xiaoxl/recipe_data huggingface dataset:
Deviled Eggs


Ingredients:
eggs, tofu, cucumber, tomatoes, lettuce, pepper, paprika

Directions:
1. Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
2. Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
3. Slice eggs in half lengthwise, and carefully remove yolks. Spoon Tofu Spread into egg whites. Garnish, if desired.
4. Serve with lettuce, cherry tomatoes and cucumber. (Optional].
Tip: For extra flavor use the Mexican Tofu Spread.
Ingredients.
6 large Eggs.
Original Tofu Spread.
1/2 sliced cucumber.
1/2 cup sliced cherry tomatoes.
2-3 leaves lettuce.
Dash of Pepper.
Garnish: paprika/parsley.
You can buy tasty Tofu Spread here https://tofuspread.com.
Wicked Easy Fudge Brownies


Ingredients:
all-purpose flour, sugar, salt, baking powder, eggs, butter, vanilla extract

Directions:
Put all ingredients into a large bowl in the order they're given. Stir, then beat mixture until smooth.
Spoon the batter into a lightly greased 9x13 baking pan. Bake the brownies in a preheated 375 degree oven for 25-30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
Cool completely before cutting.
Soy and Bourbon Marinated Pork Tenderloin


Ingredients:
soy sauce, Bourbon, brown sugar, sour cream, mayonnaise, Dijon mustard, red wine vinegar, green onion

Directions:
Mix together soy, bourbon, and brown sugar.
Place in zip lock bag or glass baking dish and add tenderloins.
Marinate 4-24 hours, turning occasionally.
Bake tenderloins for 1 1/2 hours at 300 degrees.
Remove from oven and let rest at least 10 minutes.
Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar].
Garnish with green onions.
For appetizers, slice thin and serve with timy dinner rolls or French bread slices and mustard sauce.
For dinner, slice thicker and serve with mustard sauce.
Beer Cheese Soup


Ingredients:
onion, butter, flour, dry mustard, paprika, cayenne pepper, salt, chicken broth, milk, beer, cheddar cheese

Directions:
In a large kettle, cook onion in butter until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth.
You can garnish with popcorn, croutons, minced parsley, chives or crumbled crisp bacon.
Incredible Pumpkin Pie


Ingredients:
Splenda granular, light margarine, egg substitute, canned pumpkin, pumpkin pie spice, vanilla

Directions:
Preheat oven to 350*., Mix all ingredients in a bowl., Spray a 9 inch pie pan with 'Pam'., Pour ingredients into pie pan., Bake 55 minutes or until a knife or toothpick comes out clean.
Halloween Stuffed Peppers


Ingredients:
red bell peppers, yellow bell peppers, orange bell peppers, lean hamburger, pepper, parsley, tomato sauce

Directions:
Cook hamburger till it’s done. Approx. 10 minutes on medium cooktop setting.  Mix in beans, pepper and parsley. Add sauce. Mix till all covered nicely. Approx. 10 minute Let sit on low setting while you carve out Pepper Pumpkins. Wash and clean out seeds in the peppers. Air dry and then fill with mixture.
Bake in muffin tins approximately 20 minutes.
Serve while hot.
Happy Halloween!
Zucchini Stuffed With Tomato, White Beans, and Pesto


Ingredients:
zucchini, olive oil, shallots, garlic clove, tomatoes, white beans, pine nuts, fresh parsley leaves, fresh basil leaves

Directions:
Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shells intact.  Chop the pulp.
Heat 1 tablespoons of the olive oil in a medium-size skillet over medium heat, add the shallots, garlic, and chopped zucchini, and season with salt and pepper to taste.  Cover and cook until the vegetables are tender; about 10 minutes.  Stir in the tomato, beans, pine nuts, parsley, and basil, season to taste with salt and pepper, and mix well.
Fill the zucchini shells with the stuffing mixture and place them in a lightly oiled 5 1/2 - 6 quart oval slow cooker.  Drizzle the zucchini with the remaining 1 tablespoons oil.  Cover and cook on LOW for 3-4 hours, until the zucchini is tender.
Crunch Cinnamon Almonds in the Crock Pot


