xiaoxl/recipe_data huggingface dataset:
Mom's Porcupine Meatballs


Ingredients:
lean ground beef, rice, onion, egg, salt, pepper, chili powder, tomato sauce, water

Directions:
Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter].
In large skillet or Dutch oven, mix tomato soup and tomato sauce with water.  Stir to mix completely.
Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
Lower heat to simmer and cover with close-fitting lid.
Gently stir after 20 minutes.
Continue to cook with pan covered for 20 minutes longer.
They are finished when rice is tender and sticks out like little spines on the meatballs.
Parmesan Puff Pastry Twists


Ingredients:
puff pastry sheets, parmesan cheese, dried basil, garlic powder, butter

Directions:
Preheat oven to 400 degrees F.
Unfold pastry sheets on a lightly floured surface.
Cut each sheet into 13 strips, (about 3/4 of an inch by 10-inches each].
Combine cheese, basil, and garlic in a  long shallow pan or dish.
Brush melted butter on pastry sticks.
Roll pastry in cheese mixture to coat each side evenly.
Gently twist the pastry sticks, and place on a lightly greased baking sheet.
Bake for 12 minutes.
Remove to wire racks to cool.
Serve with your favorite soups, salad, on the side of any meal or as an appetizer with dipping sauces.
Enjoy!  ;].
Beefy Chicken Loaf (oamc)


Ingredients:
egg, milk, seasoning salt, pepper, Worcestershire sauce, liquid smoke, onion, ground beef, ground chicken, ground turkey, rolled oats, ketchup, mustard, brown sugar, Worcestershire sauce, chili powder

Directions:
Combine loaf ingredients together in a large bowl and mix well to ensure even blending.
Pack into a loaf pan, or muffin tin for mini loaves.
Mix sauce ingredients together and spread evenly over loaf.
Bake uncovered for 60 minutes at 350 degrees.
To freeze: wrap unbaked loaf well, label and freze.
To serve: defrost overnight and then bake as directed. Add 30-45 minutes baking time if baking from frozen.
Mashed Potato Heads


Ingredients:
white potato, aged cheddar cheese, milk, butter, black olives

Directions:
Peel and quarter the potatoes and put in a large saucepan and cover with water.
Bring to the boil then cook with lid on for 35-40 minutes or until soft.
Preheat the oven to 200 degrees.
Mash the potato adding a large knob of butter and a splash of milk while mashing.
Mix in the grated cheese then leave to cool for a couple of minutes.
On a non stick baking tray form the mashed potato into mounds then fashion with a fork to the desired effect (see photo for guideline].
Slice the olives width ways for the mouths then cut small pieces for the eyes.
Place the baking tray into the oven for 5-10 minutes to crisp up a little then serve them as they are or on top of any additional mash left over.
JR's Salsa
Category: appetizers-and-snacks
By Nelson W Browning JR

A mild salsa that my other half loves.

Ingredients:
8  roma (plum) tomatoes, seeded and diced
6  serrano chile peppers, diced
2  jalapeno peppers, seeded and diced
½ small white onion, diced
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
¼ teaspoon chili powder
¼ teaspoon grated lime zest
1  lime, juiced
coarse salt and ground black pepper to taste

Directions:
Toss tomatoes, serrano peppers, jalapeno peppers, white onion, garlic, cilantro, chili powder, lime zest, and lime juice in a bowl; season with salt and black pepper. Cover the bowl with plastic wrap and refrigerate 1 hour to overnight before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 cups

Calories: 20.1
Fat: 0.2 g
Carbohydrates: 4.7 g
Sugars: 2.3 g
Dietary fiber: 1.4 g
Protein: 0.9 g
Sodium: 5.3 mg
German Quark Cake


Ingredients:
caster sugar, butter, eggs, Quark, vanilla essence, lemon rind, lemon juice, flour, baking powder

Directions:
Preheat oven to 175 degrees Celsius.
Beat together the first seven ingredients till well blended.
Mix baking powder with flour and sift. Fold into the quark mixture.
Butter and flour a loaf pan. Pour batter into it.
Bake for 45-55 minutes until top is lightly browned. Remove from heat - it will flop down again when cool; that's normal.
(Variations: Add small slices of apple, maraschino cherries cut in halves or raisins or cranberries pre-soaked in rum.].
Memorial Day Best BBQ Chicken Ever!
Category: meat-and-poultry
By Bradley B.

