butter, melted
1 cup finely chopped pecans

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter. Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9x13-inch baking dish

Calories: 397.1
Fat: 23.8 g
Saturated fat: 13.9 g
Carbohydrates: 45.5 g
Sugars: 32 g
Dietary fiber: 3.7 g
Protein: 3.9 g
Cholesterol: 49.1 mg
Sodium: 123.4 mg
Bailey's Shake


Ingredients:
vanilla ice cream, soy ice cream, milk, soymilk, irish cream

Directions:
Pour all ingredients into blender., Blend for several seconds, or until smooth., Pour into glass and serve immediately., Enjoy!, Note: You can vary the measurements to your taste.
Flavorful Cornbread


Ingredients:
cornmeal, unbleached all-purpose flour, granulated sugar, baking powder, sea salt, cayenne pepper, eggs, evaporated milk, pumpkin puree, butter, corn kernels, monterey jack cheese, sharp cheddar cheese

Directions:
Preheat oven to 400ºF. In a medium bowl, combine all dry ingredients; whisk until well-blended and set aside. In a large bowl, combine all the wet ingredients. Add dry to wet ingredients.
To this add corn kernels, both cheese, and peppers. Combine very well and pour into a 9 x 9-inch baking dish lightly greased with butter. Smooth the top with a spatula and transfer to the oven; bake for 45 to 55 minutes or until a cake tester inserted in the center of the bread comes out clean. Let it cool for 15 minutes before cutting it.
Beer Batter Fish Made Great
Category: seafood
By Linda Olar

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Ingredients:
2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1  egg, beaten
1 (12 fluid ounce) can or bottle beer

Directions:
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 447.5
Fat: 30.2 g
Saturated fat: 4.5 g
Carbohydrates: 22.6 g
Sugars: 1.4 g
Dietary fiber: 1.6 g
Protein: 18.8 g
Cholesterol: 67.5 mg
Sodium: 675 mg
Southwestern Chicken With Black Olives


Ingredients:
boneless skinless chicken breasts, black olives, bacon, chicken broth, onion, curry powder, salt, butter, margarine, flour, cooked white rice

Directions:
Preheat oven at 350.
Combine flour and salt.
Rinse chicken breasts and coat in flour/salt mixture.
Lay chicken breasts in single layer in a covered baking dish.
Dot with pats of margarine.
Bake, covered for 30 minutes.
While the chicken is baking, fry bacon in large skillet.  Remove bacon and set aside.
Saute chopped onions in bacon drippings.
Add olives, curry and salt.
Crumble bacon and add to mixture.
Add chicken broth.
Simmer broth mixture for 5-10 minutes.
Pour mixture over chicken in baking dish.
Bake uncovered for 30-45 minutes.
Serve over rice.
Glazed Almond, Lemon & Blueberry Loaf


Ingredients:
all-purpose flour, baking powder, salt, lemon peel, unsalted butter, sugar, eggs, milk, fresh blueberries, frozen blueberries, fresh lemon juice

Directions:
Finely chop all but 2 Tbsp. of the almonds. Combine flour, baking powder, salt, lemon peel and chopped almonds; set aside. Cream butter with 1-1/4 cups sugar in an electric mixer until light and fluffy. Beat in eggs 1 at a time, scraping down bowl between additions. Beat flour mixture into butter mixture alternately with milk, beginning and ending with flour. Fold in blueberries.
Spoon batter into parchment-lined and greased 9 x 5-inch loaf pan. Bake in a 325°F oven until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minute.
Meanwhile, stir together ¼ cup sugar and lemon juice; set aside. Pierce top of hot loaf several times with a toothpick. Pour sugar mixture over loaf in pan. Sprinkle with reserved sliced almonds. Cool 30 minute in pan. Remove from pan and cool completely.
Pasta With a Anchovy, Spinach and Pine Nut Sauce


Ingredients:
angel hair pasta, garlic, shallot, anchovy fillets, pine nuts, lemon juice, lemon zest, olive oil, butter, parmesan cheese

Directions:
Spinach  --  Just thaw and squeeze dry and set to the side.  It will take only a couple of minutes to heat up in the sauce.
Pasta  --  Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started.  This dish only takes minutes.
For the pasta cook according to directions - a large pot of salted water.  when done, drain and set to the side to keep warm.
Sauce  --  In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown.  They will only take a minute and stir often.  Remove to a paper towel to let them drain.  Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
Pine Nuts  --  I take about 1/2 or a little less and break them up a bit.  You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them.  You just want to break them up a bit.
Finishing  --  Pasta should be done and drained.  Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
Garnish with fresh grated parmesan.  Literally a 20 minute dish and absolutely delish!  And if you think you didn't like anchovies, you will.
Golden Potato Soup
Category: soups-stews-and-chili
By Marge

This is a thick, hearty soup.  Kids love this because of the cheesy flavor.

