xiaoxl/recipe_data huggingface dataset:
Easy Kale Chips


Ingredients:
kale, coconut oil, sea salt, lemon, raw honey

Directions:
Wash and dry your kale. If you prefer, you can cut out the large central stem (these can get kind of "sticklike" when dry] I usually do this with the regular kale, with Dino Kale I might leave it inches For kids, I destem. Try to keep the pieces no larger than 2".
Mix together the sea salt, lemon juice and olive oil.
Put your kale in a large mixing bowl, then pour the salt, lemon and oil mix over it and massage the kale for several minutes (until it feels like the kale is coated pretty evenly].
Drizzle the honey over it and massage for several more minutes until it feels like the kale is coated with honey.
Place the kale carefully in the dehydrator (if its bunched up, try and get it to lay flat] and set it at 115 degrees for 8 hours. If you make this the night before it works out really well as they are done when you wake up.
If you don't have a dehydrator, or you are in a hurry, you can also make these in the oven, though they won't be "raw" anymore- I set my oven at the lowest setting (in my case 190 degrees] and put the kale on two cookie sheets, and then check them and turn them every 20 minutes until done. In my case it takes somewhere around an hour. However I prefer them in the dehydrator :].
The Ultimate Beef Stroganoff


Ingredients:
olive oil, onion, mushrooms, garlic, low sodium chicken broth, red wine, Worcestershire sauce, black pepper, ketchup, parsley, sour cream

Directions:
Slice the steak into 2"x1"x1/4" pieces.  Heat oil in large skillet and brown beef in single layer (make two batches if necessary].  Remove beef from pan and keep warm.  It's important to remove the beef as soon as it's lightly browned - don't worry about cooking through, because it will cook through when returned to the sauce.
In same pan, saute onions, mushrooms, and garlic.  Cover if necessary to keep pan from drying out.  When vegetables are tender, deglaze pan with chicken broth and wine.  Reduce heat to low.  Add worchestershire sauce, ketchup, pepper and parsley.  Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients.  Return beef to skillet, and stir to combine.
Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time.  This warms and thins the cream so it  doesn't curdle when added to the pan.  Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.
Add the sour cream mixture to the pan, and stir to combine.  Sometimes, the sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it'll become creamy again.
Serve over rice or noodles.
Spicy Baked Sweet Potato Fries
Category: side-dish
By DRUMNWRITE

These are so tasty your family won't believe they are eating healthy! Nothing this good for you should taste so good...or be this easy to cook. These are delicious plain, but may be dipped in honey mustard sauce, ketchup, or even guacamole.

Ingredients:
6  sweet potatoes, cut into French fries
2 tablespoons canola oil
3 tablespoons taco seasoning mix
¼ teaspoon cayenne pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). In a plastic bag, combine the sweet potatoes, canola oil,  , and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on  two large baking sheets. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

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

Calories: 168.5
Fat: 4.7 g
Saturated fat: 0.4 g
Carbohydrates: 29.2 g
Sugars: 6.2 g
Dietary fiber: 3.9 g
Protein: 2.1 g
Sodium: 399.5 mg
Osie's "Old-Fashioned" Banana Pudding


Ingredients:
sugar, flour, cornstarch, salt, milk, eggs, vanilla, bananas, sugar

Directions:
Combine (to make custard] sugar, flour, corn starch, and salt in a pot.
Stir in milk.
Heat over low heat, stirring often to avoid scorching, until thickened.
(beleive me, you will know when this happens!-seems like it takes"forever"] Beat egg yolks and gradually stir into the hot sugar mixture.
Cook 5 minutes, stirring constantly.
Remove from heat and stir in vanilla.
"Line"a 2 quart casserole dish with a layer of wafers and top with half of the sliced bananas.
(**Iusually have this step finished before I begin to make the custard.**] Pour half of"custard" over bananas.
Repeat, ending with custard on top.
In separate bowl, beat egg whites stiff, but not dry.
(I use the electric mixer on high.] Gradually add 1/4 c sugar and beat until mixture forms stiff peaks.
Pile on top of pudding.
Spread it around to the edges of the dish to"seal" it.
(Then make the top pretty by making designs with the back of the spoon.] Bake in a preheated 425 degree oven for about 5 minutes.
(until the egg whites start to turn a golden brown] Watch this close, because sometimes mine turns black-really fast!
Serve warm or chilled.
Flan de Naranja (Orange Flan)
Category: uncategorized

This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!

