xiaoxl/recipe_data huggingface dataset:
My Sweet Manicotti in Meat Sauce


Ingredients:
ground beef, eggs, ricotta cheese, sugar, mozzarella cheese, fresh Italian parsley

Directions:
Sauce: Brown the meat in a skillet with your italian seasonings and garlic salt, drain when done to get fat off.
Heat sausage up so that you can cut it into little peices, it will cook the rest of the way when in the oven.
Combine your pasta sauce, meat, and sausage and mix together over low heat.
While making your filling start boiling your manicotti noodles. Follow directions on box to go about boiling the noodles.
Filling: Mix ricotta, 1 and 1/2 cups mozarella (the rest will go on top], some of the parmesean (save enough to sprnkle on top], sugar, and chopped parsley in a large mixing bowl. Add in some dried basil. (about 3 shakes].
Take a gallon size ziplock baggy and put the filling inside. Cut a hole in bottom corner so you can squeeze filling out.
Layer some of your pasta sauce across the bottom of the pan so the noodles do not stick to pan and because theres no such thing as too much sauce!
Take your noodles and your ziplock and fill noodles full of filling. When all noodles are filled and aligned in your casserole pan pour remaining sauce on top of manicotti.
Sprinkle with your leftover mozzarella and parmesean.
Cover with foil and bake in oven at 350 for 30 minutes, then take foil off and bake an addition 10 minutes.
Take your manicotti noodles and fill the.
Ultimate BLT Hash Brown Cakes #SP5


Ingredients:
salted butter, tomatoes, red onion

Directions:
Prep fresh ingredients by slicing tomatoes into 1/2 inch slices and red onion into 1/8 inch rounds.
Cook peppered bacon until crispy and let drain on a paper towel.
Heat butter in a skillet on medium-high heat.  Form hash browns into 6 small, flat rounds and place in hot skillet.  Cook for 5-6 minutes until crispy and golden, flip, and do the same to the other side.
Take hash brown cakes out of skillet, place onto serving dish, and top with fresh tomato slices, a couple of pieces of peppered bacon, and a few fresh onion rounds.
Orange Vegetables Soup
Category: soups-stews-and-chili
By OLENAJOY

This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes.

Ingredients:
1  butternut squash, halved and seeded
1 small pumpkin, halved and seeded
3 tablespoons vegetable oil
1  onion, chopped
2  celery ribs, chopped
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
4 cubes  vegetable bouillon
5 cups boiling water
3 medium carrots, peeled and chopped
1 large sweet potato, peeled and diced
salt to taste
1 (12 fluid ounce) can evaporated milk
¼ cup fresh orange juice

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil. Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes. Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes. Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

Prep time: 1 hr
Cook time: 1 hr 30 mins
Total time: 2 hrs 45 mins
Yields: 6 quarts

Calories: 134.4
Fat: 4.6 g
Saturated fat: 1.6 g
Carbohydrates: 22 g
Sugars: 7.2 g
Dietary fiber: 3.4 g
Protein: 3.4 g
Cholesterol: 6.9 mg
Sodium: 65.6 mg
Air Fryer Oven Pork Jerky
Category: appetizers-and-snacks
By Soup Loving Nicole

I typically leave the jerky making to my husband but I got an air fryer oven and decided to try my hand at it. While it does take time, it doesn't take near as long as the dehydrator method he uses. This was so easy, full of flavor, stores well, and just overall impressive! This is the perfect snack for camping, hiking, fishing, hunting, or any outdoor activity.

