xiaoxl/recipe_data huggingface dataset:
From Scratch Au' Gratin Taters (Au Gratin Potatoes)


Ingredients:
white potatoes, sour cream, milk, cheddar cheese, real butter

Directions:
Preheat oven to 375.
Combine all ingredients into a large boiler (keep out 1 cup of cheese]. Bring all ingredients to a low boil on stovestop, stirring often because the potatoes with burn to bottom if they settle.
Once mixture has come to a boil, pour into a 13 x 9 baking dish. Cover top with remaining cheese and cover with foil.
Bake for 40 minutes and then remove foil and finish baking about 10/15 minutes. Enjoy!
Corn Chowder


Ingredients:
bacon, onion, garlic cloves, corn, chicken broth, bay leaves, salt, pepper, flour, butter

Directions:
Peel and cube potato; set aside.
Cut up Bacon into small pieces.
In large Saucepan on low heat, fry the bacon until crisp.
Add in onion and garlic, sauté until onion is transparent.
Put in crockpot.
Stir in Cream Corn, Chicken Broth, Potato, and spices.
Low 4-6 hours.
Mix Flour/Butter into Blond Roux, add just enough butter to make flour wet.
Mix into Chowder, let thicken.
Grilled Fried Egg, Bologna and Cheese Sandwich


Ingredients:
egg, American cheese, mayonnaise, butter

Directions:
Prep:
Slit the bologna in 4 places alond the side to 1/2 to middle (like a pinwheel] to prevent it from curling when fried.
Mayo one side of 2 slices of bread (I prefer to grill with mayo -- browns better than butter -- a trick I learned from a diner].
Add small pat of butter to grease a non-stick frying pan on medium. Add the bologna. Fry to your liking turning frequently as not to burn. Transfer to one piece of your bread on the un-mayo side.
Fry an egg. You will have plenty of grease to fry it inches Poke yolk. Flip. Add a slice of cheese to cooked side. Fry it through. Transfer to on top of bologna.
Put other slice of bread over. Mayo side out. Transfer to fry pan. Grill it like you would a grilled cheese sandwich. I put Frank's Red Hot cayanne pepper sauce as a condiment. (milder than Tabasco] -- use whatever condiment you want or leave it plain! Super YUMMY!
Rhubarb Pork Loin


Ingredients:
garlic clove, dried rosemary, rhubarb, honey, honey, cider vinegar, whole cloves, salt, dry mustard

Directions:
Preheat oven to 350°F.
Place pork roast in roasting pan.
Cut 8 to 10 slits in surface of pork and insert garlic slivers.
Rub entire surface of roast with rosemary.
Roast 1 hour.
Meanwhile, combine remaining ingredients in small, heavy saucepan.
Bring to a boil over high heat.
Reduce heat to low.
Simmer 10 minutes.
Remove and discard whole cloves.
Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
Let stand 10 minutes to allow internal temperature to rise to 160°.
Carve into thin slices.
Heat rhubarb sauce remaining in roasting pan; serve with pork.
Garlic Herb Cheese Rolls


Ingredients:
mozzarella cheese, parsley, garlic, salt, butter

Directions:
Place thawed dinner rolls on a pan.
Push a 1 inch cube of mozzarella cheese into the middle.
Mix 1 tsp parsley, garlic, salt, and melted butter and brush mixture on top of rolls.
Bake at 350 degrees for 10 minutes.
Yellow Cake Mix, Chocolate, Peanut Butter Cookies


Ingredients:
creamy peanut butter, butter, eggs

Directions:
Preheat oven to 350 degrees.
Combine cake mix, peanut butter, eggs, and butter in large bowl.  Beat until well mixed. Stir in chocolate chips.
Drop by rounded teaspoon baking sheets. Bake 8 minutes.  Cool two minutes and transfer to cookie racks.
Peanut Butter & Banana Pancakes


Ingredients:
nonfat milk, eggs, Bisquick baking mix, bananas, peanut butter

Directions:
Preheat oiled griddle to 350 degrees.
In a large mixing bowl, combine milk and eggs; mix well.
Add mashed bananas and peanut butter.
Gently stir in Bisquik mix. Batter should be thin but not runny.
Pour out scant 1/3 cup of batter onto griddle. (I cook 8 pancakes at a time on my electric griddle.]
Once edges are dry and cooking side is golden brown, turn pancake and cook on that side until golden brown.
Serve immediately.
NOTES: These freeze very well. Thaw in microwave and serve immediately.
Diced Vegetable Salad With Tahini Dressing


Ingredients:
tomatoes, cucumber, green onions, cilantro leaves, garlic cloves, tahini, fresh lemon juice, water, kosher salt, fresh ground black pepper, ground cumin, cayenne pepper

