xiaoxl/recipe_data huggingface dataset:
Hungry Girl's Ranch-Tastic Butternut Squash Fries With Bacon


Ingredients:
fat free sour cream, coarse salt, scallion

Directions:
Preheat oven to 425 degrees.
In a small bowl, combine sour cream with ranch mix and stir thoroughly. Refrigerate until ready to serve.
Slice ends off squash, and then cut it in half widthwise. Peel squash carefully with a vegetable peeler or knife. Cut the round bottom piece in half lengthwise and remove seeds.
Using a crinkle cutter or knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, weigh spears and use 20 oz.] Pat firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
Lay spears on a layer of paper towels, and let stand for at least 5 minutes, to allow salt to draw out excess moisture. Pat with paper towels.
Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and lay spears flat on it. (Use two pieces of bakeware, if needed.].
Bake in the oven for 20 minutes. Carefully flip fries, and bake for about 20 minutes longer, until tender on the inside and crispy on the outside.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Cook bacon until crispy, and set aside to cool. Then cut each slice in half widthwise, and cut each half into very thin strips lengthwise.
Mix bacon strips with fries and drizzle or serve with ranch mixture. If you like, sprinkle with scallions, as well. Eat up!
Pork Chops in Onion Gravy


Ingredients:
salt, pepper, all-purpose flour, onions, beer, beef broth, cornstarch, water

Directions:
Sprinkle pork chops with salt and pepper, coat with flour. Shake off excess. Cook pork shops in hot oil in a heavy skillet over medium-high heat 3 minutes on each side. Add sliced onion and cook 5 minutes turning chops once.
Add beer and beef broth cover and reduce heat and simmer 15 minutes or until chops reach desired doneness.
Remove pork chops reserving onion mixture in skillet. Keep warm.
Stir together cornstarch and water until thoroughly blended. Stir into onion mixture cook over medium high heat. Stirring constantly  3 minutes or until gravy is thickened and bubbly. Spoon over pork chops and serve immediately.
Black Beans and Corn


Ingredients:
black beans, frozen corn, green bell pepper, red bell pepper, onion, extra virgin olive oil

Directions:
Preheat oven to 350°F., Place oil in pan and saute onions for 4 minutes or until tender., Add all of your peppers and saute for 3 minutes or until tender., Add the rest of the ingredients and stir until well mixed and heat through., Serve with tortillas, rice or as a side dish for chicken. Enjoy!
Pineapple Baked Beans


Ingredients:
brown sugar, ketchup, spicy brown mustard, pineapple tidbits

Directions:
Preheat oven to 350 degrees.
Combine everything but pineapples and pour into a 2 quart casserole or baking dish.
Bake for 30 minutes, uncovered.
Stir in pineapples and bake 30 minutes more.
Enjoy!
For Vegetarian use vegetarian baked beans.
Mom's Yeast Rolls
Category: bread
By Kathy

This is the best bread recipe.  Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.

Ingredients:
2 cups hot water
½ cup margarine
⅓ cup white sugar
2 teaspoons salt
½ cup cold water
2 (.25 ounce) packages active dry yeast
5 ½ cups all-purpose flour
2  eggs

Directions:
Melt margarine in hot water.  Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast. Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour.  Mix, cover and let rise until dough doubles in size. Punch down and let rise 30 more minutes or until doubles. Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes.  Brush top of rolls with margarine while hot.

Yields: 2 - 9 x 13 inch pans

Calories: 104.1
Fat: 3 g
Saturated fat: 0.6 g
Carbohydrates: 16.6 g
Sugars: 2 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 10.3 mg
Sodium: 163.4 mg
Tuna and White Bean Salad


Ingredients:
solid white tuna, white kidney beans, garlic cloves, plum tomatoes, extra virgin olive oil, lemon juice, capers, fresh parsley, kosher salt, black pepper

Directions:
In a medium bowl, combine the tuna, beans, garlic, tomatoes, olive oil, lemon juice, capers and parsley.
Season with salt and pepper and toss to combine.
Serve on top of the toasted bread.
Green Onion Potatoes


