xiaoxl/recipe_data huggingface dataset:
Broccoli-Cheddar Frittata
Category: breakfast-and-brunch
By Bibi

A frittata is an excellent way to sneak veggies into your family's diet, and in this recipe, the veggie is broccoli. Also, thawed, diced hash brown potatoes speed up the cook time and the prep time, too. If you want more color on top of the frittata, shorten the baking time by a couple of minutes, and use the broiler to achieve the color you want. For breakfast or brunch, fresh fruit or baby tomatoes make a great side.

Ingredients:
7 large eggs
¼ cup heavy cream
1 teaspoon smoked paprika
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
½ cup chopped onion
1 ½ cups chopped fresh broccoli
1 cup frozen diced hash brown potatoes, thawed
1 cup shredded Cheddar cheese
4 slices bacon, cooked and crumbled

Directions:
Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C). Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside. Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper. Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon. Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes. Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly.  Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 8 servings

Calories: 179.4
Fat: 15.2 g
Saturated fat: 8.5 g
Carbohydrates: 6.2 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 7.7 g
Cholesterol: 42.5 mg
Sodium: 261.3 mg
Braised Beef Short-Ribs With Red Wine Sauce


Ingredients:
olive oil, onions, bell peppers, carrots, celery, tomato paste, garlic cloves, bay leaves, dried thyme, red wine, beef broth, fresh parsley

Directions:
Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Add the onion, peppers, carrots, celery, and teaspoon of salt. Cook until the onion is softened and translucent.
Add the tomato paste and garlic and cook 2 minutes. Place the short ribs into the pot and toss in the bay leaves and thyme. Pour the wine and broth over the meat. Cover and put into the oven, cook for 4 hours.
Remove the pot from the oven onto a stovetop burner. Remove the meat and meat to a plate to cool. Skim the fat off the top of the liquid in the pot.
Turn the burner to simmer, remove bay leaves, and allow the liquid to simmer uncovered while you separate the meat from the bones and fat. Add the meat back to the pot and continue to simmer until reduced slightly, about 10 minutes.
Salt and pepper to taste and stir in the parsley.
Banana Cornbread
Category: bread
By Shaun Bowen

Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I've made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency.

Ingredients:
2 cups all-purpose flour
2 cups cornmeal
2 cups milk
2  bananas
1 ⅓ cups white sugar
⅔ cup vegetable oil
2 teaspoons baking powder
2 teaspoons salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 9x13-inch pan

Calories: 196
Fat: 6.8 g
Saturated fat: 1.3 g
Carbohydrates: 31.5 g
Sugars: 13.5 g
Dietary fiber: 1 g
Protein: 2.7 g
Cholesterol: 1.6 mg
Sodium: 243.9 mg
Mile High Green Chili
Category: soups-stews-and-chili
By chefclaudiesel

Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors.  Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.

Ingredients:
4  fresh tomatillos - husked, peeled, and halved
3  Anaheim chile peppers - seeded and halved
3  jalapeno peppers - seeded and halved lengthwise
1 medium onion, halved
1  green bell pepper, seeded and halved lengthwise
1 tablespoon olive oil, or as needed
salt to taste
1 tablespoon olive oil
1 ½ cups pork shoulder, cut into 1-inch chunks
salt and ground black pepper to taste
2  tomatoes, chopped
4 cloves garlic, chopped
1  beef bouillon cube
½ (12 fluid ounce) can or bottle lager-style beer
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon ground cumin
1 teaspoon chili powder
4 ounces cream cheese at room temperature

Directions:
Preheat oven to 425 degrees F (220 degrees C). Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil. Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces. Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours. About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

Prep time: 30 mins
Cook time: 4 hrs 30 mins
Total time: 5 hrs
Yields: 8 servings

Calories: 173.9
Fat: 12 g
Saturated fat: 4.8 g
Carbohydrates: 8.6 g
Sugars: 3.8 g
Dietary fiber: 1.9 g
Protein: 7.6 g
Cholesterol: 31.6 mg
Sodium: 210.4 mg
Bat Wings


