xiaoxl/recipe_data huggingface dataset:
Another No-Knead Bread


Ingredients:
water, unbleached all-purpose flour, instant yeast, salt, olive oil, sesame seeds

Directions:
Mix first 5 dough ingredients in a large bowl to make a sticky dough, or beat in a stand mixer for 3 minutes.
Cover with plastic wrap and let rest at room temperature overnight or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
Turn dough onto lightly floured surface and form into a log or round loaf to fit a 14" to 15"  lidded stonewar baker or 9" to 10" round lidded baking crock.
Place dough in lightly greased pan, smooth-side up.
Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.  Just before baking, make several slashed to allow for expansion.
Spritz or brush dough with water and sprinkle about 1 tablespoon topping.  Place bread in cold oven and set temperature to 450.
Bake bread for 50 minutes, then remove lid and continue to bake for another 5-10 minutes, until it's deep brown in color.
Remove bread from oven, turn it onto a rack and cool before slicing.
Mini Hashbrown Quiche #SP5


Ingredients:
eggs, egg substitute, cheese

Directions:
Preheat oven to 375 degrees F.
In a small bowl, combine hash browns and vegetable oil.
Using a mini-cupcake pan (spray first], fill 12 mini-cups with hash brown mixture, about halfway up.  Cook for 20 minutes in oven.
Remove from oven and add bacon and half of the cheese, enough to cover the hash browns.
Pour eggs into each one until it is even with the top.
Add other half of the cheese, then cook for 15 minutes, or until slightly brown on top.
Allow to cool for 5 minutes, then remove from pan and enjoy!
Mama's Good for What Ails You Drink


Ingredients:
water, sugar, lemon juice, vanilla

Directions:
Boil the water and sugar until sugar has dissolved., Add remaining ingredients., Serve warm., Can be refrigerated and reheated for at least a week-if it lasts that long.
Susan's Vive (Or Banana Chocolate Smoothie)


Ingredients:
banana, nonfat milk, low-fat milk, cocoa powder, liquid stevia, Sweet 'n Low

Directions:
"Blend all in blender.  Some like to add a shot of espresso.  I plan to try this soon w/ strong decaf frozen in ice cube trays, substituting for some of the ice."
Cottage Cheese Meatloaf from 1968


Ingredients:
ground beef, cottage cheese, egg, ketchup, prepared yellow mustard, onions, garlic clove, Worcestershire sauce, salt, pepper, parmesan cheese

Directions:
Combine all ingredients except the Parmesan cheese until well blended.
Press the mixture into a shallow baking pan about 8 inch square.
Baked in a 350 degrees F oven for 20 minutes. Remove from oven and sprinkle the Parmesan cheese evenly over the top.
Return to the oven and continue to bake for 15-18 minutes longer.  Let stand for about 5 minutes before cutting in squares to serve.
Kabab


Ingredients:
ground beef, parsley, thyme, ground cumin, onion powder, garlic powder, paprika, salt, pepper

Directions:
mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
shape like jumbo hot dogs, not foot long just 3 inches long.
skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.
Easy Skillet Chicken & Riced Cauliflower
Category: trusted-brands-recipes-and-tips
By Green Giant

One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.

Ingredients:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
1 (7 ounce) package Green Giant® Riced Cauliflower - any variety
½ cup chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano

Directions:
Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside. Add onion and cook 3 minutes or until softened. Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes. Stir in broth and bring to a boil. Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through. Stir in Parmesan cheese, lemon juice and oregano.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 220.1
Fat: 10.3 g
Saturated fat: 2.1 g
Carbohydrates: 5.2 g
Sugars: 1 g
Dietary fiber: 1.5 g
Protein: 26.1 g
Cholesterol: 67.2 mg
Sodium: 227.1 mg
Grilled Nectarines with Goat Cheese
Category: desserts
By 14 Hands Winery

An easy yet impressive dessert! Enjoy this seasonal favorite with 14 Hands Cabernet Sauvignon.