This recipe is everything off the shelf, nothing too fancy, but wonderful and perfect for grilling. Marinate, or add sauce directly to the chicken. Send the kids to do the dishes and enjoy the evening!

Ingredients:
½ cup Worcestershire sauce
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
2 ½ tablespoons brown sugar
1 ½ tablespoons ketchup
6  skinless, boneless chicken breast halves

Directions:
In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight. Heat an outdoor grill for medium heat, and lightly oil grate. Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear.

Prep time: 30 mins
Cook time: 20 mins
Total time: 8 hrs 50 mins
Yields: 6 servings

Calories: 175.8
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 11.4 g
Sugars: 8.7 g
Dietary fiber: 0.1 g
Protein: 24.7 g
Cholesterol: 67.1 mg
Sodium: 403.1 mg
Mike's Baked Ziti


Ingredients:
ziti pasta, ground beef, provolone cheese, mozzarella cheese, part-skim ricotta cheese, parmesan cheese, fresh basil

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C].
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and ricotta cheese.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Orange Ice "Cream" - Vegan Made in the Thermomix


Ingredients:
oranges, powdered sugar

Directions:
If you need to make the powdered sugar, do that first.
Add the oranges and frozen almond milk to the sugar in the TM bowl.
Slowly raise the speed to 10. Continue mixing for approximately 1 minute, or until all the ice is completely crushed. If the mixture is too soft or soupy, add ice cubes and re-blitz.
The consistency will be like a thick smoothie.
Pour into bowls and serve immediately.
Adult Mac & Cheese (With Smoked Ham and White Truffle Oil)


Ingredients:
heavy cream, smoked ham, dried thyme, smoked gouda cheese, parmesan cheese, salt, pepper

Directions:
Cook pasta according to directions., In a pot heat the heavy cream and add the cooked pasta., Add the remaining ingredients and mix well., Simmer for about 10 minutes on medium high heat., Serve and drizzle white truffle oil.
Rich Fudgy Brownies


Ingredients:
butter, cocoa powder, sugar, eggs, salt, vanilla, flour

Directions:
Melt butter in a sauce pan on low heat.  Add Cocoa and oil and remove from heat.  Stir in sugar till completly mixed. Cool slightly.
Add eggs, one at a time, mixing throughly after each addition.
Stir in flour, salt, vanilla and nuts and mix completly.  Pour into greased 9x9 pan and bake at 350 degrees for 30-35 minutes  Cool and cut into squares.
Sizzlin' Summer Steaks & Spuds With Cheesy Scallion Butter


Ingredients:
baking potatoes, beef steaks, olive oil, butter, scallion, dry mustard, cheddar cheese

Directions:
Preheat the grill--you want it HOT.
Cut 4 squares of heavy-duty foil, set aside.
Scrub the spuds, pour a bit of olive oil on your hands, and rub on potatoes; set each potato on a foil square; fold foil around the potato snugly.
Potatoes should be roasted over indirect heat (we put ours on the top rack] until they "give" when squeezed (20-25 minutes].
Prepare the Cheddar-Scallion Butter:   Mix all ingredients in a small mixing bowl OR in a food processor, until well blended; set aside to serve at ROOM temperature.
When potatoes are nearly ready, smear steaks with olive oil; make sure the grill is HOT; pop the steaks on; depending on how "done" you like 'em -- we prefer medium-rare (so that's about 4 minutes per side].
When the meat is done, remove to a platter; put the potatoes in a serving bowl.
Serve each steak and potato with a dollop of Cheddar-Scallion Butter; sprinkle with some salt and pepper.
That's what summer is all about!
VARIATIONS --
Fresh parsley in the butter.
Finely minced green or red pepper.
Monterey Jack OR Bleu cheese instead of the Cheddar.
Two or three slices of crumbled bacon!  Oh, yeah -- .
Snicker Doodle Bites


