xiaoxl/recipe_data huggingface dataset:
Cornbread Salad I
Category: salad
By Rosemarie

Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

Ingredients:
1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3  tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Directions:
Prepare corn bread according to package directions. Cool, crumble, and set aside. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Whisk together the dressing mix, sour cream, and mayonnaise. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 12 servings

Calories: 622.9
Fat: 41.9 g
Saturated fat: 13 g
Carbohydrates: 48.4 g
Sugars: 7.6 g
Dietary fiber: 4.4 g
Protein: 16 g
Cholesterol: 52.3 mg
Sodium: 1533.6 mg
Addictive Milk Toffee to Enjoy With Coffee


Ingredients:
sugar, butter, green cardamom powder, cashews

Directions:
Put the first 3 ingredients in a pan.
Stir well and put on high flame to cook.
Add water{exactly half the quantity of the milk in the milk tin} and stir well.
Cook till the mixture leaves the sides of the pan.
Grease a tray with little butter.
Pour the cooked mixture in it.
Sprinkle chopped nuts on top and powdered green cardamom.
Allow it to set in a cool place or in a refrigerator.
Once its set, cut it into square shapes.
Now all you got to do is EAT THEM!
Paella


Ingredients:
saffron thread, salt, paprika, white pepper, nutmeg, olive oil, whole chickens, chorizo sausage, onion, garlic cloves, green bell pepper, tomatoes, fresh parsley, long grain rice, water, shrimp, peas, lemons

Directions:
Preheat oven to 350 degrees F.
In a small bowl, combine ingredients for the Seasoning Mixture and set aside.
In a large heavy skillet, heat 2 tbsp oil over medium heat. Saute chicken until golden and partially done; remove from the pan and set aside.
Add sausages to the pan, saute 2 minutes. Remove from pan and cut into slices.
Pour off grease in the pan and add 2 more tbsp oil. Saute onion, garlic, bell pepper, and tomato. Stir in the Seasoning Mixture and parsley. Cook 3 minutes until it thickens slightly. Remove from heat.
Heat the remaining 3 tbsp olive oil over medium heat. Add rice; stir 1 minute. Blend in the onion mixture. Pour in hot water, arrange the chicken and sausage slices on top.
When the liquid simmers, place in preheated oven for 15 minutes, or until rice is tender and dry.
Scatter shrimp and peas over the top; bake 5 minutes more, or just until shrimp turns pink.
Remove pan from oven. Cover and allow paella to sit for 5 minutes before serving. Garnish with lemon wedges.
Calypso Kielbasa


Ingredients:
kielbasa, smoked sausage, onion, yellow bell pepper, red bell pepper, habanero peppers, black beans, pineapple chunks, brown sugar, olive oil, red pepper flakes

Directions:
Heat olive oil and add red pepper flakes in a large skillet
Brown kielbasa on both sides in olive oil, and pepper flakes
Add peppers and onion to skillet. Sautee until peppers sbegin to soften
Add reserved pineapple juice and brown sugar and black beans to skillet. Reduce heat to simmer, and simmer for about 20 minutes.
Add pineapple chunks. Cook down until you have desired sauce consistency
Prepare egg noodles according to package directions. Drain
Serve kielbasa mixture over egg noodles.
Microwaved ' Baked' Egg Custard


Ingredients:
milk, eggs, sugar, vanilla, nutmeg

Directions:
In a  microwave safe jug heat the milk for 3 minutes on high.
In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
Stirring all the time strain this mix into a 2L microwave (20cm round] dish and sprinkle with nutmeg.
Cook on 1/2 (50%]power for 4 minutes.  Stir and then cook on 1/2(50%] power for another 5 minutes.
Stand 5 minutes.
Serve warm or at room temperature on its own or with fruit and whipped cream.
Cooking time may vary depending on your microwave.
NOTE:  This is for a 700w microwave. See my introduction above if using a 1200wt microwave.
Easy Beef and Veggie Bolognese