Ingredients:
½ cup Cabernet Sauvignon
1 cup granulated sugar
½ cup goat cheese
½ cup crumbled Gorgonzola cheese
1 tablespoon milk, or more as needed
4  nectarines
1 tablespoon olive oil

Directions:
Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool. Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary. Cut the nectarines in half lengthwise and remove the pits. Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes. Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 halves

Calories: 217
Fat: 7 g
Saturated fat: 3.6 g
Carbohydrates: 32.9 g
Sugars: 30.7 g
Dietary fiber: 1.2 g
Protein: 4.5 g
Cholesterol: 16.1 mg
Sodium: 130.8 mg
Chai Pops


Ingredients:
chai tea, milk, sugar

Directions:
Stir together all ingredients.
If you're using something like the liquid Oregon Chai, mix 3/4 C of the tea and 3/4 C milk, omitting the sugar.
Pour into ice pop container or small paper cups.
If you're using paper cups, cover with plastic wrap and insert craft stick or lollipop stick in center of each cup.
Freeze for 4 hours or until solid.
Pink Stuff ( Strawberry Jello, Pineapple Dessert )


Ingredients:
crushed pineapple, strawberry Jell-O gelatin dessert, Cool Whip, cottage cheese

Directions:
Drain pineapples and cottage cheese., Mix together jello powder and cool whip., Mix in drained pineapple chunks and drained cottage cheese., Put in the fridge to cool or serve as is.
Gluten-Free Honey Vanilla Popcorn Balls


Ingredients:
canola oil, unsalted butter, honey, vanilla extract, kosher salt

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Heat the oil in large heavy-bottomed pot with a lid over medium heat. Add the popcorn kernels and place the lid slightly ajar on top of pot. Cook until most of the kernels pop, 7 to 10 minutes (the popping sounds slow down when it's almost done]. This will make 10 to 12 cups of popcorn.
While the popcorn is popping, melt the butter, honey, vanilla and salt in a small saucepan over low heat until the mixture is uniform.
Transfer the popcorn onto the prepared baking sheet. Discard any unpopped kernels that settle at the bottom of the pot. Pour the butter mixture evenly over the popcorn. Toss the popcorn with two spatulas until coated. Bake, stirring every 5 minutes, until the popcorn is a deep caramel color, 20 minutes.
Remove the baking sheet from the oven and cool for 5 minutes. Wearing clean plastic gloves, use your hands to press the popcorn into 2-inch balls. Towards the end you may need 1/2 to 1 teaspoon of extra honey to act as the "glue" for the balls.
Cook's Note: You can substitute the popcorn kernels with one 3.5-ounce bag microwave popcorn prepared according to the package instructions.
Corn Casserole


Ingredients:
butter, flour, milk, corn, sugar, salt, pepper, eggs

Directions:
Melt butter over low heat., Add flour and mix well., Add milk gradually, stirring constantly, bring mixture to boiling point., Add corn, sugar, salt, and pepper, heat throughly., Remove from heat and add beaten eggs., Pour into a greased baking dish., Bake 350 degrees for 25 min, or until firm.
Barbecued Pork Tenderloins


Ingredients:
soy sauce, honey, garlic cloves, fresh rosemary, dried rosemary, fresh ground pepper, salt

Directions:
Place tenderloins in shallow noncorrosive pan.  Add orange juice, soy sauce, honey, garlic, rosemary, and a generous grinding of pepper.  Turn tenderloins over several times to mix marinade.  Refrigerate coverede, turning meat once or twice, at least 2 hours.
Start charcoal or gas grill for grilling.
When coals are very hot and covered with gray ash, or gas grill is preheated, brush grill rack with oil and place tenderloins on grill.  Sprinkle lightly with salt.  Grill, turning once, until brown and crusty on outside but still juicy inside, 20-25 minutes.  Let stand 10 minutes on serving platter fefore slicing.  Slice diagonally 1/2-inch thick.  Serve at once.
Note:  Pork tenderloins can also be grilled under broiler.  Broil 6 inches from heat, turning once, about 20 minutes.
Helosie Fast Slaw


Ingredients:
celery seed, dill, soy sauce

Directions:
Put the dressing and seasonings in a large plastic zip bag.
Add the cabbage.
Close the bag and shake, shake, shake.
Taste better if you refrigerate for several hours (turning the bag every 30 minutes or so to distribute the dressing].
Chicken With Cream Sauce