Ingredients:
potatoes, butter, garlic, green onions, parsley, paprika

Directions:
Heat oil in large frying pan.
When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
Season well and add butter.
When melted, stir in garlic, onions and remaining ingredients.
Cook 3 to 4 minutes, uncovered, over medium heat.
Serve immediately.
Ziti Alfredo


Ingredients:
ziti pasta, butter, cream cheese, garlic powder, milk, parmesan cheese, ground black pepper, parsley flakes

Directions:
Melt butter in a medium, non-stick saucepan over medium heat.
Add cream cheese and garlic powder, stirring with wire whisk until smooth.
Add milk, a little at a time, whisking to smooth out lumps.
Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.
Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
ENJOY.
Beef Ramen Stir Fry


Ingredients:
beef, red bell pepper, green bell pepper, snow peas, broccoli, garlic powder, ginger powder

Directions:
Fill a large saucepan 2/3 full of water.
Bring to a boil.
When water boils, add ramen noodles and cook 3 minutes.
Drain.
Meanwhile, in a wok or large frying pan, heat oil on high heat.
Add beef, vegetables, teriyaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
Stir fry until beef is cooked through.
Add noodles and toss to combine.
Peanut Butter Pie


Ingredients:
cream cheese, powdered sugar, Cool Whip, peanut butter, milk

Directions:
Beat cream cheese until light and fluffy., Add peanut butter, milk and sugar gradually., Fold in Cool Whip., Pour into pie shell., Freeze for at least 1 hour before serving.
Grandma's Pear Preserves
Category: side-dish
By Bridget

Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.

Ingredients:
6 cups peeled, cored, and sliced pears
1 cup water
1 tablespoon lemon juice
1 (2 ounce) package powdered fruit pectin
8 cups white sugar
2 teaspoons ground allspice
2 teaspoons ground nutmeg
½ cup brown sugar

Directions:
Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam. In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg. Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 - 8 ounce jars

Calories: 150.6
Fat: 0.1 g
Carbohydrates: 38.9 g
Sugars: 37.6 g
Dietary fiber: 0.7 g
Protein: 0.1 g
Sodium: 0.9 mg
Light Bean and Cheese Tostada


Ingredients:
low-fat tortilla, garlic powder, salt, black pepper, part-skim mozzarella cheese, salsa

Directions:
Preheat oven to 400 degrees., Spray a baking sheet with non-stick cooking spray., Spread refried beans on tortilla, like pizza sauce on a pizza., Sprinkle seasonings on beans., Top with cheese., Bake until tortilla is crispy, about 2-2 1/2 minutes., Serve with salsa, if desired.
Cottage Cheese Cinnamon Rolls


Ingredients:
cottage cheese, sugar, eggs, milk, baking powder, flour, flour, brown sugar, cinnamon, butter, honey

Directions:
Preheat oven to 325¹F.
Lightly spray the bottom and sides of a 13x9 baking pan.
Place the cottage cheese in a blender or food processor and puree until smooth.  Add the sugar, eggs, oil, and milk and puree till smooth.  Pour the mixture into a large bowl and stir in the baking powder.  Add 3 1/2 cups of the flour and stir until the mixture forms a dough.  Using your hands, add the remaining 3/4 cup flour a little at a time by sprinkling a little flour over the dough and folding the dough over to mix it in .  Repeat this process until the dough is smooth and not sticky.  (You may not need all the flour.].
Spread a thin layer of flour on a flat work surface and roll the dough into a large rectangle, about 20-25 inches.
To prepare the filling:  Combine the brown sugar and cinnamon in a small bowl.  Melt the butter and brush over the entire surface of the dough.  Drizzle the honey over the butter, then sprinkle the sugar mixture evenly over the dough.  Starting on the longer side, carefully roll up the dough as tightly as possible.
Using a serrated knife, cut the roll into 1 1/4 inch thick slices with a sawing motion.  Arrange the cinnamon rolls in the pan and bake for 35 to 40 minutes, or until done.
Remove from oven, run an knife around the edges, and invert to a serving platter if desired.
Broccoli in Cream


Ingredients:
broccoli, water, salt, sugar, butter, butter, lemon juice

Directions:
Wash broccoli and trim stems.
Cut stalks about the size or you thumb.
Add broccoli to boiling salted water, add sugar and butter and return to boiling for 2 to 3 minutes.
Drain immediately and set on paper towelling to dry.
Place on serving dish and top with Cream Sauce.
Cream Sauce:
Heat butter in saucepan, add cream, lemon juice, salt and pepper, stirring with a wire whisk constantly, until slightly thickened.
Do not bring to boil.
Lemon Cake


