xiaoxl/recipe_data huggingface dataset:
Lasagna Roll Ups


Ingredients:
mozzarella cheese, ricotta cheese, parmesan cheese, frozen spinach, egg

Directions:
cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then] mix all together in a bowl.
Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg.
Add some Parmesan cheese.
lay out lasagna noodles, spread the cheese mixture.
then add sauce.
roll lagana noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups] keep doing this until your pan is full.
then spread more sauce and Parmesan cheese on top.
This is a nice freeze and eat meal because each roll up is easy to handle and can be stored and separated for 1 meal.
you don't have to reheat lasagna that has been reheated again and again.
It also makes it easier to serve any questions please let me know.
The recipe I gave was for 1 family dinner.
Here is how you can prepare ahead of time don't use the sauce on the bottom of the pan until you get ready to bake it.
You can individually freeze them called flash freezing.
You put the rollups on a pan and freeze 15 minute.
Then place in a freezer bag or what ever you freeze inches.
When it is time to bake take out the sauce and the roll ups as many as you need.
add sauce to bottom of pan then roll ups (seam side down] add sauce and cheese and bake 350 oven for 30 min (if thawed] or until cheese is melted.
Caramelized Onions


Ingredients:
butter, salt, ground black pepper, dried thyme, raw sugar

Directions:
Melt butter in a large pot over medium heat, add onions, salt, and pepper. Cook, stirring often until softened and just beginning to brown,  about 30 minutes.
Reduce heat to medium, add sugar and thyme. Cook, stirring often to scrape up any brown bits stuck to the bottom of the pot, about 40 minutes. (Lower the heat if bottom of pot begins to scorch].
When done, onions should be deep golden brown and have a jam like consistency. Remove from heat and let cool completely. Keeps up to 2 weeks in the fridge.
Delicious Parmesan Cheese Italian Bread Crumbs


Ingredients:
garlic, oregano, poultry seasoning, parmesan cheese

Directions:
heat oven to 400 degrees F.
place bread on pan and put into oven for approximately 6 minutes (or until dried, but not toasted, turning half way through] leave oven on.
Remove from oven and let bread cool slightly; then add to food processor along with spices (do not add parmesan cheese yet!] ground until desired consistantcy.
return crumbs to oven,spreading evenly, for approximately 5-6 minutes; or until lightly toasted. (stir crumbs occasionally to evenly toast].
remove from oven and let cool. Add parmesan cheese and stir until evenly mixed.
Buttered Biscuits
Category: bread
By Debbie Rowe

These biscuits are very easy to make and are very good.

Ingredients:
2 cups self-rising flour
½ cup butter or margarine
⅔ cup buttermilk

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper. Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined. Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 dozen

Calories: 147
Fat: 8 g
Saturated fat: 5 g
Carbohydrates: 16.1 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 20.9 mg
Sodium: 333.4 mg
Wisconsin Bratwurst
Category: meat-and-poultry
By Bob Cody

This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!

Ingredients:
2 pounds fresh bratwurst sausages
2  onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1 ½ teaspoons ground black pepper
10  hoagie rolls

Directions:
Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes. Preheat grill for medium-high heat. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.

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

Calories: 557.8
Fat: 44.9 g
Saturated fat: 20.7 g
Carbohydrates: 10.4 g
Sugars: 0 g
Dietary fiber: 0.1 g
Protein: 13.7 g
Cholesterol: 116 mg
Sodium: 907.6 mg
Jasmine Ginger Sparkler


Ingredients:
tea, crystallized ginger, ginger ale, honey, Splenda sugar substitute

Directions:
Combine ginger and tea concentrate while still hot and refrigerate for at least three hours.
Strain and discard ginger.
Pour concentrate and ginger ale into ice filled glasses.
Makes 4 servings.
* For recipes that call for tea concentrates: steep 12 tea bags in 4 cups of boiling water. Before removing, squeeze the tea bags to get all of the liquid. Cool the concentrate in the refrigerator at least 3 hours and keep up to 2 weeks.
Beef, Black Beans and Rice Noodles With Oyster Sauce


Ingredients:
ginger, garlic, red chili pepper, filet of beef, fermented black beans, shiitake mushrooms, rice wine, palm sugar, light soy sauce, oyster sauce, spring onions, white pepper

Directions:
Heat the oil in a wok until just smoking. Add the ginger, garlic and chilli and fry til fragrant.
Add the beef slices and stir-fry for one minute, then add the black beans, both sorts of mushrooms, shao xing, palm sugar, soy and oyster sauces and chicken stock. Stir fry for one minute.
Add the rice noodles, broccoli leaves and spring onions and cook for a further minute. Finally, add the sesame oil and remove from the heat.
Spoon into a large bowl or platter then sprinkle over the pepper.
Salmon With Asparagus and Chive Butter Sauce