Ingredients:
chicken thighs, bell peppers, tomatoes, tomato paste, button mushrooms, basil, salt, butter, heavy whipping cream

Directions:
Method of processing:
- Grill the chicken in the oven at 200 degree celcius for 40 minutes or until chicken is cooked evenly and have golden brown co lor on the skin.
- Melt the butter in a frying pan.
- Add bell pepper and mushrooms, stir until mushrooms turn golden brown color on the surface.
While you are waiting. Stir the tomato paste with heavy whipping cream in a bowl.
Check if the mushrooms turn golden brown color on the surface? when it is ready continue to your last steps:
- Pour the heavy whipping cream into the vegetable, add salt and cook for 3 minutes.
- Take the chicken out of the oven. Pour the sauce into the tray and then put it back in the oven for 25 minutes.
Take the tray out.
Crab Cakes With Shrimp Sauce (British Virgin Islands)


Ingredients:
garlic clove, shallot, raw shrimp, paprika, dry sherry, heavy cream, yellow bell pepper, butter, eggs, flour, Worcestershire sauce, Tabasco sauce

Directions:
Finely mince the shrimp and set aside, reserving the.
Heat the oil in a small saucepan over medium heat, then saute the shrimp shells with the garlic and shallots.
When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long].
Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon]. Season with salt and pepper and keep warm.
Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
Form the crab mixture into small cakes (you should get six to eight from this recipe] and dust with flour.
Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
To serve, pour the shrimp sauce over.
Simple Shrimp Salad Sandwich


Ingredients:
Miracle Whip, mayonnaise, celery, green onion, lemon juice, Worcestershire sauce, dill, sea salt, black pepper

Directions:
In a bowl, combine Miracle Whip®, mayo, celery, green onions, lemon juice, Old Bay seasoning, Worcestershire sauce and hot sauce; stir until well mixed.
Add chopped shrimp and stir again before adding dill, sea salt and freshly ground black pepper. Stir again, cover and transfer to the fridge for at least 30 minutes or up to 2 hours. Serve on croissants or on a bed of lettuce with cherry tomatoes and slices of cucumber. Makes 4.
Nutty Orange Coffee Cake


Ingredients:
sugar, cream cheese, butter, powdered sugar

Directions:
Combine first 3 ingredients in a small bowl; set aside.
Place about 1 tsp cream cheese in center of each biscuit.
Fold biscuit in half over cream cheese and seal edges by pressing together.
Dip biscuits in melted butter.
Then dredge in sugar mixture.
Place bisquits, curved side down, in a single layer in a bundt pan sprayed with Pam.
Space biscuits evenly and do not stack.
Place any remaining biscuits around center of tube filling any spaces.
Drizzle any remaining sugar and butter over biscuits.
Bake at 350°F for 35-40 minutes.
Immediately invert onto serving plate.
Combine powder sugar and orange juice, stirring well; drizzle over warm cake.
Diabetic Sweet Potato Pie


Ingredients:
sweet potato, margarine, Splenda granular, low-fat milk, eggs, ground nutmeg, ground cinnamon, vanilla extract

Directions:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C] for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Spicy Orange Tea


Ingredients:
whole cloves, cinnamon stick, honey, tea bags

Directions:
"Combine 1/2 cup of water with cloves and cinnamon; simmer, covered, 10 minutes. Add honey, 1/2 Celsius water and the orange juice; bring to boiling. Remove from heat; add tea bags. Cover and let stand 5 minutes; remove tea bags and spices. Dash in bitters. Serves 2."
Pasta Served With Avocado Sauce With Sun-Dried Tomatoes


Ingredients:
avocados, sun-dried tomatoes, butter, garlic cloves, heavy cream, parmesan cheese

Directions:
Finely chop the sundried tomatoes and set aside.
Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
Add the cream and chopped avocados. Increase the heat (but don't let the cream boil], stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier].
When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
Sprinkle with grated parmesan and serve immediately.
Salata De Vinete