Directions:
Place tomato, cucumber, onion and cilantro in medium sized salad bowl., Combine remaining ingredients in blender for 1 minute or whisk thoroughly., Pour over vegetables and toss to combine.
Orange and White Chocolate Layer Cake


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, white chocolate, eggs, sugar, vanilla extract, white chocolate, cream cheese, unsalted butter, vanilla extract, powdered sugar, white chocolate curls

Directions:
Heat oven to 350°F  Spray bottom and sides of 2 (9X2-inch] round cake pans with nonstick cooking spray.  Line bottoms with parchment paper; spray parchment.  Flour bottom and sides of pan.
In medium bowl, stir together flour, baking powder and salt.  In medium saucepan, combine milk, 1/2 cup butter and 2 oz. white chocolate; heat over medium-low heat until butter and chocolate are melted and mixture is smooth and hot, stirring frequently. (Mixture should be about 150°F.].
Meanwhile, in large bowl, beat eggs and sugar at medium speed 3 to 4 minutes or until thick, fluffy and lightened in color.  Beat in 1 teaspoon vanilla and 2 teaspoons orange peel.  At low speed, beat in flour mixture until blended.  Slowly beat in hot milk mixture until smooth.  Pour evenly into pans.  Bake 30 to 35 minutes or until toothpick insterted comes out clean.  Cool in pans on wire rack 20 minutes.  Run knife around edges of pans to loosen cakes.  Invert onto wire rack; remove parchment.  Cool completely.
To make frosting, fill medium saucepan one-fourth full with water; bring to a simmer over medium heat.  Remove from heat.  Place 6 oz. white chocolate in medium heatproof bowl; place over saucepan, making sure bowl does not touch water.  Stir frequently until chocolate is smooth and melted.  Let cool slightly.  In large bowl, beat cream cheese and 1/2 cup butter at medium speed until blended and smooth.  Beat in melted white chocolate until blended.  Beat in 2 teaspoons vanilla and 1 teaspoon orange peel.  At low speed, beat in 4 cups of the powdered sugar, adding additional powdered sugar if needed for spreadable consistency.  Beat until blended and smooth.
Place 1 cake layer on serving platter or cardboard round; spread top with 1 cup of the frosting.  Top with second layer.  Spread cake sides with thin layer of frosting (A crumb coat].  Coat sides with another smooth layer of frosting.  Spread remaining frosting over top.  Spoon white chocolate curls over top of cake, mounding slightly towards center.
(Cake can be made up to 2 days ahead.  Cover and refrigerate.  Bring to room temperature before serving.
Honey Baked Apples


Ingredients:
water, brown sugar, honey, tart apples, golden raisin, vanilla ice cream

Directions:
In a saucepan bring water, sugar, and honey to a boil, and remove from heat.
Core apples and peel the top 1/3 of the skin off each one.
Place apples in an ungreased baking dish and fill the empty holes (where the cores were] with the raisins.
Sprinkle any remaining raisins around the apples.
Pour the prepared sugar syrup over the apples.
Bake at 350°F uncovered until tender, about 1 hour, basting occasionally.
Serve with ice cream if desired.
Monkey Bread


Ingredients:
sugar, cinnamon, butter, brown sugar

Directions:
Place sugar and cinnamon into plastic bag.
Add biscuits (a few at a time] into bag and shake to coat well.
Grease bundt cake pan and place biscuits into pan.
In saucepan bring brown sugar and butter to a boil.
Pour brown sugar and butter sauce over biscuits.
Bake at 350 degrees for 30-35 minutes.
Christmas Spiced Cutouts


Ingredients:
flour, baking powder, salt, ginger, cinnamon, margarine, sugar, egg, milk

Directions:
"In medium bowl, stir together the first 6 ingredients.  In a large bowl, cream sugar and margarine until light & fluffy.  Beat in egg. Add flour mix and 1 T milk and blend thoroughly.  Chill dough for 1 hour.  Roll out dough to 1/4 inch thickness on a slightly floured board and cut into desired shapes.  Bake at 350 degrees for 10 minutes or until cookies are slightly browned at the edges.  Colored sugar may be added before baking or cookies may be frosted when baked and cooled."
Chicken Pasta Saute


Ingredients:
pasta, red bell pepper, water, boneless skinless chicken breast halves, mayonnaise

