xiaoxl/recipe_data huggingface dataset:
Fresh Cucumber Salad


Ingredients:
cucumbers, onions, mayonnaise, salt, pepper, vinegar, sugar

Directions:
Whisk together the mayo, salt, pepper, vinegar, and sugar., Mix in the cucumbers and onions. Let it chill in the frig before you serve.
Coconut Draped Peanuty Banana


Ingredients:
peanut butter, banana, flaked coconut

Directions:
Slice banana in half lengthwise., Put peanut butter on one half., Place the other half on top., Roll in coconut and eat!
Strawberry Mousse Parfaits


Ingredients:
strawberries, cornstarch, sweetened condensed milk, heavy whipping cream, fresh strawberries, mint leaf

Directions:
Place strawberries in a food processor. Cover and process until pureed.
In a small saucepan, combine strawberry puree and cornstarch until well blended (no lumps]. Bring to a boil, stirring constantly. Cook, stirring frequently, for 2 minutes or until thickened. Transfer to a large heatproof bowl. Cover and refrigerate until chilled.
When strawberry mixture is chilled, set aside 1/2 cup. To the remaining mixture, add the sweetened condensed milk, orange juice, and food coloring (if using]. Stir until blended. Gently fold in whipped cream.
Into each of 12 parfait glasses or cocktail glasses, spoon 1/4 cup cream mixture. Layer each with 4 teaspoons of the reserved strawberry mixture and another 1/4 cup cream mixture.
Refrigerate until serving; garnish with strawberries and mint leaves, if desired.
Bacon Baked Beans
Category: side-dish
By Dana

I doctor up canned baked beans with apple and brown sugar to make them sticky and sweet.  This is the easiest recipe to make.

Ingredients:
6 slices bacon
2 (16 ounce) cans baked beans
1  onion, diced
¼ cup yellow mustard
¾ cup ketchup
1 cup packed brown sugar
1  Granny Smith apple - peeled, cored and diced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside. In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon. Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 253.5
Fat: 3.7 g
Saturated fat: 1.1 g
Carbohydrates: 51.5 g
Sugars: 34.2 g
Dietary fiber: 5.5 g
Protein: 8.9 g
Cholesterol: 7.6 mg
Sodium: 893.1 mg
Green Soup With Ginger


Ingredients:
olive oil, onion, sea salt, leeks, fresh ginger, fresh lemon juice

Directions:
Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes.
Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger, sauteing for 5 more minutes.
Add chicken stock and ginger, then cook for 10 minutes.
Remove soup from heat and puree in vita-mix in batches until creamy and smooth.
Pour back into pot, heat and add lemon juice.
Serve.
Strawberry Banana Smoothie


Ingredients:
bananas, strawberries, low-fat milk

Directions:
"Blend all ingredients."
Honey Cloud Souffle Pancakes


Ingredients:
egg, salt, honey, vanilla, coconut oil, maple syrup, powdered sugar

Directions:
Preheat oven to 400.
In small bowl, whisk the egg white until soft peaks form (** or use a stand mixer].
In a medium bowl, add the whole egg and sweet rice flour. Whisk until combined.
Add salt, honey, and vanilla. Whisk again to combine.
Add the warm milk. Whisk one last time to combine.
Gently fold in the eggs whites with a spatula or wooden spoon.
Over a low temp on the stovetop, heat a 6" oven proof skillet for a minute or two. Add the coconut oil and spread it around the pan as it melts . making sure the inside is thoroughly coated.
Pour the batter inches.
Turn the heat to medium-low and cook the pancake on the stovetop for 2 or 3 minutes, or until the pancake is beginning to set at the edges.
Sprinkle some fruit on top.
Transfer the pan from the stovetop to the oven and bake for 7-8 minutes. You'll want it to be poofed & golden . with the middle set.
Take it out of the oven . drizzle with maple syrup (or honey] . top with extra fruit . sprinkle with powdered sugar.
Ila's Teriyaki Shish-Ka-Bobs


Ingredients:
soy sauce, mirin, sugar, garlic clove, gingerroot

Directions:
Stir marinade ingredients together until the sugar is dissolved. Cut the flank steak into 1/2 inch lengthwise; slice diagonally against the grain into 1/4 inch slices.
Skewer the meat with water soaked bamboo skewers. Place in marinade for 15-20 minutes. Broil or BBQ until done.
Loaded Baked Potato
Category: side-dish
By 14 Hands Winery

A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.