Ingredients:
asparagus, water, salt, salmon fillets, pepper, dry white wine, unsalted butter, fresh chives, lemon

Directions:
Lay asparagus in single layer on bottom of a large skillet.  Add water and 1/4 teaspoon salt to skillet.  Season salmon with salt and pepper and lay across asparagus spears.  Bring water to boil over high heat, cover and cook over medium heat until salmon is cooked through (just til it flakes] and asparagus is tender, about 8 minutes.  Transfer asparagus and salmon to platter.
Add wine to skillet, increase heat to medium-high and simmer mixture to reduce, 5 minutes.  Off heat, whisk in butter and chives and season with salt and pepper.  Pour sauce over salmon and asparagus.  Serve with lemon wedges.
Nutella-Stuffed Red Velvet Cookies


Ingredients:
baking powder, eggs, chocolate chips

Directions:
Line a small baking sheet with parchment or wax paper. Transfer nutella to a large ziplock or piping bag fit with a ½-inch pastry tip. Pipe 2 teaspoons rounds of nutella on paper and freeze until very firm, at least one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a large bowl, combine red velvet cake mix and baking powder. Whisk to combine.
Add eggs and oil and combine. Fold in chocolate chips.
Using a tablespoon measure or one tablespoon-capacity ice cream scoop, scoop a tablespoon of dough and place one portion of frozen nutella atop.
Enclose with an additional 1 tablespoon of cookie dough, roll into a ball, and place on prepared baking sheet.
Repeat with remaining dough and nutella, spacing cookies 2 inches apart and chilling dough or nutella as necessary to keep firm.
Transfer to oven and bake 10 minutes, until just baked through and slightly crisp on edges.
Shokolade Palatschinke


Ingredients:
cocoa powder, boiling water, egg, all-purpose flour, unsalted butter, ground cinnamon, salt, heavy cream, sugar, vanilla extract, raspberries, sugar, red wine, cold water, unsalted butter, chocolate, banana, chocolate piece, powdered sugar, cocoa powder

Directions:
For the crepe base:
Dissolve the cocoa powder in the boiling water in a bowl. Add the eggs, flour and milk and whisk until smooth. Whisk in the butter, cinnamon and salt, and then let the batter rest.
For the whipped cream:
Whip the heavy cream with the sugar and vanilla until nice peaks form. Chill until ready to use.
For the raspberry coulis:
Combine the raspberries, sugar and wine in a saucepan and bring to a simmer. Add the cornstarch and water slurry and simmer until thickened. Strain through a fine-mesh sieve.
For the ganache:
Scald the cream and butter in a saucepan over medium-high heat. Remove from the heat and add the booze followed by the chocolate. Stir until a smooth texture is reached.
For cooking the crepes:
Heat an oiled crepe pan or crepe maker until hot. Spread a thin layer of batter. Cook until golden on one side, then flip and cook until golden on the other side. Set aside. Repeat with remaining batter.
Add a line of dulce de leche to each crepe and top with bananas and strawberries. Roll up the crepes and cut in half. Arrange on plate with dollops of whipped cream and the ganache. Pour a pool of raspberry coulis onto the plate. Garnish with chopped chocolate pieces, powdered sugar and cocoa powder.
Lentils With Potato and Cabbage


Ingredients:
butter, onion, garlic cloves, lentils, potato, salt, turmeric, curry powder, water, cabbage

Directions:
In a pot melt the butter with the oil,.
Fry the oniions till light brown in colour, add the garlic and cook for 1 minute.
Add all the other ingredients apart from the CABBAGE. reduce heat to medium and cook till potato is tender. Stir in the cabbage, turn off the heat cover pot with a lid and allow to stand for a few minutes.
Serve along with a curry of your choice.
Bread Machine Swedish Cardamom Rolls


Ingredients:
water, egg, powdered sugar, butter, salt, flour, cardamom, egg, water

Directions:
Place ingredients in bread machine in order given., Use dough cycle., Cut dough into 8 pieces., Shape into a round ball., Place on a lightly greased cookie sheet., Let rise 20 minutes., Brush with egg wash and sprinkle with sugar., Bake at 375 degrees Fahrenheit for 20 minutes.
Game-Day Twice Baked Potatoes


Ingredients:
russet potatoes, sour cream, cheddar cheese, monterey jack cheese, bacon, green onions, salt, pepper