Ingredients:
character(0]

Directions:
Preheat oven to 350°F.
Cut out 2-inch squares from the dough. Place a caramel candy in the center of each and wrap the dough gently around the candy to form the “bites”.
Roll each of the bites in the cinnamon sugar blend, coating all sides.
Place the bites onto a baking sheet about 1 inch apart.
Bake for 12 minutes, or until they’re firm and slightly puffy.
Let cool for a few minutes, but serve warm so the caramel is nice and gooey.
Tip: Reheat leftovers before eating – put them in the microwave for a couple of seconds to soften the caramel.
Pimento Cheese ( from Phyllis)


Ingredients:
mayonnaise, diced pimentos, Worcestershire sauce, onion, extra-sharp cheddar cheese, sharp cheddar cheese, black pepper

Directions:
Stir together first 5 ingredients., Fold in cheeses., Season to taste with pepper., Serve with crackers or make into a sandwich.
Butternut Squash & Apple Soup


Ingredients:
olive oil, onions, curry powder, cinnamon, granny smith apples, thyme, white beans, salt, pure maple syrup, vegetable broth, water, black pepper

Directions:
In a soup pot, heat the olive oil over medium-high heat.
Add the onion and curry powder and cook 3 minutes.
Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and the 2 cups of water; bring to a boil.
Reduce heat and cook until squash is very tender, about 20 minutes.
Working in batches, puree the soup in a food processor or blender until almost smooth. (I like to let the soup cool a bit OR work in VERY small batches if soup is still hot].
Ladylynne's Meatloaf


Ingredients:
lean ground beef, tomato ketchup, tomato juice, cayenne pepper, eggs, onion, prepared mustard, tomato ketchup, prepared mustard, brown sugar, fresh herb

Directions:
In a large bowl, combine ketchup, tomato juice, salt, and both peppers, eggs, bread crumbs, onions, and mustard. Mix until thoroughly blended.
Add ground beef. Mix gently, but thoroughly.
Line a 9x5 inch loaf pan with foil. Press in beef mixture.
In separate bowl, combine the topping ingredients, mixing well. Spread over top of loaf.
Bake at 400°F 45 minutes or until done.
Drain off fat. Rest meatloaf five minutes before serving.
Homemade Breadsticks


Ingredients:
sugar, warm water, honey, salt, flour, margarine

Directions:
In a 9 by 13 inch pan melt 1/4 c margarine or butter.
Press out dough (I turn it over in the margarine to coat both sides as it is a little sticky and it makes easier to work with].
Sprinkle dough with:
Gresh or grated Parmesan (to taste].
1-1/2 t garlic salt.
1 T sesame seeds.
Let rise 15 minutes.
Cook in 400° preheated oven 12-15 minutes or till lightly brown and no longer doughy.
Pumpkin Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, ground cinnamon, nutmeg, ground ginger, ground allspice, ground cloves, pumpkin puree, soymilk, molasses

Directions:
Preheat oven to 400°F Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a seperate bopwl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Bake for 18 to 20 min, until toothpick comes out clean.
Broccoli Chicken Casserole


Ingredients:
frozen broccoli, mayonnaise, lemon juice, curry powder, cheese

Directions:
Preheat oven to 350°F., For sauce combine soup, mayo, lemon juice and curry powder in a bowl., In bottom of 13x9x2-inch baking dish layer frozen broccoli, chicken, and sauce., Sprinkle with grated cheese and breadcrumbs., Bake for 30 minutes., Can be eaten plain or on top of rice.
Chicken or Pork Stuffed Capsicums/Bell Peppers


Ingredients:
green peppers, chicken, ginger, garlic, five-spice seasoning

Directions:
Pre heat oven to 180'C/350'F.
Slice the capsicums in half lengthwise and scoop out the seeds.
Mix together all the other ingredients.
Stuff mixture into the capsicum halves.
Bake on an oven tray lined with baking paper, until cooked thoroughly (about 20-30mins depending on your oven].
Adobo Rice With Beans and Tomato