Directions:
Cook pasta in a large pot of salted boiling water until al dente.
Combine the seasoning mix, bell pepper, and water in a medium bowl; add chicken and toss to coat.
Sear the chicken mixture in a large pan over high heat for 3 minutes; set aside.
Combine mayonnaise and both dressings in a serving bowl large enough to hold the pasta.
Drain the pasta, reserving 1/2 cup of the cooking water.
Toss the pasta in the serving bowl with the dressing, seared chicken and reserved water. Serve immediately.
Farm Fresh Banana Bran Muffins


Ingredients:
all-purpose flour, brown sugar, salt, baking powder, baking soda, cinnamon, eggs, banana, milk, margarine, margarine

Directions:
In a large bowl combine all dry ingredients plus bananas and nuts.
In a small bowl beat eggs with milk and melted margarine (Calorie-reduced Country Crock should be melted only partially, then stirred, to prevent fat separation and to allow accurate measuring.] Stir moist ingredients into dry ingredients, just until combined.
Avoid overmixing; batter should be lumpy.
Spoon batter into greased lined muffins cups and bake at 400°F for 18-20 minutes.
Tasty Shrimp Tempura and Sake Dipping Sauce
Category: appetizers-and-snacks
By Marcy McClure Mock

Delicious tempura shrimp made just like it is at our favorite restaurant. The dipping sauce is a wonderful complement to the mild taste of the shrimp.

Ingredients:
2  shallots, minced
1 cup soy sauce
¼ cup sake
1 tablespoon hot pepper sauce
1 tablespoon minced fresh cilantro
1 tablespoon diced ginger root
1 cup rice flour
1 cup cold seltzer water
1  egg yolk
1 pound large shrimp, peeled and deveined
½ cup rice flour
2 cups vegetable oil for frying

Directions:
Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours. Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl. Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.

Yields: 4 4-ounce servings

Calories: 488.8
Fat: 14 g
Saturated fat: 2.3 g
Carbohydrates: 57.8 g
Sugars: 2.8 g
Dietary fiber: 2.2 g
Protein: 27.5 g
Cholesterol: 223.8 mg
Sodium: 3814 mg
Jicama and Pineapple Salad in a Cilantro Vinaigrette
Category: side-dish
By Seattle Dad

Sweet and tangy work well together in this palate-pleasing salad.

Ingredients:
2  serrano peppers, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 bunch fresh cilantro, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil
½  fresh pineapple - peeled, cored, and cut into chunks
1  jicama, peeled and julienned
3 cups mixed baby greens
1  avocado - peeled, pitted and diced

Directions:
Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour. Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

Prep time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 360.2
Fat: 21.4 g
Saturated fat: 3 g
Carbohydrates: 43.8 g
Sugars: 20.8 g
Dietary fiber: 14.9 g
Protein: 4.1 g
Sodium: 321.3 mg
Strawberry Rhubarb Crumb Bars
Category: desserts
By Bren

If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.

Ingredients:
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
1 pinch salt
1 ⅓ cups quick cooking oats
½ cup lightly packed light brown sugar
½ cup white sugar
¾ cup melted unsalted butter
2 teaspoons pure vanilla extract
1 ⅔ cups strawberries, hulled and diced
1 ½ cups fresh rhubarb, cut into 1/4 inch pieces
1 tablespoon freshly squeezed lemon juice
⅓ cup white sugar
1 tablespoon cornstarch

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter. Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened. Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside. Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine. Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly. Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 277.3
Fat: 12.3 g
Saturated fat: 7.4 g
Carbohydrates: 39.4 g
Sugars: 21.1 g
Dietary fiber: 2 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 70.4 mg
Romaine Salad With Red Onions, Walnuts and Orange Vinaigrette


Ingredients:
walnut pieces, romaine lettuce, red onion, orange marmalade, crushed red pepper flakes, fresh rosemary, dried rosemary, extra virgin olive oil, salt

Directions:
Toast nuts over low heat in a small skillet until crisp and fragrant.
Place romaine in salad bowl and scatter the red onions down over the greens.
In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.
Chocolate Chip Fluffernutter Blondies
Category: desserts
By Marie Shedlowsky

Amazing blondie-cookie bar that tastes like a cross between a fluffernutter sandwich and a peanut butter blossom cookie! Hershey's® chocolate makes it taste like a peanut butter blossom cookie. Definitely underbake!