Ingredients:
4 tablespoons white sugar
½ teaspoon water
5 large egg yolks, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can evaporated milk
4 tablespoons fresh orange juice
1 teaspoon grated orange zest

Directions:
Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath. Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel. Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like. Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours. Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

Yields: 8 flan servings

Calories: 284.4
Fat: 10.8 g
Saturated fat: 6 g
Carbohydrates: 39.1 g
Sugars: 38.6 g
Protein: 9 g
Cholesterol: 159 mg
Sodium: 119.8 mg
Grandma's Southern Mac and Cheese
Category: side-dish
By Rhett Towles

This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.

Ingredients:
1 pound elbow macaroni
4 pounds Cheddar cheese, sliced
1 ½ cups milk
5  eggs, or more to taste
1 tablespoon yellow mustard
ground black pepper to taste

Directions:
Preheat oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer. Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni. Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

Prep time: 15 mins
Cook time: 33 mins
Total time: 48 mins
Yields: 20 servings

Calories: 477.8
Fat: 32.1 g
Saturated fat: 19.8 g
Carbohydrates: 19.1 g
Sugars: 2 g
Dietary fiber: 0.8 g
Protein: 27.8 g
Cholesterol: 143.3 mg
Sodium: 599 mg
Cornish Finnish Michigan Pasties
Category: world-cuisine
By Ruth Uitto

I make these pasties about once a month for my family and extended family.  I weigh my ingredients for accuracy and flavor.

Ingredients:
4 ½ cups all-purpose flour
1 cup shortening
1 ¼ cups ice water
1 teaspoon salt
5 ½ cups thinly sliced potatoes
2  carrots, shredded
1  onions
½ cup diced rutabaga
1 ½ pounds lean ground beef
½ pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 ½ teaspoons monosodium glutamate (MSG)
1 cube beef bouillon
½ cup hot water

Directions:
Whisk together flour and salt in a large bowl. Cut shortening.  Make a well in the center of the mixture, and quickly stir in ice cold water.  Form dough into a ball.  Set aside. Dissolve the bouillon cube in the hot water.  Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon. Roll out pastry dough into 6 x 8 inch rectangles.  Place about 1 1/2 cups of filling in the center of each rectangle.  Bring 6 inch sides together, and seal.  Cut a slit in the top of each pasty.  Place on dull, not black, baking pans. Bake at 425 degrees F (220 degrees C) for 45 minutes.

Yields: 8 - 10 pasties

Calories: 882.2
Fat: 50.1 g
Saturated fat: 15.9 g
Carbohydrates: 75.9 g
Sugars: 2.9 g
Dietary fiber: 5.2 g
Protein: 29.8 g
Cholesterol: 84.3 mg
Sodium: 1459.1 mg
Stuffed Stocking Treats™


Ingredients:
butter, margarine, marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into stocking shapes. Cut a small slit in top of each stocking. Insert candy into slit. Decorate with frosting and/or additional candies. Best if served the same day.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
NOTES.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Banana Muffins


Ingredients:
flour, baking soda, baking powder, salt, bananas, sugar, egg, butter, vanilla extract, honey

Directions:
In lg bowl, mix the 1st 4 ingredients., In a different bowl. Beat sugar, egg, vanilla, honey and butter., Mix in the bananas., Stir into dry mixture just until moistened., Fill LINED muffin tray cups 3/4 full., Bake at 375° for about 20 - 25 minutes., Let them cool on rack and enjoy.
Spaghetti Squash Casserole in the Shell
Category: fruits-and-vegetables
By JBaudreau

I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!