Ingredients:
all-purpose flour, salt, baking soda, baking powder, unsalted butter, sugar, eggs, buttermilk, fresh lemon juice, lemon zest

Directions:
Preheat the oven to 350 degrees.
Place flour, salt, baking soda, and baking powder into a sifter and sift into a bowl.
In a separate mixing bowl, cream butter.
While the butter is mixing, add sugar until combined.
In a small bowl, whisking eggs; slowly add to butter mixture on low speed.
Slowly add in a 1/4 the flour mix - keep the mixer going then add a 1/4 the buttermilk. Keep mixing, then add another 1/4 of each again at different times, keep mixing and keep repeating until you have used up both the flour mix and buttermilk (start with flour, and end with flour].
Add lemon juice, lemon extract, and lemon zest until combined.
Evenly distribute the cake batter into baking pans. (I used 4 8-inch.].
Once the oven has been preheat, bake the cakes for 25 minutes or until done.
100% Whole Wheat Zucchini Bread


Ingredients:
sugar, eggs, zucchini, vanilla, whole wheat flour, baking soda, salt, cinnamon, baking powder

Directions:
Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
Add dry ingredients to wet, stirring to combine well.
Add chopped nuts.
Bake at 350°F for 45/50 minutes.
Black Garlic
Category: world-cuisine
By Yoly

Black garlic has been around for many, many years. It is regular garlic that has been fermented. It is soft and savory yet very sweet. It is high in antioxidants and has many health benefits. It is used in both sweet and savory dishes and absolutely delicious eaten on its own. I prefer to use the solo garlic bulbs (aka single clove garlic which are easily found in most Asian markets), but regular garlic can also be used.

Ingredients:
10 solo garlic bulbs

Directions:
Place solo garlic bulbs in a rice cooker. Press the Keep Warm button. Do not open lid for the first 2 weeks. After 2 weeks, you can check once a week until garlic bulbs are soft, fermented, turned black in color, 2 to 6 weeks.

Prep time: 5 mins
Total time: 3 weeks
Yields: 10 garlic bulbs

Calories: 83.4
Fat: 0.3 g
Carbohydrates: 18.5 g
Sugars: 0.6 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Sodium: 9.5 mg
Tempeh Pepper "steak"


Ingredients:
tempeh, garlic cloves, onion, red bell pepper, green bell pepper, fresh ginger, low sodium soy sauce, cooked brown rice

Directions:
In a large pot, set a steamer basket over boiling water
Put the tempeh in the pot and steam, covered, for 5 minutes, or until soft.
Set aside.
In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds.
Add the sliced onion and peppers, stir fry for 3 to 4 minutes.
Stir in the ginger and soy sauce, add the steamed tempeh.
Stir fry for 3 more minutes.
Serve immediately over hot rice.
Old-Fashioned Macaroni and Cheese for the Microwave


Ingredients:
macaroni, hot water, butter, margarine, pepper, milk, cheese, flour

Directions:
Mix macaroni, water, butter, onion salt, and pepper in 2-quart covered casserole; cover tightly.
Microwave on high 5 minutes; stir.
Cover tightly and microwave on medium(50% power] to boiling, 4 to 6 minutes.
Stir in milk, cheese, and flour.
Cover tightly and microwave on high (100% power] stirring every 4 minutes for 10 to 12 minutes until bubbly and tender.
Dj's "true" Salt Rising Bread


Ingredients:
cornmeal, white flour, baking soda, milk, warm water, white flour, warm water, white flour

