xiaoxl/recipe_data huggingface dataset:
Scrapple
Category: meat-and-poultry
By KCFOXY

Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before.  Serve topped with choice of warmed syrup.

Ingredients:
1 ½ pounds ground pork sausage
1 (14 ounce) can sweetened condensed milk
1 cup yellow cornmeal
⅛ teaspoon coarsely ground black pepper

Directions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff. Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Prep time: 15 mins
Cook time: 10 mins
Total time: 13 hrs 45 mins
Yields: 6 to 8 servings

Calories: 576
Fat: 38.9 g
Saturated fat: 15 g
Carbohydrates: 41.2 g
Sugars: 26.9 g
Dietary fiber: 0.7 g
Protein: 15.1 g
Cholesterol: 74.5 mg
Sodium: 631.2 mg
Eliza's Sticky Toffee Pudding


Ingredients:
sultanas, dates, bicarbonate of soda, butter, brown sugar, self-raising flour, butter, brown sugar, orange, zest of

Directions:
To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
Preheat the oven to 180c/350f/gas mark 4.
Grease a cake tin (round or square] 20cm diameter, with butter.
Put the remaining butter in a separate bowl, add sugar, and mix well.
Beat the eggs then fold in the flour.
Drain the soaked dates, add to the bowl and mix.
Spoon the mixture evenly into the prepared cake tin.
Transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven]. The pudding is cooked when a skewer inserted into the centre comes out clean.
About 5-10mins before the end of the cooking time, make the sauce.
Melt the butter in a saucepan over a medium heat.
Stir in the cream and the sugar and bring to the boil, stirring constantly.
Lower the heat and simmer for 5mins.
Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.
Ground Beef Enchiladas With Red Sauce


Ingredients:
olive oil, garlic cloves, onion, green chilies, tomato sauce, tomato paste, water, chili powder, cayenne pepper, cumin, black pepper, salt, ground beef, black beans, onion, cheddar cheese, flour tortillas

Directions:
Add the onion and garlic to a large saucepan with the olive oil. Saute 5 minutes.  Add the green chilis, tomato sauce, tomato paste, water, chili powder, cayenne, cumin, pepper and salt.  Bring to a low boil and simmer covered for 30 minutes. Let cool to room temperature.
Saute with the ground beef and onion until cooked through. Drain.  Add the beans to the beef mixture. Add 2/3 cup of the enchilada sauce to the beef mixture and stir.
To each tortilla, add 1/2 cup ground beef mixture.
In a 9x13 pan, add 1 cup enchilada sauce.  Put the filled torillas in the baking dish seam side down.  Pour the remaining sauce over the tortillas.
Bake in an oven at 350 degrees for 20 minutes covered with foil.  Remove the foil and top with shredded cheddar cheese.  Bake for an additional 10 minutes or until the cheese is melted. Serve with salsa and sour cream if desired.
Amazon Fried Chicken Breasts With Cilantro Sauce


Ingredients:
cilantro leaves, garlic cloves, distilled white vinegar, water, mayonnaise, eggs, all-purpose flour, salt, fresh ground pepper, boneless skinless chicken breast halves

Directions:
In a blender, combine the cilantro, garlic, jalapeño, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate.
In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips.
Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.
Red Cabbage W/Apples and Grape Jelly


Ingredients:
red cabbage, butter, sweet onion, granny smith apples, baking apple, salt

Directions:
Place cabbage in colander in sink. Boil about 2 quarts water, pour half over cabbage, drain well, pour rest over and drain completely.
In large skillet, melt butter. Add cabbage, onions and apples. Stir in grape jelly and salt; cover and simmer to desired tenderness.
I only cook mine for 10 minutes. I like this as is, but you can sweeten this further with a little sugar to taste *if desired.
Low, Low Fat Muffins


Ingredients:
flour, brown sugar, baking powder, salt, skim milk, orange marmalade, orange marmalade, egg substitute

Directions:
Heat oven to 400F and put paper liners in 12 muffin cups.
Mix all the dry ingredients, mix well.
Mix the milk, juice,1/3 cup marmalade, egg substitute and peel, mix well.
Add juice mixture to dry ingredients and mix only until the dry ingredients are moistened.
Do not over mix.
Divide among the cups.
Add a dab of orange marmalade to the top of each muffin and with a tooth pick.
swirl it around the batter so it looks a bit like a ribbon running around the muffin.
Bake muffins until tops are firm& golden about 20 minutes.
Cool on wire rack for 5 minutes.
Homemade Oatmeal Cream Pies