Ingredients:
6  russet potatoes
12 strips bacon
1 pound broccoli florets
¾ cup diced red bell pepper
½ cup water
1 cup sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups grated Cheddar cheese
8  green onions, chopped

Directions:
Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes. Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve. Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat. When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins. Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins. Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 12 loaded potato halves

Calories: 344.4
Fat: 20.7 g
Saturated fat: 11.8 g
Carbohydrates: 23.9 g
Sugars: 2.3 g
Dietary fiber: 3.8 g
Protein: 16.9 g
Cholesterol: 58.2 mg
Sodium: 674.6 mg
Easy Cheese Blintz Puff


Ingredients:
eggs, milk, sour cream, plain yogurt, butter, vanilla extract, flour, sugar, baking powder, farmer cheese, ricotta cheese, eggs, sugar, fresh lemon juice, sour cream, yogurt, applesauce, strawberries, cherries

Directions:
Preheat oven to 350°F.
With a blender or mixer, combine the batter ingredients until very smooth.
Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
Bake for about 10 minutes or until set.
Meanwhile, comine the filling ingredients and mix well.
When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
Serve immediately, plain or with toppings.
Hand Me Down Molasses Cookies


Ingredients:
molasses, brown sugar, shortening, egg, flour, baking soda, vinegar, cinnamon, ginger, salt

Directions:
in a pot mix molasses, brown sugar and shortening. let come to a boil( only until bubbles form]. cool. in a small bowl mix egg,vinegar and soda add to first mixture.
add spices to flour and sift into above mixture. roll out on floured board. cut with cookie cutter. bake in moderate oven (325] for 5 to 10 minute this recipe can be doubled and i find if you chill dough they roll out better.
Cinnamon Ramazings


Ingredients:
flour, baking soda, salt, cinnamon, oatmeal, butter, brown sugar, egg, vanilla

Directions:
Mix the flour, baking soda, salt and cinnamon then mix in the oatmeal and chocolate covered raisins. Set this bowl to the side.
In a separate bowl cream the brown sugar and butter until smooth.
Mix in the egg and vanilla.
Now combine the dry ingredients into the wet bowl and mix until done.
Heat the oven to 350degrees Fahrenheit.
Roll dough into balls and place on cookie sheet. Or use a cookie scoop. Bake for 10-12min.
Easy Bake Oven Baked Apple


Ingredients:
apple, butter, sugar, ground cinnamon

Directions:
Wash large apple.
Slice across apples to make slices (rings] 1/2" thick.
Use center slices.
Remove center core.
Grease pan with butter.
Place apple slice in pan.
Sprinkle lightly with cinnamon, then with 1/2 teaspoon sugar.
Dot top with 1/4 teaspoon butter.
Bake about 20 minutes.
Diane's No-Cook Red Hamburger Relish
Category: side-dish
By Diane C

This is my copycat recipe for Bick's® Classic Hamburger Relish, which used to be my go-to condiment of choice to create a tasty burger. Unfortunately, the red relish is no longer available. However, I find my version to be remarkably similar to the original and hope you agree... Enjoy!

Ingredients:
1 cup sweet green pickle relish
1 (5.5 ounce) can tomato paste
2 tablespoons jarred roasted red peppers with garlic, finely chopped
1 teaspoon white vinegar
½ teaspoon white sugar
6 drops liquid smoke flavoring
1 pinch ground black pepper
1 dash ground cinnamon

Directions:
Mix relish, tomato paste, roasted red peppers, vinegar, sugar, liquid smoke, black pepper, and cinnamon together in a bowl. Spoon mixture into a clean glass jar and screw the lid on tightly. Store in the refrigerator.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 1/2 cups

Calories: 26
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 6 g
Sugars: 4.6 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 165.1 mg
St. Anthony's Famous Turkey Dressing


Ingredients:
eggs, evaporated milk, celery, onion, nutmeg, salt, butter

Directions:
Mix all ingredients together except 1/2 stick of butter and add enough meat stock to keep juicy.
Stir often.
Bake at least 2 1/2 hours in 350 degree oven.
Top with other 1/2 melted oleo when nearly done.
Moroccan Style Chicken Phyllo Rolls