Directions:
Pour milk onto dry ingredients and stir.
Keep warm overnight until foamy. I place it in a yogurt maker which will maintain a constant temperature. You must get the foamy and smelly "rotten cheese" smell or it will not work! This is called a "raisin".
After "raisin" has foamed and has the smell, in a medium sized bowl, add 2 cups of warm water to the mixture. Then add enough flour, (about 1 1/2 cups] to make a thin pancake like batter. Stir and let rise again until it becomes foamy. This will usually take from 2 to 3 hours.
Next, add one cup of warm water for each loaf of bread that you want to make. ( e.g., 3 cups of warm water will make 3 loaves of bread]. To this add about 10 cups of flour.
Knead well, about 8 to 10 minutes. Then form into loaves and put into well greased loaf pans. Grease tops of loaves. Let rise again, until double, in a warm place. ( I place mine in the oven with the oven light on.] This will take from 2 to 6 hours.
Bake at 300 deg. for 30 to 45 minutes, or until loaves sound hollow when tapped on the bottom.
Let cool. Tastes excellent toasted. Freezes Well! Enjoy!
NOTE: You can make up to 6 loaves with this Starter. I chose to make 3.
Vanilla Raisin Bread (ABM)


Ingredients:
raisins, vanilla, buttermilk, egg, salt, butter, margarine, sugar, all-purpose flour, bread flour, cinnamon

Directions:
Select basic or SWEET setting.
Special Notes: The recipe calls for 2 tsp of yeast, but I find this way too much yeast- blows the top off the machine!
This makes a 1 1/2 lb loaf which basically fills my 2 lb machine.
DO use pure vanilla extract for best results.
If you don't have the time to soak the raisins ahead of time (I never do] just microwave the raisins and vanilla for 1 minute on high or med-high in a micro-safe bowl.
Zucchini Pie "mock Apple Pie"


Ingredients:
zucchini, lemon juice, salt, sugar, cinnamon, cream of tartar, nutmeg, flour

Directions:
pre heat oven to 400 degrees.
cook zucchini until tender, drain water well add in salt and lemon juice.
Add all dry ingredients together mix well. (I added a pinch or two of brown sugar also].
take and add drained zucchini to the dry ingredients mix well, will be runny but that’s ok it will set up.
Dump filling in 2 9 inch  unbaked pie crusts and dot with butter on top add the top pie crust and seal edges make vent holes on top.
Put into oven at 400 degrees for 40 minutes or until golden brown.
Caramel Pear Dessert


Ingredients:
flour, brown sugar, quick-cooking oats, ground cinnamon, butter, pears, ground cinnamon

Directions:
Combine first 4 ingredients well and stir in melted butter. It will be crumbly. Reserve one cup and press the rest into the bottom of a buttered pie pan or square baking dish.
Arrange pears over crust and drizzle with caramel sauce. Sprinkle the reserved crust mix over top.
Bake at 350 for 30-35 minutes or until the top is golden brown and pears are tender.
Garnish with whipped cream, freshly ground cinnamon and/or additional caramel sauce.
Japanese Potato Salad


Ingredients:
boiling potatoes, carrot, egg, onion, seedless cucumber, kosher salt, fresh ground pepper, mayonnaise

Directions:
Boil the potatoes in their skins until tender. Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.
In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more] until the vegetables exude their juices. Squeeze firmly to get rid of the juices.
When the potatoes and carrot are done, drain and peel them while still hot (holding each in a kitchen towel to peel them helps]. Smash the potatoes and shred the carrot. Mix in a little salt and pepper and leave to cool.
Peel the hard boiled egg and chop up finely.
When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour].
Note regarding mayonnaise: The ideal mayo to use is a Japanese one. Next best would be to make your own, using a flavor-neutral vegetable oil such as canola or safflower, not extra virgin olive oil. ("Extra Light" olive oil is fine.] Lacking access to Japanese mayonnaise or the time to make your own though, any commercial mayo will do as long as it's not too heavy on the vinegar flavor. Salad cream such as Miracle Whip should not be used however.
Sesame Tuna (Bassas Da India)


Ingredients:
yellowfin tuna steaks, poultry seasoning, sesame seeds, olive oil, instant chicken bouillon granules, pickled ginger, soy sauce

Directions:
Coat the tuna with the spice blend, then sprinkle both sides with sesame seeds.
Heat the oil in a pan. As the oil heats up, stir in the powdered chicken stock.
Add the tuna steak and fry lightly on both sides. You only want about a quarter of the meat to actually cook through; the remaining 3/4 on the inside should stay pink.
Remove the fish from the heat and slice thinly.
Serve with pickled ginger and a small dish of soy sauce for dipping.
Bird's Nest Breakfast Cups
Category: breakfast-and-brunch
By EPHESIS

