xiaoxl/recipe_data huggingface dataset:
Reuben Crescent Bake
Category: main-dish
By Patti Barrett

Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.

Ingredients:
¾ cup sauerkraut, drained and squeezed dry
⅓ cup thousand island salad dressing
1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
¾ pound thin-sliced cooked corned beef
8 slices Swiss cheese
1  beaten egg white

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside. Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white. Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 657.6
Fat: 42.1 g
Saturated fat: 16.9 g
Carbohydrates: 32.1 g
Sugars: 9.5 g
Dietary fiber: 0.7 g
Protein: 36.9 g
Cholesterol: 114.6 mg
Sodium: 2122.9 mg
Fresh Israeli Salad
Category: salad
By KN518

Israeli salad. Use a full-flavored olive oil. Optional: add minced olives, feta cheese, or cilantro.

Ingredients:
2  vine-ripened tomatoes, cut into 1/4-inch cubes
1  red bell pepper, cut into 1/4-inch cubes
1  green bell pepper, cut into 1/4-inch cubes
½  seedless cucumber, cut into 1/4-inch cubes
2  radishes, cut into 1/8-inch cubes
2 tablespoons extra-virgin olive oil
1  scallion, cut into 1/8-inch cubes
1 teaspoon lemon juice, or to taste
½ teaspoon ground sumac
salt to taste

Directions:
Toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.

Prep time: 30 mins
Total time: 50 mins
Yields: 3 servings

Calories: 127.3
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 10.1 g
Sugars: 5.9 g
Dietary fiber: 3.1 g
Protein: 2 g
Sodium: 10.5 mg
North African Bulgar Salad


Ingredients:
bulgur wheat, boiling water, olive oil, lemon juice, garlic powder, of fresh mint, fresh cilantro, red bell pepper, scallion, cucumber, black olives, feta cheese, lime wedge

Directions:
Place the bulgar wheat in a large bowl.
Then add the boiling water & let soak until all the water is absorbed, around 30 minutes.
Stir occasionally with a fork to break up any clumps.
While soaking the wheat, broil the red pepper in the oven until softened.
Let cool, then peel & remove the seeds.
Slice into thin strips to be used later.
In a mixing bowl, whisk together the oil, lemon juice, & spices.
Pour the oil mixture over the bulgar wheat, add the herbs & mix well.
Stir in the red pepper strips, scallions, cucumber, olives, & feta cheese. Cover & chill in the refrigerator until ready to serve.
Garnish with lime wedges.
Red Onion & Sage Focaccia (bread Machine)


Ingredients:
water, olive oil, unbleached white flour, salt, granulated sugar, fast-rising active dry yeast, fresh sage, red onion, olive oil, red onion, fresh sage leaves, coarse sea salt

Directions:
Pour the water and oil into the bread pan.
Reverse the order in which you add the wet and dry ingredients if necessary.
Sprinkle the flour over, ensuring that it covers the liquid.
Add the salt and sugar in separate corners.
Make a shallow indentation in the flour and add the yeast.
Set the bread machine to the dough setting.
If our machine has a choice of settings, use the basic or pizza dough setting.
Press Start.
Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
Punch the dough down and flatten it slightly.
Sprinkle over the sage and red onion and knead it gently to incorporate.
Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
Place in the prepared pan.
Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
Bake for 20-25 minutes, or until golden.
Turn out onto a wire rack to cool slightly.
Serve warm.
J-Style Penne


Ingredients:
extra virgin olive oil, gingerroot, green onion, green cabbage, green pepper, yellow onion, shiitake mushrooms, fresh spinach, salt, fresh ground black pepper, soy sauce, penne

Directions:
Prepare pasta according to package directions and drain well.
In a large frying pan over high heat, cook ginger root and green onion in extra virgin olive oil until fragrant.
Add green cabbage, green pepper, yellow onion and shiitake mushrooms into the pan and stir fry until the cabbage turns soft.
Turn heat to medium-high and add spinach into the pan, stirring constantly. Season with salt and pepper.
Add penne into the pan and stir for 1 minute. Sprinkle soy sauce over the pan. Serve hot.
Queen Anne's Lace Cake


