xiaoxl/recipe_data huggingface dataset:
Tater Salad Ole


Ingredients:
chicken broth, cumin, red pepper flakes, mayonnaise, sour cream, hard-boiled eggs, diced green chilies, black olives, red bell pepper, black beans, cheddar cheese, corn, sour cream

Directions:
First add the bag of Simply Potatoes and the whole carton of chicken broth into a pot.  Bring items to a light boil and let broth absorb into the potatoes to add softness.  Remove, drain and cool.
In the meantime, add the cumin, red pepper flakes, taco seasoning, may and sour cream to a bowl, whisk and set aside (allowing flavors to marinate].
Dice the hard boil eggs, red bell pepper and olives.  Add ingredients to large bowl along with the cooled potatoes, black beans and green chiles.  Fold in the the sauce.  Once well mixed place in the fridge allowing time to marinate.
Side Note:  To roast your ear of corn, take your pre cooked ear of corn, place on a baking sheet, and put under broiler for a few minutes (until kernels start looking nice and golden].  Once cool cut the kernels off the ear and place in bowl.
Once all your ingredients are prepared grab your large shot glasses.  Make your first layer your tater salad. Next layer will be some roasted corn and final layer the shredded cheddar.  Top off each "shot" with a dollop of sour cream and add a jalapeno slice to the side of the cup.
Unlawfully Rich Butterscotch Sauce


Ingredients:
light brown sugar, butter, heavy cream, hazelnut extract

Directions:
In a small, heavy saucepan combine all the ingredients except for the pure extract, if using.
Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce DOES NOT burn. If necessary, reduce heat to avoid burning.
Remove pan from heat, add the optional pure extract if using, and whisk well. Serve warm.
Sour Green Beans


Ingredients:
green beans, bacon, flour, vinegar, water, sugar

Directions:
Boil green beans until done., Drain off water., Brown bacon until crisp and crumble it., Place it in grease., add 1/2 cup of flour into the bacon and grease., mix together until moist., add 1 1/2 cup vinegar., add 1/2 cup water., add 1/3 cup sugar., Taste to make sure it is seasoned right.  You may have., to add more vinegar or sugar., Pour over the cooked green beans and enjoy.
Golden Diced Potatoes II


Ingredients:
all-purpose flour, seasoning salt, onion powder, garlic powder, pepper, potatoes, butter flavor shortening

Directions:
In a large zippered plastic bag,add the first five ingredients.
Then add 1/2 cup of potatoes at a time, shaking well after each addition.
In a skillet large enough to hold all the potatoes, melt shortening.
Add potatoes cook and stir over medium heat for 25 minutes or until potatoes are tender.
Kittencal's Baked Potato Soup


Ingredients:
butter, crushed red pepper flakes, onion, garlic, all-purpose flour, milk, chicken broth, russet potatoes, green onions, cheddar cheese, sour cream, seasoning salt, ground black pepper, cheddar cheese, green onion

Directions:
In a Dutch oven or pot melt butter over medium heat.
Add in onion and chili flakes; cook stirring for about 3 minutes.
Add in garlic cook stirring 2 minutes.
Add in flour then cook stirring constantly for about 1-1/2 minutes.
Slowly add in milk and broth, whisking constantly until bubbly and thickened.
Stir in the cubed cooked potatoes and green onions; bring to a boil.
Reduce heat to low and simmer uncovered for about 20 minutes.
Using a fork mash about half of the potatoes (leaving some cubed].
Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil].
Season with seasoned salt and black pepper.
Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
Delicious!
Roast Duck With Cranberry Glaze


Ingredients:
cranberries, honey, water, duck, onion, white wine, sugar

Directions:
Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft.  Strain through a sieve into a small bowl.  The honey liquid is the glaze for the duck.
Preheat the oven to 350°F  Remove the gizzard, heart, and liver from the duck and set aside.  Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity.  Paint the duck with a little of the cranberry glaze.
Place the duck on a rack in a roasting pan and roast for 45 minutes.  Every 15 minutes, paint the surface with a little of the cranberry glaze.  Remove the duck from the oven and prick the skin all over with a fork to release the fat.  Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
While the duck is roasting, make a broth with the innards:  roughly chop the remaining half onion and the duck innards.  Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water.  Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid.  Strain the broth and discard the solids.
Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar.  Cook together for 10 minutes until the mixture is syrupy.  Set aside.
When the duck has finished roasting, remove it from the oven and set aside.  It should be a beautiful dark-red color.
Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top.  (Do not discard:  duck fat is wonderful for roasting or frying potatoes.]  Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan.  Strain the whole through a fine sieve and place in a small saucepan.
Add the cranberry-vinegar syrup to the pan juices and broth.  If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
Hearty Vegetarian Enchilada Soup
Category: soups-stews-and-chili
By Jenna Branson

A chunky, satisfying vegetarian soup.