Ingredients:
1  spaghetti squash, halved and seeded
1 pound lean ground beef
½ cup finely chopped onion
½ cup minced bell pepper
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish. Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes. Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells. Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes. Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan. Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.

Prep time: 25 mins
Cook time: 1 hr 19 mins
Total time: 1 hr 51 mins
Yields: 6 servings

Calories: 235.9
Fat: 12.5 g
Saturated fat: 5.4 g
Carbohydrates: 12.8 g
Sugars: 2.6 g
Dietary fiber: 1.2 g
Protein: 18 g
Cholesterol: 57.6 mg
Sodium: 414 mg
Chocolate Lovers' Fudge with Jack Daniel's® Whiskey
Category: uncategorized
By Bibi

This dense, rich fudge has a special secret--a couple of shots of Jack Daniel's® Whiskey! Not enough to overpower, but there is just enough to let you know it's there. No special equipment is required other than a double boiler, and if you don't have one, you can create one by using a bowl or smaller pot over a larger pot for the hot water. Just make sure the smaller bowl or pot doesn't touch the water as it bubbles. Store in an airtight container in the refrigerator or freezer.

Ingredients:
3 fluid ounces whiskey (such as Jack Daniel's®)
4 tablespoons Nuts, pecans
3 (4 ounce) bars Candies, milk chocolate
3 (3 ounce) bars dark chocolate, cut into chunks
1 (14 ounce) can sweetened condensed milk
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt

Directions:
Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours. Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan. Drain pecans, reserving 2 ounces of the whiskey, and set aside. Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes. Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth. Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours. Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.

Prep time: 10 mins
Cook time: 5 mins
Total time: 5 hrs 15 mins
Yields: 16 pieces

Calories: 314.6
Fat: 16.3 g
Saturated fat: 6.6 g
Carbohydrates: 35.7 g
Sugars: 31.9 g
Dietary fiber: 1.9 g
Protein: 4.6 g
Cholesterol: 17.8 mg
Sodium: 169.1 mg
Chavrie Caramelized Red Onion Tarts


Ingredients:
red onions, unsalted butter, sugar, red wine vinegar, red currant jelly

Directions:
Heat oil and butter over medium heat in heavy gauge skillet.
Add minced onions and cook until translucent about 10 minutes.
Add sugar, jelly and vinegar and cook to a syrupy consistency (15 minutes] stirring occasionally.
Remove from heat and let cool to room temperature.
Place tart shells on baking tray, spoon 1 Tbs. of caramelized onion in each tart shell, spread Chavrie® evenly on top of each tart.
Before serving heat in a 350 F oven bake until slightly brown on edges (approximately 8-12 minutes] or brown under a broiler for 3-4 minutes.
Hazelnut Meringues


Ingredients:
caster sugar, light brown sugar, ground hazelnuts

Directions:
Beat the egg whites until stiff, add caster sugar and beat the mixture until glossy.
Add brown sugar and beat again for 1 minute then fold in ground hazelnuts.
Spoon on to a lightly oiled baking sheet and bake in a cool over (110C/225F] for just over an hour until they are crisp.
Riki’s Smoked Fish Chowder


Ingredients:
potatoes, celery, carrot, onion, butter, flour, milk, mustard, Worcestershire sauce

Directions:
Put all the veggies in a large stock pot.
Cover with water; add a tablespoon stock powder. (Or use fish or chicken stock].
Simmer until soft.
Place 2 large smoked cod, or haddock fillets, skin side up, on top of the vegies and simmer about 15 minutes.
In a frypan, make up a thick white sauce using ABOUT 3 tablespoons butter and flour, and 2 cups milk.
Add one teaspoon mustard, (I like seeded mustard].
One tablespoon Worcestershire sauce.
One cup tasty cheese.
And fresh black pepper to taste.
Stir the soup to break up the fish, and add the cheese sauce, stir to combine.
Opt; I like to add about a cup of chopped peeled green prawns when I add the cheese sauce.
You can add any other vegetables that you have on hand; this is just the BASIC recipe.
Tomato Pie


Ingredients:
tomatoes, chives, mayonnaise, cheddar cheese

Directions:
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing].
Bake for 35 minutes.
Serve at once while still hot and bubbling.
Healthier Version of Butter Chicken


Ingredients:
boneless skinless chicken thighs, onion, garlic cloves, ginger, butter, lemon juice, garam masala, cumin, cayenne pepper, tomato sauce, Carnation Evaporated Milk, plain yogurt

Directions:
Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
Heat the remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.
Arroz con Leche
Category: world-cuisine
By gator10

This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.