Ingredients:
sugar, brown sugar, cinnamon, salt, vanilla, water

Directions:
1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
2. Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart]. Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
3. Cook ( with the lid on] 3-4 hours stirring every 20 minutes (I only did 3 hours]. In the last hour, add the 1/4°C of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45min to an hour.].
4. You have to stir really well, especially as it gets later in the cooking process.
5. Line a baking sheet with parchment and spread the almonds flat to cool (if you can wait that long!]. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
Fantasy Slice


Ingredients:
walnuts, chocolate, honey, butter, raisins, instant coffee, hot water, instant coffee, icing sugar, butter, chocolate

Directions:
Crush biscuits.
Combine with nuts and chocolate. Melt honey and butter over low heat Stir into biscuits.
Combine raisins and rum essence and hot water Leave for 10 minutes Add to mixture.
Press into slab tin (7 ins by 11 ins] ICING Dissolve coffee in about 2 tbsp water Beat Butter and icing sugar together Add melted chocolate and coffee liquid Mix and spread over slab Put in fridge to set.
rum essence should be under main ingredients, not under icing.
Gomen Wat
Category: side-dish
By hidinginahoodie

Traditional Ethiopian vegetarian dish. I've cut down the amount of oil that is used in the dish and added some different spices to complement the collards.

Ingredients:
1 pound collard greens - rinsed, trimmed and chopped
2 cups water
1 tablespoon olive oil
¾ cup chopped onions
8 cloves garlic, chopped
1 tablespoon olive oil
1 ½ cups sliced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon ground allspice
2 tablespoons minced fresh ginger root

Directions:
Place chopped   in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 87.6
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 10.1 g
Sugars: 2.2 g
Dietary fiber: 4 g
Protein: 2.7 g
Sodium: 408.3 mg
Multi-bean and beef soup


Ingredients:
ground beef, cayenne pepper, black pepper, chili powder, basil, oregano, garlic, salt, onion

Directions:
Brown ground beef., Put into crockpot., Add remaining ingredients., Add enough water to fill crockpot 2/3 full., Cook on low for 8 hours., Serve with cornbread.
6 Differents Dry Rubs


Ingredients:
chili powder, garlic powder, dried oregano, ground cumin, lemon peel, dried rosemary leaves, salt, fresh coarse ground black pepper, minced garlic cloves, dried basil leaves, dried oregano leaves, paprika, salt, dried thyme leaves, ground allspice, garlic powder, thyme leaves, salt, ground allspice, ground nutmeg, sugar, paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, ground black pepper, dry thyme leaves, oregano leaves, ground cumin, chili powder, ground coriander, cayenne pepper, ground black pepper, ground cinnamon, brown sugar, salt

Directions:
For each rub:
Combine ingredients.
Store in covered container and keep in dry spot.
Can be sprinkled on meats and poultry just before cooking or several hours before.
Remember the longer time sprinkled on, the more intense the flavor.
North Italian Meat Sauce (Ragu Bolognese)
Category: side-dish
By MARBALET

This recipe comes from Bologna, Italy. One unusual characteristic of this sauce is that there is no garlic in it--but there is a hint of ground nutmeg. Serve over hot cooked pasta.

Ingredients:
4 tablespoons butter, divided
4 ounces pancetta, diced
1 cup diced onion
1 cup chopped carrot
½ cup chopped celery
2 tablespoons olive oil
¼ pound lean ground beef
12 ounces lean ground pork
½ cup white wine
2 cups beef stock
2 tablespoons tomato paste
½ pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Directions:
In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan. In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside. Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally. Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 3 1/2 quarts

Calories: 135.3
Fat: 11.5 g
Saturated fat: 5.2 g
Carbohydrates: 1.9 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 5.3 g
Cholesterol: 58.5 mg
Sodium: 167.4 mg
Eggplant-Ranch Style


Ingredients:
onion, green chilies, diced tomatoes, tomatoes, zucchini, salt, chili powder, cheddar cheese

Directions:
Cook onion in oil until soft., Add all ingredients except cheese and cook until done, about 20-30 minutes., Top hot dish with cheese before serving.
Roasted Mahi-Mahi and Shrimp With Garlic


Ingredients:
olive oil, tamari, salt, yellow onion, red bell pepper, green bell pepper, garlic cloves, mahi mahi, shrimp, cooked brown rice