Ingredients:
brown sugar, butter, egg, vanilla, flour, cinnamon, cocoa powder, baking soda, baking powder, salt, rolled oats, vegetable shortening, powdered sugar, vanilla, marshmallows

Directions:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
Use an electric mixer to cream the brown sugar, butter, egg and vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the oats.
Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Allow the cookies to cool completely before moving off the parchment paper.
Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
To assemble: Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off] to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Then add the top cookie of each cream pie and press down.
*I found I liked a thin layer of cream filling better than a thick layer--but you should have plenty if you want to pile it on!
Banana Nut Crunch Muffins


Ingredients:
flour, baking powder, salt, egg, milk, brown sugar, banana, brown sugar, ground cinnamon, butter

Directions:
In a small bowl, combine flour, baking powder and salt.
In another bowl, whisk together egg, milk, brown sugar, and oil; add flour mixture; stir just until moistened (batter will be lumpy] then stir in cereal and banana.
Spoon batter into muffin tin that has been lightly sprayed with no-stick cooking spray or lined with paper muffin cups, filling each cup 2/3 full.
Combine remaining cereal, brown sugar, and cinnamon; drizzle melted butter over cereal mixture and stir until crumbly; sprinkle topping evenly over muffins.
Bake at 400° for 20 minutes or until golden-brown.
Belgian Chocolate Lace Wafers


Ingredients:
flour, dark corn syrup, light brown sugar, butter

Directions:
Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
Roll into cylinder shape starting on long side. Cool on rack.
Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
May be stored in tightly covered container up to 1 week.
Easy Egg Sandwich Cups


Ingredients:
eggs, cheddar cheese, ham, English muffin

Directions:
1.  Preheat oven to 350 degrees.
2.  Spray 6 muffin tins.
3.  Split English Muffins in half.  Flatten each half and quarter them.  Place each in bottom of the muffin tin.
4.  Place a piece of taylor ham (uncooked] or bacon (cooked] to cover bread.
5.  Top with egg.
6.  Cook approximately 6-8 minutes or until egg has set.
7.  Top with cheddar and return to oven for 2 minutes to melt cheese.
French Toast Breakfast Casserole


Ingredients:
cream cheese, eggs, half-and-half, maple syrup, butter, brown sugar, vanilla, butter, sugar, buttermilk, baking soda

Directions:
Cut crust off bread and cut into cubes.( I don't cut the crust off.].
Put half of the bread in bottom of greased 9x13 pan.
Dot bread with half of the cream cheese.
Repeat another layer.
Mix the next 6 ingredients together.
Pour over the bread and cream cheese.
Bake 350 degrees for 40-50 minutes.
For sauce:
Put this in a very large pan because it grows!
Cook on medium heat the first 5 ingredients and stir until it comes to a boil.
Boil 5 minutes stirring constantly.
Remove from heat and add almond flavoring.
To serve:  Dish up the bread casserole.  Pour sauce over bread mixture.  Top with whipped cream and sliced strawberries and bananas.
Avocado-Ranch Dressing


Ingredients:
avocados, milk, sour cream, fresh lime juice, pepper, garlic powder

Directions:
1. Cut avocados in half; scoop pulp into a food processor or blender.
2. Add 1 cup Ranch dressing and remaining ingredients to food processor. Process until avocado mixture is smooth, stopping to scrape down sides. Cover and chill at least 1 hour or up to 3 days.
Coconut Cream Pie


Ingredients:
coconut, graham crackers, sugar, butter, coconut milk, milk, coconut, sugar, salt, cornstarch, vanilla extract, butter

Directions:
CRUST:
preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
When cool enough to handle, reserve 1 tbls for topping --.
Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
Transfer to a bowl, add sugar and melted butter, toss.
Place crumbs in pie plate and form.
Bake 22 minutes and cool on rack.
FILLING:
Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
Remove from heat and whisk in vanilla and butter.
Pour filling into cooled crust.
Press sheet of plastic on surface.
Chill 3 hours.top with whipped cream.
Fluffy Pineapple Pie


Ingredients:
crushed pineapple, marshmallows, graham cracker crust, maraschino cherries

Directions:
Drain pineapple, reserving 1/2 cup of the juice & setting the pineapple aside.
In a large microwave-safe bowl, combine this juice & the marshmallows, then microwave, uncovered, on high for 1 minute. Stir, then microwave another minute or until mixture is smooth.
Refrigeerate the microwaved mixture for 30 minutes or until lightly thickened & cooled, stirring occasionally.
When cooled, fold in the whipped topping & pineapple, then pour into the crust. Cover & refrigerate for 2 hours or until firm.
When ready to serve, garnish with the cherries, if desired.
Green Salad with Cranberry Vinaigrette
Category: side-dish
By Nancy W

Green salad that is especially pretty to serve during the Christmas holidays.