Ingredients:
instant vanilla pudding, eggs, milk, cream cheese, powdered sugar, granulated sugar

Directions:
Sift cake and pudding mixes together., In another bowl beat oil, eggs and milk., Add to dry mixture and beat well., Pour into 3 greased 9-inch cake pans., Bake at 325 degrees for 15-25 minutes., FOR THE ICING: Beat together cream cheese & sugars until very creamy., Fold nuts and chocolate bar pieces into cream cheese mixture., Fold in whipped topping., Ice layers and top cake.
Foil Bag-Baked Pork With Apples


Ingredients:
granny smith apple, brown sugar

Directions:
Preheat the oven to 180°C.
To make the foil bag, fold the foil in half width-wise with the non-shiny side on the outside. Fold the edges over approximately 1/2 cm, then again another 1/2 cm on each side, creating crisp double-folded edges on both sides. You should now have a 2-ply envelope. Lightly spray the inside of the foil bag with non-stick cooking spray.
Spray a small pan with non-stick cooking spray or oil spray. Heat the pan and cook the pork chop for 1-2 minutes on either side until lightly golden.
Place half the apple slices into the foil bag in a layer.
Remove the pork chop from the pan and spread whole grain mustard onto one side, sprinkle with brown sugar and place mustardy side down on top of the apples. Spread the exposed side of the chop with mustard and sprinkle with brown sugar then season with salt and pepper. Lay the remaining apple slices over the top of the meat and carefully pour in the stock.
Seal the foil bag folding the edge over twice. Place on a baking tray and bake for 30 minutes, turning the bag over once half way through the cooking time.
Turn the contents onto a warm plate and serve with steamed baby potatoes and a green vegetable, or rice left over from a previous meal and the bake bag veges.
Traditional Gyro Meat
Category: meat-and-poultry
By The Dread Pirate Paramour

This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.

Ingredients:
½  onion, cut into chunks
1 pound ground lamb
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
¼ teaspoon sea salt

Directions:
Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat oven to 325 degrees F (165 degrees C). Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel.  Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven.  Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 1 - 7x4 inch loaf pan

Calories: 179.1
Fat: 11.7 g
Saturated fat: 4.7 g
Carbohydrates: 1.9 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 15.7 g
Cholesterol: 58.7 mg
Sodium: 96.7 mg
Quinoa Tabbouleh by Aarti Sequeira


Ingredients:
quinoa, fresh lemon juice, olive oil, salt, pepper, ground nutmeg, fresh flat-leaf parsley, fresh mint leaves, cherry tomatoes, English cucumber

Directions:
*Aarti's Note: I chop the parsley and the mint by hand. You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.
Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible], toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. I use Recipe #16399.
After toasting, pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!].
Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.
Okinawa Fried Rice With Mustard Green (Karashina Yakimeshi)


Ingredients:
rice, water, mustard, garlic cloves, onion, carrots, salt pork, chili bean paste, soy sauce, pepper, salt

Directions:
Wash the rice 1-2 times or until the water used to wash the rice becomes clear. Washing the rice is important to remove the excess starch. After washing, soak it in water for about 30 minutes.
Use a strainer to drain the water from the rice then put the rice in a pot. Add 1 cup of water then put on the lid. Turn on the heat to medium-high then bring the rice to a boil. Once it boils, reduce the heat to low then cook until most of the water is gone, this takes about 10 minutes. Once the water is gone, turn off the heat but keep the pot covered for about 10 more minutes as the rice continues to cook using the remaining heat from steam. It is important not to open the pot at this point to ensure that the rice will be cooked well.
Wash the karashina very well specially the root part were there might still be soil residues. Remove the root part then cut and separate the stem  from the main leaf of karashina. The stem cooks longer than the main leaf part so it is important to separate the parts. Finely chop the stem and the main leaf part separately.
Finely mince the garlic, onion, and carrots.
Slice the salted pork into thin strips.
Heat a pan using medium heat then add the vegetable oil. Sauté the garlic and onion until the onion becomes soft and translucent. Add the salted pork then stir fry until the pork has turned brown.
Make a space at the center of the pan then add the doubanjiang. Cook the doubanjiang for a minute before mixing it with the rest of the ingredients. Stir until the ingredients are well combined. Add a tablespoon of soy sauce then stir.
Add the minced stem part of karashina and the minced carrot then continue stirring. Add some salt and pepper then stir.
Add the steamed rice then mix. When mixing the rice, make sure to do it lightly so that the rice will not be crushed. Add the minced leaf part of karashina then continue stirring until all the ingredients are well combined. Serve while hot.
Almond Poppy Seed Muffins
Category: bread
By maggie