Ingredients:
2 pounds ground pork
1 tablespoon sesame oil
1 tablespoon Sriracha
1 tablespoon soy sauce
1 tablespoon rice vinegar
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon pink curing salt

Directions:
Combine ground pork, sesame oil, Sriracha, soy sauce, rice vinegar, salt, black pepper, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours. Using a jerky gun, form as many sticks as you can fit on all three of the air fryer oven racks. They will shrink almost immediately so you can put them close together and utilize the full length of the racks. I was able to get 21 sticks the first go around. Set the air fryer oven to 160 degrees Fahrenheit. Place all three racks in and cook for 1 hour. Remove racks from the oven and blot excess moisture with paper towels. Flip each stick and cook for 1 more hour. Repeat step 4 for a total cook time of 3 hours. Transfer jerky sticks to a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit out 8 hours for final drying. Repeat with any remaining jerky mix. Transfer jerky to an airtight container and refrigerate for up to 30 days.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 11 hrs 10 mins
Yields: 35 jerky strips

Calories: 57.2
Fat: 4.1 g
Saturated fat: 1.4 g
Carbohydrates: 0.1 g
Protein: 4.6 g
Cholesterol: 16.8 mg
Sodium: 123.4 mg
Basil Peach Salad Dressing.


Ingredients:
extra virgin olive oil, basil, apple cider vinegar, honey, pepper

Directions:
Mix together all of the ingredients except the peach.
Peel the skin off the peach by putting it in boiling water for about 30 seconds, then dunk it in cool water.
Slice the fruit, and mash it together to make a kind of paste.  If you want a less chunky texture you can do this in a food processor or blender.  I just squished it with a fork.
Mix the vinaigrette mixture into the peach until well combined and use as a salad dressing.  :].
Coronation Chicken - Deli Style but Cheaper!


Ingredients:
boneless skinless chicken thighs, onion, butter, mild curry powder, mango chutney, mayonnaise, tomato puree, raisins, lemon juice

Directions:
Cook the chicken in an oven on gas mark 3 for about 30 mins in a covered roasting tin or cover with foil. This keeps them nice and moist and doesn’t dry the chicken out. Let cool down once cooked.
Gently fry chopped onion in butter until very soft (about 10-15 mins].
Stir in the curry powder and cook on a low flame, occasionally stirring for a further 5 minutes, coating the onion with curry powder and bringing out the full flavour. This is to take the rawness away from the curry powder. Let the mixture cool down.
When onion mixture is cool, add the mango chutney, apricot jam, yogurt, tomato puree, raisins and lemon juice, mayonnaise and mix.
Roughly chop the chicken up into bite size pieces.
Throw chicken into mixture and coat thoroughly.
Enjoy with jacket potatoes or in a sandwich or just on it’s own with good old salad!
Refreshing Water


Ingredients:
navel orange, lemon, water, of fresh mint

Directions:
First, slice your lemon and orange in thin slices (about 8 for each].
Fill your pitcher half way up with ice.
Add your lemon and orange slices. (in a decorative manner].
Fill with your water (I use bottled].
Pour in a glass filled with ice and about 5 mint leaves.
Sweet and Spicy Ground Beef Chili
Category: soups-stews-and-chili
By John Neely

A meaty, sweet and spicy ground beef chili, great for fall football tailgates and parties. This recipe makes a lot so be prepared to use a big pot! Serve with Tostitos® Scoops® chips!

Ingredients:
6 ½ pounds ground beef
salt and ground black pepper to taste
3 (12 ounce) cans stewed tomatoes
1 (12 ounce) can tomato paste
2 ½ tablespoons chili powder
2 tablespoons white sugar
2 teaspoons garlic salt
1 tablespoon olive oil
1 bunch celery, chopped
1 ½  yellow onions, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4  jalapeno peppers, seeded and chopped
2 tablespoons minced garlic
1 (29 ounce) can light red kidney beans, undrained
1 (29 ounce) can dark red kidney beans, undrained

Directions:
Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches. While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth. Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

Prep time: 20 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs
Yields: 26 servings

Calories: 341.2
Fat: 18.8 g
Saturated fat: 7.1 g
Carbohydrates: 19.6 g
Sugars: 5.8 g
Dietary fiber: 6 g
Protein: 23.7 g
Cholesterol: 69.7 mg
Sodium: 591.1 mg
Caribbean Chicken With Caramelised Pineapple