Ingredients:
2 ¼ cups water
1 ½ cups short grain rice
1 (1/4 inch x 3 inch) strip lime peel
½ cup water
1  cinnamon stick
2 tablespoons anise seed, crushed
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 tablespoon vanilla extract
¼ teaspoon salt
¾ cup raisins  (Optional)

Directions:
Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender. While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces. After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes. If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 10 servings

Calories: 325
Fat: 6.4 g
Saturated fat: 3.8 g
Carbohydrates: 59.4 g
Sugars: 32.4 g
Dietary fiber: 1.7 g
Protein: 8 g
Cholesterol: 23.2 mg
Sodium: 148 mg
California Style All Natural Uncured Beef Franks


Ingredients:
avocado, sun-dried tomato, lemon, basil

Directions:
Grill beef franks and toast buns., Thinly slice avocados and lemons., Top beef franks with avocado, sun dried tomatoes, basil, and goat cheese.
Chocolate Yogurt Melts


Ingredients:
egg, butter, walnuts, pecans

Directions:
Preheat oven to 350 degrees.
In a large bowl combine cake mix, yogurt, egg and melted butter and mix until well blended.
Stir in walnuts and chocolate morsels.
Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet.
Bake for 12-15 minutes or until cookies are set.
Cool on wire racks.
Hot Moroccan Chicken Salad


Ingredients:
water, couscous, salt, olive oil, boneless skinless chicken breast halves, garlic, fresh lemon juice, fresh cilantro, white wine vinegar, cumin, paprika, olive oil, red onion, cherry tomatoes

Directions:
Prepare grill or preheat broiler and broiler pan.
Bring water to boil in saucepan.
Stir in couscous and ½ teaspoon salt.
Remove from heat and cover.
Rub oil over chicken.
Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
Set aside ½ teaspoon paste in a large bowl for dressing.
Rub remaining paste over chicken.
Grill chicken until cooked through, about 6-7 minutes.
DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
Gradually whisk in oil, and then stir in onion.
Toss dressing in yellow pepper, tomatoes and olives.
Fluff couscous with fork and spoon onto serving plates.
Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.
Jack's Chocolate Chip Cookies


Ingredients:
white sugar, brown sugar, applesauce, unsalted butter, egg substitute, milk, vanilla extract, all-purpose flour, salt, baking powder, baking soda, rolled oats, walnuts, pecans

Directions:
Preheat oven to 350°F (175°C].
In a large bowl, cream the butter, applesauce, brown sugar and white sugar until smooth. Add the egg sub. and mix. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the rolled oats, chocolate chips and walnuts.
Roll the dough into walnut sized balls, and place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.
Tea Jam Sandwiches


Ingredients:
cream cheese, butter

Directions:
I purposely did not use quantity.  You can make as much as you need.
Mix 1 part butter with 2 parts cream cheese.
Stack bread and trim crusts.  Save crusts for another recipe or to make bread crumbs.
Spread 1 slice with butter/cream cheese.  Spread your jam or chutney.  Top with another slice.  Press down with your hand.
Cut in squares, rectangles or triangles.
Enjoy.
Triple Treat Chocolate Muffins


Ingredients:
butter, self rising flour, sugar, egg, milk, white chocolate

Directions:
Preheat oven to 190C oven.
Grease a 12 hole muffin pan (1/3 cup capacity].
Combine all ingredients in a large bowl, stir with large metal spoon until just combined.
Spoon mixture into prepared pan.
Bake 190C oven for about 25 minutes.
Cool on a wire rack.