Ingredients:
1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½  red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Directions:
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 218.5
Fat: 19.2 g
Saturated fat: 4.4 g
Carbohydrates: 6.2 g
Sugars: 1.1 g
Dietary fiber: 2.7 g
Protein: 6.5 g
Cholesterol: 10.6 mg
Sodium: 405.1 mg
Greek-Style Beef and Cheese Ravioli


Ingredients:
lean ground beef, diced tomatoes with basil oregano and garlic, pitted ripe olives, feta cheese

Directions:
Cook ravioli according to package directions; drain.
Meanwhile, brown beef in a deep 12-inch nonstick skillet over medium heat for 6 minutes, or until beef loses its pink color, breaking up into 3/4-inch crumbles.
Stir in tomatoes; bring to a boil.  Reduce heat, simmer 10 minutes.  Stir in ravioli; simmer 3 minutes.  Stir in the 2 cups of spinach and olives; cook just until spinach is wilted.
Sprinkle with cheese before serving.  Garnish with fresh spinach leaves.
Ekmek Kadaifi With Chocolate Custard.


Ingredients:
butter, sugar, water, milk, sugar, orange zest, cognac, Cool Whip, icing sugar, vanilla essence, cognac

Directions:
Preheat oven to 180 celcius (fan-forced].
Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.].
Cut butter into small pieces and dot evenly over the kadaifi.
Bake in oven for around 15 minutes until golden brown.
While pastry is baking prepare the syrup.
Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.
Allow to cool while you prepare the custard.
Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like].
When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.
Add in the zest and the cognac.
Then pour over the custard over the pastry (it can be warm but should not be hot] and allow to cool.
Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using].
Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
Cool in the fridge for a few hours before serving.
Best Ever Cheeseburger Soup


Ingredients:
ground beef, onion, carrots, basil, parsley, butter, chicken broth, frozen hash browns, flour, Velveeta cheese, milk, sour cream

Directions:
Season and brown meat to taste.
Drain and put into a Dutch oven.
Add onion, carrots, basil, parsley, broth, and potatoes.
Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Mix and melt butter and flour until bubbly.
Add to soup mixture; cook and stir for 2 minutes.
Reduce heat to low, add cheese, milk, salt and pepper.
Cook until cheese melts.
Remove from heat; blend in sour cream.
Hearty Homemade Italian Spaghetti Sauce


Ingredients:
hamburger, mild Italian sausage, onion, green bell pepper, fennel seed, salt, fresh coarse ground black pepper, garlic powder, dried oregano, dried basil, Hunts tomato sauce, stewed tomatoes, Contadina tomato paste, pepper, dried oregano, dried basil, thyme, garlic powder, dark brown sugar, dark brown sugar, bay leaf, beef bouillon powder, salt

Directions:
In large mixing bowl, combine well with hands the 2 meats.
Add to deep, large non-stick skillet. *If not using non-stick pan, add a little olive oil to pan first so it won't stick.
Sprinkle EVENLY rest of meat mixture ingredients over meats. Stir meats to mix in herbs and spices.
Cook over medium heat til meat is no longer pink. Break up meat as you go along, but just don't overdo it. You don't want tiny, overly fine pieces.
Drain grease.
Pour into large heavy-bottomed pot.
Add rest of ingredients EXCEPT mushrooms, and stir/fold to mix well.
Now add the mushrooms! :].
Heat over medium heat til simmering.
Lower heat to just a simmer and cook, stirring every so often, for about 30 minutes.
Serve over hot, cooked and well drained spaghetti, thin spaghetti, mostaccioli, or rotini noodles.
Serve with tossed salad, garlic bread and parmesan cheese on the side if desired. ENJOY!
Deluxe Tossed and Layered Salad


Ingredients:
lettuce, tomatoes, avocados, cheddar cheese, mozzarella cheese, parmesan cheese, crouton

Directions:
In a large serving bowl, toss together half of all the ingredients except for the Parmesan and croutons; sprinkle half of the Parmesan over the top.
Layer the remaining ingredients over: lettuce, tomato, avocado, cheddar, Mozzarella, remaining Parmesan, then sprinkle the croutons over the top.
Refrigerate for 30 minutes, then serve with your favorite dressing (Bersteins is a good brand].
Chicken, Potato and Avocado salad


Ingredients:
tiny new potatoes, chicken thigh fillets, bacon, avocados, lemon juice, lettuce leaves, olive oil, white wine vinegar, fresh herbs

Directions:
Boil potatoes until just tender, 15-20 minutes.
Drain and cool.
Slice chicken and bacon into strips.
Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
Drain chicken and bacon on kitchen paper.
Sprinkle avocado with lemon juice to prevent browning.
Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
Serve on a bed of the mixed lettuce leaves.
Simply Steamed Asparagus
Category: side-dish
By KIMIRAEJ

Makes even tough asparagus, tender and tasty! Try using vinaigrette dressing in place of the butter too.