Ingredients:
chicken wings, soy sauce, fresh ginger, crushed red pepper flakes, five-spice powder, garlic cloves

Directions:
Place wings in a plastic bag set in a shallow dish.
In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic.
Pour over wings.
Close bag and toss to coat.
Chill in refrigerator several hours or overnight, turning bag occasionally.
Remove wings from bag, reserving marinade.
Place wings on a foil-lined 15-by-10-by-1-inch baking pan.
Bake, uncovered, in a 450-degree oven for 10 minutes.
Brush with reserved marinade.
Bake 15 to 20 minutes longer or until chicken is tender and no longer pink.
Pierogies (Outstanding)


Ingredients:
all-purpose flour, sour cream, eggs, salt, russet potatoes, extra-sharp cheddar cheese

Directions:
Filling:.
Shred the cheese and set aside.
Peel, cube and cook until tender the 8 potatoes.  Drain.
Place half the potatoes in a mixing bowl (I utilize the KitchenAid] add the shredded cheese and top with the remaining potatoes.  Beat well, tasting if the seasoning seems correct for your taste.  Let cool.
The filling may be made the day before.  Let cool completely before covering otherwise it may sweat and make the potatoes a little watery.
Dough:.
In a food processor bowl place all the ingredients starting first with the flour. Let process until all the dough comes into a ball and the sides of the processor are clean.  Shape into a flat disc using flour is a little sticky.  Wrap in plastic wrap and let rest 30 minutes.
Flour your working area and roll the dough fairly thin.  Just to give you an idea, you should get approximately 38 to 40 pierogies out of this recipe.
Cut the dough into a circle using a top from a wide mouth canning jar or anything which is about that size.  Wet the one side of each circle and place a walnut sized portion of potato mixture onto the center.  Fold over and pinch well.  Set each pierogie on a parchment lined cookie sheet separated from each other.
Continue to use up all the dough.
Bring a 5 quart pot to a boil.  Using a wooden spoon keep stirring the water as you place each pierogi in to cook.  Cook only about 10 at a time.  Let them surface and continue to cook for about 2 minutes.
Have a large bowl of cold water on hand.  Remove the pierogies and place them in the cold water for several minutes.  Drain each one well so no water remains on them and roll them in some vegetable or canola oil shaking off the excess oil.  This is needed so that they won't stick together.
You may use quart sized ziploc bags to bag about 10.  Lay them place on a cookie sheet and at this point they may be frozen until ready for use.
When preparing about 10 or 12:.I wouldn't put any more in one fry pan.
Using a large coated fry pan, melt 1/2 to 1 stick butter or margarine.  Add 1 cup diced onions and saute until soft and golden but not brown.  Add about 3 tablespoons of water and lay your unfrozen pierogies on top.  Cover with lid and on low flame allow them to become soft and puffy.  Be careful not to cook any faster because the bottoms will get browned.
When ready to serve pour onto a dinner sized plate.  It's easier to scoop out than from a bowl.
Really, these are just the best and I've tried many recipes.
Lower Fat Turkey Tetrazzini Without Mushrooms


Ingredients:
spaghetti noodles, onion, bell pepper, chicken bouillon cubes, red wine, Worcestershire sauce, pepper, garlic powder, parmesan cheese

Directions:
Preheat oven to 375 degrees.
Cook spaghetti until el dente, drain and set aside.
Cook onion and peppers in 1 packet of chicken oxo mixed with 3/4 cup boiling water, add peas just before all of the liquid evaporates.
While, onion and peppers are cooking, combine soup, wine, worcestershire, spices and the second chicken oxo (mixed in 3/4 cup hot water] in a mixing bowl.
once the liquid is gone from the onions and peppers, add in the soup mixture and heat.
After mixture is bubbling and hot, add the turkey, mixed veggies and cheese.
Stir mixture together with spaghetti noodles, mixing well.
Place mixture in a lightly greased casserole dish and sprinkle with parmesan and breadcrumbs.
Bake in the preheated oven for 30 minutes.
Tahitian Tattoo Cocktail