Ingredients:
curry powder, sweet paprika, allspice, ground cumin, ground ginger, cayenne, flaked sea salt, boneless skinless chicken breasts, olive oil flavored cooking spray, pineapple rings, low-fat yogurt, cucumbers

Directions:
Mix spices and salt together. Set aside a little in a small bowl.
Place doubled-over plastic over chicken and batten out to an even thickness.
Then dip chicken into spice mix and cook on a lightly oiled ridged grill (or BBQ], together with pineapple.
At the same time, mix together yoghurt, cucumber, lemon juice, a pinch of the reserved spice mix and coriander.
To serve, arrange pineapple rings and chicken on individual plates and top with a dollop of the yoghurt.
Wall's T-Bone Steak Marinade
Category: side-dish
By LEANAD

This was one of my grandfather's favorite recipes. It's so simple, the family loves it, and it's a wonderful recipe for a great barbeque meal!

Ingredients:
1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared yellow mustard
4 cloves garlic, minced
ground black pepper to taste

Directions:
Whisk the vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined. To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours. Discard the marinade after it has been used.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 2 3/4 cups

Calories: 274.1
Fat: 27.8 g
Saturated fat: 3.6 g
Carbohydrates: 5.8 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 2 g
Sodium: 1525.3 mg
Barley Confetti


Ingredients:
cooked barley, diced tomato, red bell pepper, green bell pepper, yellow bell pepper, onions, fresh garlic, red wine vinegar, olive oil

Directions:
Combine the barley and vegetables in a large bowl., In a small bowl, whisk together the oil, onion, garlic and vinegar., Toss with barley and vegetables. Serve cold.
Kidney Bean Risotto


Ingredients:
olive oil, onion, garlic cloves, brown rice, red bell pepper, celery ribs, cremini mushrooms, red kidney beans, fresh parsley, cashews

Directions:
Heat half the oil in a large, heavy-bottom pan.  Add the onion and cook, stirring occasionally, for 5 minutes or until softened.  Add half the garlic and cook, stirring frequently, for 2 minutes; then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil.
Add the stock and a pinch of the salt and bring to a boil, stirring constantly.  Reduce the heat, cover, and let simmer for 35-40 minutes, or until all of the liquid has been absorbed.
Meanwhile, heat the remaining oil in a heavy-bottom skillet.  Add the red bell pepper and celery and cook, stirring frequently, for 5 minutes.  Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
Stir the rice into the skillet.  Add the beans, parsley and cashews.  Season with salt and pepper and cook, stirring constantly, until hot.  Transfer to a warmed serving dish, sprinkle with extra parsley and serve at once.
Carrot, Potato, and Cabbage Soup
Category: soups-stews-and-chili
By Dan Ladouceur

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Ingredients:
4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

Directions:
Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 160.8
Fat: 3.1 g
Saturated fat: 0.6 g
Carbohydrates: 31.3 g
Sugars: 4.8 g
Dietary fiber: 4.7 g
Protein: 3.8 g
Cholesterol: 0.7 mg
Sodium: 1195.9 mg
Vanilla Rose Panna Cotta


Ingredients:
low-fat buttermilk, gelatin, water, sugar, vanilla bean paste, rose water

Directions:
Whisk together yogurt and buttermilk. To bloom the gelatin, put cold water in a small dish, and sprinkle gelatin over it. Allow to sit for 5 minutes, then microwave for 30 seconds.
Mix together sugar, rose water and vanilla in a small dish. Stir in melted gelatin. Whisk together both mixtures. Pour into desired mold or dish. Chill for 3 hours.
Serve in dish, or to unmold, dip dish bottom in hot water for a few seconds and invert.
Savory Sausage Balls


Ingredients:
egg, hot sausage, pork sausage, herb stuffing mix, rubbed sage, water, ketchup, chili sauce, brown sugar, light soy sauce, vinegar

