xiaoxl/recipe_data huggingface dataset:
Cloud Bread BLT


Ingredients:
eggs, cream of tartar, cream cheese, artificial sweetener, bacon, green leaf lettuce, mayonnaise

Directions:
Preheat oven to 300 degrees F.
Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak.
Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1/3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites.
Spoon 1/2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1/2-inch thick.
Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour.
Build BLT with bacon, lettuce, tomato, and mayonnaise.
Toasted Chile Pecans


Ingredients:
pecan halves, Kahlua, chili powder, sugar, salt, cayenne

Directions:
Preheat oven to 300°F.
Combine pecans, Kahlua, and oil.
Toss well.
Add chile powder, sugar, salt, and cayenne.
Mix well.
Place on a baking sheet that has been lightly oiled or that is covered with parchment paper.
Bake in a preheated oven for a total of 20 to 25 minutes: bake for 10 minutes, then stir.
Stir again about every 5 minutes.
Remove from oven and loosen with a spatula.
Allow to cool.
Break up if needed.
Store in an airtight container.
Note: Can be frozen.
Can be chopped and used as a topping for desserts.
Sausage, Potato and Sauerkraut Soup


Ingredients:
butter, onion, flour, chicken broth, milk, Polish sausage, potatoes, sauerkraut, dried parsley, black pepper

Directions:
In a large saucepan, melt butter over medium heat. Add onions and saute for about five minutes, until tender. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
Turn heat to medium high, then cook stirring often until broth begins to thicken. Reduce heat to medium then add sausage, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar. Stir to combine and remove from heat. Serve sprinkled black pepper.
Country Sunday Breakfast Casserole
Category: breakfast-and-brunch
By bmatheson

A one-dish casserole with all of your Sunday morning favorites.

Ingredients:
1 (16 ounce) package bulk breakfast sausage
1  green onion, chopped
1 (16 ounce) package hash brown potatoes
2 cups shredded Cheddar cheese
6  eggs, lightly beaten
1 cup milk
1 (2.64 ounce) package country gravy mix
1 pinch paprika, or to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish. Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese. Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika. Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 8x11-inch dish

Calories: 377.2
Fat: 29.5 g
Saturated fat: 13.1 g
Carbohydrates: 13.3 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 21.7 g
Cholesterol: 204.1 mg
Sodium: 790.3 mg
Blueberry Cream Cheese Pound Cake II
Category: desserts
By prissycat

This cake is so moist and easy!  It is delicious served as a coffee cake or as a dessert.  The blueberry glaze makes it a very pretty cake, too.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup white sugar
¼ cup water
¾ cup vegetable oil
3  eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Make Glaze:  In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 1 - 10 inch Bundt pan

Calories: 382.1
Fat: 19.9 g
Saturated fat: 5.5 g
Carbohydrates: 48.5 g
Sugars: 35.3 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 50.9 mg
Sodium: 353.5 mg
Paula Deen's Fancy Green Beans


Ingredients:
honey, butter, fresh lemon juice, fresh green beans, bacon, red bell pepper, onion, cashews

Directions:
In a small bowl, stir together the teriyaki sauce, honey, and butter.
Fill a bowl with cold water and ice cubes.
Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.
Fabulous Frozen Green Beans


Ingredients:
green beans, butter, onion

Directions:
Microwave beans according to package directions and drain.
Melt butter in a large skillet, add onions and sautee over medium low heat until they begin to yellow.
Add bread crumbs and seasonings and saute 1 minute.
Add green beans and saute 3 to 4 minutes.
Pasta Puttanesca


Ingredients:
extra virgin olive oil, garlic, anchovy fillet, red pepper flakes, oil-cured black olives, capers, tomatoes, diced tomatoes, black pepper, flat leaf parsley, spaghetti, parmigiano-reggiano cheese, romano cheese

Directions:
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
Add olives, capers, tomatoes, black pepper, and parsley.
Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta.
Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
The unit price is always much less per pound and you can get just what you need for each recipe.
Lin's Sweet & Sour Pork


Ingredients:
pork, flour, garlic clove, apple, pineapple, green pepper, cornflour, soy sauce, vinegar, sugar, honey

Directions:
First cut everything up ready., Mix all the ingredients from corn flour down to pineapple juice in a jug,, Brown the coated pork in some oil,, Add peppers and garlic, Add the sauce, Add the apple and pineapple, Simmer away for about 20/30 minutes,.
Blueberry Buttermilk Bread (Bread Machine)


Ingredients:
water, brown sugar, salt, buttermilk, ground cinnamon, bread flour, whole wheat flour, instant yeast

Directions:
Place all ingredients except for dried blueberries into bread pan, in the order recommended by manufacturer.
Select the "Basic" or "White" cycle and press start.
Add dried blueberries at the "add ingredient" beep.
Remove from oven/pan immediately when done. cool completely on rack, then slice and serve.
Sofrito Chicken
Category: meat-and-poultry
By My Hot Southern Mess

Chicken thighs are simmered with sofrito and other seasonings until they fall apart. Serve with some yellow rice and beans for a delicious Spanish-style meal.

