xiaoxl/recipe_data huggingface dataset:
Easy Stuffed Green Peppers


Ingredients:
green peppers, ground beef, onion, garlic cloves, salt, pepper, white rice, brown rice, tomato sauce, mozzarella cheese

Directions:
Cut off tops of peppers and cut in half, lengthwise.
Put peppers in saucepan and cover with water.
Bring to a boil and cook for 10 minutes.
Meanwhile, cook ground beef, onions and garlic until browned.
Drain.
Add rice (2 cups prepared], tomato sauce and seasonings and cook on low until heated through.
Place green peppers in a casserole dish and spoon filling into peppers.
Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
Sprinkle cheese over the top and bake another 5-10 minutes until melted.
Jule Kaka
Category: bread
By Janice

This is a Swedish Christmas Bread with candied fruits and a yummy cardamom flavor.

Ingredients:
2 cups scalded milk
1 cup butter, melted
2 teaspoons salt
1 cup white sugar
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
8 ½ cups all-purpose flour
1 tablespoon ground cardamom
½ cup candied cherries, sliced
½ cup chopped candied citron
1 cup golden raisins
1  egg white, beaten

Directions:
Dissolve yeast in water. Scald milk, and add melted butter or margarine, salt, sugar.  When lukewarm add to yeast and water.  Stir in 4 cups flour.  Cover, and place in a warm place.  Let rise for about 2 hours, or till doubled in bulk. Punch down.  Stir in cardamom, cherries, raisins and citron.  Work in remaining flour until soft dough forms.  Let rise in warm place for 2 to 3 hours, or until doubled. Knead slightly, and form into 4 round loaves.  Place on greased cookie sheets.  Let rise for 1 to 2 hours, or till doubled.  Brush loaves with beaten egg white. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 40 mins
Total time: 6 hrs
Yields: 4 loaves

Calories: 158.6
Fat: 4.3 g
Saturated fat: 2.6 g
Carbohydrates: 27.2 g
Sugars: 7.4 g
Dietary fiber: 0.9 g
Protein: 3 g
Cholesterol: 11 mg
Sodium: 138.9 mg
Best Turkey Ever!! (Brined)


Ingredients:
turkey, table salt, cold water, brown sugar, dried rosemary leaves, dried thyme, onion, carrot, celery, unsalted butter

Directions:
Rinse turkey in cool water.
In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container], mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
* NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
* *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
In the cavity of turkey, place onion, carrot and celery.
Brush turkey with melted butter.
Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
Remove turkey from the oven and allow to stand for 20 minutes before carving.
Transfer to a platter and garnish with fresh fruit.
Pork Dumplings
Category: main-dish
By Lorna

These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.

Ingredients:
100  (3.5 inch square) wonton wrappers
1 ¾ pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1  egg, beaten
5 cups finely shredded Chinese cabbage

Directions:
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Yields: 100 dumplings

Calories: 751.5
Fat: 28.8 g
Saturated fat: 8.7 g
Carbohydrates: 81.1 g
Sugars: 1.2 g
Dietary fiber: 3.4 g
Protein: 39.2 g
Cholesterol: 128.9 mg
Sodium: 1448.8 mg
Ham and Potato Soup


Ingredients:
potatoes, celery, onion, cooked ham, water, chicken bouillon granules, salt, ground black pepper, butter, all-purpose flour, milk

Directions:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Chocolate Peanut Butter Cereal Treats


Ingredients:
butter, peanut butter, miniature marshmallows, cocoa powder, vanilla extract, oats

Directions:
In a large pot over medium heat, melt butter and peanut butter.
Coat a 9-inch x 13-inch baking pan with cooking spray.  Set aside.
Add marshmallows and stir constantly until mixture is melted and smooth.  Then add cocoa powder and vanilla and stir until fully incorporated.  Remove from heat.
A little at a time, stir in cereal until marshmallow mixture is fully incorporated.  Pour into prepared baking pan.  Using your hands, lightly-sprayed with cooking spray, press cereal mixture into baking pan.
Allow to cool.  With a sharp knife, slice into desired-sized pieces and enjoy!
Easy Money Breakfast Burritos
Category: breakfast-and-brunch
By LYNDERAE

Yummy burritos that are so good that my husband was selling them for a buck apiece at corp school in the Navy. I was making them every night, and we bought a new couch with the money!  These freeze really well; just defrost and eat. I also add fresh cooked mushrooms in these on occasion.  I do find that these taste better when made ahead of time and eaten at a later time.