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
¾ cup creamy peanut butter
½ cup white sugar
1  egg
1  egg yolk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips
1 ½ cups miniature marshmallows

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat butter, brown sugar, peanut butter, and white sugar together in a bowl until smooth and creamy. Add egg and egg yolk and mix gently. Gradually stir in flour, baking soda, and salt just until batter is mixed. Gently fold chocolate chips and marshmallows into batter. Spread batter into the prepared baking dish. Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. The center will set as it cools. Cool completely before slicing, about 30 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 1 9x13-inch baking dish

Calories: 431.2
Fat: 24.6 g
Saturated fat: 12.5 g
Carbohydrates: 51.2 g
Sugars: 34.9 g
Dietary fiber: 2.4 g
Protein: 6.2 g
Cholesterol: 54.9 mg
Sodium: 305.8 mg
Simple Toffee Flavored Creamer in a Jar


Ingredients:
"brown sugar"

Directions:
Place ingredients in a bowl and whisk together or place in a food/blender processor and whirl until blended well.
Store in a air tight container
Note: Can add more brown sugar to your taste,if needed.
To add to tag for serving (or use for personal taste]
Add 1-2 Tbs.(or more to your taste] of mix to 1 cup of hot coffee and stir.
Egyptian Brown Bean Salad


Ingredients:
kidney beans, thyme, bay leaves, onion, garlic cloves, cumin seeds, green onions, fresh parsley, lemon juice, olive oil, hard-boiled eggs, dill pickle

Directions:
If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"], except the egg and pickle.
Stir "dressing", and pour over beans and toss lightly to coat.
Gently fold in eggs and pickle, then serve.
*We chilled this salad an hour more, then served.
Lentil Tomato Soup


Ingredients:
dried lentils, water, onion, garlic clove, butter, salt, pepper, sugar, dried oregano leaves, dried leaf basil, fresh parsley, tomatoes, tomato paste

Directions:
Sort and rinse lentils.
In a large saucepan, combine rinsed lentils and water.
In a small frying pan, or skillet, saute onion and garlic in the butter until onion is tender but not browned.
Add onion and garlic to lentils.
Stir in salt, pepper, sugar, Oregano, basil and parsley.
Bring to a boil; reduce heat.
Cover and simmer until the lentils are tender, about 45 minutes.
Add tomatoes and tomato paste.
Stir well.
Simmer 15 minutes longer.
Garnish each bowl with a parsley sprig, if desired.
Christmas Meat Pie - Cook Ahead and Freeze


Ingredients:
olive oil, butter, onion, sausage meat, sausages, lemon, zest of, chestnuts, fresh thyme, dried thyme, cranberries, boneless skinless chicken breasts, egg

Directions:
Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 minutes.
Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 minutes Remove and leave to cool completely. Serve with a winter salad and pickles.
Chef John's Salmon Loaf
Category: main-dish
By Chef John

Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.

Ingredients:
¼ cup salted butter
⅓ cup diced onion
2 (7 ounce) cans red salmon, drained
½ cup finely crushed saltine cracker crumbs
½ teaspoon kosher salt, or to taste
⅛ teaspoon cayenne pepper
¼ teaspoon Worcestershire sauce
2 teaspoons rice vinegar
3 large eggs

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan. Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool. Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth. Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined. Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions. Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles. Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 loaf

Calories: 361.5
Fat: 23.4 g
Saturated fat: 10.1 g
Carbohydrates: 7.9 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 28.7 g
Cholesterol: 213.1 mg
Sodium: 879.9 mg
Alouette Baby Brie Topped Potato Slices


Ingredients:
fresh rosemary leaves, olive oil, parmesan cheese

Directions:
Heat oven to broil.
Cut small slice off ends of each potato. Cut each potato into 6 slices, about ¼ inch thick.
Place on broiler pan. Brush with olive oil.
Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.
Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or until browned and tender.
Remove from oven and turn oven off. Top each slice with a wedge of Alouette Baby Brie and 1 or 2 strips of sundried tomato.
Put back into warm oven (without turning it on] for another 5 minutes allowing cheese to soften.
Remove from oven, sprinkle with rosemary and serve.
Finjan Kirfee Healthy Spice Drink


Ingredients:
water, cinnamon stick, clove, anise seed, sugar, walnuts, pine nuts

Directions:
Combine spices to water and boil until water turns dark
Pour into cups, add sugar (to taste] and add a walnut to each cup.
Chicken Mixiotes With Nopales


Ingredients:
onion, garlic cloves, dried ancho chiles, oregano, peppercorns, cloves, bay leaves, cumin, chicken thighs, chicken legs, nopales, salt

Directions:
Heat the oil in a pan over medium heat and cook the tomatillos, onion, garlic.
Add the chiles and cook a few minutes on low heat, being careful not to burn them.
Add the spices, pour the orange juice, cook for 2 minutes to soften the peppers, season with salt. Cool slightly.
Blend the previous preparation until a thick sauce is obtained.
In a bowl add the chicken pieces, pour the sauce, and mix.
On a sheet of aluminum foil place an avocado leaf on top, then the piece of chicken, some nopales, and close.
Place the mixiotes on the steam rack and cook for 90 minutes.