Ingredients:
olive oil, garlic cloves, onion, zucchini, carrots, lean ground beef

Directions:
Brown the beef, drain fat, and set aside.
Saute onion, celery (if using] and garlic in a little oil till onion softens.
Add carrots, zucchini, and other veggies. Saute for 3 - 5 minutes.
Return beef to pan with veggies.
Add pasta sauce. If you are using a plain sauce (like a passata], then season with salt, pepper, basil, and oregano. If you are using a commercial sauce that already has flavourings added, you should be able to get by without it.
Simmer for 30 minutes, or more if you have the time. Or less if you don't!
Serve over hot cooked pasta.
Tut (Persian Marzipan)
Category: world-cuisine
By Naz Deravian

These fragrant, rose-scented, Persian-style marzipan sweets are part of the Sofreh Haft Seen - the traditional Nowruz (Iranian New Year) display. "Tut" is the Farsi word for mulberries and these sweets are traditionally shaped like mulberries, but in our house we sometimes go rogue and shape them like bunnies! They are simple to prepare and a fun job for the kids. Enjoy tut with a cup of tea.

Ingredients:
1 cup blanched almond flour
½ cup powdered sugar, or more to taste
½ teaspoon ground cardamom
2 tablespoons rose water, or more as needed
¼ cup white sugar
2 tablespoons raw pistachios

Directions:
Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed. Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough. Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

Prep time: 20 mins
Total time: 20 mins
Yields: 10 servings

Calories: 125.4
Fat: 6.9 g
Saturated fat: 0.6 g
Carbohydrates: 14.4 g
Sugars: 11.7 g
Dietary fiber: 1.5 g
Protein: 3 g
Sodium: 0.2 mg
Lamb Merguez - (North African Red Sausage)


Ingredients:
cumin seed, anise seed, cinnamon, cayenne, turmeric, lamb shoulder, garlic cloves, fresh ginger, mixed spice, harissa, tomato paste, salt

Directions:
Combine the spice mix ingredients and grind fine using a spice grinder or a mortar and pestle. The extra can be stored in a glass jar.
Using a mixer, combine all the sausage ingredients. Add the ice water, a tablespoon at a time until the mixture is well combined. Form a little patty and cook it off, taste and adjust the seasoning as you see fit. Cover and chill overnight (for best flavor], or at least an hour.
If making patties, dip your hands in ice water as you form them.  This mixture will also make one large stuffed casing coil. Chill the patties or coil again if you are not going to cook right away.
Grill for 10-12 minutes, total, turning once.
Oreo Ice Cream Cake


Ingredients:
margarine, eggs, powdered sugar, ice cream

Directions:
Crush 25 cookies; pat down in 9x13-inch pan.
Melt margarine and chocolate in sauce pan.
Add beaten eggs a little at a time and powdered sugar.
Stir until warm and fudgy (do not boil].
Spread over cookie crust.
Freeze 30 minutes.
Cut ice cream into sections and place in pan.
Softened ice cream works best.
Use a rubber spatula to smooth out top.
Sprinkle remaining cookie crumbs on top.
Freeze at least 2 hours, until solid.
Cut and serve.
Burrito Grande Appetizer


Ingredients:
chorizo sausage, ground beef, chili beans, ground cumin, flour tortillas, cheese, sour cream, lettuce

Directions:
Heat oven to 375°F
Spray 15x10x1 inch pan with cooking spray.
In a 10 inch skillet cook sausage over medium high heat until well browned.
Drain the meat. Add chili beans and cumin and mix well.
Place tortillas overlapping down one side of the pan.
Spoon sausage mixture down center of the tortillas and sprinkle with 1 1/2 cups of cheese.
Roll tortillas over sausage mixture to create one large burrito seam side down.
Spoon taco sauce over burrito, sprinkle with remaining one cup cheese.
Bake 15 to 20 minutes or until hot.
To serve cut the burrito into slices.
Serve on shredded lettuce with sour cream.
Threading Corn on the Cob


