xiaoxl/recipe_data huggingface dataset:
Individual Sausage and Egg Casseroles


Ingredients:
Italian sausage, onion, red bell pepper, eggs, milk, sharp cheddar cheese, salt, pepper

Directions:
Preheat over to 350 degrees.
Brown sausage in a skillet.
Add in onion and bell pepper after the sausage has rendered a little fat.
While the sausage browns, grease two ramekins and layer in the bread and cheese.
In a bowl combine eggs, milk, salt, and pepper; mix thouroughly.
Pour egg mixture over bread and cheese. Top with browned sausage mixture.
Bake for 45-50 minutes.
Sour Cream Banana Bread
Category: bread
By grandma-diane

This bread is a family favorite. It is very moist, freezes well, and makes a great addition to school lunches with peanut butter spread on a slice.

Ingredients:
4  very ripe bananas, divided
1 cup white sugar
¾ cup butter, melted and cooled
2  large eggs
⅓ cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts  (Optional)
2 teaspoons white sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined. Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf. Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs
Yields: 1 5x9-inch loaf

Calories: 338.8
Fat: 17.2 g
Saturated fat: 8.8 g
Carbohydrates: 43.5 g
Sugars: 22.5 g
Dietary fiber: 2 g
Protein: 4.7 g
Cholesterol: 64.3 mg
Sodium: 255.6 mg
Strawberry-Orange Cups


Ingredients:
fresh strawberries, unflavored gelatin, water, boiling water, low-fat milk, vanilla extract, sugar

Directions:
Wash the strawberries and remove the stems from all but six of them.
Reserve these six berries for garnishing each cup before serving.
Cut the remaining berries into thin slices and divide them equally in the bottoms of 6 custard cups.
Soften the gelatin in the cool water for 5 minutes.
Place the remaining 1/4 cup of water in a microwave to boil.
Add the boiling water to the softened gelatin and stir until completely dissolved.
Combine the orange juice concentrate, milk, vanilla and sugar and mix well.
Stir in the dissolved gelatin and pour the mixture over the sliced strawberries in the custard cups.
Place the cups in the refrigerator for about 2 hours, or until completely jelled.
BBQ Turkey Drumsticks With Chipotle Glaze


Ingredients:
molasses, salt, black peppercorns, lemons, onions, garlic, fresh rosemary, butter, chipotle chile in adobo

Directions:
Pour 1 cup (250ml] hot water into a large, deep nonreactive pan, bucket or cooler. Add the molasses and salt and stir until the salt is fully dissolved. Add the peppercorns, lemons, onions, garlic and rosemary. Place the turkey drumsticks in the brine and cover with 8 cups cold water (2 liters]. Refrigerate for at least 6 hours (or overnight].
Remove the turkey from the brine and dry thoroughly. Season with salt and pepper.
Prepare a charcoal or gas grill for indirect cooking. If you are using a charcoal grill, place 10 to 12 charcoal briquettes on only one side of the grill. Heat to 400 degrees F (200 degrees C].
Place the turkey drumsticks on the grill on the opposite side of the charcoal. Brush with melted butter and close the lid. Cook, turning the drumsticks and basting with butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thighs registers 160 degrees F (75 degrees C], about 2 hours.
Before serving, brush the drumsticks with pureed chipotles.
Enoki Mushrooms
Category: everyday-cooking
By Bren

A very quick, tasty side dish that pairs well with an Asian-themed meal. They would also be great topped with a stir-fry.

Ingredients:
8 ounces enoki mushrooms
1 teaspoon sesame oil
1 large clove garlic, finely chopped
1 teaspoon low-sodium soy sauce (such as Bragg®)
½ teaspoon finely grated fresh ginger

Directions:
Cut the bottom 2 inches off the mushrooms and discard. Separate the mushroom strands gently. Heat oil in a medium-sized nonstick skillet over medium heat. Add garlic and cook until just fragrant, about 1 minute. Add mushrooms and stir-fry until they begin to wilt, about 2 minutes. Add soy sauce and ginger; toss to coat. Cook 1 to 2 minutes more.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 152
Fat: 5.6 g
Saturated fat: 0.7 g
Carbohydrates: 19.5 g
Sugars: 0.6 g
Dietary fiber: 6.2 g
Protein: 6.3 g
Sodium: 184.8 mg
Boscaiola Pizza


Ingredients:
flour, water, warm water, instant yeast, salt, caster sugar, olive oil, mushrooms, shallots, garlic clove, olive oil, butter, sage leaf, parsley, white wine, vegetable broth, fennel seed, olive oil, button mushrooms, mozzarella cheese, parsley