Ingredients:
dark rum, spiced rum, mango puree, banana, coconut cream

Directions:
Add all ingredients into a blender and blend until smooth.
Pour into a chilled Tiki mug or a tall glass with a couple of ice cubes and garnish with a pineapple slice.
Chicken and Broccoli


Ingredients:
chicken breasts, frozen broccoli, cheddar cheese, mayonnaise, lemon juice

Directions:
Stir the soup, mayo and lemon juice together., Layer in a small casserole dish:1/2 chicken, ½ cheese, 1/2 broccoli, 1/2 sauce., Repeat Bake 45 minutes at 350F.
Butter Tart Squares


Ingredients:
flour, icing sugar, margarine, eggs, brown sugar, butter, vinegar, vanilla, lemon juice, raisins

Directions:
For the base cut together with pastry blender., Pat into a 9x 13 in pan and bake at 350 for 15 minutes., For the topping mix all ingredients together and pour over base., Bake at 350 for 20-25 minutes.
Tangy Carrot Cake


Ingredients:
caster sugar, eggs, unbleached flour, baking soda, ground cinnamon, extra virgin olive oil, carrots, dried cranberries, lemon zest

Directions:
Shred the carrot and squeezed out excess carrot juice.
Sift flour and salt together.
Whisk eggs and sugar together (about 20-30 minutes] until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
Add shredded carrot, dried cranberries and lemon zest. Fold gently.
Pour the mixture in a 20 cm baking tray lined with baking paper.
Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
Let it cool and serve.
Find the 4-Leaf Clover Rolls


Ingredients:
milk, butter, dry active yeast, egg, salt, flour, butter, shortening

Directions:
Warm the milk until lukewarm.
In a large bowl pour in the lukewarm milk, stir in sugar, the 4 tablespoons of softened butter and the yeast. Let stand for 15 minutes.
Add eggs and salt to the mixture.
Stir in 4 cups of flour a little at a time adding more if needed to get a rough dough texture.
Knead dough until smooth (about 5-10 minutes].
Place the dough into a clean bowl coated with shortening; cover with tea towel and let sit in a warm place until doubled in size (about 1 1/2 hours].
Coat 2 muffin pans with shortening.
Punch down raised dough and roll into balls, sized to fit 3 into each cup in the pan. Make a few to fit four balls in the pan for the 4-leaf clovers.
Cover the pans with a tea towel and let rise in a warm place for 1 1/2 hours.
Preheat the oven to 400F; brush the rolls with the melted butter and bake about 20 minutes until lightly browned.
Let cool slightly before serving.
Peanut Butter and Jelly Pinwheels


Ingredients:
creamy peanut butter, flour tortillas, granola cereal

Directions:
"Spread peanut butter over each tortilla; next spread with jelly and sprinkle with granola. Roll up; cut into slices. Serve immediately."
Pretzel-Tailed Turkey Treats™


Ingredients:
butter, margarine, marshmallows, miniature marshmallows, creamy peanut butter

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add 6 cups KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated. Cool slightly. Cut warm cereal mixture into two different sized circles using two sizes of circle cookie cutters for the turkey bodies (depending on size of cutters]. Cool.
Spread peanut butter on bottom of the smaller circular pieces; attach this to a larger circular piece to form the turkey body. Insert pretzel twists into body for tail feathers. Insert pretzel sticks for legs. Use frosting to attach candies for eyes and beak. Best if served the same day.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
NOTES.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Kentucky Sugar Cookies


Ingredients:
butter, sugar, powdered sugar, eggs, vanilla, all-purpose flour, salt, baking soda, cream of tartar