Ingredients:
"water"

Directions:
The computer does not recognize elastic bands, so please use one!
To remove the silk from the corn on the cob, remove as much as the husk as possible.
Take an elastic band and wrap it once around your thumb and second finger, so that it is secure.  Run the elastic up and down the cob and it should remove most of the silk left on the cob.  Wash the cob with water.
Continue to cook your corn to personal preference.
Grilled Crab and Cheddar Sandwich


Ingredients:
cheddar cheese, mayonnaise, green onions, butter

Directions:
In a medium sized bowl place the crab or surimi and pick through to remove any bones or cartilage.
Stir in the cheese, green onions and just enough mayonnaise to hold it all together.
Spoon the crab on 4 slices of bread and top with remaining bread.
Heat a griddle to medium-low heat.
Brush tops of bread liberally with melted butter and place butter side down on hot griddle.
Cook slowly until golden and crisp on the bottom, about 2-3 minutes.
Brush tops with melted butter and turn to cook the other side, again slowly until bread is browned, 2 minutes more.
Cut in half and serve while still hot.
Gomtang (Korean Beef Soup)


Ingredients:
beef brisket, water, green onion, garlic cloves, soy sauce, salt, black pepper, roasted sesame seeds

Directions:
Cut beef and radish into chunks.
Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
Put the beef in one and the radish in the other and marinade for at least an hour.
Add the water (hot] and the contents of the beef bag to the water in the slow cooker.
1 hour later add the contents of the other bag.
Slow cook for 3-4 hours and it’s done.
Chef Joey’s Peachy Egg Rolls


Ingredients:
cornstarch, water, brown sugar, vegan margarine, egg

Directions:
Thaw the peaches completely in the microwave.
Reserve the liquid.  Add the water to the peach liquid and put in a small bowl. Add the cornstarch and give it a good stir to combine.
Heat the thawed peaches in a large sauce pan until hot.
Add the cornstarch water mixture to the hot peaches and stir until thickened.
Add the brown sugar and vegan margarine.  Stir well.
Remove from the sauce pan and put into a bowl.
Crack the egg into a small bowl and mix.  You will brush this on to the egg roll.
Put a mound of peaches onto each of the egg roll wrappers.
Brush the egg on one half of the square and fold over to make a triangle.  Bring The two ends of the bottom of the triangle together and seal with a little egg. Then bring the point down and seal to form a little rectangular package.
Brush all over the packet with the egg wash and bake at 350’F for 15-18 minutes.
Cool on a wire wrack.  You can also sprinkle the packet with white sugar and cinnamon before you bake them, or you can sprinkle with powdered sugar when they are still warm.
Bon Appetit!
Mocha Bundt Cake


Ingredients:
instant chocolate pudding mix, eggs, vodka, Kahlua, water, Kahlua, powdered sugar

Directions:
Grease and flour Bundt pan, shaking out excess flour., Combine all cake ingredients in a large mixing bowl, and mix thoroughly., Pour into prepared pan., Bake at 350ºF., for 45-55 minutes, or until tests clean., Let cool 5 minutes in pan, then invert onto cooling rack., Place cookie sheet under rack, to catch glaze drippings., FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth., Drizzle slowly and evenly over warm cake., Use all glaze until it is completely soaked into cake., This cake freezes very well!
Thai Style Chicken Soup


Ingredients:
leek, garlic clove, curry powder, ground cumin, ground coriander, chicken thigh fillets, water, lemongrass, coconut milk, sambal oelek, cornflour, water, fish sauce, red chile, green onions, lime juice, fresh coriander