Ingredients:
2  Roma tomatoes, quartered
1  green bell pepper, seeded and quartered
1  red bell pepper, seeded and quartered
1  Cubanelle pepper, seeded and quartered
1 small onion, peeled and quartered
1 bulb garlic, peeled
1 cup chopped fresh cilantro
2 tablespoons olive oil
10  boneless, skinless chicken thighs, or more to taste
2 teaspoons adobo seasoning
2 teaspoons cumin
1 cup chicken broth

Directions:
Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup of sofrito for the recipe and save the rest for another use. Heat olive oil in a large skillet over medium heat. Season chicken thighs with adobo and cumin. Add chicken to hot skillet and sear on each side until golden brown, 5 to 6 minutes per side. Reduce heat to low and add chicken broth and 1 cup of sofrito. Cover and simmer until chicken thighs fall apart, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 378.9
Fat: 23.9 g
Saturated fat: 5.9 g
Carbohydrates: 8.7 g
Sugars: 2.8 g
Dietary fiber: 2.1 g
Protein: 31.6 g
Cholesterol: 107.8 mg
Sodium: 294.8 mg
British Toad in the Hole (Sausages in Batter) With Sherry Onion


Ingredients:
sausages, plain flour, salt, pepper, egg, milk, onion, sherry wine, butter

Directions:
Preheat the oven to 220C/425°F.
Make the batter first by sifting the flour into a large bowl along with the salt, make a well in the centre, add the beaten egg and half and the milk and water mixture and whisk well so there are no lumps.  Now add the rest of the milk and water mixture.
Arrange the sausages in a casserole dish and put in the oven for 10-15 minutes or until slightly browned.
Pour over the batter mixture and put back in the oven to bake for 30-40 minutes more or until golden brown, crispy and well risen.
For the gravy:
Put the chopped onion, sherry and butter into a microwavable measuring jug, cover with cling film and microwave on high for 4 minutes
make the gravy up according to manufactures instructions using the hot onion mixture as a base.
Caldo de Res (Mexican Beef Soup)
Category: soups-stews-and-chili
By LKONIS

This is an extremely hearty and satisfying soup.  The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Ingredients:
2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1  onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
¼ cup chopped fresh cilantro
1  potato, quartered  (Optional)
2 ears corn, husked and cut into thirds
2  chayotes, quartered  (Optional)
1 medium head cabbage, cored and cut into wedges
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
1 cup chopped fresh cilantro
2  limes, cut into wedges
4  radishes, quartered

Directions:
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned. Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so. Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges  into the soup, and cook for about 10 more minutes. Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 234.2
Fat: 5.7 g
Saturated fat: 1.6 g
Carbohydrates: 25.9 g
Sugars: 8.6 g
Dietary fiber: 7.2 g
Protein: 22 g
Cholesterol: 38.7 mg
Sodium: 1134.7 mg
Pumpkin Peanut Butter Sandwich


Ingredients:
pumpkin, peanut butter, banana

Directions:
Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.
Awesome Cheesy Hot Crab Dip


Ingredients:
light cream cheese, light mayonnaise, lemon juice, Tabasco sauce, scallions, salt, pepper, parmesan cheese

Directions:
Blend cream cheese and mayo until creamy.
Add lemon juice, Tabasco, and scallions; mix.
Add old bay, salt, pepper and crab meat; mix.
Put in baking dish and top with parmesan cheese.
Bake at 350 degrees for 30 to 40 minutes, until cheese starts to brown.
Can be refrigerated up to 24 hours before cooking.
Potato Gnocchi