Directions:
In a large mixing bowl, combine the dry ingredients; flour, baking soda, salt and cream of tartar; set aside.
In another large mixing bowl, beat the butter and oil. Gradually add in both the sugars until thoroughly combined.
Add the eggs, one at a time, beating well after each addition. Add the vanilla.
Add gradually to creamed mixture, beating well after each addition. Preheat oven to 350 degrees.
Drop dough by teaspoonfuls onto ungreased cookie sheet; bake for 12-14 minutes. Remove from pan onto cooling rack. Makes about 9 dozen.
Caprese


Ingredients:
tomatoes, mozzarella cheese, basil, salt, pepper, olive oil, vinegar, red wine

Directions:
Slice tomatoes in thick slices, salt and pepper.
Slice cheese also in similarly thick slices.
Arrange tomatoes and cheese on a platter, alternating and overlapping slightly.
Sprinkle over all with oil, then vinegar and chopped basil.
Let mature at room temperature for a few minutes to an hour before eating as an appetizer.
Cranachan


Ingredients:
oatmeal, vanilla, honey, fresh raspberries

Directions:
Toast the oatmeal in an oil-free frying pan for 4-5 minutes., Whip cream until stiff., Fold the honey and vanilla into the cream with a metal spoon., Mix the oats with cream., Layer with raspberries in glasses. Tall, thin, sundae glasses are ideal.
Country Herb Mashed Potatoes


Ingredients:
baking potatoes, garlic, milk, butter, fresh rosemary, dried rosemary, fresh chives, fresh parsley, sour cream, salt, white pepper

Directions:
Place potatoes and garlic in a heavy saucepan, cover with cold water and bring to a boil.
Reduce heat and simmer partly covered about 15 minutes or until potatoes are fork-tender.
Drain well, return the potatoes to the pan and place over high heat.
Briefly stir or shake the pan to keep potatoes from sticking or burning until the outside of the potatoes begin to dry to a white color (1 to 2 minutes].
Remove from heat.
While the potatoes are cooking,chop the herbs, add the milk and butter to a small sauce pan and heat until butter is melted.
Remove from heat and stir in the rosemary, chives and parsley.
With an electric mixer, beat the potatoes and garlic until smooth.
Beat in the milk-herb mixture, sour cream and season with the salt and pepper.
Cajun Style Blackened Catfish


Ingredients:
catfish fillet, black pepper, garlic powder, onion powder, paprika, parsley flakes, salt, oregano, thyme, butter

Directions:
NOTES: You MUST use butter or oil; margarine will not work.
A large cast-iron skillet works best for this, but any large non-stick skillet will work.
This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
Mix all dry ingredients together.
Coat fillets evenly with mixture.
Heat small amount of butter or oil in skillet until hot.
Place fillets in skillet.
Cook 3-5 minutes on each side.
Change butter or oil if it gets too black.
New Orleans Cafe Au Lait


Ingredients:
coffee beans, sugar

Directions:
Mix the coffee and chicory.
Using your favorite coffee maker (a manual drip model is traditional in New Orleans], brew the coffee mixture with 1 1/2 cups water heated to the point just below boiling.
Pour the coffee equally into 3 eight-ounce coffee cups or 2 twelve-ounce coffee cups and fill each with the same amount of cream (the ratio of coffee to cream should be 1:1].
Serve immediately with sugar, if desired.
Ham & Cheese Pleeze


Ingredients:
butter, poppy seeds, onion, Worcestershire sauce, dijon-style mustard, cooked ham, swiss cheese, cheddar cheese

Directions:
Preheat oven to 350 degrees.  In a medium bowl, mix together butter, poppy seeds,
onion, Worcestershire sauce and prepared Dijon-style mustard.  Slice rolls in half horizontally and set aside tops.   Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.  Arrange rolls in a single layer in a medium-baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.
Nacho Doritos Casserole


Ingredients:
ground beef, cheddar cheese, milk, Rotel tomatoes & chilies, onion, sour cream