Directions:
Bake potatoes, 400 degree oven 50 minutes- 1 hour.
While they are baking make Ranch dip according to packet and put in fridge.
Let potatoes cool to where you can handle them and cut in half.
Scoop out middle of potatoes (I used a melon baller] and put in a bowl.  Place hollow skins back on baking sheet to be filled.
Take about 1/4 cup of the ranch dip ( more to taste but save some for dunking!] and mix into potatoes.
Also add half of the bacon crumbles, a handful of cheese and salt and pepper to taste. Should resemble loaded mashed potatoes right now.
Use Icecream scoop to load potato mixture back in to the skins.
Top with remaining green onions, bacon and top with the cheese.
Place back in the oven about 15-20 minutes until the cheese is melted.
Serve with the remaining Ranch dip.
Martha Stewart's Popovers


Ingredients:
butter, milk, flour, salt, eggs

Directions:
Whisk together the butter, milk, flour & salt until smooth.
Whisk in the beaten eggs, a bit at a time, until incorporated.
Do no over-beat the batter; it should have the consistency of heavy cream.
Fill a 12 count muffin tin that has been sprayed generously with nonstick spray.
Bake 15 minutes at 450°.
Without opening the oven, lower the heat to 350°, and bake 15-20 minutes longer.
Best served hot, but still good the next day!
Shrimp and Chorizo Saute


Ingredients:
extra virgin olive oil, garlic cloves, red pepper flakes, jumbo shrimp, dry white wine, salt, pepper, Italian parsley

Directions:
In a large skillet, heat 2 T oil over medium heat.
Add the chorizo and cook, stirring, until lightly browned, about 4 minutes.
Using a slotted spoon, transfer to a paper-towel-lined plate.
Add the remaining 2 T oil, the garlic and red pepper flakes to the skillet and cook, shaking the pan a bit, until the garlic is lightly golden.
Increase the heat to high, add the shrimp and stir to coat.
Add the wine and cook, stirring, until the pan is nearly dry, 2-3 minutes.  (You do want some pan juice for the finished dish.].
Return the chorizo to the pan, season with salt and pepper and sprinkle with the parsley.
Cook until the chorizo is hot and the shrimp is opaque, about 2 minutes.
Place the toasts on 4 plates.  Spoon the shrimp, chorizo and pan juices on top.
Blue Caribbean Sunset


Ingredients:
vodka, blue curacao

Directions:
"Fill a highball glass with ice and add vodka and coconut rum. Fill with lemonade. Splash Blue Curacao. Garnish with pineapple leaf and lemon wheel, if desired."
Braised Beef With Caper Sauce


Ingredients:
bacon, water, carrot, celery, fresh parsley, bay leaf, butter, onion, mushroom, sour cream, capers

Directions:
Cut steak in serving sized pieces.  Cook bacon in a large skillet until crisp; remove, crumble, and set aside.  Brown steak in bacon drippings.  Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
Remove bay leaf and remove beef to a serving platter and keep warm.
Meanwhile, in a separate skillet, melt butter over medium low heat.  Add onions and mushrooms and saute until tender, about 5 minutes.  Add to first skillet and blend with an immersion blender or process in stand up blender.
Stir in sour cream and capers; heat through.  Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.
Bob's Mushroom Stew


Ingredients:
olive oil, onions, garlic, button mushroom, tomatoes with juice, red wine, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, fennel, dried basil, parsley

Directions:
In a skillet fry the onions and garlic in the Olive oil over med heat until light brown (10 minutes].
Add mushrooms and cover (5 Minutes].
Add remainder of the ingredients and cook over Med High heat about 8 minutes.
Put into a serving dish and sprinkle with parsley and serve.
Beer-Brined Grilled Pork Chops


Ingredients:
water, lager beer, kosher salt, dark brown sugar, molasses, garlic, fresh coarse ground black pepper, dried sage

Directions:
Combine the water, beer, salt, brown sugar and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in the ice.
Place the pork chops in large resealable plastic bag. Pour beer brine over the pork chops and seal the bag. Refrigerate for at least 4 hours or overnight, turning occasionally.
Preheat the grill to medium-high.
In a small bowl, combine the garlic, black pepper and sage.
Remove the pork chops from the brine and rub them with the garlic mixture.
Grill the pork chops for 6 to 8 minutes per side, until they are cooked through.
Transfer the chops to a platter and let them rest for a minute or two before serving.
Ultimate Gulf Coast Gumbo
Category: soups-stews-and-chili
By Robert Wilson

Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices.  I've also included crab and/or scallops in this recipe.  Serve over rice, accompanied with garlic bread.  Also have salt, red pepper flakes, and additional file powder on the table.  Great with cold beer.

Ingredients:
4 pounds medium shrimp - peeled and deveined
½ cup corn oil
½ cup all-purpose flour
1 cup chicken broth
1 (3 pound) whole chicken
2 medium onions, chopped
5 stalks celery, chopped
1 medium green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2  bay leaves
1 tablespoon salt
2 tablespoons Old Bay Seasoning TM
1 tablespoon ground cayenne pepper
3 (6 ounce) cans crab meat, drained
1 pound andouille sausage, diced
2 tablespoons file powder

Directions:
Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth. Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes,   seasoning, and salt.  Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours. Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces. Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute.  Serve.