Ingredients:
eggplants, shallot, extra virgin olive oil, lemon juice, salt

Directions:
Pierce eggplants with a fork on all sides.
Broil the eggplants on a broiling pan in the oven.  Broil, rotating approximately every 20 minutes, until all sides are well cooked and the eggplants begin to collapse and release juices.  You can test doneness by pressing on the eggplants with a spatula or turner: the flesh should give and juices should drain out.  (You could also grill the eggplants to get a smokier flavor].
Remove pan from oven.  Weight eggplants (e.g. setting a pyrex pan on top and weighting with canned goods] and allow to cool and for additional juices to drain.
Finely mince shallot.
Peel off all eggplant skin.  Put eggplant flesh in bowl.  Mash with fork.  Add shallot, salt, olive oil, and lemon juice to taste.
Serve with delicious, crusty bread.
Waldorf Astoria Beef Stew


Ingredients:
lean beef, onions, carrots, celery, potatoes, salt, pepper, tapioca, tomato juice, cabbage

Directions:
"Throw this all together in a large dutch oven and cook, covered in slow oven, 250, for 5 hours."
Pineapple Upside-Down Cake


Ingredients:
butter, margarine, brown sugar, pineapple rings, pecan nuts, eggs, caster sugar, self-raising flour

Directions:
Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan.
Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep].
Sprinkle the brown sugar over the butter.
Place one pineapple slice in the centre of the cake tin.
Arrange the other pineapple rings around it.
Add the glace cherries and the pecan nuts.
Beat the egg yolks and sugar together to a light and creamy consistency.
Fold the flour into this mixture.
Beat the egg whites to the stiff peak stage.
Fold them gently into the cake batter.
Pour the batter over the pineapple base.
Bake for 30 minutes.
Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
Let the cake cool before serving.
Mockamole


Ingredients:
water, lemon juice, salsa, mayonnaise, tomatoes, green onion

Directions:
Rinse split peas in cold water.
In a saucepan, bring split peas, water, and vegetable oil to boil.
Reduce heat and simmer for approximately 1 hour or until peas are soft, stirring occasionally.  Hardness of water and high altitudes influence cooking time.  Pressure cooking is not advised.
Let cool and blend until smooth.
Stir in remaining ingredients.
Serve with your favorite corn chips or vegetables.
Oven-Roasted Potatoes With Spice Blends


Ingredients:
black peppercorns, sea salt, mustard seeds, paprika, garlic powder, red pepper flakes, fingerling potatoes, olive oil, lemon, fresh parsley

Directions:
Special equipment:
Spice grinder or spice mill.
For Kelsey's everyday seasoning blend:
Combine the peppercorns, salt, mustard, coriander, paprika, garlic powder and red pepper flakes in a spice grinder or spice mill. This blend is great for everyday use on eggs, potatoes, roasted vegetables and proteins. Keep in an airtight container at room temperature.
For the potatoes:
Place a baking sheet in the oven and preheat the oven to 425 degrees F.
Toss the potatoes in a large mixing bowl with the olive oil and 1 tablespoon of Kelsey's everyday seasoning blend to fully coat. Reserve the remaining blend for another use. Carefully remove the hot baking sheet from the oven and add the potatoes in an even layer. Reserve the mixing bowl.
Roast the potatoes until golden brown and crispy, about 25 minutes. Return the roasted potatoes to the mixing bowl. Toss with the lemon zest, juice and parsley. Serve warm.
Italian Sausage With Peppers, Onions and Beer


Ingredients:
olive oil, red bell peppers, green bell peppers, red onions, garlic cloves, beer, tomato paste, fresh oregano, fresh cilantro

Directions:
Heat olive oil in a large heavy skillet over medium high heat.  Cook sausage until browned on all sides.  Remove sausage from pan, and set aside.
Pour in 1 can of beer to deglaze the pan, scraping up any blackened bits from the bottom.  Place the red peppers, green peppers, onions and garlic in the pan.  Stir in the remaining beer and the tomato paste.  Season with oregano, cilantro, hot sauce, salt and pepper.  Cover and simmer until onions and peppers are tender.
Slice the sausage into bite size pieces and add to the skillet.  Cover and simmer until sausage is cooked through.
Bob's Grilled Vegetable Terrine