Directions:
Start with making the pizza dough. Proof the yeast in the 1/8 cup warm water and 1/4 tsp sugar.
Put flour and 3/4 tsp salt in a bowl. Add water, yeast mixture and 1 tsp olive oil and knead dough to a ball with nice elastic and smooth consistency. cover with damp cloth and leave to rise for 1-1,5 hours until dough has doubled in size.
In the meantime, start preparing sauce and toppings. For the sauce, chop garlic and shallots very finely. Put approximately 3/4 of the mushrooms in a food processor and process to a puree.
Slice remaining mushrooms and fry them in 1 tbs of olive oil until browned, set aside.
Remove meat from sausage casing and fry in a frying pan until browned, working it with a wooden spoon to get nice small chunks of meat. Add fennel seeds the last 2 minutes. Set aside.
In a frying pan, heat 1/2 tbs butter and 1/2 tbs olive oil on medium-low heat and cook shallots and garlic without browning them, just until the raw aroma dissapears. Add mushroom puree and cook until most of the moisture has evaporized and the mixture starts to darken in color.
Add the wine, bring to a boil until alcohol has evaporized. Add chopped parsley, sage and vegetable stock and simmer until sauce has thickened. Season with salt and black pepper to taste.
Preheat oven to 500 degrees F.
Roll dough with rolling pin into a circle of about 12 inches and place onto pizza stone or baking tray. Bake the bare crust for 4 minutes. Remove from oven and coat with boscaiola sauce. Top with fried mushrooms, sausage and grated mozzarella. Bake another 6-8 minutes until edges are light brown and cheese has melted. Remove from oven, garnish with fresh parsley, a drizzle of olive oil and serve.
Rogan Josh


Ingredients:
fresh ginger, garlic cloves, turmeric, plain yogurt, lamb shoulder, lamb necks, green cardamom pods, whole cloves, cinnamon, yellow onion, fresh green chilies, tomatoes, chopped tomato, fresh coriander, salt, sugar, fresh coriander, green chilies

Directions:
In a large bowl, thoroughly mix the lamb chunks with the ginger, garlic, turmeric, and yogurt together. Stir well, ensuring that the lamb is well-coated. Cover and refrigerate overnight.
Remove lamb from refrigerator and bring to room temperature, about 2 hours.
Heat the oil in a large, heavy-bottomed skillet until smoking. Lower heat to very low and add the cardamom pods, cloves and cinnamon stick. Cook gently for 1 minute. Raise heat to medium. Add the onion and green chillies and cook, stirring gently, until the onions are golden and the oil starts to separate.
Raise heat to high, add the lamb mixture to the pan and stir until the lamb slightly browns. This will not be a sear, a gentle brown is enough. Add the fresh and canned tomatoes to the pan. If necessary, add a little hot water, but only if there’s no liquid in the pan. Add the coriander leaves and the dry chillies. When the curry comes to the boil add salt to taste, and sugar, cover tightly with a lid and lower heat to simmer gently on the lowest heat necessary for 1 ½ to 2 hours, until the meat is fork-tender. Depending on the meat and the marination, this might even be ready in 1 hour.
When the curry is cooked, adjust seasonings. If you need to add salt, simmer for a further 10 minutes after adding the salt.
Remove from heat. When ready to serve, garnish with the coriander leaves, and/or some green chillies. Serve with rice, roti or naan, heated directly on the flame.
How to Prepare Beef Jerky the South African Way


Ingredients:
rump steak, rock salt, pepper, whole coriander seeds, sugar, vinegar, Worcestershire sauce, warm water

Directions:
Reach out to your local butchers and get some good quality beef or order it online. I like to buy from https://bullandcleaver.com/. They are trusted and quality is also good. Now get it cut against the grain if possible and stay away from the fat. It would also add more flavor to the beef.
Take it your place and leave it ideal for not less than one hour.
Being by sprinkling a bit of rock salt in a plastic or glass dish. Now put the same between each layer and leave the beef for one hour.
Till the time it gets ready, prepare your spice. Start with whole coriander seeds.
When it comes to grinding spices, the most preferred way is to use a coffee grinder. You can decide it on your own.
Once you’re done with grinding, mix pepper.
Basis your taste, grind it to 5-10g.
Get some sugar 2-4g.
Along with some spices around 25g.
Now mix them well. Remember that you can use it later still if you don’t use this time.
You would notice moisture drawing out due to rock salt.
Get 25 ML of Worcester sauce and make your beef bath ready.
Get 500 ml of brown vinegar.
250 ml of warm water.
Now mix the meat bath together.
Brush off the salt.
Put your meat in the meat bath.
It’s time to sprinkle your spices on it. Keep in mind that less is more.
Treat your meat in strips by using a variety of spices, chilly, garlic, curry powder, or anything else that tends to enhance its taste. But sprinkle only.
Now put it in your air dryer.
Leave some space between these strips to ensure smoother air flow.
Wait till next morning when the rich texture of your meat comes out.
If you find it wet and juicy, it means it needs more drying. Taste it regularly and dry it if you don’t get that perfect taste. To enjoy it more, take it with beer. Invite your friends for a fabulous treat this weekend.
Dave's Coleslaw
Category: salad
By R0XY24

This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry.