Directions:
Heat oil in pan, add leek and garlic, cook, stirring until leek is soft., Stir in curry powder, cumin and coriander, cook, stirring until fragrant., Add chicken, cook, stirring until chicken is lightly browned., Stir in water, stock cubes, lemon grass, coconut milk and sambal oelek., Bring to boil, simmer, uncovered for about 10 minutes., Blend cornflour with extra water and fish sauce., Stir through soup until soup boils and thickens., Remove and discard lemon grass., Stir in chilli, shallots, lime juice and coriander.
Hazelnut Biscotti


Ingredients:
hazelnuts, sugar, flour, baking powder, salt, eggs, hazelnut-flavored liqueur, butter

Directions:
Variations-------------.
GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
Also add 2 teaspoons ground cardamon or cinnamon.
Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
Preheat the oven to 350'F (180'C or Gas mark 4].
Place half of the hazelnuts and ALL of the sugar in a blender (or food processor] and process until the nuts are finely chopped.
Place in a bowl.
Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
In another bowl, blend the eggs, liquer and butter.
Stir into the dry ingredients and knead gently with your hands to form a dough.
Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3" wide and 1" thick.
Bake at 350'F for 40 minutes.
Remove from oven.
Allow to cool for 10 minutes.
Cut with a serrated knife into 1/2" slices.
Return the slices to the baking trays.
Place them UPRIGHT and SPACED WELL APART.
Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
Cool and store in an airtight container at room temperature.
Honey Roasted Almonds
Category: appetizers-and-snacks
By Behr

These are great for snacking!

Ingredients:
2 cups whole almonds
¼ cup white sugar
½ teaspoon kosher salt
3 tablespoons honey
3 tablespoons water
1 tablespoon almond oil

Directions:
Spread almonds in a single layer on a baking sheet and place in a cold oven. Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven. Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl. Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes. Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly. Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 268.3
Fat: 19.7 g
Saturated fat: 1.5 g
Carbohydrates: 19.7 g
Sugars: 14.4 g
Dietary fiber: 4.2 g
Protein: 7.6 g
Sodium: 120.8 mg
Toblerone


Ingredients:
Kahlua, Baileys Irish Cream, honey, chocolate

Directions:
Blend with ice and serve in a tall glass.
Garnish with choc flakes.
To make it look really nice, drizzle chocolate topping down the inside of the glass before pouring in drink.
Italian Sausage With Creamy Garlic Sauce


Ingredients:
butter, minced garlic cloves, vermouth, salt, heavy cream, fresh parsley, parmesan cheese, cayenne pepper

Directions:
Melt butter, remove sausage from casings leave in chunks, brown well then add garlic and vermount cook until sausage is no longer pink., add cream simmer 5 minutes salt and pepper to taste, cayenne if using., add  cheese until melted, sprinkle with parsley, serve over pasta of choice.
White Chicken Pizza


Ingredients:
boneless skinless chicken breasts, garlic, olive oil, salt, pepper, alfredo sauce, onion

Directions:
Spread dough onto a lightly greased round pizza baking pan; bake at 425 degrees for 7 minutes. While baking, cube chicken; sauté with garlic in oil until juices run clear when pierced with a fork; season to taste with salt and pepper.
Spread Alfredo sauce over baked crust; sprinkle with chicken and onion. Bake 10 more minutes; top with cheese blend and return to oven until cheeses melt. Makes 8 servings.
Amanda's Blueberry Cobbler


Ingredients:
milk, sugar, sugar, flour, salt

Directions:
Whip oil and milk together with a fork in a bowl.
Combine flour, sugar and salt in another bowl.
Add oil/milk mixture to the flour mixture and blend well with a fork.
Press 2/3 of the mixture into a 9x13 pan and set the rest of the mixture aside.
Pour pie filling on top of crust.
Crumble remainder of dough on top of pie filling.
Sprinkle 2 tbs of sugar on top
Bake in the oven for 30 minutes at 400 Degrees.
Place a piece of wax paper on top of the dish (do not seal] while it is cooling and let it cool for at least one hour before serving so it can set up.  If not, it will become soggy.
Vanilla ice cream is a nice addition to it if you like!
German Black Forest Cake