Ingredients:
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green bell peppers
2 cloves garlic, minced
4 cups drained canned white hominy
2 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans mild red enchilada sauce
1 (15 ounce) can black beans, undrained
1 (15 ounce) can red kidney beans, undrained
2 (4.5 ounce) cans diced green chile peppers
2 (2.25 ounce) cans sliced black olives, drained
1 pinch salt to taste
8 ounces corn tortilla chips, or to taste
¼ cup sour cream, or to taste
¼ cup shredded Mexican cheese blend, or to taste

Directions:
Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes. Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt. Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

Prep time: 15 mins
Cook time: 27 mins
Total time: 42 mins
Yields: 8 servings

Calories: 467.5
Fat: 18 g
Saturated fat: 3.9 g
Carbohydrates: 65.7 g
Sugars: 6 g
Dietary fiber: 14.5 g
Protein: 14 g
Cholesterol: 7.2 mg
Sodium: 2040.5 mg
Huevos Rancheros Brunch Casserole with Ham and Cheese
Category: breakfast-and-brunch
By NicoleMcmom

This casserole layers corn tortillas, black beans, ham, cheese, and eggs for a delicious brunch inspired by huevos rancheros. Drizzle with hot sauce, if desired.

Ingredients:
3 tablespoons canola oil, divided
6 (6 inch) corn tortillas
1 (8 ounce) pre-cooked ham steak, diced
½ cup diced yellow onion
¾ teaspoon kosher salt, divided
1 (14 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chile peppers
cooking spray
1 cup shredded Monterey Jack cheese
1 ¾ cups pico de gallo
6 large eggs
¼ teaspoon ground black pepper
1 medium avocado, diced
2 tablespoons chopped fresh cilantro

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside. Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside. Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat. Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well. Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 487.3
Fat: 28.4 g
Saturated fat: 8.3 g
Carbohydrates: 30.9 g
Sugars: 4.8 g
Dietary fiber: 9 g
Protein: 25 g
Cholesterol: 223.2 mg
Sodium: 1786.7 mg
Grilled Bell Peppers


Ingredients:
bell pepper, olive oil

Directions:
Take several bell peppers, cleaned of the stems and seeds.  Cut into strips lengthwise.  These can be four to six depending  on the size of the peppers and your preference.
Season LIGHTLY with salt and freshly ground black pepper.
Brush both sides of the strips with good olive oil.
Place  skin side down on hot grill, until skin blisters and peppers soften   (3-8 minutes depending on grill]. You can let the skin brown a bit if desired.
Turn peppers and grill until inner side is done (about half the time of  the skin side -- 2-4 minutes].
Try this with different color peppers.  Maybe add a few green onions.
Try this with Anaheim peppers --  Very good!
Try adding sliced zucchini, too.
Meat Sauce Lasagna


Ingredients:
ground beef, onion, tomato sauce, tomato paste, garlic powder, basil, oregano, eggs, cottage cheese, mozzarella cheese, parmesan cheese

Directions:
Brown ground beef with onion in large pot. Drain grease and return to pot.
Add tomato sauce & tomato paste, plus one can of water of each.
Add garlic powder, salt, pepper, basil and oregano.
Cook 45 minutes or more.
Just before you are ready to assemble the lasagna, bring a large pot of water to a boil. Add lasagna noodles, laying them flat. Do not break. Cook in boiling water for about 10-15 minutes, then drain.
While noodles are cooking, mix eggs with cottage cheese in a medium bowl.
Spray 9 x 13 glass baking dish with cooking spray.
TO ASSEMBLE LASAGNA: Place layer of noodles on bottom of pan, cutting them to fit so they do not overlap.
Spread 1/2 of the cottage cheese over the noodles.
Place a layer of mozzarella cheese on the cottage cheese, cutting the cheese as needed to avoid overlapping.
Spread 1/2 of the meat sauce on top of the cheese.
Sprinkle with 2 oz Parmesan cheese.
Repeat layers (noodles, cottage cheese, mozzarella cheese, meat sauce and then Parmesan cheese].
Bake at 350 degrees for 45 minutes.
NOTE: Lasagna can be assembled in advance and baked just before serving. Let sit for a few minutes before cutting.
Ski Soup