Directions:
Preheat oven to 450 degrees F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
In a large baking dish, combine onions, red bell peppers, green bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
In a large bowl, combine mahi mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
Bake vegetables until just tender, about 20 minutes, then remove from oven. Add mahi mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to oven and cook until shrimp are curled and mahi mahi is opaque, about 10 minutes more.
Serving includes 1/4 of mahi mahi, 1/4 of shrimp, 1/4 of vegetables and 1/2 cup brown rice for a Curves Complete Phase II lunch or dinner. You can add a salad with 2 T of any Fat Free salad dressing.
Stir-Fried Garlic Frog's Legs


Ingredients:
garlic, fresh basil, ginger, dark soy sauce, oyster sauce, rice wine, light soy sauce, sugar, cornflour

Directions:
Marinate frog legs with dark soy sauce., Heat oil in a pan., Add garlic and ginger., Stir-fry till fragrant., Add frog legs., Stir-fry til golden brown., Add in basil, chicken stock, oyster sauce, rice wine, light soy sauce and sugar., Stir well., When it starts to boil, add in the cornstarch solution to thicken the gravy., Remove and serve.
Lemon Ginger Loaf With Apricot Glaze


Ingredients:
all-purpose flour, salt, baking powder, baking soda, granulated sugar, butter, eggs, milk, lemons, fresh ginger, granulated sugar

Directions:
Preheat oven to 350 degrees fahrenheit and grease a 9" by 5" by 3" loaf pan and set aside.
In a medium size bowl combine dry ingredients and set aside.
Combine sugar and butter in a separate large bowl and cream together until well blended.
Grate and juice both lemons and put them aside.
Mince fresh ginger on cutting board and put into a small bowl.
Crack eggs into a small bowl and beat until light and fluffy.
Add eggs to the butter and sugar mixture and stir until well combined.
Pour 1 cup milk into the measuring cup and add the lemon juice and wait until curdled.
Starting and ending with the dry ingredients use an electric mixer alternately adding dry ingredients and milk until mixture is creamy and smooth.
Stir in minced ginger and lemon zest to the batter and pour into prepared loaf pan.
Put loaf into oven for approximately 1 hour or until lightly browned on top.
Remove from oven and let cool for about 5 to 10 minutes before putting on a rack to cool.
Put apricot preserves and sugar in a saucepan and cook until sugar is melted and then drizzle over the top and sides of cooled loaf.
Blueberry Pie with Frozen Berries
Category: desserts
By cnelson204

Great pie made from frozen blueberries.

Ingredients:
5 cups frozen blueberries
1 cup white sugar
5 tablespoons cornstarch
1 teaspoon lemon juice
¼ teaspoon salt
2 ¼ cups all-purpose flour
¾ cup salted butter
½ teaspoon salt
6 tablespoons cold water, or more as needed
1 tablespoon salted butter, cut into small pieces
1 teaspoon salted butter, or as needed
¼ cup milk

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes. While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed. Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles. Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top. Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust. Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch pie

Calories: 467
Fat: 20.3 g
Saturated fat: 12.4 g
Carbohydrates: 68.6 g
Sugars: 33.6 g
Dietary fiber: 3.6 g
Protein: 4.5 g
Cholesterol: 51.5 mg
Sodium: 360 mg
Julie's Baked Chicken Korma & Rice


Ingredients:
skinless chicken breasts, skinless chicken thighs, white rice, onion, butter, olive oil, smooth cashew butter, half-and-half, coconut milk, plain yogurt, chicken broth, homemade chicken broth, cayenne, turmeric, cinnamon, ground cloves, ground coriander, ground cumin, ground cardamom

Directions:
Preheat oven to 375 degrees F.
In a large saucepan sauté the chopped onion and sliced mushrooms (if using] in butter and olive oil until onions are opaque.
Add spices and the remaining sauce ingredients except for one of the cans of broth (or half of your homemade]; simmer for 5 minutes.
Turn off heat and add cubed chicken; stir.
Put uncooked rice in the bottom a large lightly-oiled lasagne pan and carefully pour the chicken/sauce mixture over (the pan will be pretty darn full].
(You can also just mix the rice into the sauce and pour into the pan, but if you do so make sure you evenly distribute the rice on the bottom of the pan.] Bake in 375 degree oven for 30 minutes, add the remaining can of chicken broth into the pan and stir well, then bake for an additional 30 minutes until rice is cooked through.
Makes about 10-12 potluck servings.
Broccoli and Brussels Sprout Delight
Category: side-dish
By Howard

Broccoli and Brussels sprouts combine and come together in delightful way. If you love Brussels sprouts, this is a nice way to reintroduce them to your friends and family. Use fresh Brussels sprouts and broccoli. If the sprouts are large, trim and quarter them.