Ingredients:
onion, olive oil, salt, ground cumin, ground ginger, turmeric, black pepper, ground coriander, chicken thighs, chicken broth, water, cinnamon sticks, eggs, butter, phyllo pastry sheets, ground cinnamon, brown mustard seeds

Directions:
Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
Transfer chicken with tongs to a bowl, reserving liquid.
When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan] and let stand 1 min, then skim off fat and discard cinnamon stick.
Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan], about 8 minute.
Stir in the shredded chicken along with the chopped toasted almonds.
Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
Stir the scrambled egg into the filling.
Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
Brush the 1 sheet GENEROUSLY with melted butter.
Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
Cut the phyllo sheets in half, then arrange one half in front of you to work with.
Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled].
Make another roll with remaining half of phyllo sheets.
Make 6 more rolls in same manner, transferring to cutting board.
Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
Transfer rolls to a rack to cool slightly.
Chef John's Boston Baked Beans
Category: side-dish
By Chef John

This is a great side dish with anything!

Ingredients:
1 pound dry navy beans
6 cups water
1 pinch baking soda
1  bay leaf
6 slices bacon, cut into 1/2-inch pieces
1  yellow onion, diced
⅓ cup molasses
¼ cup packed dark brown sugar
1 teaspoon dry mustard powder
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper, or to taste

Directions:
Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid. Preheat oven to 300 degrees F (150 degrees C). Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir. Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour. Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 10 hrs 45 mins
Yields: 6 servings

Calories: 410.6
Fat: 5.2 g
Saturated fat: 1.4 g
Carbohydrates: 72.5 g
Sugars: 23.5 g
Dietary fiber: 19.2 g
Protein: 20.9 g
Cholesterol: 10.1 mg
Sodium: 860.5 mg
Easy Cajun Jambalaya


Ingredients:
olive oil, boneless skinless chicken breasts, kielbasa, onion, green bell pepper, celery, garlic, cayenne pepper, onion powder, salt, ground black pepper, white rice, bay leaves, Worcestershire sauce

Directions:
"Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce."
Orange-Poppy Tea Bread


Ingredients:
sour cream, sugar, butter, eggs, poppy seed, unsifted all-purpose flour, baking powder, baking soda, salt

Directions:
Preheat oven to 325 degrees.  Grease a 9x5-inch loaf pan.
In a large bowl, beat sour cream, sugar and butter with an electric mixer until light and fluffy.  Beat in eggs, poppy seeds, orange rind, and orange juice until well mixed.
Add flour, baking powder, baking soda, and salt.  Beat at low speed, scraping down sides of bowl occasionally, until combined.
Spoon batter into greased loaf pan and bake 50-55 minutes or until center springs back when lightly pressed with fingertip.  Cool in pan on wire rack for about 5 minutes, then remove bread from pan and cool completely.  Wrap and plastic wrap and let sit overnight.
To serve, place tea bread on serving plate and cut into slices.
Chocolate Peanut Butter Tart


Ingredients:
peanuts, sea salt, baking soda

Directions:
Grind the peanuts in a food processor to a fine meal (make a crunchy meal for a crunchier crust].
Pulse in the salt and baking soda.
Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed.
Remove dough from food processor and press into a 9 inch tart pan.
Bake at 350° for 8 minutes, until fragrant and golden brown.
Cool, then fill shell with chocolate pudding.
Serve.
Instant Pot® Beef Tips with Mushroom Gravy
Category: everyday-cooking
By Soup Loving Nicole

Beef tips take hours of slow cooking to get tender so I decided to put my multi-functional pressure cooker to the test. The result was the most tender beef tips I've ever had and done in just over an hour. Serve over rice, egg noodles, or mashed potatoes.