Ingredients:
onion, celery, cold water, tomato sauce, crushed tomatoes, dark red kidney beans, Worcestershire sauce, garlic powder, oregano, black pepper, season salt, chili powder, brown sugar, warm water, cornstarch

Directions:
Brown sausage in a 4 quart saucepan.
Add the onion and celery.
Simmer on medium heat until onion becomes soft; about 10 minutes.
Stir in the cold water, tomato sauce, crushed tomatoes, kidney beans, and Worcestershire sauce.
Add in garlic powder, black pepper, oregano, chili powder.
Stir in the brown sugar.
Simmer on low for 2-3 hours.
Wisk together the cornstarch and warm water until smooth. Pour into soup and stir until dissolved. Repeat until desired thickness.
Serve over cooked ditalini pasta.
Light and Creamy California Vegetable Salad


Ingredients:
parmesan cheese, broccoli florets, cauliflower florets, cherry tomatoes

Directions:
Mix dressing and cheese in large bowl., Add vegetables and mix together., Chill for 30 minutes before serving.
Veggie Omelet for One


Ingredients:
butter, onion, green pepper, mushroom, egg, milk, cheese

Directions:
Melt one tablespoon butter in a medium skillet over medium heat. Place onion and peppers and musrhoom inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
While the vegetables are cooking beat the eggs and egg whites with the milk.
Remove the vegetables from heat and put in small bowl and keep warm.
Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables] over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.
Greek Salad for 2


Ingredients:
olive oil, red wine vinegar, lemon juice, oregano, mint, romaine lettuce hearts, tomatoes, cucumber, purple onion, kalamata olive

Directions:
In a small bowl, mix dressing ingredients together., In a large bowl, toss salad ingredients together., Toss salad and 1/2 of dressing together., Serve with remaining dressing as desired.
Vegan Garlic Asian Noodles


Ingredients:
soy sauce, peanut butter, rice vinegar, vegetable broth, garlic, spaghetti, water, green onions

Directions:
Combine garlic peanut sauce ingredients and mix until well integrated. Season to taste.
Place spaghetti, water, and garlic peanut sauce in the pot. Bring to a boil over high heat.
When the water is boiling, turn down the heat and allow to simmer, stirring every few minutes.
Add bag of frozen mixed vegetables. Cook until the sauce thickens and the pasta and veggies are tender, around 15 minutes.
Add the green onions and stir to coat.
Enjoy!
Apple Hand Pies
Category: desserts
By Chef John

These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!

Ingredients:
1 pound prepared pie dough, cut into 4 pieces
2 large green apples, peeled and cored
2 tablespoons butter
¼ teaspoon salt
¼ cup white sugar
2 tablespoons brown sugar
1 ½ teaspoons ground cinnamon, or to taste
1 teaspoon water, or more if needed  (Optional)
1  egg
2 teaspoons milk
1 teaspoon white sugar, or as needed - divided

Directions:
Line a baking sheet with a silicone mat or parchment paper. Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks. Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool. Preheat oven to 400 degrees F (200 degrees C). Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips. Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust. Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet. Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie. Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 4 hand pies

Calories: 728.1
Fat: 42 g
Saturated fat: 12.7 g
Carbohydrates: 82.1 g
Sugars: 31.3 g
Dietary fiber: 6.3 g
Protein: 8.5 g
Cholesterol: 61.8 mg
Sodium: 753.9 mg
Chef John's Tiramisu
Category: world-cuisine
By Chef John

In addition to being an incredible-tasting dessert, tiramisu also offers the perfect segue when you're trying to steer the Valentine's dinner conversation towards spicier subjects. This heady, mood-elevating concoction is rich and deeply satisfying, yet remarkably light in texture. Yes, you can use regular cream cheese, but mascarpone is far superior.