Ingredients:
1 pound bulk pork sausage
½ small onion, chopped
2 teaspoons butter
12  eggs, beaten
1 (4 ounce) can diced green chilies, drained
¾ cup process cheese food (such as Velveeta®), divided
¾ cup salsa
1 (10 ounce) package burrito-size flour tortillas

Directions:
Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease. In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture. Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 10 burritos

Calories: 337.5
Fat: 21.4 g
Saturated fat: 8 g
Carbohydrates: 17.6 g
Sugars: 2.1 g
Dietary fiber: 1.4 g
Protein: 18.4 g
Cholesterol: 259.3 mg
Sodium: 1049 mg
Chicken Sausage Cassoulet


Ingredients:
cannellini beans, onion, mushrooms, garlic, water, chicken bouillon cube, red pepper flakes, olive oil, butter

Directions:
Skin sausage and slice into thin slices., Heat oil in pan and add chicken, onion, garlic and mushrooms., Cook about 7 minutes., Add the remaining ingredients, except for the butter., Cook another 5-7 minutes or until the liquid has thickened and is almost gone., Mix in butter, and serve.
Emerald Soup


Ingredients:
onion, garlic clove, butter, olive oil, chicken broth, frozen spinach, potatoes, broccoli florets, dry oregano, dry mustard, salt, nutmeg, milk

Directions:
In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
Bring to boil; reduce heat.
Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
Transfer mixture to a blender and blend until smooth.
Return to pan. Stir in milk. Heat through.
Serve with croutons if desired.
Uyghur Polo (Pilaf)


Ingredients:
lamb, beef, onion, carrot, salt, water, rice, bulb of garlic, cumin, raisins

Directions:
Heat oil in a large pot.  Set the stove temperature at 7/10 at highest.
Cook the meat in the oil, stirring occasionally until evenly browned.
Add the chopped onion to the pot, still stirring, and cook until it is translucent.
Stir carrots into the pot.  Note that it will initially look like there are too many carrots in the dish; however, once they begin to absorb some of the oil they will shrink down and mix well into the the recipe.
Add salt according to your taste.
Pour water into the pot.
When the water boils, add the hot pepper and whole garlic bulb.  Let them simmer in the mixture for five minutes, and then fish them back out and set them aside.
Add cumin.
Lower the stove temperature (to about 3/10] and allow the mixture to boil for 15 to 20 minutes.
After the 15 to 20 minutes, raise the heat (once again, no higher than 7/10] and add rice to the pot.  Spread the rice out on top of the water, but do not mix it with the rest of the ingredients.
When water is no longer visible above the rice, then spoon the rice towards the center.
Replace the garlic bulb and red pepper into the pot, and pour raisins on top of the rice.
Place a lid on top of the pot and lower the heat to 3/10.
Cook for 30 minutes.  After that time, once again remove the hot pepper and the garlic, and stir the rest of the ingredients.  This dish is often served with flatbread, yogurt, and salad with a vinegar dressing.
Beef Stroganoff with Ground Beef
Category: side-dish
By Deena Kordt

Ground beef makes this stroganoff sauce a quick, tasty comfort food served over noodles or mashed spuds.

Ingredients:
2 tablespoons butter
1 cup sliced fresh mushrooms
⅓ cup chopped onion
1 pound lean ground beef
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon seasoning salt
½ teaspoon ground paprika
¼ teaspoon ground black pepper
1 (10.75 ounce) can  condensed cream of mushroom soup
¾ cup sour cream, or more to taste
1 tablespoon liquid smoke, or to taste  (Optional)
1 tablespoon Worcestershire sauce

Directions:
Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in. Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

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

Calories: 495.2
Fat: 38.4 g
Saturated fat: 16.9 g
Carbohydrates: 13.9 g
Sugars: 2.8 g
Dietary fiber: 0.8 g
Protein: 23.9 g
Cholesterol: 102.7 mg
Sodium: 891.5 mg
The World’s Healthiest Brownies


Ingredients:
ground flax seeds, water, zucchini, avocado, vanilla extract, baking powder, salt, chocolate chips, walnut pieces