My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.

Ingredients:
¾ cup white sugar
½ cup butter, softened
2  egg yolks
1 ½ teaspoons almond extract
1 teaspoon freshly grated lemon zest
1 ⅓ cups all-purpose flour
1 ⅛ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
2 ½ tablespoons poppy seeds
2  egg whites

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture. Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 193.4
Fat: 9.4 g
Saturated fat: 5.3 g
Carbohydrates: 24.3 g
Sugars: 13.3 g
Dietary fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 54.9 mg
Sodium: 271.5 mg
Paula Deen's Spicy Chicken Empanadas


Ingredients:
cream cheese, monterey jack and cheddar cheese blend, red bell pepper, cumin, salt, fresh ground pepper, egg

Directions:
Preheat oven to 400°F.
Mix all ingredients (except the dough and egg] in a large bowl using rubber spatula.
Roll out the pie crust dough and cut circles, about 5 inches in diameter.
Spoon filling into the middle of the dough circles.
Wet your finger and run it along the edge of the circle(this helps it stick shut] - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough].
Beat the egg and brush over the empanadas.
Bake at 400°F for 15 minutes.
Marinated Ham Steaks


Ingredients:
ginger ale, brown sugar, white vinegar, ground mustard, ginger, ground cloves, ham steaks

Directions:
In a large resealable plastic bag, combine the first eight ingredients.  Add ham steaks; seal bag and turn to coat.  Refrigerate for 8 hours or overnight.
Prepare grill for indirect heat.  Drain and discard marinade.  Grill ham, covered, over indirect medium heat for 3-4 minutes on each side or until heated through.
Yummy Banana- Oat Bars


Ingredients:
old fashioned oats, raisins, dates, walnuts, bananas, unsweetened applesauce, date sugar

Directions:
Preheat oven to 350°F., Mix ingredients together in a large bowl., Press dough in a 9x9-inch baking pan and bake for 30 minutes., Cool on wire rack. When cool, slice into squares or bars and serve.
My Aunt Ruby's Hot Rolls


Ingredients:
all-purpose flour, milk, butter, margarine, sugar, salt, mashed potatoes, dry yeast, water, eggs

Directions:
"Combine milk, margarine, sugar, salt, potatoes, let cool and add yeast, then eggs. Add flour a cup at atime for easy mixing. Mix with hands or big heavy duty spoon till there are no lumps and the dough is pliable but not too flimsy.  Cover the dough ball with oil (about a spoon full] like you would a pizza dough and let set 1 hour or until almost doubled in size. Knead for a few minutes, Sprinkle flour on your rolling out surface and roll out about ½ inch thick and cut with jar lid or biscuit cutter. Melt a little margarine and dab the tops lightly and let raise for about 3 hours.  Bake at 350-375 for 16-20 minutes or until they are browned.  You can also leave in the fridge overnight and roll out the next day."
Grandma's Creamy Chicken in the Instant Pot®
Category: meat-and-poultry
By saraeudy

My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.