Directions:
In medium bowl, combine egg, sausage, stuffing mix and sage.
Mix thoroughly.
Shape into 1 inch balls.
Add to large skillet.
Cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides.
Remove from skillet.
Drain on paper towels.
Drain fat from skillet and discard.
Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet.
Stir well.
Return meatballs to skillet and stir to coat.
Bring to a boil over medium-high heat.
Cover.
Reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
Transfer to chafing dish and serve with wooden picks.
You can also bake these with the sauce in the oven set at 350  for 30-35 minutes.
Craze-E Good Turkey Chili - 4 Qt Crock Pot


Ingredients:
ground turkey, bacon, onion, chili powder, paprika, ground cumin, oregano, chipotle chiles in adobo, water, chicken bouillon, lager beer, garlic cloves, garlic powder, Rotel tomatoes & chilies, crushed tomatoes, black beans, cheddar cheese, sour cream, tortilla chips

Directions:
Preheat a large skillet over medium high heat and spray liberally with non-stick cooking spray. Chop the bacon into 1/2 inch pieces and add to pan. Add ground turkey and onion and saute stirring often until bacon is cooked and no pink remains in the ground turkey. Drain well and return to the pan. Turn the heat OFF.
Add the chili powder, paprika, cumin, oregano or italian seasoning and stir into the meat until thoroughly combined. This allows the spices to penetrate and coat all the meat.
Using a crock pot at least 4 quart size or larger, spray the inside of the crock well with non-stick cooking spray and transfer all ingredients from the skillet into the crock pot.
Remove chipotles from the can, use gloves if you like as the oils from the pepper will remain on your fingers. No touching your eyes or nose! :] Place the peppers on a cutting board and mince them finely. Add them, along with a little of the adobo, if you like, to the empty skillet over no heat.
Measure broth or amount of bouillon indicated on the package for the amount of water listed. Crumble bouillon into the water and stir. Add the bouillon or broth, beer and garlic or garlic powder to the skillet with the chipotle peppers and stir well. This will disperse the chipotle pepper and make sure it gets evenly distributed in the chili. Make sure to scrape up any browned bits from the bottom and sides of the pan. Add all this to the crock pot.  I like to use a rubber scraper/spatula to scrape out every last bit of goodness. You are just blending these ingredients together and cleaning out the skillet here and so you need no heat.
Add both cans of undrained tomatoes and beans (drained or undrained whatever your preference] to the crock pot. Stir to combine all the ingredients.
Set crock pot to low and allow to cook for at least 6-8 hours on high or 10- 12 hours on low.
Ladle finished chili into bowls and garnish as you choose. Sour cream and grated cheese make wonderful additions and the dairy cools the heat of the chili. A dash of your favorite hot sauce is a great way to kick up the heat some more. This chili is also great with cooked rice or macaroni added into it either initially or as a way to create a new dish with any leftovers. Hope you enjoy!
Broken Spoke's Chicken-Fried Steak


Ingredients:
eggs, buttermilk, salt, pepper, flour, vegetable shortening, shortening, flour, milk, salt, pepper

Directions:
Whip together egg, buttermilk, salt and pepper in a large bowl; set aside.
Blend together flour and cracker meal in another bowl.
Place cutlet in mixture, and cover both sides well.
Submerge the cutlet in the egg batter; then place back in the flour mixture, patting both sides again evenly to coat.
Melt shortening in a deep fryer (or cast-iron skillet], and heat to 325ºF.
Place cutlet in fryer and fry until it floats and turns golden.
Remove steak from fryer, drain well, reserving 1/2 cup drippings for gravy.
To Make Cream Gravy: Place reserved drippings in a 10 inch cast-iron skillet, and heat until hot.
Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching.
Add remaining ingredients, and cook, stirring constantly, until thick.
If gravy gets too thick, thin to desired consistency with water.
Note: This recipe makes enough gravy for 4 steaks.
Maple Syrup Salad


Ingredients:
maple syrup, cream cheese, crushed pineapple, pecans, walnuts, Cool Whip