Directions:
Mix ground flax seed and water to make “flax eggs” and set aside for about 5 minutes.
Preheat the oven to 350°F/180°C degrees.
In a food processor or blender, place flax eggs, zucchini, avocado, and vanilla and blend well.
In a bowl, combine almond meal, coconut flour, coconut sugar, cocoa powder, baking powder and salt.
Add the blended vegetable mixture and mix well. Add chocolate chips or walnut pieces if you are using them.
Transfer the batter to an 8-inch (20 cm] square pan coated with oil.
Bake for about 25 minutes.
Cool, infuse love and serve (with powdered sugar on top and/or ice cream if you wish].
Lemon Garbanzo Salad With Feta


Ingredients:
boiling water, bulgur, fresh lemon juice, canned chick-peas, cucumbers, celery, red onions, feta cheese, fresh dill, extra virgin olive oil, salt, fresh ground black pepper

Directions:
Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes.
Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.
Easy Gluten Free Spinach Pizza #SP5


Ingredients:
"mozzarella-provolone cheese blend"

Directions:
Preheat oven to 400 degrees.
Mix the Simply Potatoes Garlic Mashed Potatoes with the rice flour. Let stand 5 minutes while gathering the other ingredients.
Spread potato/rice flour mix evenly on each 12” round greased pizza pan. Place in fully pre-heated oven for 5 minutes to pre-bake.
Remove from oven. Then, spread 4 - 5 ounces of sauce on pizza “dough”. Sprinkle most of the finely chopped spinach over sauce saving a little for garnish. Sprinkle shredded cheese evenly. Bake in 400 degree  oven for approximately 15 minutes more until crust is browned and crisp and  cheese is bubbling. Sprinkle chopped spinach reserve for garnish. Let set about 5 minutes and slice it up and enjoy!
Burriquitas (Mini Burritos)


Ingredients:
ground beef, turkey, black beans, epazote, ancho chilies, cocoa powder, black pepper, water, sour cream, salsa verde, sharp cheddar cheese, Minute Rice, flour tortillas

Directions:
Dump the beans, tequila and epazote into a saucepan and begin simmering over low heat. Stir occasionally.
Mix the taco seasoning, cocoa, and black pepper in a bowl.
In a large four-quart pot, brown the meat and then add the water and taco seasoning mixture; bring to a boil. Reduce heat to simmer, and add the chopped chilies and hot sauce. Stir and simmer for 15 minutes.
In the meantime, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
Pour the blender contents into the pot and heat on medium-low. Add the cheese and let it melt. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
Pre-heat oven to 350°.
Scoop about 2 ounces of the filling right down the middle of a tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto foil covered cookie sheets. Continue until the cookie sheets are full, but do not layer.
Bake for 15 minutes and enjoy!
Chinese Noodle Salad


Ingredients:
Chinese cabbage, savoy cabbage, pine nuts, spring onions, caster sugar, white wine vinegar, white vinegar, soy sauce, olive oil

Directions:
Combine salad ingredients in a large bowl and mix well.
Combine dressing ingredients in a jar and mix well (can be stored in fridge].
Immediately before serving pour dressing over salad and mix well.
Roasted Vegetables
Category: side-dish

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Ingredients:
1 small butternut squash, cubed
2  red bell peppers, seeded and diced
1  sweet potato, peeled and cubed
3  Yukon Gold potatoes, cubed
1  red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Directions:
Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 122.7
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 20 g
Sugars: 3.8 g
Dietary fiber: 3.1 g
Protein: 2 g
Sodium: 26 mg
Portside Cheese Dip


Ingredients:
cream cheese, sharp cheddar cheese, milk, parmesan cheese, garlic powder, Worcestershire sauce

Directions:
Mix together in order til smooth.
Refridgerate to harden.
Serve with warm, soft breadsticks, Club crackers, or whatever you prefer (I like it best with Club crackers!].
California (Mexican) Tortilla Casserole


Ingredients:
ground beef, onion, garlic, chili powder, tomato sauce, sugar, kosher salt, black olives, diced green chilies, corn tortillas, small curd cottage cheese, egg, monterey jack cheese, cheddar cheese, sour cream, black olives, green onion