Ingredients:
3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
1 ½ cups shredded American cheese
1 cup chopped ham

Directions:
In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes.  Season with salt and pepper and simmer until vegetables become tender. In a separate bowl mix flour and milk.  Once it is well blended, add to soup mixture and cook until soup becomes thick. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 to 6 servings

Calories: 298.9
Fat: 14.7 g
Saturated fat: 9 g
Carbohydrates: 24.3 g
Sugars: 5 g
Dietary fiber: 2.9 g
Protein: 16.5 g
Cholesterol: 57.4 mg
Sodium: 1389.4 mg
Skippy Juice


Ingredients:
Captain Morgan's spiced rum, ginger ale, lemon slice

Directions:
Fill a highball glass (8-10 ounce glass] half way with ice cubes.
Pour rum in glass.
Pour ginger ale in glass.
Add lemon and stir.
Enjoy!
Cream Cheese & Cilantro Dip


Ingredients:
cream cheese, cilantro, garlic cloves, dill weed

Directions:
Mix all ingerdients together., Herb amounts are estimated, adjust to taste.
Chuck Roast Barbecue


Ingredients:
onion, celery, ketchup, vinegar, brown sugar, Worcestershire sauce, dry mustard, salt

Directions:
Brown meat., Mix soup, ketchup, vinegar, brown sugar, sauce, mustard, and salt in bowl., Put meat in crock pot, then onion and celery., Pour sauce on top., Cook until meat shreds with fork., Crock pot 8-10 hours low-medium., Oven: covered 6-8 hours 250 degrees.
Fish Pudding (Fiskegrot)


Ingredients:
cod fish fillets, cod, potato starch, salt, white pepper, ground nutmeg, eggs, butter, milk

Directions:
Place the fish in a food processor and process until smooth.  You may have to do this in 2 batches.
Remove it to the bowl of your electric mixer.
Add the potato starch, seasonings, and the eggs, 1 at a time, beating in thoroughly.
Add the butter and then the cream and milk, beating until light and fluffy.
Place mixture in a buttered loaf pan, cover with foil, then place the pan in a large pan of hot water.  The water should come 2" up the side of the fish pan.
Bake at 350 degrees for about 1 hour.
Slice and serve with a cream sauce. Or you can serve it with fried onions instead.
You can also mold the fish batter into small balls and poach them in fish stock.
Mexican Wontons
Category: appetizers-and-snacks
By SHECOOKS2

These are crispy, cheese-filled appetizers.  They can be prepared ahead of time and reheated in the oven until they sizzle before serving. Serve with salsa.

Ingredients:
1 pound pepper-jack cheese, finely shredded
1 (14 ounce) package won ton wrappers
1 cup vegetable oil for deep frying

Directions:
Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin.  Fold the top and bottom corners in toward each other and roll it up like a little egg roll.  You will have to seal the wonton with a little water where the ends meet. Heat oil in a deep pot to 365 degrees F (180 degrees C).  Fry the wontons two or three at a time.  Drain on paper towels.  Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 to 15 servings

Calories: 240
Fat: 13.4 g
Saturated fat: 6.5 g
Carbohydrates: 18.7 g
Dietary fiber: 0.5 g
Protein: 10.4 g
Cholesterol: 40.2 mg
Sodium: 384.7 mg
Bucatini Alla Lipari (Bucatini With Nut Pesto and Tomato Sauce


Ingredients:
olive oil, onion, garlic clove, tomatoes with juice, garlic cloves, hot red pepper flakes, extra virgin olive oil, fresh mint leaves, pepper, salt, pasta, mint leaf

Directions:
For tomato sauce: Heat oil and saute onion until translucent.
Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon.
Season with salt and pepper to taste.
Simmer uncovered until most of the juices have evaporated, 20-30 minutes.
For pesto:  In a food processor or blender, combine garlic, hot pepper flakes, olive oil, nuts and mint.
Pulse to make a coarse paste.
Season with black pepper to taste and set aside.
For pasta:  Bring a large pot of lightly salted water to boil.
Add bucatini and cook until al dente (or according to package directions].
Set aside 1/2 cup pasta water and drain pasta.
Return pasta to the pot and add pesto and tomato sauce.
Toss well to coat, adding reserved water as needed to thin sauce.
Garnish with fresh mint and serve with pecorino cheese passed separately.
Strawberry Milkshake


Ingredients:
milk, instant vanilla pudding, vanilla ice cream, strawberry

Directions:
"Combine all ingredients in a blender and blend for 20 seconds or until smooth and frothy."
Purdue Caramel Apple Salad


Ingredients:
pineapple tidbits, mini marshmallows, sugar, flour, cornstarch, cider vinegar, egg, Cool Whip, apples, maraschino cherry

Directions:
Drain pineapple very well; reserve 1/2 cup liquid and set aside.  In a large bowl, combine drained pineapple and marshmallows.  Allow this to sit so the marshmallows will soften while you are making the pudding.
Pudding directions:  In a saucepan, whisk flour and sugar together.  Pour in 1/2 cup pineapple juice and beaten egg.  Cook over medium heat, stirring until it comes to a boil.  Allow to boil 1-2 minutes while whisking to thicken.  Cover surface with Saran Wrap and cool (can use ice bath for quicker cooling].
Add cooled pudding to pineapple/marshmallow mixture.  Stir in diced apples and Cool Whip.
Place in 9x13 pan, sprinkle with nuts and cherry halves.
Note - if this sits overnight, there will be some liquid on the bottom, which can be removed so the salad doesn't get "runny".