Ingredients:
1 pound beef sirloin tips
salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 small onion, chopped
6  button mushrooms, sliced
1 cup beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
1 (10.5 ounce) can condensed cream of mushroom soup

Directions:
Place beef tips in a bowl and season with salt and pepper. Add flour and stir to coat. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let it get hot. Add beef tips and saute until browned, about 3 minutes; transfer to a bowl. Add onion and mushrooms and saute for 1 minute. Add broth, wine, and Worcestershire sauce; cook for 1 minute while scraping off the brown bits with a wooden spoon. Return beef tips to the pot and stir until everything is evenly combined. Pour condensed soup over top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 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. Let sit until gravy has thickened, about 10 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 294.8
Fat: 14.5 g
Saturated fat: 4.1 g
Carbohydrates: 12.1 g
Sugars: 2.9 g
Dietary fiber: 0.7 g
Protein: 23 g
Cholesterol: 48.9 mg
Sodium: 802.7 mg
Delicious Apple Dumplin's


Ingredients:
apples, sugar, butter

Directions:
Quarter apples and place each piece in the triangled crescent roll.
Sprinkle the cinnamon-sugar mix around apple. Fold the crescent rolls over the apple, and sprinkle with cinnamon-sugar mix again.
Mix sugar, orange juice, and butter until sugar is mostly dissolved and pour over the apple dumplin's.
Bake at 350 for about 45 minutes. About half way through, use a spoon to spread juice over the apple dumplin's to keep them moist! Cook for remaining time.
Enjoy!
Vegetarian "no Chicken" Pot Pie


Ingredients:
potato, onion, celery, carrot, margarine, butter, all-purpose flour, broth, half-and-half, salt, pepper, firm tofu

Directions:
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper and tyme; add tofu and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Classic Blueberry Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, milk, eggs, fresh blueberries

Directions:
Preheat oven to 400'F.
Spray a standard 12-muffin tin with Crisco No-Stick Cooking Spray. Set aside.
Whisk together in a medium bowl the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk milk, Crisco Oil and eggs until smooth. Add dry ingredients and mix just until blended-do not over mix. Add blueberries and stir just until evenly blended.
Spoon batter into prepared tins. Bake until a toothpick inserted into center comes out clean, about 15-20 minutes Sprinkle muffins with coarse sugar (optional]. Cool in tins on a baking rack for 5 minutes, then remove.
Wagon Wheel Dinner Canada


Ingredients:
ground beef, rolled oats, garlic clove, salt, pepper, milk, onion, dry mustard, Worcestershire sauce, ketchup, whole kernel corn, cornstarch, butter

Directions:
375 degrees., mix oats in milk, let soak 15 minutes then add meat onion garlic., put in 8 inch pan., mix ketchup mustard  and worcestershire  sauce, brush on top of meat., bake 40 minutes, meanwhile mix cornstarch  butter and corn., bring to a boil., thicken, pour over top of meatloaf., bake 10 minutes.
Crock Pot White Beans With Sun-Dried Tomatoes


Ingredients:
dried great northern beans, garlic cloves, water, dried basil leaves, salt, pepper, sun-dried tomato packed in oil, sliced ripe olives

Directions:
Mix all ingredients except tomatoes and olives in slow cooker., Cover and cook on high heat setting 4 to 5 hours or until beans are tender., Stir in tomatoes and olives.
Ginger Vegetable Lo Mein


Ingredients:
boiling water, egg, red bell pepper, garlic cloves, crushed red pepper flakes, sugar snap peas, snow peas, salt

Directions:
Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
Chop mushrooms.
Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
Combine egg whites and egg.
Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
Add egg mixture.
Cook without stirring until egg is set (about 2-3 minutes].
Flip egg and cook until set on other side.
Remove from pan and cut into short strips.
Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
Cook and stir for 2-3 minutes.
Add mushroom liquid and teriyaki sauce.
Bring to a low boil, cook for 3-4 minutes.
Toss with noodles and egg strips, sprinkle with salt if desired.
Serve with low-sodium soy sauce.
Hot Buttered Rum Batter


Ingredients:
brown sugar, salted butter, vanilla ice cream, ground nutmeg, ground cinnamon, ground cloves, ground cardamom, vanilla

Directions:
"Blend all ingredients in a food processor or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tablespoons of batter to a mug of very hot water. Serve in Irish coffee cup."
Buttery Triple Berry Bars


Ingredients:
butter, sugar, walnuts, pecans

Directions:
HEAT oven to 325°F Spray an 8 x 8-inch baking pan with no-stick cooking spray.
BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls.
BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.