Ingredients:
olive oil, butter, sweet white onion, garlic clove, black beans, diced tomatoes, chipotle chile in adobo, cream cheese, extra-sharp cheddar cheese, sour cream

Directions:
Combine rice and chicken stock in a medium saucepan.  Bring to a boil, stir once, cover, reduce heat and simmer 45 - 55 minutes or until most liquid has been absorbed.  Remove from heat and let stand, covered, 5 - 10 minutes more.  Pour off any remaining liquid if necessary.
Meanwhile, heat oil and butter in a medium skillet and sauté onion and garlic over medium heat until tender and golden.  Add beans and tomatoes and cook gently until most tomato liquid is cooked off.  Season to taste.
Combine chipotle and cream cheese.  Stir into hot rice until well mixed.  Add shredded cheese, sour cream and sautéed vegetables.  Check seasoning.  Serve hot.
Lavender Cheesecake


Ingredients:
graham crackers, powdered sugar, butter, sugar, water, cream cheese, sugar, sour cream, vanilla, eggs, heavy cream, sour cream, sugar, cornstarch, lemon juice, water

Directions:
To make crust, crumb the graham crackers.
Stir in the powdered sugar and butter until well blended.
Press mixture into 9" springform pan, going halfway up the sides.
Bake crust at 350 degrees for 8-10 minutes, let cool before filling.
To make lavender syrup, mix sugar and water in a saucepan.
Add lavender to water (you don't need to use the whole package, I used about 3/4 pkg].
Simmer until you have a heavy syrup (approx reduced by half].
Remove lavender buds (place buds on a plate to cool and crystallize for use as decoration if desired].  You now have the lavender syrup used in later steps.
To make filling, soften the cream cheese in a large mixing bowl (it helps to remove from refrigerator a little beforehand].
Add sugar 1/2 cup at a time, mixing in well after each addition.
Mix in sour cream.
Mix in vanilla and lavender syrup.
Whisk eggs and yolks in a small bowl.
Add egg mixture to batter and mix in until just mixed.
Fold in whipped cream taking care not to over mix.
Pour into cooled crust.
Bake at 450 degrees for 8-10 minutes.
Reduce heat to 225 degrees and bake for 1 hour 15 minutes.
Turn off heat and open oven door slightly, let cool in oven 30 minutes.
Remove from oven and let cool on the counter 30 minutes.
At this point it should be cool enough to run a knife around the outside to make sure it has separated from the pan and remove the springform side.
Leave on pan bottom and refrigerate for 3 hours.
To make frosting, mix sour cream and sugar, sweetening to taste.
Spread on top of chilled cheesecake to make a smooth flat surface, quantity of sweetened sour cream may need to be adjusted depending on amount of shrinkage in the middle.
To make piping, whisk together lavender syrup and cornstarch in a saucepan.
Add lemon juice and water.
Stir over medium heat until mixture thickens.
Color with food dye to desired shade of purple (or whatever you prefer].
Let cool before decorating.
Connie's Italian Casserole


Ingredients:
ground turkey, sweet onion, bell pepper, brown sugar, mozzarella cheese, sour cream, parmesan cheese, butter

Directions:
Pre-heat oven to 275 degrees.
Brown beef, onion, bell pepper in olive oil, drain.
Stir in spaghetti sauce and sugar, heat till bubbly.
Combine Mozzarella cheese and sour cream, separately from sauce mixture.
Pour sauce mixture into two ungreased 8x12 baking dishes.
Spoon cheese-sour cream mixture over sauce mixture.
Separate crescent roll dough into rectangles and lay out over cheese-sour cream mixture making sure to cover it completely.
Brush melted butter over dough and sprinkle with Parmesan cheese.
Bake at 375 degrees 25-30 minutes or until golden brown.
This recipe makes enough for at least 24 people.  If you don’t need this much you may cut the recipe in half or freeze the leftovers. It is perfect to take to covered dish get togethers.
Cucumber Gazpacho
Category: uncategorized
By Elizabeth Mervosh