Ingredients:
3  onions, coarsely chopped
1 stick butter, melted
¼ cup chicken broth
2 tablespoons minced garlic
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon smoked paprika
4  skinless, boneless chicken breasts, cut in half
2 tablespoons all-purpose flour
1 (24 ounce) container sour cream

Directions:
Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top. Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes. Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 394.1
Fat: 30.9 g
Saturated fat: 18.8 g
Carbohydrates: 14.4 g
Sugars: 3.8 g
Dietary fiber: 1.7 g
Protein: 16 g
Cholesterol: 100.4 mg
Sodium: 486.1 mg
Thai Chicken Salad


Ingredients:
roasting chicken, cucumber, red chilies, green chilies, red onion, fresh ginger, garlic cloves, fresh lime juice, fish sauce, sugar, salt, fresh cilantro leaves, roasted unsalted peanuts

Directions:
Put the chicken into a pot with water to cover. Bring to a boil and skim the surface. Reduce the heat to medium and simmer for 5 minutes. Remove from heat, cover and let the chicken sit in the hot water for 25 minutes. Remove and let cool. (At this point, the chicken may be refrigerated overnight; reserve the stock for another purpose.].
When the chicken is cool enough to handle, remove and discard the skin. With your hands, pull the meat apart into shreds about 1/4-inch wide and 1 1/2 inches long; put them in a bowl.
Peel and seed the cucumber and cut it into matchstick shreds. Put these in a bowl with the chiles, onion, ginger and garlic and toss with the lime juice, fish sauce, sugar, salt and the oils and let sit for 30 minutes. Add these seasonings to the chicken and mix thoroughly. Stir in the cilantro leaves, garnish with peanuts and serve.
Watermelon Cantaloupe Salad With Mint-Basil Vinaigrette


Ingredients:
watermelon, cantaloupe, mint leaves, basil leaves, Amaretto, basil

Directions:
Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.
Anzac Biscuits With Macadamia Nuts


Ingredients:
flour, rolled oats, sugar, flaked coconut, water, honey, baking soda, butter

Directions:
To toast nuts:   Put them in an ungreased, shallow baking pan in a single layer.  Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake].  Once you start smelling them or they are a golden brown, take them out of the oven.  Don't leave them in the cooking pan; put into another cool pan/plate to cool.  Chop them.
Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts.
In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
Place tablespoons of dough onto the  cookie sheets lined with parchment.  Flatten slightly with the back of the spoon. Leave a little room between cookies. Bake at 325 for  9 to 12 minutes (perhaps up to 15 min for crunchy].  Remove from the baking sheet to cool on wire racks.
Moroccan Shabbat Fish
Category: world-cuisine
By Sephardi Jessi

Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!

Ingredients:
1  red bell pepper, cut into thin strips
3  tomatoes, sliced
6 (6 ounce) tilapia fillets
2 tablespoons paprika
1 tablespoon chicken bouillon granules
1 teaspoon cayenne pepper
salt and pepper to taste
¼ cup olive oil
1 cup water
¼ cup chopped fresh parsley

Directions:
Preheat an oven to 200 degrees F (95 degrees C). Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables. Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley. Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 fillets

Calories: 278.2
Fat: 12 g
Saturated fat: 1.8 g
Carbohydrates: 5.9 g
Sugars: 3.2 g
Dietary fiber: 2.3 g
Protein: 35.9 g
Cholesterol: 62.3 mg
Sodium: 303.1 mg
Party Meatballs


Ingredients:
evaporated milk, Worcestershire sauce, ground beef, ketchup, brown sugar

Directions:
In a large bowl, combine the evaporated milk, soup mix and 2 teaspoons Worcestershire sauce.
Crumble beef and add to mixture; mixing well.
Shape into 1-inch meatballs.
Place 1 inch apart in ungreased 15 x 10 inch baking pans.
Bake, uncovered at 400 degrees for 12 minutes or until meat is no longer pink.
Drain on paper towels.
Meanwhile, combine the ketchup, brown sugar, and remaining Worcestershire sauce in a large Dutch oven.
Bring to a boil over medium heat.
Cook and stir until thickened.
Reduce heat and add meatballs.
Simmer until heated through, about 15 minutes.
Keep warm while serving in either a chafing dish or a crockpot.
Banana Milk


Ingredients:
banana, vanilla, milk

Directions:
Mix all in a blender and blend until creamy., Enjoy!