Prep time: 1 hr 30 mins
Cook time: 2 hrs 20 mins
Total time: 3 hrs 50 mins
Yields: 20 servings

Calories: 333.1
Fat: 18.3 g
Saturated fat: 4.6 g
Carbohydrates: 7.3 g
Sugars: 2 g
Dietary fiber: 1.4 g
Protein: 33.3 g
Cholesterol: 203.7 mg
Sodium: 998.9 mg
Chocolate Pistachio Cheesecake


Ingredients:
pistachios, sugar, butter, cream cheese, dark chocolate, egg, sugar, pistachios, heavy cream, powdered sugar

Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, combine all crust ingredients and mix until well combined. Press the cookie mixture into the bottom and sides of a 10-inch tart pan. Bake the crust until fragrant, about 8 minutes. Allow to cool for at least 15 minutes before adding the filling.
To prepare the filling, place the cream cheese and sugar in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape the sides of the bowl with a rubber spatula. Continue mixing on low and add the egg; beat to incorporate. Scrape the sides of the bowl again. With the mixer still on low, pour in melted chocolate, and mix.
Pour the filling mixture over the cooled crust. If the mixture is too firm to settle, smooth the top of the filling with a few drops of water. Bake until the cake rises and puffs at the center, about 25 minutes. Remove fr om the oven and place on a wire rack to cool. Refrigerate at least 4 hours before proceeding.
To make the cream, combine powdered sugar and pistachios in a food processor. While the processor is running, slowly pour in heavy cream.
Within a few minutes the mixture will thicken. Spread the cream over the cheesecake.
Slice, serve, and enjoy!
Citrus-Cured Salmon


Ingredients:
salmon fillets, oranges, zest of, lemons, zest of, lime, zest of, kosher salt, sugar

Directions:
Wash and blot dry the salmon fillet, removing pin bones.  Fillets can have skin either on or off, as the skin can be removed later.
Because lots of fluid will be drawn off the fish while curing, using a deep platter or baking dish (large enough to accommodate the salmon fillet] is essential.  Line the platter/baking dish horizontally and vertically with two pieces of plastic wrap, long enough for wrapping the salmon and overlapping the edges.
Thoroughly combine citrus zests with salt and sugar.
Place salmon skin side down atop the plastic wrap in the serving platter.
Thoroughly massage the citrus/salt/sugar cure into fleshy side of fish.
Bringing sides of plastic up, tightly seal the salmon in the plastic wrap and refrigerate for 2--3 days.  (Usually two days is enough]  Due to the large amount of fluid drawn out of the fish, it will become very firm.  Some recipes advise weighting it down, but I have not done so.
Once removed from the plastic wrap, thoroughly rinse cure from salmon and using a sharp knife, remove the skin.
Wrap in plastic film again and place in freezer for 12 hours.
Remove from freezer, unwrap from plastic film and slice thinly by holding a sharp knife almost parallel to counter, slicing on the diagonal of the fillet, almost shaving.
Enjoy in your favorite recipe using lox-style salmon.  Toss with pasta in a cream sauce, top a pizza crust and add goat cheese, dill, and scallion.  Serve in hearty scooped out cucumber cups with cream cream cheese and dill.  Or just enjoy plain with brown bread, butter or mayo, slivered red onion, sliced tomato, and capers.
Hamburger Steak with Onions and Gravy
Category: main-dish
By Anne Marie Sweden

An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!

Ingredients:
1 pound ground beef
1  egg
¼ cup bread crumbs
⅛ teaspoon ground black pepper
½ teaspoon seasoned salt
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
½ teaspoon seasoned salt

Directions:
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 318.8
Fat: 18.5 g
Saturated fat: 6.3 g
Carbohydrates: 13.5 g
Sugars: 2.6 g
Dietary fiber: 1.2 g
Protein: 23.1 g
Cholesterol: 115.3 mg
Sodium: 597.2 mg
Summer Anytime Crisp Corn Salad
Category: salad
By MOOSETRAX75

This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled -- this batch makes just enough for my husband and I.

Ingredients:
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 tablespoon olive oil
1 tablespoon water
1 pinch salt and ground black pepper
1 (15.25 ounce) can sweet corn, drained
½ cup chopped green bell pepper
½ cup chopped red bell pepper
⅓ cup chopped sweet onion
1 small tomato, chopped

Directions:
Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

Prep time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 161.8
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 30.5 g
Sugars: 11.9 g
Dietary fiber: 3.2 g
Protein: 3.5 g
Sodium: 321.8 mg