Directions:
Brown ground beef with taco seasonings, drain.
Mix all soups, milk, and sour cream with Ro-Tel in a bowl. Crush some of the chips slightly.
I use the turkey cooker throw away pan from walmart the large one -- makes easy clean up.
This is a layering effect --.
First I use a spoon full or so, just to line the bottom of the pan. Next pour in half of the chips,half meat, half soup, and then half cheese. Repeat.   Be sure to spread evenly.
Bake at 350 degrees for 25 minutes. Top with cheese and bake for 5 minutes. I like to use a little extra cheese sometimes. A sure-fire crowd pleaser! Enjoy.
Sweet and Sour Sloppy Joes


Ingredients:
ground beef, onion, brown sugar, mustard, vinegar, ketchup

Directions:
Brown meat with the chopped onion., Drain., Add rest of ingredients., Serve on toasted bread or buns.
Blueberry Egg Bagels


Ingredients:
warm water, brown sugar, dry active yeast, eggs, stevia, brown sugar, whole wheat bread flour, vital wheat gluten, nutmeg, salt, honey

Directions:
In the bowl of a stand mixer fitted with the dough hook, combine 1/4 cup warm water, brown sugar and yeast. Let stand 10 minutes.
Beat in remaining water, eggs and stevia.
Add the flour, gluten, nutmeg, salt and blueberries and knead for 10 minutes.
Cover and allow to rise 1 1/2 hours.
Punch dough down, divide into 8 pieces.
Let rest 10 minutes.
Shape each piece into a ring and set on a baking sheet. Cover with a towel and let rest while you prepare the water bath.
Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
Bring a large pot of water to a boil and add malt syrup.
Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
Scoop out with a slotted spoon and place on the lined sheets.
Bake 20 minutes, rotating pans after 10 minutes.
Cool on a rack.
Odor-be-gone Pet Urine Remover


Ingredients:
water, white vinegar

Directions:
Mix the ingredients in a pail, and use a scrub brush to brush the solution onto the problem spot.
To qoute Jerry Baker,"Say Out, out, danged spot" three times and it will be---in a flash!
".
Barbecue Turkey Meatloaf


Ingredients:
ground turkey, salt, ground pepper, onion, Worcestershire sauce, egg, barbecue sauce, barbecue sauce

Directions:
Combine all ingredients in large mixing bowl, place mixture on a cookie sheet lined with foil. Shape into a loaf, then spread barbecue sauce over the top.
Bake @ 350 for 50-55 minute.
The baking sheet allows excess fat to run off.
Lemony Shredded Brussels Sprouts


Ingredients:
olive oil, Brussels sprouts, sea salt, fresh ground pepper, fresh lemon juice

Directions:
In a large nonstick skillet, heat oil over medium-high heat.
Add Brussels sprouts and 2 tablespoons water; season with salt and pepper.
Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
Remove from heat, and stir in lemon juice.
Serve immediately.
Raisin Maple Muffins


Ingredients:
flour, light brown sugar, baking powder, salt, milk, butter, maple syrup, egg, raisins, ground cinnamon, nutmeg, light brown sugar

Directions:
Preheat oven to 375.
Line a muffin pan with paper baking cups.
In a large bowl combine the flour, brown sugar, baking powder, cinnamon, nutmeg and salt.
In another bowl combine the milk, melted butter, syrup and egg.
Stir into the dry ingredients just until moistened.
Fold in the raisins.
Pour the batter into the muffin cups and sprinkle the tops with light brown sugar.
Bake 30-35 minutes or until done. Cool 5 minutes before removing from pan.
Carrot Coffee Cake


Ingredients:
eggs, brown sugar, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, allspice, carrots, raisins, crushed pineapple

Directions:
Beat eggs with sugar in a large bowl until very light.
Beat in oil.
In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
Stir flour mixture into egg mixture just until combined.
Stir in carrots, raisins& pineapple.
Spoon into a buttered 8 inch (2 litre] loaf pan, lined with parchment paper- or use a tube pan.
Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
Cool for 10 minutes before removing from the pan.