Ingredients:
eggplant, zucchini, olive oil, red onion, raisins, red wine vinegar, tomato juice, gelatin, basil leaves, extra virgin olive oil, red wine vinegar, ground black pepper

Directions:
Grill the pepper under a hot grill and skin.
Grill or fry the eggplant and zucchini, with the olive oil and set aside.
Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered].
Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it].
Cover and chill till set.
Whisk all the dressing ingredients together.
Have a glass of wine.
Greek Pizza


Ingredients:
spinach, lean ground beef, onion, garlic cloves, roma tomatoes, mozzarella cheese, feta cheese

Directions:
In large skillet, saute onion, beef and garlic until the meat is well browned. Drain excess grease. Stir in the pizza sauce.
Cover pizza crust with spinach leaves. Spoon meat mixture over spinach then sprinkle with tomato & cheeses. Bake in 375 degree oven for 20 minutes.
Beet Salad


Ingredients:
beets, onion, sour cream, salt, white pepper, fresh dill, fresh chives

Directions:
Combine ingredients in a bowl until well blended., Chill until ready to eat.
Grandma Hill's  Prize Winning Meatloaf


Ingredients:
ground beef, tomato juice, oats, egg, onion, salt, pepper

Directions:
Combine all ingredients; mix well.
Press firmly into ungreased 8x4x2 inch loaf pan.
Bake for 1 hour in 350* oven.
Let stand 5 minutes before slicing.
For Hamburgers: Omit egg; reduce tomato juice to ½ cup. Shape into 8 patties.
For Meatballs: Omit tomato juice and egg; add 2/3 cup milk. Shape into 16 meatballs. Brown in large skillet in small amount of oil. Drain. Combine 1 – 12oz can tomato paste, 1 cup water, 1 ½ tsp oregano leaves and 1 tsp salt. Add to meatballs; simmer 30 minutes. 8 servings.
Spicy Cornish Game Hens – Pressure Cooker


Ingredients:
olive oil, celery ribs, Worcestershire sauce, Tabasco sauce, garlic, onions, green onion, water

Directions:
Heat oil in pressure cooker at medium heat, and brown Cornish hen for about 3 minutes on each side.
Combine all other ingredients in a bowl, and pour over hen.
Close lid securely with pressure regulator on vent pipe.
Cook at high heat until pressure regulator starts to rock.
Turn heat down to medium high and continue cooking for 15 minutes.
Remove from heat, and let pressure drop on its own.
Smashing Pumpkin Shot


Ingredients:
Kahlua, Baileys Irish Cream, cinnamon

Directions:
Add Bailey's, Goldschlager and Kahlua to an ice filled shaker and shake.
Pour into shot glasses.
You can ignite the shot by adding 151 to the top and sprinkle cinnamon on the flame to "cook" and for dramatic effect.
Blow out and serve.
Deli Pimento Cheese Plus


Ingredients:
onion, celery, dill pickles

Directions:
In medium bowl,mix all ingredients., Refrigerate for at least 30 minutes to blend flavors., Serve with crackers, sandwich bread, French bread, or chips.
Raspberry-Banana Muffins


Ingredients:
banana, egg, milk

Directions:
Pre-heat oven to 400 degrees.Grease a muffin pan or line with paper liners.
In a medium size bowl,mash banana and add rest of ingredients.
Stir until dry mix is just moistened.
Fill muffin cups 3/4ths.full.And bake for 20 minutes( check after 15] or until golden brown.
Chicken Rice Divan Bake


Ingredients:
broccoli stems, cheddar cheese, cooked rice, butter, flour, milk, lemon juice, sour cream

Directions:
Cook broccoli according to package directions; drain well.
Arrange broccoli in 13x9x2-inch baking dish.
Sprinkle with half the cheese; top with cubed chicken.
Season with salt and pepper; spoon on the cooked rice.
In a saucepan, melt butter over low heat.
Blend in flour; stirring a minute or until flour turns slightly golden, add milk.
Cook, stirring constantly, over medium heat until mixture thickens and bubbles.
Remove from heat; stir in lemon juice and fold in the sour cream.
Pour over chicken.
Bake covered at 400' for 15- 20 minutes.
Remove foil sprinkle with remaining chees and bake another 5 minutes.