Ingredients:
3 tablespoons butter, divided
2 cloves garlic, chopped
2 cups broccoli florets
8  Brussels sprouts, trimmed and halved
1 small tomato, seeded and diced
¼ teaspoon salt
⅛ teaspoon red pepper flakes

Directions:
Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes. Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 115
Fat: 9 g
Saturated fat: 5.5 g
Carbohydrates: 7.9 g
Sugars: 2.2 g
Dietary fiber: 3 g
Protein: 3 g
Cholesterol: 22.9 mg
Sodium: 232.8 mg
Fried Cinnamon Sweet Potato Chips
Category: appetizers-and-snacks
By LAURISSIMA

I made this up after I could only find baked sweet potato chips on Allrecipes. (Those are great, too, but I was already frying fish and wanted some nice crunchy chips.) These are crisp, delicious, and easy. Don't sweat the measurements. I just eyeballed it, and you can too. Mix the seasoning to your own taste.

Ingredients:
2  sweet potatoes, thinly sliced
½ cup milk
½ cup all-purpose flour
1 tablespoon white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 quart vegetable oil for frying
1 teaspoon white sugar, or to taste
½ teaspoon ground cinnamon, or to taste
¼ teaspoon salt, or to taste

Directions:
Mix sweet potatoes and milk together in a bowl. Mix flour, 1 tablespoon sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together in a separate bowl. Remove a few sweet potato slices at a time, allowing excess milk to drip offl; dip the slices into the flour mixture. Place the coated sweet potatoes on a plate. Repeat with remaining sweet potatoes. Heat vegetable oil in a large skillet over medium-high heat. Combine 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Fry the coated sweet potatoes, working in 2 to 3 batches, until crisp, 5 to 7 minutes. Drain chips on a paper towel-lined plate. Sprinkle with cinnamon-sugar mixture.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 228.2
Fat: 15.2 g
Saturated fat: 2.2 g
Carbohydrates: 21.1 g
Sugars: 5.6 g
Dietary fiber: 1.9 g
Protein: 2.5 g
Cholesterol: 1.6 mg
Sodium: 323.2 mg
Meat Lovers Cheating Lasagna


Ingredients:
pork sausage, ground beef, onions, garlic powder, mozzarella cheese

Directions:
In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
Cook ravioli according to package directions (only for about 3 minutes or so I think] Drain and rinse in cold water.
In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom] and layer enough ravioli to cover.
Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
Now spread all the meat over that and pour the remaining sauce on top of it.
Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
Spread the remaining half of pepperoni strips on top of cheese.
Cover with foil and bake at 375* for about 20-25 minutes.
Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
Serve with no yeast Beer Bread (recipe# 73440].
Cauliflower-Ham Chowder


Ingredients:
potatoes, water, onion, chicken bouillon granule, cauliflower florets, milk, cooked ham, flour

Directions:
In a large saucepan, simmer potatoes, water, onion and bouillon, covered, for 10 minutes.
Then, add cauliflower and cook until tender.
Stir in 2 1/2 cups milk, ham and any seasonings of choice, if desired.
Bring to boiling point.
Blend 1/2 cup milk with flour and stir into hot mixture.
Cook until thickened.
Serve, and enjoy!
Slow Cooker Pork and Sauerkraut
Category: meat-and-poultry
By Amian

Super-easy slow cooked pork tenderloin with sauerkraut and potatoes. Use a slow cooker liner for effortless cleanup. This is also good served with mashed potatoes if you don't want to use the whole baby ones. I usually double the recipe as the leftovers are even better the next day.

Ingredients:
1 (1 pound) whole pork tenderloin
1 (24 ounce) bag baby potatoes, unpeeled  (Optional)
1 (20 ounce) can sauerkraut, undrained
1 cup water
¼ cup butter, cubed
salt and ground black pepper to taste

Directions:
Place whole pork tenderloin into a slow cooker. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 4 servings

Calories: 358.1
Fat: 14.5 g
Saturated fat: 8.3 g
Carbohydrates: 35.7 g
Sugars: 3.6 g
Dietary fiber: 7.5 g
Protein: 22.3 g
Cholesterol: 79.6 mg
Sodium: 1057.4 mg