Ingredients:
½ cup brewed espresso
3 tablespoons Marsala wine, divided
2  eggs, separated
2 tablespoons white sugar
1 teaspoon white sugar
¾ cup mascarpone cheese
½ teaspoon vanilla extract
1 pinch salt
10  ladyfinger cookies, broken in half, or more as needed
1 tablespoon cocoa powder
½ ounce dark chocolate, grated

Directions:
Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl. Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes. Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth. 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. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites. Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone. Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass. Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.

Prep time: 30 mins
Cook time: 5 mins
Total time: 8 hrs 35 mins
Yields: 2 servings

Calories: 774.1
Fat: 51.7 g
Saturated fat: 25 g
Carbohydrates: 56.8 g
Sugars: 20.3 g
Dietary fiber: 1.9 g
Protein: 19.2 g
Cholesterol: 412.9 mg
Sodium: 285 mg
Easy Restaurant-Style Macaroni and Cheese


Ingredients:
macaroni noodles, Velveeta cheese, salt, black pepper, cream-style cottage cheese

Directions:
Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but do not rinse.
Place the cooked pasta in a large bowl.
Add in the Velveeta, shredded old cheddar cheese and whipping cream (use more whipping cream if desired for a creamier texture] mix to combine, then season with salt to taste and pepper if using.
Place in serving bowls, then top with desired amount of creamed cottage cheese.
Savoury Lamb Mince (With Pomegranate Molasses)


Ingredients:
olive oil, onions, garlic cloves, lean ground lamb, pepper, ground cumin, ground allspice, dried mint, of fresh mint, cayenne pepper, pomegranate molasses, pine nuts, salt

Directions:
Heat oil in a pan, and add the onions and garlic.
Cook over medium heat until golden and softened.
Add the lamb mince, and cook until all the meat has changed colour and it it well browned.
Add the remaining herbs and spices and mix through.
Add the pomegranate molasses and pine nuts (remember to reserve a few], mix through the mince and leave to rest.
Serve with oven toasted Turkish bread and Baba Ganoush.
Grilled Coconut Shrimp with Pineapple Salsa


Ingredients:
crushed pineapple, red bell pepper, fresh lime juice, salt, light coconut milk, fresh lime juice, low sodium soy sauce, gingerroot, brown sugar, shrimp, fresh ground black pepper, cooked rice, cilantro

Directions:
For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
Season to taste with lime juice and salt.
Refrigerate until ready to serve.
(This can be made in advance and stored in the refrigerator for up to 3 days].
For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium.
Remove the shrimp from the coconut mixture.
Season with salt and pepper and place 5 shrimp on each skewer.
Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
Garnish with cilantro and serve.
Orange White Chocolate Fudge


Ingredients:
white chocolate chips, sweetened condensed milk, butter

Directions:
Prepare an 8x8 pan by lining it with foil and spraying the foil with a light coating of nonstick spray.
Slice the butter into small slices (so it melts faster], and put the chips, milk, and butter in the top of a double boiler, and set it to medium heat.
If you don't have a double boiler, you can put a small amount of water in a pot, and place a bowl (I use a glass bowl] on top of the pot (but don't let the water touch the bottom of the bowl as the water boils].
Slowly let the mixture melt and combine, stirring occasionally. It takes a little time and a little patience, especially if you REALLY love fudge!
Once all the chips are melted, pour ONLY HALF of the mixture into the prepared pan.
Working fairly quickly, so the bottom half that you just poured out doesn't set, go ahead and add the extract and food coloring to the remaining fudge mixture that is left in the double boiler.
Stir well to make sure food colorings and extract are combined, and pour on top of white mixture in prepared pan.
Shake the pan a little if you need to, to make sure the fudge is all the way to the edges, then take a knife and slowly swirl it through the fudge to make -- you guessed it - a swirly design! (Do this slowly, if you go too fast, you'll get air bubbles in your fudge.].
Let set on the counter, if the kitchen is cool enough, and transfer to fridge to fully harden. Because of the butter content, it will become quite soft at room temperature. To lessen this, the amount of butter can be reduced (or even eliminated, I'm told, though I've never eliminated it myself].