Ingredients:
potato, flour, salt, tomato sauce, parmigiano-reggiano cheese

Directions:
Mash hot potato on flat work board or table.
Add flour on top and mix well to make a soft and elastic dough.
On floured surface, knead dough well until it's pliable, 5 - 10 minutes.
Try not to use too much additional flour.
Add some reserved hot water if needed.
Make one large ball.
Break off small pieces at a time and roll into long strips.
Cut into 1 inch pieces.
Press middle of each piece with 2 fingers and roll toward yourself to curl gnocchi.
Cook in boiling water for a couple of minutes, until tender.
Drain and serve topped with tomato sauce and grated cheese.
Jalapeno Pretzel Crisp Popper


Ingredients:
"bacon"

Directions:
Top Pretzel Crisps® with 1 teaspoon of whipped cream cheese, 1/2 teaspoon of jalapeño jelly, 1 jalapeño slice and crumbled bacon.
Serve and enjoy!
Spicy Cumin Lamb "Long Life" Noodles


Ingredients:
wheat flour, fine salt, cold water, lamb, cooking wine, scallion, red onion, powdered cumin, soy sauce, white sugar, fine salt, black vinegar

Directions:
For the noodles:
Mix together the flour and salt in a stand mixer or by hand in a large basin. Slowly add the water with the mixer on low speed, and then knead or mix until the dough is smooth, flat and consistent. Cut the dough into small pieces, about 4 inches long, 2 inches wide and 3/8-inch thick. Cover them with vegetable oil, and place them in the refrigerator right away to prevent sticking.
For the soup:
Mix together the sliced lamb, wine and egg white and marinate for 20 minutes. Coat a large saute pan with vegetable oil and heat over high heat until it reaches a smoking point. Add the lamb and egg mixture into the pan and cook until the meat is almost done, then set the meat aside in a small bowl. Add a little more oil to the pan and cook the scallions and onions without browning. Add the meat, cumin, soy sauce, sugar and salt and saute to let the flavor set in, 3 minutes, and then remove from the heat.
Bring a large pot of water to a boil. When the water is almost boiling, take 3 pieces of the dough from the refrigerator. Press the dough flat on a work surface and take one end of the piece in each hand and pull. Slap the dough on the table until it becomes elongated into a wide noodle. Rip this noodle down the middle, creating a longer, continuous, circular noodle and throw it into the boiling water. Repeat with the rest of the pieces. Boil the noodles until cooked through, and then drain and transfer to a bowl. Top with the lamb, and add more soy sauce, chili oil and black vinegar to taste.
True Believer Tomato Sauce


Ingredients:
onions, san marzano tomatoes, butter

Directions:
In a large pot, pour both cans of tomatoes and heat.
Add the whole stick of butter.
As the butter starts to melt, add the onions.
Stir and bring to a boil then set the heat to low.
Cook for 1 1/2 hours.
Serving suggestion:   Pour over linguini and top with fresh grated Parmesan cheese.
Mustard Chicken & Potato Smash (21 Day Wonder Diet: Day 15)


Ingredients:
potatoes, chicken breast fillets, coarse grain mustard, corn kernels, skim milk, fresh chives, lemon

Directions:
Boil, steam, or microwave potato until tender; drain.
Meanwhile, spray chicken with cooking oil; cook chicken on heated grill plate, brushing occasionally with mustard.  Cover chicken; stand 5 minutes, then slice thickly.
Combine potato, corn, milk,  and chives in large bowl; use potato masher or back of fork to crush mixture.  Serve chicken with potato smash and lemon wedges.
Spicy Carrot Ginger Soupers


Ingredients:
onion, celery, garlic cloves, ginger, cayenne pepper, parsley, salt, pepper, half-and-half cream, olive oil

Directions:
Chop and prepare all vegetables and put into a bowl.  Put garlic and ginger in a small, separate bowl.
In large dutch oven heat olive oil until it shimmers.  Add vegetables, season with salt and pepper, and cook until tender.
Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
Add chicken stock, cayenne, parsley, and salt and pepper to taste.
Cook until all vegetables are very soft.
With an immersion blender, puree soup and re-taste for seasoning.  If desired add cream, half-n-half, milk, or otherwise.
Heat to a simmer but do not boil if you creamed it.
Enjoy.
Arabic Lentil Soup - Shorbat Addas


Ingredients:
onions, dried red lentils, water, salt, black pepper

Directions:
In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft.
Rinse dried lentils several times.
Add lentils, water, salt and pepper to the pot.
Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth.
If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid.
Whisk lentils to make a smooth soup, or stir to blend for a more textured soup.
30 Minute Cream of Mushroom Soup


Ingredients:
butter, onion, celery, leeks, flour, milk, salt, pepper

Directions:
Melt the butter in your soup pot over medium heat.
Add all the vegetables and saute until the onions are opaque and the celery and leek have softened - approximately 5 - 10 minutes.
add flour and mix well.
add milk and chicken stock and mix well.
season with slat and pepper.
reduce heat to medium low - cover and cook for 25 minutes stirring occasionally.
use a hand blender or a regular blender to puree the soup.
serve.
Perfect Shortbread Cookies!