Directions:
Soften cream cheese in microwave for 30 seconds., Mix maple syrup to softened cream cheese, cool., Stir in pinapple and pecans., Fold in cool whip., Chill or freeze if desired.
Creamy Bratwurst and Potato Soup


Ingredients:
potatoes, swiss cheese, heavy cream, butter, margarine, onion, garlic cloves, ground nutmeg, white pepper, hickory smoke salt, parsley

Directions:
Melt butter in Dutch oven.
On medium low heat, sweat onion, garlic, and potatoes.
Season with white pepper and salt.
Potatoes will begin to form a slurry from their starch.  This is normal.
Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc].
When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.
From this point on, do not allow to boil.  Only allow a slow simmer.
After returning to simmer, slowly add grated cheese and melt into mixture.
Add bratwurst, return to simmer, and simmer 30 minutes.
Salt and pepper to taste.
If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.
Stir in parsley.
Serve with your favorite salad and/or fresh garlic toast.
Epiphany Cake


Ingredients:
eggs, sugar, sour cream, vanilla extract, flour, baking powder, baking soda, salt, icing sugar, butter, lemon juice

Directions:
Beat the eggs and sugar until light and fluffy.
Add the sour cream and beat, then extracts.
Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches] across and 8 cm (3 inch] deep.
You can also line it with buttered-paper if you like.
Make sure you add the token.
Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
Don't open the door, be patient.
Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.
Cheese Crackers
Category: appetizers-and-snacks
By Domestic Chef

A light, crunchy, and savory snack cracker that has a bit of a kick. Easy recipe with minimal ingredients. Add 4 tablespoons sesame seeds to batter before kneading for a tasty option. Also a fun recipe for kids to help with.

Ingredients:
2 cups all-purpose flour
1 pinch salt
1 ½ teaspoons red pepper flakes
1 pound Cheddar cheese, grated and room temperature
1 cup unsalted butter, melted
2 cups crispy rice cereal (such as Rice Krispies®)

Directions:
Preheat oven to 300 degrees F (150 degrees C). Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended. Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork. Bake in the preheated oven until light and crispy, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 150 crackers

Calories: 30.6
Fat: 2.3 g
Saturated fat: 1.4 g
Carbohydrates: 1.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 1 g
Cholesterol: 6.4 mg
Sodium: 21.9 mg
California Chicken and Spaghetti


Ingredients:
chicken, evaporated milk, biscuit mix, spaghetti, stewed tomatoes, sour cream, white wine, mushrooms, onion, garlic clove, oregano, salt, pepper, mozzarella cheese

Directions:
Dip chicken in milk; coat with biscuit mix.
Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides.
Cook spaghetti according to package directions; drain.
Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well.
Turn into shallow greased baking dish; top with chicken and cheese.
Bake at 375* for 1 hour or until chicken is tender.
Creamy Turkey Pot Pie


Ingredients:
puff pastry shells, onion, milk, chicken

Directions:
Prepare pastry shells according to package directions.
Heat oil in 10" skillet over medium-high heat.  Add onion and cook until it's tender, stirring occasionally.
Stir soup, milk and peas and carrots in skillet and heat to a boil.  Reduce heat to low.  Cover and cook 5 minutes or until vegetables are tender.  Stir in turkey and cook until mixture is hot and bubbling.  Spoon turkey mixture into paxtry shells.  Top with pastry "tops," if desired.
Strawberry Muffins


Ingredients:
flour, sugar, baking powder, salt, milk, milk, egg, butter, margarine, strawberries

Directions:
Preheat oven to 450-degrees F.
Combine flour, 1/4 cup sugar, baking powder and salt in bowl.
Stir in milk, egg and butter.
The batter will not be smooth.
Spoon into buttered muffin tins (or use cup cake paper lined tins], filling each cup about 2/3 full.
Press strawberry slices into batter, pointed side up.
Sprinkle each muffing with 1 teaspoon sugar.
Bake for 15-20 minutes or until golden brown.