Directions:
Preheat oven to 350°; Grease (or spray with non-stick pan spray] a 3qt casserole dish; set aside.
In large skillet, saute beef with onion and garlic over medium heat (in batches if necessary] and drain; sprinkle chili powder over meat and mix well.
Add tomato sauce, sugar, salt, olives, and green chiles; simmer over very low heat for 15 minutes.
Beat cottage cheese and egg together until blended.
In bottom of 3qt casserole dish, spread 1/3 of meat; layer with half of jack cheese, half cottage cheese& egg, half tortillas, then next 3rd of meat.
Continue layering with remaining jack cheese, c/c, remaining tortillas, ending with remaining 1/3 meat; sprinkle top with cheddar cheese.
Bake, uncovered, at 350° until thoroughly heated and cheese is melted; serve with sour cream, sliced black olives and green onion if desired (recommended].
Vegan Chocolate Cream


Ingredients:
chocolate, water

Directions:
1. Chocolate and water are mixed in the pot. Heat the mix over medium temperature, while stirring occasionally until the chocolate is completely melted. If the water boils it is not a problem, but you should be careful not to boil for too long because part of it will evaporate and the proportions of chocolate and water will change.
Prepare two containers - one large and one smaller. Fill the bigger one with some ice and cold water. Put the smaller one on top.
When the chocolate is completely melted pour into a small container.
Chinese Oyster Soup


Ingredients:
dried mushrooms, celery, carrot, bamboo shoot, ginger, snow peas, green onions, sherry wine

Directions:
In a pot bring beef stock, mushrooms with liquid, celery, carrots, bamboo shoots, and ginger to a boil; simmer 15 minutes.
Add oysters ( I add the liquid ] and snow peas.
Cook 3 minutes more.
Turn off heat; add green onion and sherry.
Carol's Cheesy Rolls


Ingredients:
milk, sugar, salt, shortening, warm water, fast rising yeast, flour, American cheese, butter

Directions:
Add Yeast to ½ Cup of Warm Water. (Just slightly warm to the touch] By the time you finish doing the milk, you should see the yeast reacting (bubbling].
Scald 1 Cup Milk in small pan - “Scalding” means to make it bubble but not boil -- you should hear a crackling noise.
Add ¼ of Shortening to scalded milk. This will help cool the milk down.
Add ½ Cup of Sugar and Salt  to the mix.
Beat 2 Eggs and add 3 Cups Flour in a big bowl - some like to do this on a flat surface.
Add add all of the ingredients together and mix until smooth.
It will probably take close to 5 cups of Flour to firm up.
Place in bowl,cover, and let rise in warm location. It should roughly double in size. 1 hour or two.I’m still trying to find a way to keep the dough from sticking to the cloth. I tried wax paper but as it heated up, the wax would melt and stick to the dough.
Roll out on board into a 5-6” high rectangle.  I had a limited space space to work on. I cut the dough into a nice rectangle shape and combined the leftovers into the bowl for the next rectangle.
Butter all but the top 1” area of the rolled out dough.
Add Cheese Squares - Usually 2 ½ squares will cover it.
Roll this up and squeeze off roll - cut into ¾ inch sections. I’m not sure which way is better but I tried cutting while the rolls are flat and then rolling them up individually as well as cutting them after they have all been rolled up. For freezing them, rolling them first works best. You may want to try cutting them before freezing and wrapping. That way you can lay them out individually on a pan to thaw.
You can wrap this up and place in the freezer - Wax paper works OK if you get it right into the freezer. It will stick if you leave it out too long.
Place rolls in a high pan 2 ½ - 3” pan. Covered pans work great - (wet cloth] if you don’t have cover. Let rise in warm place. A high pan is good because rolls will rise without getting stuck to the wet cloth/cover - double in size.
Pre-heat oven  to 350.
Beat 2 Eggs and brush onto rolls before putting them into oven- Make sure you pull on the brush to get rid of any loose hairs.
Place in Oven for 16 minutes. It will need to be kept in longer but you need to watch them CAREFULLY! The bottoms will burn first.
Asparagus Fettuccine


Ingredients:
fettuccine, fresh asparagus, onion, garlic clove, butter, reduced-fat cream cheese, parmesan cheese, lemon juice, lemon peel, salt, pepper

Directions:
Cook fettuccine according to package directions.
Meanwhile, in large skillet, saute the asparagus, onion and garlic in butter until tender.
Add the remaining ingredients.
Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended.
Drain fettuccine; toss with asparagus mixture.