Ingredients:
1 head cabbage, cored and coarsely chopped
1  carrot, grated
1  sweet onion, minced
3  green onions, minced
1  dill pickle, minced
1 cup mayonnaise
2 cups buttermilk
2 tablespoons dill pickle juice
2 tablespoons vinegar
2 tablespoons prepared yellow mustard
½ cup white sugar
1 pinch cayenne pepper
1 teaspoon salt, divided
1 clove garlic

Directions:
In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle. In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 12 servings

Calories: 215.3
Fat: 15.2 g
Saturated fat: 2.5 g
Carbohydrates: 18.7 g
Sugars: 14.5 g
Dietary fiber: 3 g
Protein: 3.2 g
Cholesterol: 8.6 mg
Sodium: 462.3 mg
Quick Meat Risotto


Ingredients:
onion, ground pork, ground beef, tomato sauce, long grain white rice, parmesan cheese, mozzarella cheese

Directions:
Cook rice according to package directions.
While rice is cooking, heat oil and saute onion until translucent.
Add ground meat, salt and pepper to taste and cook until no longer pink, drain if necessary.
Add tomato sauce and heat through.
Once rice is ready, drain well and add to pan.
Heat through, stir in cheeses if desired.
To fancy up, you could add chopped peppers, or more spices.  I'm sure this would work just as well with any leftover meat too.
Shrimp Salad With Spring Pea Mix


Ingredients:
eggs, lemon, fresh dill, shrimp, yukon gold potatoes, salt, sugar snap peas, plain yogurt, Dijon mustard, red onion, celery, white wine vinegar, olive oil

Directions:
Hard boil eggs.  Cool, remove shells, and cut into quarters.  Set aside 12 quarters for garnish.
Squeeze 3 tbsp juice from lemon and reserve.  Add lemon rind to water in which eggs were cooked along with dill stems.  Heat to boiling on high; add shrimp.  Reduce heat to simmer and cook for 3 minutes or until shrimp are just cooked.  Drain and rinse under cold water.  Discard lemon rind and dill sprigs.
In same pan, cook potatoes with enough cold water to cover.  Add 1 tsp salt.  Heat to boiling on high, cover, and reduce heat to simmer 15 minutes until potatoes are tender.  Drain.
While potatoes cook, cook snap peas and peas 2 minutes in boiling water.  Drain well.
Whisk yogurt, mustard, 1 tbsp lemon juice, and 1/4 tsp each salt and pepper in a large bowl.  Add hot potatoes, onion, celery, shrimp, eggs, and half of chopped dill.  Fold gently until combined.
In another bowl, whisk vinegar, oil, remaining 2 tbsp lemon juice, and 1/4 each salt and pepper; add all peas and remaining dill.  Toss until well coated.
Spoon shrimp salad into center of serving platter, then spoon pea mixture all around.  Garnish with reserved egg quarters and serve immediately.
Quick and Simple Fairy Cakes
Category: desserts
By pkhosa

My mom told me this recipe, and I love it because its really quick and very easy to follow!

Ingredients:
1 cup butter, softened
1 cup white sugar
1 ¾ cups self-rising flour, divided
4  eggs, beaten, divided

Directions:
Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups. Bake in the preheated oven until golden, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 dozen cakes

Calories: 144.2
Fat: 8.6 g
Saturated fat: 5.1 g
Carbohydrates: 15.2 g
Sugars: 8.4 g
Dietary fiber: 0.2 g
Protein: 2 g
Cholesterol: 51.3 mg
Sodium: 181.9 mg
Corn Flake Funeral Potatoes


Ingredients:
frozen hash browns, Velveeta cheese, sour cream, butter, onions, butter

Directions:
Mix all of the ingredients together and put in a 9 by 13 pan., Mix the ingredients for the topping and spead out over the casserole., Bake at 350 degrees for 45-60 minutes., Tip: Mixing in the hashbrowns last makes stirring them in a lot easier.
Chicken Wild Rice Soup from the Pastor's Wife


Ingredients:
condensed chicken broth, water, wild rice, green onion, butter, flour, salt, poultry seasoning, pepper, half-and-half, dry sherry, chopped pimiento, water

Directions:
Combine broth and water.  Add wild rice and onion.  Simmer, covered, 35-40 minutes until rice is tender.
In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
Stir constantly, to prevent burning, until smooth and bubbly.
Add half anf half and cook until thickens-about 2 minutes.
Slowly add half and half mixture to the rice, stirring constantly.
Add remaining ingredients, stirring until thoroughly heated.
Add water at the end if you find this to be too thick.
Butternut Squash-Sweet Potato Ginger Bisque
Category: soups-stews-and-chili
By B.J.