Ingredients:
1 bunch asparagus spears
1 teaspoon butter
¼ teaspoon salt
3 cups water

Directions:
Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil. Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

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

Calories: 31.7
Fat: 1.2 g
Saturated fat: 0.7 g
Carbohydrates: 4.4 g
Sugars: 2.1 g
Dietary fiber: 2.3 g
Protein: 2.5 g
Cholesterol: 2.7 mg
Sodium: 160.1 mg
Low Fat Latkes for Hanukkah


Ingredients:
potatoes, onion, eggs, salt, pepper, matzo meal, flour, baking powder, fresh dill, dried dill

Directions:
Preheat oven to 425 degrees.
Drain potato to remove most liquid but do not squeeze. Place shredded potato and onion in the work bowl of a food processor. Add remaining ingredients.
Pulse just until ingredients are mixed well and the potatoes are grated, not pureed.
Spray muffin tins with cooking spray. Then, using a pastry brush, brush each cup with vegetable oil. This helps to make crispy latkes. Fill each cup 1/3 full for large muffin tin and 3/4 full for small cups.
Bake on a middle rack 30-45 minutes (depending on the muffin tin size] until puffed and golden brown. Remove from oven and turn latkes onto a baking pan and serve immediately.
You may hold latkes until serving time or freeze them for later use. If I do this, I under cook them just a bit till golden, but not browned. Then I return them in the baking pan to a preheated 425 degree oven and bake 10 minutes until crisp.
Espresso Cupcakes With Milk Chocolate Ganache


Ingredients:
flour, baking soda, baking powder, salt, instant espresso powder, unsalted butter, granulated sugar, eggs, milk, heavy cream, white chocolate, confectioners' sugar, milk, vanilla extract, unsalted butter, salt

Directions:
Make the cupcakes: Preheat the oven to 350°F (175°C].  Line 12 cupcake wells with paper liners.
Sift together the flour, baking soda, baking powder, and salt.  Stir in the espresso powder.
Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer.  Add the eggs, one at a time, beating well after each addition.  Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
Pour the batter into the paper-lined cupcake wells.  Bake until a skewer inserted in the middle comes out clean, about 20 minutes.  Let cool to room temperature, then remove from the pans.
Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes.  Remove the pan from the stove, add the chocolate, and whisk until smooth.  Transfer to a bowl and place plastic wrap directly over the ganache.  Refrigerate until cold.
Make the frosting: Melt the white chocolate in a double boiler.  Stir until smooth.  Let cool to room temperature.
Sift the confectioners' sugar into a medium bowl.  Stir in the milk and vanilla.  Add the butter and salt and beat until smooth.  Stir in the cooled white chocolate.  Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
Cut out about one quarter of the inside of each cupcake with a small paring knife.  With a pastry bag, fill the indent with the milk chocolate ganache.
Frost each cupcake with the white chocolate frosting.
Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
The ganache can be made several days ahead and kept refrigerated.
The frosting can be made a day ahead and stored at room temperature.
For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
Creamy Ham and Potatoes


Ingredients:
onions, cooked ham, butter, margarine, all-purpose flour, ground mustard, salt, pepper, water, cheddar cheese

Directions:
In a slow cooker, layer potatoes, onions and ham.
In a saucepan, melt butter.  Stir in flour, mustard, salt and pepper until smooth.
Combine soup and water; gradually stir into flour mixture.  Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
Pour over ham.
Cover and cook on low for 8-9 hours or until potatoes are tender.
If desired, sprinkle with cheese before serving.
Alexander Espresso


Ingredients:
cold water, espresso coffee, cinnamon sticks, Creme de Cacao, brandy

Directions:
Break out your espresso machine for this one or just make really strong coffee with.
a small amount of water.
Break cinnamon stick into small pieces and add to hot espresso.
Allow to cool for 1 minute.
Add creme de cacao and brandy, and stir.
gently.
Pour into cute demitasse cups.
Float some cream on top of each cup.
For looks, garnish with grated chocolate or fancy chocolate curls.