Ingredients:
cream of tartar, sugar, all-purpose flour, baking powder, salt, water, orange zest, vanilla, butter, icing sugar, sour cherries, cherries, sugar, vanilla, chocolate curls

Directions:
FOR THE CAKE:  Add cream of tartar to the egg whites and beat at high speed until foamy.  Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form.
Beat 3/4 cup sugar together with egg yolks.
Sift together dry ingredients.  Add to the egg yolk mixture ALTERNATELY with the fruit juice or water, orange peel and flavouring.  Mix until blended and beat 1 minutes.  Batter will be stiff.  Put a large spoonful of egg whites into the  batter and beat to make batter a little less stiffer and then  FOLD in the rest of the  egg whites gently.
Pour batter into 2 (8 or 9-inch] layer cake pans (or use springform pans] (I like to put parchment paper on bottom of pan]  and bake in preheated 350°F oven until toothpick inserted in centre comes out clean about 30 to 35 minutes. Cool in pan and   gently go round with knife and remove from pan and slice to make 4 layers.
Sprinkle each layer of chocolate sponge cake with cherry liqueur.
Blend the butter, icing sugar and coffee until creamy and spreadable.  Spread 1/3 over bottom layer of cake.  Press 1/3 cherries into this filling.  Place another cake layer on top and repeat.  Put fourth layer on top.
Whip the cream.  Add 1/4 cup sugar and vanilla.  Slather whipped cream on top and sides of cake. Decorate with a few cherries add chocolate curls.  Pipe rosettes around cake and add a cherry on top of each rosette and decorate in centre with chocolate curls.
Edna Staebler--Recipes Only.
Apple Oatmeal Breakfast Cups
Category: bread
By Cheryl Belanger

These make a quick and easy breakfast or anytime snack. They freeze well too!

Ingredients:
1 cup whole oats
1 cup oat flour
1 teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon baking soda
½ teaspoon salt
2 large apples - peeled, cored, and chopped
¾ cup plain yogurt
2  eggs
½ cup brown sugar
¼ cup butter, melted
1 teaspoon vanilla extract
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners. Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 226.8
Fat: 9.9 g
Saturated fat: 3.4 g
Carbohydrates: 30.7 g
Sugars: 14.2 g
Dietary fiber: 3.5 g
Protein: 6.1 g
Cholesterol: 42.1 mg
Sodium: 202.2 mg
Mushroom Risotto
Category: main-dish
By SAF

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

Ingredients:
1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 ½ cups sliced fresh mushrooms
1 cup whole milk
¼ cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

Directions:
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 438.8
Fat: 19.5 g
Saturated fat: 9.8 g
Carbohydrates: 48.7 g
Sugars: 6.9 g
Dietary fiber: 2 g
Protein: 16.9 g
Cholesterol: 49.9 mg
Sodium: 767.6 mg
Crab Stuffed Salmon With Lobster Sauce


Ingredients:
heavy cream, dry sherry, ketchup, butter, onion, celery, red bell pepper, thyme, salmon, bacon, asparagus spears

Directions:
Make the Lobster Sauce:.
Combine all ingredients in sauce pan. Bring to a boil, add roux, set aside.
Make the Crab Stuffing:.
Melt butter and sauté onion, celery, and red pepper until onions are translucent. Remove from heat. Combine remaining ingredients except crab stock. Add crab stock slowly until mixture becomes moist.
Assembly:.
Par cook bacon in 350 degree oven for 3 minutes.  Take salmon halves and place crab stuffing on top. Roll salmon length-wise.  Wrap with bacon and adhere w/ toothpick.  On baking sheet, place salmon and add about ½ cup water. Place in 375 degree oven for approximately 25 minutes.  At about 15 minutes into cooking, sauté asparagus. Heat Sauce. Place sauce on plate. Add salmon on top and then asparagus to liking.