Ingredients:
salt, all-purpose flour, cake flour

Directions:
Work cold butter with hands until soft and cream in the sugar. Mix flours and salt together and work into butter. Knead gently until soft (not oily] and forms a ball.
Roll dough to 3/8-inch thickness on a cookie sheet, mark pieces with a ruler to make 1" x 2" cookies and prick each cookie with a fork three times. Chill dough at least one hour (but up to 48 hours is still OK].
Heat oven to 325 degrees and reduce heat to 275 degrees as soon as you put the cookies in the oven.
Cut cookies apart and place on baking sheets. Bake in center of the oven at 275 degrees for 30 - 40 minutes.
Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
Category: world-cuisine
By ilkaisha

I altered one of my favorite spicy chocolate cupcake recipes for my friend, who is intolerant of gluten. She loved it! Now I'm sharing it with my Allrecipeeps! Allow cupcakes to cool completely before frosting.

Ingredients:
½ cup unsalted butter, softened
½ cup white sugar
2  eggs
2 teaspoons vanilla extract
1 ½ cups rice flour
¼ cup dark cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
¼ teaspoon baking soda
¼ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 12 cupcakes

Calories: 194.1
Fat: 9.2 g
Saturated fat: 5.4 g
Carbohydrates: 25.9 g
Sugars: 8.8 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 51.7 mg
Sodium: 82.2 mg
Frog Cutter


Ingredients:
light rum, lime juice, orgeat syrup, dry sherry

Directions:
Place rum, Midori, gin, orange juice, lime juice, and orgeat in a cocktail shaker and shake until blended.
Strain into a glass over ice.
Float dry sherry on the top and serve.
Sausage, Artichoke & Sun Dried Tomato With Pasta


Ingredients:
water-packed artichoke hearts, sun-dried tomato packed in oil, chicken broth, white wine, garlic, olive oil, basil, parsley, parmesan cheese, pecorino romano cheese

Directions:
Set up pot for pasta and cook as directed.
Chop sun dried tomatoes with oil in mini chopper until finely chopped. Cut up fully cooked chicken sausage.  Empty sun dried tomatoes into skillet with cut up chicken and cook together until chicken is browned (remember its already cooked, just browning it - about 2 minutes] transfer to a separate dish.  Cut up artichokes and put into same pan as sun dried tomatoes were cooked in with minced garlic and 1 tablespoon of olive oil, cook about 2 minutes.  Add chicken broth, white wine, basil, parsley, salt and pepper and cook for about 2-5 minutes.   Add chicken and sun dried tomatoes to mixture and simmer about 2 minutes.  Drain pasta (do not rinse] pour mixture over pasta and serve immediately.  Garnish with grated cheese.
Hamburger Rice Soup
Category: soups-stews-and-chili
By Chris Steele

Very satisfying on a cold winter night. This soup has all the essentials, and it's quite delicious.

Ingredients:
1 pound ground beef
2 (14.5 ounce) cans diced tomatoes
2 cups cubed potatoes
2  carrots, chopped
1  onion, chopped
4 teaspoons salt
¼ cup uncooked white rice
⅛ teaspoon ground black pepper
6 cups water

Directions:
In a large saucepan over medium heat, saute the ground beef for 5 minutes, or until browned. Drain the excess fat and add the tomatoes with liquid, potatoes, carrots, onion, salt, rice, black pepper and water. Bring to a boil and reduce heat to low. Simmer for 1 hour and serve.

Yields: 6 servings

Calories: 346
Fat: 20.3 g
Saturated fat: 8.2 g
Carbohydrates: 23.4 g
Sugars: 5.5 g
Dietary fiber: 3.2 g
Protein: 15.7 g
Cholesterol: 64.3 mg
Sodium: 1928.2 mg
Japanese Tofu Pizza


Ingredients:
tofu, soy sauce, mayonnaise, spring onion, chili powder

Directions:
Brush soy sauce  and mayonnaise on abura-age then cover with shredded cheese., Top with finely chopped spring onions and toast in the oven for 5minutes., Sprinke Shichimi to finish off.