This soup is perfect in winter-time. The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste.

Ingredients:
1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
4  sweet potatoes, peeled and cut into chunks
1  onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 ½ quarts water, or amount to cover
1 cup plain yogurt, or amount desired  (Optional)
salt and ground black pepper to taste

Directions:
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes. Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow  to boil.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 206.6
Fat: 0.7 g
Saturated fat: 0.4 g
Carbohydrates: 47.3 g
Sugars: 11.8 g
Dietary fiber: 7.1 g
Protein: 5.4 g
Cholesterol: 1.8 mg
Sodium: 110.9 mg
Homemade Salsa and Fried Tortilla Chips With Seasoning - Deen


Ingredients:
tomatoes, diced tomatoes with juice, onion, green bell pepper, green chilies, garlic clove, red wine vinegar, olive oil, red onion, black beans, avocado, mango, pineapple chunk, limes, corn tortillas, salt, black pepper, garlic powder

Directions:
Salsa:
Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
Stir well with a spoon.
Cover with plastic wrap and chill until serving time.
Tortilla Chips:
Arrange the tortillas in a stack and cut into 6 equal wedges.
Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer.
Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
Drain on paper towels; sprinkle lightly with salt, if desired.
Store in an airtight container.
House Seasoning:
Mix ingredients together and flavor chips to taste.
Store leftover seasoning in an airtight container for up to 6 months.
St. Patrick's Chocolate & Mint Cheesecake Bars
Category: desserts
By Melissa Goff

In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.

Ingredients:
1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
½ cup butter, softened
3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
3  eggs
6 drops green food coloring, or as needed
3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping. Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan. Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly. Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes. Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes. Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes. Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed. Pour batter over the chocolate crust in the 9x13 pan. Sprinkle 1 cup reserved crumb mixture over cheesecake batter. Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches. Place the pan in the preheated oven and bake until set, 42 to 45 minutes. Remove pan from oven and cool completely. Cover and refrigerate until chilled, at least 2 hours. Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth. Pour melted chocolate into a resealable plastic bag. Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner. Cut cake into bars to serve.

Prep time: 20 mins
Cook time: 55 mins
Total time: 3 hrs 15 mins
Yields: 24 servings

Calories: 369.1
Fat: 24.1 g
Saturated fat: 13 g
Carbohydrates: 36.6 g
Sugars: 26.9 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 64.2 mg
Sodium: 356.5 mg
Cabbage Crunch Salad


Ingredients:
toasted sesame seeds, cabbage, green onions, sugar, vinegar, salt, pepper

Directions:
Combine the first five ingredients., Mix the dressing and add right before serving.
Apple Cheese Casserole


Ingredients:
butter, sugar, sharp cheddar cheese, all-purpose flour, sliced apple

Directions:
Preheat oven to 325°F. Grease a 1 ½ quart casserole with vegetable spray.
In a medium mixing bowl, cream together butter and sugar. Using a spoon, stir in grated cheese. Add flour and combine using fingers or a spoon. Batter should be stiff.
Arrange apples in prepared casserole. Evenly crumble cheese mixture over apples.
Bake for 30 minutes.
Savory Seasoning


Ingredients:
ground ginger, dried oregano, ground cloves, onion powder, ground cinnamon, chili powder, nutmeg, dried sage, dried thyme, sea salt, black pepper

Directions:
Combine everything together in a container with a tight lid. I prefer a glass jar as I feel the potency remains longer then in plastic.
Shake or stir well. Store in cool area. Do Not Refrigerate!
This tends to settle, so stir well before using.
I love using this when I'm saute onions for the base of a soup or stew --   just about any kind except lamb.
It also makes a different rub for chicken.
Apple-Cranberry Crisp


Ingredients:
brown sugar, quick-cooking oats, flour, coconut, cinnamon, ground nutmeg, butter, pecan halves, cranberries, apples

Directions:
Preheat oven to 375 degrees F. Butter a 14 x 8 glass baking dish.
Mix brown sugar, oats, flour, cinnamon, nutmeg, and coconut in food processor, using on/off turns.
Add butter and process until chopped into small pieces.
Add pecans; process until moist clumps form.
Peel, core and slice apples. Place evenly in baking dish.
Sprinkle cranberries evenly over top of apples.
Sprinkle topping evenly over apple-cranberry mixture.
Bake until apples are tender, filling is bubbling and topping is crisp, about 45-50 minutes Serve warm or at room temperature.