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

Ingredients:
2 large English cucumbers
3 cups chopped honeydew melon
1 cup cubed crustless day-old white bread
¼ cup olive oil, plus extra for drizzling
1 tablespoon sherry vinegar
2 ¼ teaspoons kosher salt, plus more to taste
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 teaspoons honey

Directions:
Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use. Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds. Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour. Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl. Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 270.3
Fat: 17.6 g
Saturated fat: 4.4 g
Carbohydrates: 26.2 g
Sugars: 16.9 g
Dietary fiber: 2 g
Protein: 4.7 g
Cholesterol: 14 mg
Sodium: 1358.8 mg
Classic Nepali Taas


Ingredients:
boneless lamb, green onion, fresh cilantro, garlic, ginger, green chilies, cumin powder, coriander powder, turmeric powder, black pepper, red chili powder, lemon juice, salt

Directions:
In a mixing bowl, combine all the marinating ingredients.  Add lamb slices and mix well.
Reserve the mixture in a glassware container and refrigerate overnight.
Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature.
Heat the cooking oil in a large thick-bottomed frying pan (tawa] under medium heat.
Add the marinated lamb mixture to the heated oil.  Gently spread out the mixture about the pan and turn down the heat to low.
Cook the lamb slices in oil by continuously stirring the mixture.  Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes].
When lamb slices are cooked, add the green onions and mix for a minute or two.  Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil.
Place the mixture on a platter and garnish with the chopped cilantro.
Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.
Homemade Flour Tortillas


Ingredients:
all-purpose flour, salt, water, olive oil

Directions:
In a large bowl, combine the flour and salt.  Stir in the water and oil.
Turn dough onto a floured surface and knead 5-6 times.
Divide dough into 8 equal portions.  On the floured surface roll each portion into a 7-inch disk.
In a large non-stick skillet coated with cooking spray cook tortillas over medium heat for 1 minute on each side or until lightly browned.  Keep warm while cooking the others.
Fruited Chicken Salad (No Grapes)


Ingredients:
celery, mandarin oranges, crushed pineapple, mayonnaise, salt

Directions:
Combine chicken, celery, oranges, pineapple and almonds. Chill thoroughly., Blend together mayonnaise, salt and marjoram. Add to chicken mixture., Toss together lightly to coat all ingredients., Serve on crisp lettuce leaves or sandwich between slices of raisin bread.
Asian Vegetable Pasta Salad


Ingredients:
olive oil, garlic clove, red pepper flakes, vinegar, tamari, water, maple syrup, broccoli, mushroom, sea salt, tomatoes, alfalfa sprout, green onion, cashews

Directions:
Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don’t let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.
Paula Deen's Mexican Pizza


Ingredients:
green bell pepper, fresh mushrooms, cheese, chunky salsa, black olives, cooked ham, lettuce, sour cream

Directions:
Position the oven rack at the lowest level.  If you have a pizza stone, place it in the oven on the rack.  Preheat the oven to 425 degrees.
Heat the oil in a small saucepan and cook the green pepper and mushrooms over medium heat until crisp-tender, about 2 minutes.  Cut the crusts into biscuit sized pieces using a biscuit cutter.  Distribute the vegetables evenly over the crusts.  Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas.  If you don't have a pizza stone, place the pizzas on a baking sheet.  They won't be as crisp this way, but this is a lot less messy than placing them directly on the rack.
Bake the pizzas for 10 to 12 minutes in the preheated oven, then sprinkle with the cheese.  Bake 7 minutes more.  Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.
Note:  For variety, you can make a Greek style pizza, using olives, tapenade, spinach and feta cheese.  An Italian style pizza uses tomato sauce and provolone cheese.  A vegetarian style pizza simply omits the meat.
Roasted Green Beans and Baby Red Potatoes
Category: side-dish
By photog_grrl

Fresh green beans and baby red potatoes are lightly seasoned and roasted into an easy side dish you can put together in a snap.

Ingredients:
olive oil cooking spray
1 pound baby red potatoes
1 pound fresh green beans, trimmed
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried parsley

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray. Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top. Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 79
Fat: 0.3 g
Carbohydrates: 17.9 g
Sugars: 1.9 g
Dietary fiber: 4 g
Protein: 2.9 g
Sodium: 397 mg