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Ingredients:
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ tablespoons olive oil
⅔ cup shredded Cheddar cheese
12  eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
¼ cup shredded Cheddar cheese, divided

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups. Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle. Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests. Reduce oven temperature to 350 degrees F (175 degrees C). Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese. Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 24 breakfast cups

Calories: 231.8
Fat: 18.4 g
Saturated fat: 6.6 g
Carbohydrates: 13.3 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 12.9 g
Cholesterol: 203.9 mg
Sodium: 815.6 mg
Pork Chops in Baked Beans


Ingredients:
vegetarian baked beans, green bell pepper, onion, mustard, brown sugar, Worcestershire sauce

Directions:
"Preheat the oven to 400 degrees and combine all ingredients, except the pork chops, in a 9x9 baking dish. Mix well. You may drain off some of the juice from the beans, but I like it. Lay the pork chops on top, turning once to cover the chops with the juice from the beans. Bake uncovered for 30 to 35 minutes until the beans are bubbly and the pork chops are done."
Wholesome Peanut Butter Cookies


Ingredients:
butter, margarine, creamy peanut butter, sugar, honey, egg, vanilla, whole wheat flour, baking soda, salt

Directions:
Cream butter, peanut butter, sugar, honey, egg, vanilla.
Sift together dry ingredients and then blend into creamed mixture.
Stir in nuts and chocolate chips, if desired.
Spoon 2 inches apart on ungreased cookie sheet.
Bake at 375 degrees for 10 minutes or until lightly brown; do not overbake.
Cool slightly; remove and place on rack to cool.
Ozark Pie


Ingredients:
egg, sugar, light brown sugar, vanilla extract, all-purpose flour, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, apple, pecans, walnuts

Directions:
Butter a 9 1/2 inch deep dish pie pan; set aside.
In a mixing bowl, combine egg, egg yolk, sugar, and brown sugar; beat, using an electric mixer, for 2 minutes or until light and airy; blend in vanilla.
In another bowl, sift the flour, baking powder, cinnamon, and nutmeg; stir into the batter along with the apple and nuts.
Transfer mixture into prepared pie pan; smoothing the top to even out.
Place pie on the center rack of a 350° oven; bake about 30 minutes or until the top is a dark golden brown and crusted over; the apples will most likely be visible through the crust.
Place pie on a wire rack and let cool.
Serve barely warm or at room temperature, garnished with whipped cream.
Fresh Peach and Zucchini Casserole


Ingredients:
fresh zucchini, parmesan cheese, salt, ground black pepper, fresh thyme

Directions:
Preheat oven to 350°F., Wash and slice zuchini into rounds., Place layer of zucchini on bottom of a 2-qt casserole dish., Sprinkle with 1/2 cup cheese, 1/2 tsp salt, 1/8 tsp pepper and 1 Tbsp thyme., Layer with half the peaches., Repeat zucchini layer, cheese and spices., Finish with remaining peaches., Cover with foil and bake for 45 minutes or until zucchini is soft.
Fried Green Tomatoes With Creamy Horseradish Sauce


Ingredients:
sour cream, mayonnaise, Dijon mustard, green tomatoes, salt, butter, margarine, pepper

Directions:
In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.
Slice tomatoes about 3/8-inch thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish.
In large skillet over medium-high heat, melt 2 tablespoons butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer.
Cook over medium-high heat until golden brown; turn and cook until browned on other side.
Drain on paper towels.
Repeat with remaining ingredients, adding butter as needed.
Serve warm with Horseradish Sauce.
Salmon Wraps


Ingredients:
of fresh mint, dried mint, light mayonnaise, lime juice, lemon juice, gingerroot, ground ginger, green onion, salt, pepper, sockeye salmon, whole wheat tortillas, lettuce

Directions:
In a bowl, stir together mint, mayonnaise, lime or lemon juice, ginger, green onion, salt and pepper. Add salmon; mash to combine.
Place tortillas on work surface; top with lettuce. Spoon one -quarter of the salmon mixture onto centre of each tortilla. Fold in sides and roll up from bottom; cut in half, if desired.